For the past couple of years, Lindsay over at Love and Olive Oil and Julie at The Little Kitchen have been putting on a big fabulous internet extravaganza called The Great Food Blogger Cookie Swap. Basically cookies were in everyone’s faces as bloggers swapped a dozen cookies with three other bloggers then ate the whole three dozen by themselves. I could have swore I read somewhere that we got a pair of pajama jeans for post cookie inhaling.
My contribution for this sugar explosion was something to use up all the brown sugar I’ve been making because I’ve been a brown sugar factory and I feel so Ina about it. You know how she is with chicken stock, that’s me with brown sugar. I’m basically one crisp white shirt and a barn away from being as fabulous as she is.
When I had made all the brown sugar in the world I had two recipes set aside: my one bowl blondies and Joy’s brown sugar cookies. I figured that Joy’s would be easier to ship so I made a double batch, threw in some toffee bits, and sprinkles a little Maldon on top.
These babies stay nice and chewy thanks to the brown sugar, are practically screaming MAKE ME INTO AN ICE CREAM SANDWICH, and are perfect for gift giving this year. Joy describes them as chocolate chip cookies without the chocolate chips and that’s totally what they are. We sneak some ginger and cinnamon in there, just enough to be like hey gurl not hey gurl heyy and it makes me think that they’re holiday cookie royalty.
When I sent my batches out to the other bloggers I got them bagged up and taped some keewwt labels on there aaand I gave them some fresh brown sugar because that’s who I am now. Also confetti was involved because duh. Rectangle shaped hole punches FTW!
On top of all this business, I’ve included a printaabbllllle! That tag up there gets printed out, folded and stapled to a clear bag (4x9x2). How easy is that?!
BRB I need to starch my shirt.