#just bake 1 or 2 minutes longer. cookies

[red-bloody-girl]

Oatmeal Scotchies Cookies - Desserts - Oatmeal Cookie

[cashmoneyyysstuff]

shouto’s masterlist ♡ !

lil blurbs ! ( i'm just talkin'):

staring

baking cookies with shoto

shoto after you get surgery

his seat (or the one where shoto likes his seat next to you the best)

spacey

hair washing

11:11

lil fics ! ( i ramble a little longer) :

boyfriend for sale ! (or the one where your boyfriend forgets to ask you to be his valentine) feat. katsuki bakugou !

he does too (or the one where you wonder how todoroki shoto is doing)

to the moon and back (or the one in which shoto finds out space smells like seared stake and footprints on the moon last forever)

looking at the rain to keep from crying (or sitting on the bus with your ex boyfriend)

weirdo ! (or the one where touya deals with his little brother's bully)

weirdos ! (or the one where you deal with your best friend's bully)

longer fics / series ! ( get comfy 'cuz this one's a multi-parter !) :

to keep from crying 1 2 : sitting in the bus with your fifteen minute now ex boyfriend was not something you expected to happen when you’d gotten ready for your date this morning.

the more the merrier : you're finally on break from work and plan to spend it lazing around at home, there isn't that much to do in your small beach town anyway. however, your plans are disrupted when you find a mysterious mute man washed up on the shore during a beachside walk. well, who said you had to spend your vacation alone? especially since he seems strangely familiar with you.. see storybook event masterlist !

weirdo ! weirdo's ! married for real ! the best big brother ! shouto's a little weird, but that's okay, because you are too.

[yourlocal-edgelord]

GUYS I AM HERE TO BLESS YOU WITH MY VERSION OF ALFRED CHOCOLATE CHIP COOKIES WHICH HAVE BEEN PERFECTED AFTER MONTHS OF WORK

chile anyways

so ur gonna start off with 1/2 a cup of sugar, 3/4 a cup of brown sugar and two pinches of salt.

throw it together in a large bowl and mix it out using ur hands to get all the clumps out

i swear never use a utensil to mix anything while baking always do it with ur hands it tastes better trust me.

next ur gonna melt around a 100 grams of butter so just under half a cup

now what u wanna do is pour the butter into the sugar while its still hot then get up in there with some elbow grease and mix into the sugar until it has a sludge like texture and there are no clumps,

remember the butter must still be hot while u mix it up, not like boiling or anything but still hot <3

1 egg, throw it in there again mix it up, (for the love of god have some fun in life and keep mixing with ur hands its so much fun and it actually tastes so much better some how call it putting some love into ur baking, or even take ur anger out on the batter, its rlly therapeutic.)

next a cap of vanilla or a dash or whatever however much feels right

2 pinches of baking powder

and then 1 and 1/4 cup of flour, all together

then again in with your hands mix it up and put some elbow grease in there

now the chocolate chips, yum.

theres no fucking measurement for it, you measure that shit with your heart, just keep pouring till it feels right and looks right, and dont be afraid to snag a few chocolate chips here and there while you pour <33

oke so now ur gonna throw a lid on the bowl or wrap it with ceran wrap and throw it in the fridge for minimum an hour, the longer you leave it the better it tastes but max like 3 and 1/2 hours, i typically leave mine in for 1 and a 1/2 to 2 hours.

then your gonna take it out, let it soften for 5 minutes while your preheat your oven at 180C or 350F

then your gonna put parchment paper on the tray u’ll be baking on

then get ur cookie dough and start rolling it into whatever size balls feel right and place them on the tray.

then pop those babies in the oven for 15 minutes and let em bake, but dont forget to check in after 10 minutes.

take em outta the oven once its done, let it rest for like two minutes then pop them on the tray and leave em alone for like 5 or so minutes more

and voila ready to eat <33

they’ll have that crunch to them and still be soft on the inside without being raw so like best of both worlds

Also dont be afraid to make a mess while you bake, its half the fun and you can always clean up later <33

[infamous-light]

The Witch's Game Ch. 2 (End)

Agatha Harkness x Maximoff! Reader

Ch. 1

AO3: The Witch's Game

Summary: Life in Westview had always been dull and uneventful until Agnes, a charming and mysterious woman, arrived.

Her presence brought a spark to your otherwise monotonous world, and you quickly found yourself drawn to her, developing an undeniable crush. But as you grew closer to Agnes, you began to realize that there was much more to her than meets the eye.

Word Count: 4.9K

Warnings: Manipulation, smut, strap-on use, oral, fingering, loss of virginity, mind manipulation

You stood before Agnes’s door, your heart fluttering with nervous energy.

The tin of cookies in your hands suddenly felt heavier, your palms clammy against the metal as you raised a fist to knock. The sound of your knuckles rapping against the front door was sharper than you intended.

The door swung open a moment later, revealing Agnes, her smile as radiant as ever. She stood framed in the doorway, her figure draped in a lavender sundress with a white belt cinched around her waist. You couldn't help but think she looked beautiful.

“Well, if it isn’t my favorite neighbor!” Agnes greeted, her voice warm and full of cheer, as though your arrival had made her day a little better. “What brings you here, hon?”

You held up the cookie tin, a sheepish smile tugging at your lips. “My mom baked these and she thought you might enjoy them.”

Agnes’s gaze flickered to the cookie tin, her eyes widening with delight.

“Why, aren’t you two just the sweetest!” She exclaimed. As she reached for the cookie tin, her fingers brushed against yours – a fleeting touch that sent a subtle tingle up your arm, the warmth lingering longer than it should. “Well, don’t just stand out there like a stranger – come on in!”

Agnes stepped back, her hand sweeping in a welcoming gesture that urged you inside.

Her house seemed to embrace you the moment you entered, a warmth in the air that clung to your skin. The walls were adorned with a collection of antiques, each piece more unique than the last, while odd little trinkets sat scattered atop shelves and tables. There was a coziness to the space, the kind that made you feel welcome, yet there was an edge to it. It was as though every object had been carefully placed for reasons you couldn’t quite understand.

“Why don’t you take a seat, sugar plum?” Agnes’s voice brought you back to the moment, sweet and easy. She gestured toward the couch. “I’ll make us some chamomile tea.”

You nodded and sank onto the couch, the cushions giving slightly under your weight. Only a few minutes had passed before Agnes reappeared, gliding into the living room with a silver tray in hand, steam rising from the teacups resting atop it.

“Here we go.” She said with a small smile, placing the tray carefully onto the coffee table.

Agnes adjusted her skirt as she lowered herself onto the seat next to you, far closer than you had expected.

“So,” she began, her voice gentle but probing. “How are things? Is everyone doing alright?”

Agnes's gaze lingered on you, and it felt as though she were reading you more deeply than you would like. Before you could respond, Agnes reached for the teacups on the tray, picking up her cup and yours.

“Here,” she said with an easy grace. “You must be thirsty.”

You took the delicate teacup from her outstretched hand. “Thank you.”

Lifting the cup to your lips, you took a tentative sip, feeling the warmth unfurl through your chest and settle low in your stomach. Beside you, Agnes shifted in her seat and leaned back with an air of relaxed ease, crossing one leg over the other. The movement caused the hem of her dress to ride up, revealing more of her bare thighs. Heat rushed to your cheeks, and you quickly averted your gaze, focusing on the tea.

“Ah, where are my manners!” Agnes blurted out with a theatrical wave of her hand. “I apologize for cutting you off earlier, sweetheart,” she said, her mouth curling to an almost coy smile. “So, tell me – how have you been? Not stirring up any trouble for your dear old mother, are you?” Her tone carried a teasing edge.

She raised her cup and took a slow sip of her tea, her eyes still fixed on you. The intensity of her gaze made the air feel heavier, and you found yourself suppressing a nervous chuckle at her playful words.

“I’m doing fine,” you replied, setting your teacup down on the coffee table with a soft clink. “I've just been reading and watching TV mostly.”

Agnes’s smile stayed perfectly in place as she set her teacup down as well.

“Reading and watching TV, hm? Sounds rather... dull.” She leaned forward, her fingers grazing the top of your left thigh, the featherlight touch sending a jolt of warmth throughout your body. “Perhaps I can spice things up for you.”

Your breath hitched, catching in your throat.

“I – uh, A-Agnes – what are you –” You stammered.

