Cookie Sticks

I seem to be on a cookie craze.  What can I say?  Cookies are the perfect thing to bake during my exam induced hibernation period.  They're fast enough so I don't feel guilty procrastinating and are the perfect incentive to keep working.

These are a little bit like cookie bark, cut into strips.  You can top them with whatever you like - I put mini chocolate chips and mini M&M's, because that's what I had on hand.  But I might go further next time and add some crushed potato chips and pretzels.  

These are a little bit like... the trailer trash version of biscotti.  Except not really.  

These are very much like the lazier version of chocolate chip cookies.  Baked as a slab, then sliced afterwards, with minimal dish washing to boot.

These are good.  Really good.

Cookie Sticks

Adapted from ButterYum

Cookie base:

1 1/2 cups plain flour

1/2 tsp baking soda

1/4 tsp table salt

1/2 cup oil

1/4 cup caster sugar

1/2 cup packed brown sugar

1 egg

1 tsp pure vanilla extract

Topping options:

1/2 cup of 

• mini chocolate chips (instead of putting it on the dough before baking, you can even bake the cookies plain first, then sprinkle on the chocolate chips immediately after taking it out of the oven.  Leave it for five minutes, then use a knife to spread the melted chocolate and top with a little sea salt.)
• mini M&Ms
• butterscotch chips
• unsweetened coconut flakes 
• pretzels + crushed chips
• white chocolate chips + dried cranberries
• chocolate chips + chopped pecans
• chopped walnuts + raisins
• or anything you can think of!

Preheat oven to 190C/375F.  Line a baking sheet with parchment paper.

In a small bowl, whisk together flour, baking soda and salt.  In a separate bowl beat together oil, sugars, egg and vanilla until no lumps of sugar remain.  Stir in the dry ingredients until well combined.

Divide the dough into two equal portions (or if you feel like experimenting with toppings, split it into quarters and go crazy) and form them into two rectangular slabs on the baking sheet with your hands.  You can use a pastry scraper to straighten the edges if you like.  Sprinkle on 1/2 cup of whatever topping you want on one cookie rectangle, then 1/2 cup of another topping on the other.  Bake 7 minutes for soft chewy cookies and 9 minutes for a crispier version.

Take it out of the oven and let cool completely before slicing into 1-inch strips.  Or do as I did and get chocolate all over your fingers while cutting the cookies hot.