Your mind went on a fritz, struggling to make sense of what was happening.

Agnes reached up, her fingers brushing your cheek with a tenderness that felt anything but innocent. Her blue eyes bore into yours, half-lidded, smoldering with an intensity that made the space between you shrink.

“You’re not fooling anyone, you know,” she murmured, her voice husky. “I see it in the way you look at me. You’re attracted to me, aren’t you, darling?”

Her words struck like a sudden storm, and heat flared in your cheeks, burning your skin with embarrassment. The way Agnes caught onto your crush so easily made your heart stutter and falter in its rhythm. It left you speechless.

As Agnes leaned in closer, the air between you seemed to thin, your throat going dry under the weight of her gaze. Her lips hovered mere inches from yours, soft and inviting, stealing the breath from your lungs.

“You’re so... innocent,” Agnes purred, her breath tickling against your cheek. “So easy to read.”

And then, before you could even process what was happening, her lips were on yours – warm, insistent, and utterly consuming. For a moment, you were frozen, shock flooding your body. But her lips were impossibly soft, coaxing you into something deeper, something that made your mind spin, and you found yourself melting into the kiss.

Agnes gently guided you back onto the couch as she moved to straddle you. Her lips broke away from yours and found the sensitive skin of your throat, peppering long, tender kisses that turned into firm sucks, each one leaving behind a burning mark. Meanwhile, her hands roamed with purpose, tracing the dip of your waist, and the curve of your hips until her fingers worked their way to your jeans. Slowly, she undid the button before tugging down the zipper.

Suddenly, you stiffened, your nerves rising to the surface in a way that was impossible to hide. Agnes noticed immediately and pulled back just enough to study you. Then, her lips quirked into a sly, predatory smirk.

“Do you need me to slow down?”

You shook your head. “No, it's just –” You paused, your chest tightening with a mix of anxiety and longing. The thought of losing your virginity to a much older woman, your neighbor – especially your mother's friend, felt surreal, almost forbidden, but at the same time thrilling. Deep down, you knew you wanted this. You wanted her. You were just... scared. “I’ve never done anything like this before.” You finally admitted.

Agnes chuckled softly as her fingers brushed against your jaw.

“I can tell,” she said, tilting your chin to meet her gaze. Her smile softened, her teasing tone giving way to something more reassuring. “But that's okay. I'll take care of you. I won’t do anything that you don’t want me to.”

Her words eased some of the tension in your chest, making it easier to draw your next breath.

“O-Okay, you can keep going.” You managed to say, your voice trembling but resolute.

Her lips curved, a flicker of pride in her expression. “Good girl.”

Your cheeks warmed at the praise, a flutter of unexpected shyness overcoming you. Agnes’s eyes twinkled in delight at your reaction before she refocused her attention back to your unzipped jeans.

Her hands inched their way toward the top of your pants and with a firm grip, she hooked her fingers into the waistband and pulled them down. A satisfied smile played on her lips as the fabric pooled around your ankles. Next, she turned her attention to your underwear and slid it off, leaving you exposed and vulnerable before her.

“There we go,” Agnes cooed as she tossed the garments aside. “Much better.”

With gentle pressure, Agnes spread your legs, her touch soft yet insistent. Ever so slowly, she lowered her head, allowing her warm breath to ghost over your clit, making you gasp a little. Then, the tip of her tongue flicked out, teasingly light at first, tracing the tiny nub before circling it slowly. Your hips bucked involuntarily, and Agnes chuckled, the vibration sending another sharp wave of pleasure through you.

“So responsive.” She crooned.

Her tongue continued its rhythmic dance, swirling around your clit with increasing intensity. Each pass brought you closer to the edge, the pressure building like a dam inside of you. Your body tensed, every muscle tightening as anticipation coiled within. However, nothing could have prepared you for when Agnes wrapped her lips around your clit and gave it a harsh suck. Stars burst behind your eyelids, hips jerking violently as a loud moan broke past your lips.

The feeling was made even better when one of her fingers slipped between your wet folds, sliding into you slow and steady. Your walls clenched around her, so tight from the onslaught of sensations that you felt almost full, even with just one finger inside. Your hips continued to move, bucking against her mouth, seeking more, needing more. Agnes matched your rhythm, her tongue and finger working tirelessly, relentlessly in their pursuit of your pleasure.

The dual stimulation was almost too much to bear – her finger plunging deep inside of you while her mouth worked magic on your clit. You squeezed your eyes shut, gripping onto the couch for support as you cried out, your voice breaking as you finally came over the edge.

Agnes’s mouth never left your clit, her tongue working furiously to prolong your release, drawing out each spasm until you thought you might shatter into a million pieces. When the intensity finally began to subside, Agnes eased off, her tongue moving with lighter, comforting strokes. Your body felt boneless, completely spent. She pulled away and licked her lips, savoring your essence.

“How was that?” Agnes asked, her voice laced with satisfaction.

You could barely form any words, your mind still reeling from the experience.

“Amazing.” You panted.

Agnes flashed you a devilish smirk as she pushed herself off the couch.

“I believe it’s your turn to make a girl feel good,” she said playfully. “What do you say?”

You nodded eagerly, feeling a surge of excitement and nervousness at the thought of being able to please Agnes in return.

“Yes.” You breathed out.

With a mischievous smile, Agnes reached behind her back and began to unzip her dress. It fell to the floor in a pool of fabric, leaving her adorned in nothing but black lace lingerie that clung to her figure. She reached up to unclasp her bra, revealing the soft curve of her breasts. She let the straps slide down her arms before allowing it to drop by her feet. Her fingers then slipped beneath the waistband of her panties, slowly pulling them down her smooth legs before she gracefully kicked them away. You couldn't help but stare as you took in the sight of Agnes, standing tall, naked, confidence oozing from every pore.

Closing the distance between you, Agnes reached out, grabbing the collar of your shirt with a firm grip. She pulled you toward her with a quiet but commanding force.

“Take the rest of your clothes off.” She demanded in a low tone.

You didn’t need to be told twice. Once done, Agnes hummed in appreciation as her gaze swept over your naked form, a slow, satisfied smile curling at the corners of her lips. Without warning, she shoved you back onto the couch and swung her right leg over your head as she settled herself on top of you. Agnes gazed down at you, her piercing eyes gleaming with wicked delight as she drank in the sight of your flushed cheeks and wide eyes, clearly relishing your reaction to this new position. It was quite adorable, really.

“Oh, this is precious,” Agnes purred. “I think I’m going to make you beg for it.” Her fingers threaded through your hair, the motion slow and deliberate, before her grip tightened sharply. “Go on,” she ordered. “Beg.”

Your scalp tingled under the strain.

“Please, Agnes,” you gasped. “Please, let me taste you!”

Agnes tilted her head and hummed, pretending to think. The sound lingered, low and taunting, before she finally chuckled.

“Alright, hon,” she said, her tone dripping with mock leniency. “You may. I'll go easy on you, just this once – since it's your first time and all.”

You licked your lips in anticipation as Agnes finally lowered herself onto your face. Your hands immediately wrapped around her thighs, the smooth skin feeling warm and alive under your fingertips. As the tip of your tongue made contact with her slick folds, she let out a low moan and shifted her hips, urging you on. You tried your best to explore every inch of her, your tongue tracing sloppily over sensitive spots but she still gasped and trembled above you.

Agnes’s fingers weaved through your hair again, tugging you closer as she adjusted her position. Her hips rolled forward, grinding down onto your mouth insistently, demanding more. You obliged, your hands sliding up to grip her ass, squeezing the flesh as you shoved your tongue deeper into her folds. Your mouth opened wider, taking in as much of her as you could. You alternated between long, languid licks and quick, darting flicks.

Agnes's breath faltered, a wanton moan escaping her lips as she arched her back, pressing herself even harder against your face.

“F-Fuck!”

You felt a surge of pride at her reaction, knowing you were doing something right.

Your tongue curled around Agnes’s clit, sucking gently as you continued to lap at her wetness. Her slickness flowed freely now, coating half of your face as she rode your mouth. Her hips moved faster; the rhythm erratic as she chased her high.

“I'm so close,” Agnes said breathlessly. “Keep going.”

Encouraged by her words, you redoubled your efforts, your tongue flat as you pressed it hard against her clit, circling it rapidly. Your hands moved back to her hips, guiding her movements as you worked to bring her over the edge. Agnes responded immediately, her body shuddering, her hips bucking wildly as her release crashed over her.

Agnes moaned uncontrollably, her nails digging painfully into your scalp as she held you in place, grinding her cunt against your face. Her juices flooded your mouth, the flavor overwhelming as she came hard. You drank her down, swallowing every bit of her as her body shook with the aftershocks. Agnes finally collapsed forward, her weight pressing you deeper into the couch as she hovered over you, her chest heaving with each ragged breath.

“Well done,” Agnes murmured. “You did pretty good for your first time.”

A small smile touched your lips as her fingers slid through your hair again, softer this time. She exhaled deeply, her breaths gradually evening out. With a smooth, almost feline grace, Agnes eased herself off you.

“But we’re not done yet,” she said, her voice laced with mischief. “I've got a surprise for you. Go ahead and close your eyes, and don’t even think about peeking until I say so.”

Your curiosity grew as you wondered what it could be.

Still, you complied, letting your lashes flutter shut. The faint rustle of fabric reached your ears, followed by an odd series of muffled sounds – a low, resonant hum that seemed to vibrate in the stillness, paired with a soft whoosh, like air displaced in an instant. The combination was strange, almost unnatural, and you furrowed your brows.

“Alright,” Agnes finally said, her voice carrying a sense of anticipation. “Open your eyes.”

You followed her instruction, and your gaze immediately locked onto her. The sight before you made the breath freeze in your throat. Agnes stood by the coffee table, a harness wrapped securely around her hips, its dark leather straps hugging her form while a purple dildo jutted out between her legs.

How did she get it on so fast?

Your mind grappled with the new visual stimulation. Yet, beneath the initial wave of surprise, an undercurrent of nervousness rippled through you. “Oh wow…”

Agnes tilted her head slightly, her expression calm but observant as she arched a single eyebrow. “Are you okay with this? If it's too much, we can stop.”

Her concern stirred something reassuring within you, and you shook your head, swallowing hard. “No, it's fine,” you said quickly. “I’m okay with this.”

Her smile widened, stretching just a touch too far.

“Good,” Agnes soothed. “Now, just relax.”

You inhaled deeply, her words grounding you, steadying the racing beat of your heart. The tension in your muscles gradually dissipated, replaced by a growing sense of curiosity and eagerness.

Agnes moved closer and shifted slightly, positioning the toy at the entrance of your arousal. You felt its cool surface press against you, sending goosebumps across your flesh. Her hand guided it gently, not pushing, just teasing. The friction built, your body responding positively, betraying your earlier nervousness.

“That’s it,” Agnes whispered. “Feel it.”

The sensations were overwhelming – the pressure, the coolness, the wetness. It made your back arch a little as she began to move forward, the toy sliding into you inch by inch. Her lips curled into a satisfied, almost predatory smile as her gaze lingered on your expression, savoring the way your features contorted with unrestrained pleasure.

“I hope you're ready, doll,” she husked. “Because I intend to take my time with you.”

You bit your lower lip as Agnes finally bottomed out inside of you, sending a sharp thrill through your body. She started slow, testing the rhythm, but soon her movements quickened, each thrust purposeful and precise. Agnes seemed determined to bring you to the edge, to make every second of this moment feel intense.

“You’re taking me so well.” Agnes praised, sounding slightly breathless.

Her purple cock shone with your wetness, sliding in and out of you with a slick sound that drove your arousal higher.

The pressure inside of you grew, coiling tighter and tighter, searching for release. Agnes leaned forward, her body pressing against yours, the soft swell of her breasts brushing along your chest as she quickened her pace. In one fluid motion, Agnes reached for your wrists, her fingers wrapping around them with a firm, almost possessive grip. She pinned them beside your head, the weight of her touch leaving no room for resistance or escape.

“Agnes,” you moaned, your voice sounding shaky. “Please...”

She leaned in closer, her lips brushing along your earlobe. “Please what?” She taunted. “Tell me what you want, honey.”

Your heart raced, pulse quickening as you struggled to find the words. “I need... I need to come.”

Agnes grinned, her eyes glinting with a dangerous, playful light.

“Oh, do you?” She said mockingly.

Agnes’s grip on your wrists tightened, her fingernails digging into your skin as she continued to hold you down.

“Please.” You begged, your voice on the verge of cracking.

It was becoming too much to handle – each ridge, every subtle curve of the toy, felt impossibly good as it plunged deeper into you. Your body quivered, each breath a struggle against the rising pressure between your legs. Finally, Agnes relented, her pace quickening, force intensifying with each thrust, driving you closer to the edge.

“Come for me.” Agnes demanded.

Her words acted like a trigger, releasing the pent-up pressure. With a cry that echoed throughout the living room, you came undone, your body trembling underneath her. As the tremors began to subside, you lay spent and sated, your chest heaving with exertion.

“You’re such a good girl.” Agnes cooed, reaching out to smooth away the stray strands of hair that clung to your damp forehead. Her fingers lingered, tender and affectionate as they caressed your skin.

“I try to be.” You joked, a faint smile tugging at your lips.

Agnes smirked in response.

“So,” she began, drawing out the word, “how was your first time with me? Be honest – I’m dying to know if I lived up to all your wildest dreams.”

Agnes’s expression was mockingly sweet, but there was an unmistakable edge of humor in her voice that made it impossible to tell if she was genuinely curious or just enjoying making you squirm.

You felt your cheeks warm, but you managed a small, sincere smile. “I… enjoyed it. More than I expected, honestly.”

Her grin widened, and she let out a soft chuckle. “Oh, I knew you'd enjoy it,” Then, with a dramatic sigh, she withdrew from you. “But we both look like we've been through hell. Come on – we need to freshen up. I’ll be upstairs. The other bathroom is down the hall, first door on the right.”

“Okay.” You replied.

Agnes cast you one last lingering look, her eyes holding yours for a moment longer than necessary. Then, she rose from the couch and turned toward the staircase. The quiet sound of her footsteps gradually faded as she disappeared from view. Alone now, you took a deep breath, allowing yourself to process the moment before eventually rising to tend to yourself. You gathered your clothes and made your way toward the bathroom to clean up.

***

Once dressed, you step out of the bathroom, the door clicking shut behind you.

As you made your way back to the living room, something caught your eye – a flash of purple light, sudden and sharp, flickered in your peripheral vision. It was fleeting, gone in the blink of an eye, but it drew your attention. Turning toward the source, your eyes caught sight of a door you hadn’t noticed before. It stood slightly ajar, a faint purple glow slipping through the crack.

Your brow furrowed, curiosity and unease prickling at the back of your mind. What could that be?

After a moment’s hesitation, you pulled the door open, its hinges groaning in protest, and stepped cautiously into the narrow passageway. Along the walls, faint purple markings, intricate and almost alive, snaked along the surface, glowing dimly as though they held some kind of hidden power. At the far end of the basement, an ancient-looking book rested on a pedestal, its cover cracked and worn with age.

You couldn’t help but wonder: Who was Agnes, really?

Goosebumps rose across your skin as the question lingered in your mind, unease coiling tighter with each passing second. Something about all of this felt wrong – deeply, irrevocably wrong.

Turning to leave, you froze mid-step, your breath stuttering as you spotted Agnes standing at the base of the stairs. She now wore a form-fitting purple sweater paired with sleek black pants. Her piercing gaze locked onto you, sharp and unrelenting, while a sardonic smirk appeared on her lips.

“Didn’t your mother ever teach you not to go snooping around in places where you don’t belong?” Agnes drawled, her voice oozing with a mixture of amusement and scorn.

The air around you grew heavy, humming with a charged energy that raised the fine hairs on the nape of your neck. Before you could react, an unseen force wrapped around you like a pair of vines, snaring your wrists behind your back and anchoring your ankles together. Your feet left the ground, the sensation both jarring and disorienting as you were lifted a full foot into the air. A strangled gasp escaped your lips, your throat tightening with panic.

Agnes' laughter rang through the air. “What's wrong? Afraid of a little height?”

It was then that the full weight of what was happening hit you. You weren't just dealing with some regular old nosy neighbor – Agnes was a witch. The thought sent a chill down your spine, every nerve alight with unease. She had hidden it so well.

But now, the questions gnawed at you: Who is she? And what does she want?

You blinked rapidly, trying to steady the wave of dread that threatened to choke off your breath.

“W-Who are you?” You managed to force the words out, your voice quivering with uncertainty. “What do you want?”

Agnes's eyes gleamed with a cold, unsettling amusement, as if she had been savoring this exact moment. She took a few deliberate steps closer, her heels clicking ominously against the concrete floor.

“The name’s Agatha Harkness,” she said, each word dripping with quiet menace. “As for what I want,” she tilted her head slightly, a shadow of a grin playing at the corners of her mouth. “I want your mother’s powers.”

Your breath hitched, and your eyes widened in disbelief. Why would she want your mother’s powers?

Agatha cast you a knowing glance, as if she could read your thoughts as clearly as an open book.

“Your mother has something I’ve been seeking for years. Her powers are unique, rare... and I intend to take them,” she paused, tapping a finger thoughtfully against her lips. “Though, I must admit, you’re making this far easier than I anticipated.”

A flicker of confusion crossed your face. “What do you mean?”

You tried to struggle against the magical restraints, but they held firm.

“Do you recall last week?” she asked, her voice dropping into something almost conspiratorial. “When I mentioned a certain little secret I knew about you?”

Your stomach twisted uneasily as the memory resurfaced. You gave her a hesitant nod. Agatha leaned in, her face hovering inches from yours. Slowly, a cruel smirk appeared on her face, as if savoring the discomfort she was about to provoke.

“You have no powers.”

A cold rush of dread slammed into you, raw and suffocating. She… she knew. Agatha knew that fact about you, a truth you hadn’t even dared to fully understand yourself. Why? Why did your mother, father, and even your two brothers possess powers, but not you?

Agatha pulled back, her eyes never leaving yours.

“I have to say, I was surprised when I sensed that about you. The daughter of the Scarlet Witch – powerless.” Her voice was mocking, but there was an odd, almost amused edge to it, as if she found some strange satisfaction in the irony.

What? The Scarlet Witch? Your mind raced, confusion gnawing at you. What was she talking about?

Agatha began to circle around you.

“I don’t know what Wanda was thinking, making you so… ordinary,” Agatha mused, more to herself than to you. But then, her eyes glinted with something far darker as she rounded on you. “Do you want to know something interesting? Your mother kept a secret from you all. A big one too.”

Horror flickered across your face as her words sank in, but Agatha was far from finished.

“Westview isn’t a normal town,” she began. “Your mother’s no innocent little housewife. She created you and your brothers in this so-called hex. A twisted, pathetic little world, shaped by her grief. She couldn’t bear to face the loss of your father, so she trapped the entire town in her delusion. She just couldn’t let him go, so she built this cage. A cage of her own making, and you… you are nothing more than a product of that sorrow.”

Her words hit like a slap to the face, leaving a sting that lingered long afterwards. This was not possible… and yet, it would explain the strange behaviors you had witnessed from all the people living here.

“My mom… created all of this? Trapped us?” You said, your voice frail, barely audible over the blood rushing in your ears. “And me? Are you saying I’m not even real? That I’m just… some manifestation of my mom’s grief?”

Agatha’s cruel smirk deepened.

“Yes,” she purred. “It’s ironic, really. Your mother wanted to keep you safe, to hold on to something, but instead, she trapped you inside a hex where you can’t exist beyond its borders. It won’t be stable forever.”

You swallowed hard, your throat dry as you tried to make sense of it all. “But… but why tell me this? What do you want from me?”

Agatha tilted her head, feigning innocence as her eyes glittered with malice. “Oh, darling, I don’t want anything from you. You’re just a simple little target, something to wield against your mother,” her grin stretched wider. “And that’s precisely why you’ll make this so easy for me. To answer your earlier question.”

Agatha stepped closer, her presence overwhelming as she raised two fingers near your temple. A low chuckle rumbled from her chest, deep and unsettling. “But that’s enough for now. It’s time to put you down for a little nap.”

“No! Wait!”

Agatha’s eyes gleamed with an eerie purple glow, and the world around you began to warp, blurring at the edges. Your thoughts became a tangled mess, slipping further out of focus with each passing second.

“And by the way,” she added, her voice dripping with dark amusement. “I can’t wait to see the look on mommy dearest’s face when she finds out I popped her daughter’s cherry.”

Agatha’s cackle bounced off the basement walls as your memories twisted and faded into nothingness.

“Sweet dreams, pet.”

The words lingered in the air like poison, a final kiss before the darkness fully consumed you.

[najia-cooks]

Lemon balm shortbread cookies

Lemon balm (Melissa officinalis), a commonly foraged plant in the mint family, gives a lightly herbacious, bright lemon flavor to these shortbread cookies. They have a classic, crisp, sandy shortbread texture; optional poppy seeds add crunch and a mild nutty flavor. The lemon balm and poppy seeds may be swapped out for any combination of herbs, spices, or citrus zest that your heart desires.

These cookies are subtly sweet and very dunkable, making them perfect companions to a cup of tea or coffee.

Recipe under the cut!

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Lemon balm has square stems and opposite leaves (two leaves per node on opposite sides of the stem). Leaves are simple (one leaf blade with no leaflets); ovate and slightly heart-shaped, with scalloped edges; slightly glossy; thin, soft, and hairy; and deeply veined. They are emerald green on the top, and a lighter greyish green on the underside. They have a lemony scent and an oily texture when crushed. Stems and petioles (leaf stalks) are covered in small standing hairs.

Ingredients:

120g (1/2 cup + 1 Tbsp) salted non-dairy margarine, softened

60g (1/3 cup) caster or granulated sugar

180g (1 1/2 cups) AP flour

1/4 cup (8.5g) minced lemon balm

1 tsp poppy seeds (optional)

Like most traditional shortbread, this recipe follows a 1:2:3 ratio of sugar:butter:flour (by weight). Any herbs, spices, citrus zest, etc. of your choosing may be added to that base.

You could replace the caster sugar with powdered sugar if you want a melt-in-your-mouth texture, rather than a typical crumbly shortbread texture.

Instructions:

Cream margarine with an electric beater for 30 seconds, until it has a whipped texture. Add lemon balm and sugar and beat for another 3 minutes or so, until a couple shades lighter in color (this means that you have incorporated enough air).

Add the flour and mix well with a wooden spoon; then press with your hands to form into a ball.

Roll the dough out into a cylinder. You can make the cylinder more regular by placing it on a piece of wax or parchment paper, then folding the parchment paper over; use a ruler or the flat of a knife to force the cylinder of dough back into the folded edge of the paper.

Wrap the dough by twisting the ends of the parchment paper around, like a candy wrapper. Chill the dough for at least an hour, to keep the cookies from spreading in the oven by allowing the flour to absorb liquid.

Using a sharp paring knife, cut the cylinder of dough into slices about 1/4" thick. Place on a baking sheet lined with parchment paper, about 1/2" apart.

Bake at 350 °F (180 °C), in the top third of your oven, for 8 to 10 minutes. For chewier cookies, bake just until the center of the top and bottom of the cookie is no longer wet-looking; for crisper ones, bake until the edges are just starting to turn a light golden color.

[feyburner]

im the sponge cake/baking amateur anon and omg thank you so much for your words and recipes!!! i will definitely start making little things and try not to freak out and instead embrace this new hobby with all its fluctuations…i will definitely keep coming back here for questions and recipes if you don’t mind 🫡🫡🫡

Of course, anytime. Don’t worry, just start with the basics and build from there. It gets easier and more intuitive every time you do it—and there are SO many types of things you can bake, you’ll never get bored. Don’t like baking cookies? Pivot to cake, pastry, pies, bread. Think about what flavors you like and find recipes that highlight those flavors.

Oh a couple more pieces of advice:

1. ALWAYS read through the ENTIRE recipe at least 2x before starting.

2. Mise en place! Gather all the ingredients together before you begin—so you don’t get halfway through only to realize you’re out of baking powder.

Here’s my recipe for Chocolate Velvet Cake. It’s a deep, dark, rich chocolate cake. Pictured here with Whipped Cream Cream Cheese Frosting, one of the only frostings I have ever liked.

CHOCOLATE VELVET CAKE

makes 2 x 8-9” cake layers

INGREDIENTS

2 cups (240g) AP flour

1 cup (200g) white sugar

1 cup (200g) dark brown sugar, packed

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup (227g) buttermilk* or sour cream

1 Tbsp white vinegar

1 cup (200g) neutral oil

2 eggs

1 Tbsp vanilla

1 cup (240g) freshly brewed steaming hot coffee (or 1 cup boiling water + 1 Tbsp instant coffee/espresso powder)

3/4 cup (60g) Dutch-process cocoa powder

*To make buttermilk: 1 cup milk + 1 Tbsp white vinegar or lemon juice. Stir together and let sit 10 min to curdle and thicken.

DIRECTIONS

1. Preheat oven to 350°. Grease 2 x 8-9” cake pans and line with parchment paper rounds.

2. Bloom cocoa: Measure cocoa into a large liquid measuring cup (for easy pouring later). Add 1 cup (pre-measured or by weight) hot coffee in increments, whisking in between, until mixture is smooth. **If you add coffee all at once you’ll get lumps. Add a little, whisk to a smooth paste, then add rest.

3. Mix dry ingredients: Sift flour, sugars, baking soda, baking powder, and salt into a large bowl (or bowl of stand mixer). Whisk thoroughly to combine. **Sifting really matters here. The final batter is very thin and if you don’t sift you will get lumps of flour.

4. In a separate bowl, whisk together buttermilk, vinegar, oil, eggs, and vanilla until smooth. While whisking, pour in coffee-cocoa mixture. Whisk until smooth.

5. Pour wet ingredients into dry and mix with a rubber spatula until just combined, scraping bottom and sides of bowl as needed to catch any dry pockets. Do not overmix. Batter will be thin.

6. Divide batter evenly between cake pans. Bake 30-40 minutes until a paring knife inserted in the center comes out moist but clean. Start checking at 30 minutes to avoid overbaking.

7. Cool in pans 15 minutes (no longer), then turn onto a wire rack to finish cooling. Let cool completely (1-2 hours) before frosting.

NOTES

- Cocoa: Dutch-process cocoa powder = the ultimate dark-as-night chocolate cake, but natural (regular) cocoa powder works just as well.

- Usually you can sub greek yogurt for buttermilk/sour cream, but not here. It doesn’t have enough fat.

- Buttermilk/sour cream + a little added vinegar react with the baking soda and cocoa powder to make a fluffy but velvety soft crumb. (Think baking soda volcano, but cake.) You cannot taste the vinegar at all.

[thatonebirdwrites]

Bake

Lena Luthor's Just-Right Cookies

After being diagnosed with Celiac's Disease, I discovered gluten is a hidden allergen in a lot of processed foods. Cookies are a guilty pleasure for me, so how could I resist attempting a version my digestive system would tolerate? I hope you enjoy.

Note: Per my review of recipes on this site, I have chosen the Engilsh/US Customary Measuring System despite it's lack of accuracy. I have tested the recipe using the below measurements and determined it will suffice for your baking needs.

Ingredients:

2 1/2 cups Gluten free Flour Mix*

12 ounces of Dairy Free Chocolate Chips

2/3rds of a cup of Dairy Free Butter**

1 and 1/4 cups of brown sugar

1/4 cup of white sugar

1 teaspoon of vanilla extract

1 teaspoon of baking powder

1 teaspoon of baking soda

1/4 cup of egg substitute***

1 teaspoon of salt

Materials required:

Medium bowl (holds between 4 to 8 quarts)

Teaspoon set (English/US Customary Measuring System)

Measuring Cup Set (English/US Customary Measuring System)

Spatula

Baking sheets

Cookie Sheet (Flat pan)

Timer

toothpick

wire cooling rack

Instructions:

Start with preheating the oven to 375 degrees Fahrenheit. Do NOT skip this step and insert cookies before oven is preheated. Your cookies will thank you.

Wash hands.

In a Medium bowl, cream the dairy-free butter, vanilla extract, and both types of sugar. Seek a liquid consistency.

Fold in the egg substitute.

Sift in the gluten free flour, baking powder, baking soda, and salt.

Stir thoroughly. Avoid clumps. It will no longer be a liquid at this point as it should firm the texture into a wet dough. If the mixture is still pure liquid, I recommend verifying you used the correct cup count for the dry ingredients or perhaps buying a new measuring cup set.

Stir in the chocolate chips. The resistance to your stirring should increase the more you work this dough, but it should not increase to the point of glue. If you have accidentally made glue, I recommend evaluating whether you measured the correct amount of wet ingredients or again, buying a new measuring cup set.

Lay a baking sheet over your flat cookie pan.

Wash hands.

Using a teaspoon, scoop the dough and cup your hand to press it into a ball shape. Place each exactly two inches apart. This is because the dough will expand during baking. I recommend using a ruler to measure the width of the teaspoon of rolled cookie dough. It should measure three-quarters of an inch. From its outer edges, mark the two inch gap. This will verify none of your cookies spread into each other. We are baking cookies not brownies.

Insert into oven and bake for six to eight minutes or until light brown. The reason for the range is due to the differences in how ovens are constructed and if they are gas-fired, electric, old, new, and other irregularities. A timer will save the cookies from burning due to inattentiveness.

Let cool for two minutes on a wire rack for maximum air coverage.

* For those demanding to know which brand of Gluten Free Mixes I use, I recommend using the metric system to precisely measure the ratio cornstarch, white rice flour, and tapioca flour. However, I promised to keep this recipe to the English/US Customary Measuring System, so use 1/2 cup of cornstarch, 1/2 cup of tapioca flour, and 1 and 1/2 cups of white rice flour. If you do not wish to mix your own blend, I recommend King Arthur as a reliable brand.

** For those insisting I list my favorite brands of Dairy-free Butter, I recommend Earth Balance (Salt free). Please do not mistake this for Smart Balance, which is not even remotely the same item.

*** For those that insist on eggs, two eggs will suffice. This is because two egg yolks approximate to the same liquid volume as the amount I specified in this recipe.

COMMENTS AND REVIEWS

FIVE STARS FOR SURE. THESE ARE SO GOOD. LENA IS A GENIUS. -- CookiesForLife

1 STAR Why are you so anti gluten? seems so ridiculous considering how superior it is. your cookies will never measure up. how dare you. I bet your brother made this and you just cash in on it like you did the trial. pretending to be against his evil to take over the company. this recipe probably poisons people. you should be in jail. --RotInHellLuthor

5 STARS @ RotInHellLuthor WHAT IS YOUR PROBLEM?? CAN YOU NOT READ THE RECIPE? HOW DO YOU POISON ANYONE WHEN THIS IS ALL ACTUAL FOOD INGREDIENTS? TAKE YOUR BIGOTRY AWAY FROM MY FAVORITE COOKIES -- CookiesForLife

1 STAR All of the Luthor sre evill so then this must be evil too. don't fall for it. zero stars if i could but site doesn't let me -- AntiLuthor

5 STARS @ AntiLuthor DID YOU EVEN TRY THIS RECIPE? OR ARE YOU A SOUR LOSER AND CAN'T HANDLE IT'S AMAZING TASTE? NOT ALL LUTHORS ARE EVIL YOU KNOW. DON'T JUDGE EVERYONE BY THE ACTIONS OF ONE DUDE. --CookiesForLife

5 STARS The cookies did indeed turn out quite delicious. I was pleasantly surprised. My child has Celiac's so this recipe has been a life send. --TiredMother

4 STARS Excellent recipe. Would make again. -- DarkSideCookies

1 STAR Tank this shit. Don't let the Luthors win! They are trying to mind control all of you with pretending to be kind human beings! --TinFoilHat

5 STARS BEST RECIPE EVER. FLOOD THIS WITH LOVE, EVERYONE! DON'T LET THE HATERS HIDE THIS AMAZING RECIPE! THE WORLD MUST KNOW HOW GOOD IT IS! --CookiesForLife

5 STARS My friend told me I had to save Lena Luthor's Cookie Recipe by submitting this comment. But it didn't seem right without actually baking the recipe. So I have baked it and I ate it all in one sitting. My only regret is now I have nothing to share with my boyfriend. :'( I guess I should make another batch. --TransTheBaking

1 STAR why isn't she in jail. evil luthor hag. --HatingIsALifeStylle

4 STARS I made this with my kid as a fun lesson in not judging a book by its cover. We were very surprised by how tasty this recipe turned out to be. I request, however, what Ms. Luthor recommends for the gluten free flour mixture. The brand we used was a bit grainy. --BakingMomForHire

1 STAR why she exist --Anon2484

5 STARS @ Anon2484 WHY DO YOU EXIST MEANIE PANTS. --CookiesForLife

4 STARS Dear Ms. Luthor, I humbly request you share which brands you believe are best. I keep selecting far too grainy flours. The taste overall is quite good, but the texture is missing the fluidity that is wheat flour. --BritishBoy

1 STAR TANK IT TANK IT STOP TRUSTING THE LUTHORS -- PissedOffBaker

5 STARS @ PissedOffBaker SOME BAKER ARE YOU IF YOU WON'T EVEN TRY THE RECIPE AND INSTEAD JUST ENGAGE IN HATE. DO YOU ALSO TURN AWAY LGBTQIA PEOPLE AND ALIENS? --CookiesForLife

4 STARS Please share which brands you use!! The taste is delicious but I want to avoid grainy textures that GF is known for --EscapeTheGrainy

3 STARS I did enjoy the recipe. I did not enjoy who wrote this. Egotistical much? --NoPersonalityPlease

5 STARS My Daughter and I had to try this as soon as it posted. Healthy Cookies? Safe from most allergens? Hell yes! And it did not disappoint! Honestly, the disappointment was me reading reviews. I glossed over the name of the recipe, and all the hate was a shock. It's just cookies, guys. Make it or don't. Anyway, my daughter and I enjoyed it, so thank you recipe author. --HotSingleMother

1 STAR hate you luthors --TruthAndAmerica

5 STARS @ TruthAndAmerica COOKIES HATE YOU TOO. --CookiesForLife

[READ MORE HERE]

[lyralit]

4.1.24 - the importance of learning new things

As much as I think academic & work focus is incredibly important going into the new year, one of my other goals is to practice doing more: to learn all of the things I want to do, in addition to work, in addition to writing. I want to know how to do thousands of little things, and I think the longer we wait, the less likely we are to do them.

Picking up a new hobby doesn't have to be buying a dozen textbooks and spending hundreds of dollars on lessons because you might have the slightest interest: it can be from whatever you have here, now, and you'll never learn if you don't get started.

Some of the things I've been getting into (as I've mentioned before) are baking & crocheting. it just feels so cozy and nice & I love the idea of comfort.

here is a list of things I want to / you should try that's new!

learning a new language. fifteen minutes a day, I kid you not. I'm learning latin on duolingo and I don't ever think about it, but when I do it (25 day streak 💪🏻), I'm starting to notice my improvements

consuming good media. and that's not scrolling for half an hour on tumblr. it's books—deep ones and silly ones and ones about romance and dragons and apocalypses. it's movies! I watched keira knightley's pride and prejudice twice in the last few months, and also three men and a baby which is something I never thought I would watch, but it was quite funny I think. and I learn from it: I cannot write humour or romance for the life of me, so it's basically studying to write (is the self-gaslighting too evident?)

learning to crochet. I made a silly little headband today, after scrolling through pinterest and desperately wanting one. I started crocheting in december to give as gifts (I completed none of my wips, much like when I write) and used the tools I had around me: an old rainbow loom hook and whatever string I could find. now I'm proud to say I can read somewhat fluently crochet acronyms.

baking. I keep saying this. I know. but when I tell you a two years ago I was exploding cupcakes in the oven and last month I made bakery-style cookies...I made bread! a loaf of bread! (in a bread machine, but it's so good and I instantly made another. there is one in the bread machine right now). honestly it just made me feel that much better about improvement, and trying new things, and that is the mindset I want for the new year.

learning to code. in all honesty, I never thought I was a compsci - engineer kind of person. then this year, out of sudden (masterminded) urges, I joined a bunch of tech and robotics initiatives, and maybe it's the sense of community (I can rejoice in finding another nerdy group) but now I am happily chauffeuring myself to these meetings 4h a week. I'm looking into pursuing more into the fields of eng and science. and I'm learning some code from one of the friends I've made!

starting a blog. ...I know most of the people who linger around my blog stay for the writing content (the last posts have turned this writerblr into a digital diary, and I'm only half sorry for that). but since I've joined tumblr (almost three years ago now!) I've got to meet so many wonderful people (including you!) and want to try so many things.

and I get it. it's overwhelming. so here are some starting goals that maybe I'll try also.

start doing art. -> make a card for someone as a gift.

learn a new sport & start exercising. (I'm trying out track & field in the spring, so stay tuned to figure out how that goes) -> see if someone will come play ball with you. do 1 or 2 youtube workout videos a week.

film videos of your daily life. it doesn't need to be for posting! -> edit together clips you've taken for a last year recape.

start a scrapbook. -> print out photos and dig up construction paper. decorate a page.

make a poetry journal. -> go on pinterest to read poetry! pin styles you like and set fifteen minutes to writing.

make a regular journal! -> write once a day. just try: goals for the day in the morning, or a recap at night.

try your hand at gardening. -> research plants that grow well in your region. see if any of the seeds you may have at home are useful. water your lawn. buy a plant and try to keep it alive (set reminders, leave it in front of your sink)

learn to make candles. -> watch a youtube tutorial. see if you can play around with candles you already have.

play chess. -> see if someone will play chess with you. no? chess.com is right there. go make an account. go find a stranger.

learn to play an instrument off youtube. -> maybe you have a piano sitting around, or a guitar you've never touched. you don't even need to master it. pick a song you like and google that. no instrument? maybe there's a way to play drums with home items.

go for a run. -> once a week. a set time. just shoes and the outdoors. too cold? go to a gym and use a treadmill. maybe that's not possible? skip rope.

start / join a book club. -> just you, or some close friends, or people online. a book a month. talk about it.

** on that note, would anyone like to join a tumblr book club? slide into my asks and maybe we can get a blog list!

thank you for reading again <3 until next time.

k.

[forkfulofflavor]

Cookie Monster Delight Cookies Indulge in a whimsical treat with these colorful and fun Cookie Monster Delight Cookies that blend classic chocolate chip goodness with a vibrant twist. Ingredients: 2 1/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup unsalted butter, softened 3/4 cup brown sugar, packed 1/2 cup granulated sugar 1 tsp vanilla extract 2 large eggs 1 1/2 cups semi-sweet chocolate chips 1 cup mini Oreo cookies, crushed 1/4 cup blue food coloring gel Instructions: Preheat and Prep: Preheat your oven to 350F (175C). Line a baking sheet with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Cream Butter and Sugars: In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Add Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix. Color the Dough: Divide the dough in half. To one half, add the blue food coloring and mix until the dough is fully colored. Leave the other half plain for the chocolate chip cookies. Add Mix-Ins: To the plain dough, fold in the chocolate chips and mini Oreo cookies. For the blue dough, you can fold in the chocolate chips if desired, or leave them out for a more vibrant "Cookie Monster" appearance. Shape the Cookies: Use a cookie scoop or tablespoon to drop heaping scoops of dough onto the prepared baking sheet. You can mix both doughs together in each cookie for a marbled effect or keep them separate for a classic two-toned look. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden, but the centers remain soft. The blue dough may take a little longer, so check for golden edges and soft centers. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your delightful, colorful Cookie Monster cookies!

[kedreeva]

Made chocolate chip cookies from my sourdough discard, since I had a lot. They are soft and fluffy, with a little bit of tang, I am enjoying them immensely.

Recipe under the cut!

14 tablespoons unsalted butter, slightly softened

100g granulated sugar

125g brown sugar

1 large egg

250g sourdough starter, unfed

1 1/4 tablespoon vanilla extract

1/4-1/2 teaspoon almond extract

260-300g all-purpose flour

7g salt

1 teaspoon baking soda (add a little for more floof)

1-2 cups large chocolate chips (to taste)

In a large bowl, combine the softened butter, sugars, and salt.

Add the egg to the mixture, stir until mixed.

Stir in the vanilla and almond extracts.

Stir in the sourdough starter and baking soda.

Stir in 260g the flour until just mixed. It will seem a little goopy.

Mix in the chocolate chips. If it's still Very goopy, add a more flour, but bear in mind it will firm up in the fridge.

Refrigerate for at least 20 minutes (can go overnight if needed!)

Preheat the oven to 350°F while cookies are in the fridge.

I use a standard ice cream scoop to grab fairly large portions of dough and roll into ball. Can lightly flour your hands in order to make a smoother ball. Set on a parchment-lined baking sheet.

Recipe should make 16-24 cookies; if you have more than 24, your cookies are too small and idk what will happen. If you have less than 16, your cookies are too big, which isn't a problem necessarily, but you'll need a longer cook time probably. You can test if they're done by sticking a chopstick in the middle to see if it comes out clean.

Bake 20-25 minutes, depends on your oven/location I guess. Mine takes 23 minutes for most variations

Let them cool on the baking sheet for at least a few minutes after taking them out of the oven. They will get a little bit of a crisp on their crust if you do, and it's REALLY delicious. After 5-10 you can put them on a cooling rack if you want. 100% suggest eating one while it's still warm (not burning but warm).

Cookies are best eaten on the first day. Dough can be frozen or fridged if you want to just bake a few at a time. Thaw dough overnight before baking if you freeze it.

[scientistswishingwell]

Thoughts about lichens, extraterrestrial fertilization, and my “leftovers” cookies.

Leftovers Cookies, without the leftovers. Originally made because I had leftover cookie batter from two types of cookies. Now I do it on purpose. Tastes like not being able to decide between cookies and brownies and getting both.

Ingredients:

2 1/4 c. flour

1 tsp baking soda

1 tsp salt

1 c. butter

3/4 c. granulated sugar

3/4 c. packed dark brown sugar

1 1/2 tsp vanilla

2 eggs

2 cups chocolate chips (I find I like to do 1 c. Mini and 1 c. Regular or chocolate chunks but I’m not gonna tell you what to do)

1/2 c. Dutch process cocoa.

Instructions

Mix all the ingredients except the cocoa. Split the dough in half and refrigerate one half. Add the cocoa to the remaining half. Refrigerate the cocoa half. Sorry, but the refrigeration is important. No slacking here. You can make the dough and refrigerate overnight, or make it in the afternoon and have fresh cookies after dinner. But you do gotta wait.

Once the cookie dough has cooled enough to be firm, preheat the oven to 375F. take some of each type of dough and mush them together a little bit into a ball about 1 inch in diameter. Don’t totally mix them. Place on a baking sheet with parchment or some other nonstick element. Bake for 9-11 minutes, depending on how gooey or crispy you like.

If you’re feeling really fancy, dust them with any of the following: coarse ground sea salt, flaked finishing salt, cocoa powder, coarse sugar for sprinkling, etc. If you are someone who likes nuts in your cookies, first of all, why, and second of all, you can use 1 cup of chopped nuts.

Okay, onto my baking thoughts. Hear me out.

Extraterrestrial fertilization, the idea that life originated in some other place in the universe, and was carried to earth by some kind of comet or something, is a really fun idea, but my least favorite theory for a few basic reasons. One, it seems so incredibly unlikely. And two, it really just passes the buck to another planet. How did they get life to pass on to us? It has to have originate somewhere.

That being said, my latest obsession with lichens led me to this hypothesis. It’s a little gushier than the average hypothesis, but I’m hoping you forgive a girl for putting poetry in her science now and then.

Bear with me, and imagine this:

A lichenous body is transported from unfathomable distances away via a meteor, comet, or a bit of exploded planet. It survives this voyage by being nice and cozy within its intergalactic shuttle, just enough so that the following things occur:

1. The organism is *mostly* but not entirely protected by the rocky body it is carried on

2. Since no self-respecting organism would attempt to do anything but keep the metaphorical lights on in this situation, the lichenous body goes into hibernation. This will have to involve an abrupt stop of cellular function, made possible by the freezing vacuum of space, for most of the critter, but enough time for a portion of the organism to create endospores. The endospores function as essentially a little package of nucleic genetic information wrapped up in as much of a bunker as the cell can build before it dies. Best case, the cell body remains intact, making an extra layer of protection for our little nucleic acid package.

2.a. The endospores formed by the cells are bare-bones. Basically, they ONLY have enough information to keep the lights on.

3. The rocky body, by some miracle, crashes into earth. It is solid enough so that it does not burn up entirely on entry, but small enough that it does break up a bit, freeing our extraterrestrial samples. Best case, it lands in the ocean, or some other deep body of water, so that it can cool down a bit.

4. The endospores “hatch” upon reaching a vaguely habitable environment. The endospores develop into bare-bones cells. They no longer know how to cooperate with another organism, but if they could be, they would be grateful for the sacrifice of their interstellar crewmate. Possessing essentially only nucleic acids (probably ssRNA or a precursor), all these cells know is Eat Hot Chip and Replicate.

5. A couple million years later, we have a bunch of cells that have figured out how to do things other than replicate. They have adapted to many environments and now want to start doing cool shit but don’t know how yet. One of the cells engulfs a smaller cells and saves it for later, in a membrane pocket. The big cell forgets about the tiny cell, and the tiny cell continues doing its own thing. The tiny cell realizes this is kind of cool, being protected, and starts sharing with the big cell. The big cell appreciates this, and decides not to eat the little cell. It even gives the little cell some extra generic information, just to hold on to. An ancient, evolutionary memory is unlocked of cooperation for the sake of not just surviving, but thriving.

6. The world’s first eukaryotic cell replicates. Mitochondria and chloroplasts are born, and those without them figure out other ways to cooperate to build micro communities. Micro communities become organisms, or blobs of goo, or microbial mats, or gardens. The cells all remember what they used to be before they got here.

[rachelscookierecipe]

Vegan & Gluten Free Brownie Cookies

by Rachel (sort of)

Adapted myself from the ingredients of my favourite vegan & gluten free brownies, and my favourite brownie cookies. Credits at the end.

Ingredients (makes 35-40 21g cookies)

250g gluten free flour (I use Doves Farm/Freee brand, #notspon)

180g golden or light brown sugar

30g cocoa powder

¾ teaspoon baking powder

¼ teaspoon salt (a small pinch)

150g dark chocolate (I use dark cooking chocolate from Tesco that is soy based and dairy-free)

100ml vegetable oil

100ml milk

1 teaspoon lemon juice

Coarse/flaky salt for sprinkling (optional, so damn good)

Tools (and I don’t mean the one writing this)

Large mixing bowl

Medium bowl for dry ingredients

Smaller bowl for melting chocolate

A saucepan of similar size to your small bowl if melting chocolate on the hob

Wooden spoon (or if you have one of those fancy silicone spatulas, they’re perfect)

Dinner plate

Baking tray + baking paper

A few teaspoons for scoopin’

Measuring spoons (optional but very helpful for accuracy)

Recipe

So when I was a lad… just kidding. I do have stories about how I learned to bake, but this is my own recipe, so those stories are pretty irrelevant here.

Step 0: Don’t preheat your oven.

I usually don’t preheat my oven until shortly before I’m ready to bake, I don’t know why recipes always start with that.

We will not be baking anything for at least an hour, as the cookie dough requires chilling for at least 45 minutes once mixed, ideally longer. This helps prevent spread on the baking tray, and makes it easier to form into dough balls.

Step 1: Measure your dry ingredients.

I am very inclined to forget one as I go, so here’s a checklist:

Flour: 250g

Cocoa: 30g

Sugar: 180g

Salt: ¼ teaspoon

Baking powder: ¾ teaspoon

Add all the dry ingredients, except the sugar, to the medium bowl. Pop the sugar into the large bowl. I’m bolding those because I tried following my own instructions and I messed it up.

Step 2: Vegan buttermilk. Wait, that’s not an instruction!

We’re going to curdle some ‘milk’, for chemistry reasons I don’t really understand. Add 100ml of soy milk to the large bowl, then add 1 teaspoon of lemon juice. The milk should ‘split’, and look gross! If it doesn’t, that’s fine too.

Add the vegetable oil, and observe hydrophobicity in action.

Step 3: Melt the chocolate.

I like to do this in a ‘double boiler’, which is a fancy way to say melting it in a bowl over a pan of simmering water. Feel free to do this in a microwave. If you do, be careful not to overheat it, do it in bursts until the chocolate has a silky consistency.

It’s harder to get wrong with the double boiler, for physics reasons, but it should only take a few minutes with a steady simmer. Once a knife can be pushed through the chocolate with no resistance, turn the heat off and stir the chocolate to ensure it has melted all the way through. Add the melted chocolate to the large bowl, and stir until combined.

Note: This is the one time before baking that we are adding heat to the mix. Before baking, I highly recommend the dough is cooled completely, so the hotter the chocolate is at this stage, the longer the mixture will need to cool.

Step 4: Add the dry ingredients and mix.

Shake or spoon in the dry ingredients gradually, stirring a couple times between each addition to avoid making a dust cloud. Once you’ve added them in, stir to combine, taking pains to scrape down the sides of the mixing bowl and incorporate large lumps of flour/cocoa powder. Small lumps (smaller than a pea) will bake out, so don’t worry about those. Your dough should be smooth, firm, and probably looking the way the cookies will look a day after you eat them. Sorry.

Step 5: Chill out.

Cover the bowl and stick it in the fridge. 45 minutes is the absolute minimum I would suggest, but if you can give it an hour or two, or overnight, even better. The next step is to scoop the dough into little balls, and that will be less messy and less of a f***ing nightmare if you just chill it for a while. Pro tip: Put your dinner plate in the fridge with the bowl. I wished I had done this every single time.

Step 6: Okay, I lied to you. The next step is actually to preheat the oven.

180°C conventional, 160°C fan. I don’t know what that is for gas ovens, sorry.

Step 7: Balls.

Using a spoon, maybe two, and your hands (unless you’re a magic space wizard who can do this with just the spoons), scoop a lump of the cookie dough out of the bowl and weigh it. My control weight for this recipe is 21g, but you could go larger if you wanted to. This makes a cookie of approximately- where’s my ruler? 5.5 cm diameter. I weighed each ball, because I’m a really fun person, but you can just weigh one and make the rest about the same size. Or weigh none of them, and guess the baking time adjustment! You feeling lucky, punk? If it’s taking you a while to get through this, and it probably will, I suggest covering the balls and returning them to the fridge for a few minutes before baking, as they’ve probably warmed considerably from being handled. Tee-hee.

Step 8: Prepare for baking.

Cover your baking tray with parchment. Put your balls on the tray, spaced 3-4 cm apart to avoid creating a colossal, all-consuming cookie mon- uh, beast. Unless you want that. I did this by mistake once, and don’t recommend it. Squish the balls down slightly into pucks, maybe 1.5 cm tall but I didn’t measure, this just makes it easier to sprinkle some coarse, crunchy salt flakes on top. Yum yum! I don’t know if I need to say this, but don’t overcrowd your tray. If you have more balls than you can fit on the tray, use another tray or wait until the first batch are baked and reuse this one.

Step 9: Bake.

Stick that mofo in the oven, for 8 minutes if you made them 21g like I said, or longer if you made them bigger. They’re done when they’ve spread out and the tops have dried up and cracked, revealing a darker, cakey interior. I’m drooling right now. If you poke them at this stage (careful, they’re hot, duh), they should give with little to no resistance. This is good! If they’re completely solid straight out of the oven they’re overcooked, and will be rocks by the time they have cooled down. I’m sorry if this happened to you! Take the next batch out just a little bit sooner. Let the cookies cool on the tray until the tray is cool enough to touch. This will take longer if your tray is thicker, but I promise you it’s worth the wait. Once the tray is warm but not hot, the cookies should be solid enough to transfer to a cooling rack. If you’re nervous, use a metal fish slice or a fork, slid underneath each cookie to avoid breaking them up.

Step 10: There were no more steps. This is the end.

You can eat them now! Alternatively, allow to cool and eat within… okay I don’t know what the shelf life is, but they’re cookies, they shouldn’t last very long. Anecdotally, when I did my last batch, I had some in the tin from three months ago, and they tasted fine, but I don’t recommend eating three-month-old baked goods!

And now: pictures.

Captions (and alt text) in the alt text.

Credits

Do recipes have credits? Not in my experience. This recipe however borrows heavily from:

Alison Andrews at Loving It Vegan: https://lovingitvegan.com/vegan-gluten-free-brownies

Janine Ratcliffe at Olive Magazine: https://www.olivemagazine.com/recipes/baking-and-desserts/classic-chocolate-brownies

/u/dundundah at reddit dot com: https://reddit.com/r/Baking/comments/97ag96/brownie_cookies/e46zinq

I’m Rachel. That’s as much detail as you’re going to get about me. K bye!

[yourlocal-edgelord]

I FORGOT ABOUT THIS POLL AND IM SO SORRY BUT HERE ARE ALFREDS LEMON CUPCAKES

Alrityy

step one

wash ur hands mf’s

u know u dont :/

then in a bowl (not a strainer ive had past experiences) mix togetherr

1 and a half cup flour, 1 and a half teaspoon baking powder, 1 table spoon lemon zest, or however much feels right (idk i never check how much zest i put in i tend to eye ball it, but come around 1 table spoon i think) and 1 teaspoon salt.

mix till u feel good abt urself

then take half a cup unsalted butter that u left out on the counter before and one cup sugar. Mix it up till u just wanna eat the whole thing of the butter and sugar, or till smooth 🤷🏻‍♀️

then go in two eggs into the sugar butter, and mix it up again till u think u can no longer scoop out a part pf butter sugar that wasnt touched by a raw egg <3

1 teaspoon vanilla extract and 2 table spoons lemon juice, typically two tiny lemons for me.

Mixidy mix

1/2 cup butter milk, if u dont have butter milk then before u start baking mix 1/2 cup of milk and and 1 and a half teaspoon lemon juice together and let it sit, it should curdle by the time u reach this step.

anyways mix that, then throw the wet in the dry or the dry in the wet, doesnt matter either way.

mix till no lumps left

Pre heat ur oven to 177c or 350f

oil up a pan till super slick

More slick back than brucie’s hair

pour the batter in and smooth it over

then just throw it in for 45-50 minutes

and voila lemon cupcakessss

Also link to alfreds chocolate chip cookies

Will make the next poll soon just remind me

[robbybirdy]

Genshin Baking Therapy - Matcha Power Cookies

Hello, every birdy. Nice to see all of you. I can’t wait to share this recipe with you. 

Now onto the character and the recipe.

The Character - Yelan. 

Yelan is a character that I like the look of, but I don’t think I am every going to get her. She would be great with Yoiymiya or even Dehya but I just dont think that I would get her. When I first say her I thought she reminded me of Yor Forger from Spy x Family. Just the vibes she was giving off in the Chasm. 

The Recipe - Matcha Powder Cookies.

My sister has always loved green tea. One day we found matcha tea, and we knew that it would be on the shelf for a very long time if we didn’t grab it. And she was like “Robyn, can you make me some Matcha cookies?” 

As many of you know I don’t back down from a baking challenge. I do my research. I usually try and find a recipe that won’t break that bank. So I found this recipe, and it was the simplest recipe that I could find. And say that with all sincerity. When it comes to baking I love simple recipes that I don’t have to rewrite just to understand it. And yes I have done that before. 

About 30 minutes before you are about to bake place your butter/margerine and eggs on the counter so it can get to room temperature. Trust me, you want to do this step. I know that in the past I might have told you that this step is not that important. Oh but it is. If you don’t do this step you are going to have to mix a lot longer. And the consistency just isn’t there. 

The first thing that you are going to do is preheat your oven to 350 degrees. You can either line the baking sheet with parchment paper or you can spray it with non-stick spray. 

The ingredients that you will are:

1 Stick unsalted butter which is ½ cup (also if you don’t have butter, you can always use margarine. And I will give you a little hint, I only use margarine. And I haven’t heard any complaints yet.)

1 cup of sugar

1 teaspoon baking powder

⅛ teaspoon baking soda

½ teaspoon salt 

2 room temperature eggs 

3 tbsp matcha (if I made this recipe again I probably would reduce the amount. Always look at the notes bakers have on their blogs. They are usually helpful. I read them afterwards and I am just look “OOOH that is why xyz failed.” So always read the notes.)

And then for the rolling of the cookies you are going to need 

¼ cup granulated sugar

½ cup powdered sugar 

And if you want an additional 1 teaspoon of matcha

You are going to cream together your stick  of butter with  sugar. To this mixture you are going to add in your baking powder, baking soda and salt.

Add in the eggs and mix until it all comes together. I like adding in my eggs one at a time so that I know what is going on with the texture. 

Now you are going to want to sift the matcha into the flour and pour it into mixing bowl. Sowly mixing so that all of the ingredients are incorporated. And so you don’t have a major green mess you have to clean up. 

If you want the extra teaspoon of matcha add it to a plate of powdered sugar and set it to the side. 

Using a cookie scoop, or two normal teaspoon spoons scoop the balls into about 1 and ½ tablespoon balls of dough. This measurement relative. Just go with how you are feeling. But let me remind of something important. Matcha has caffeine. 

Roll the balls in the granulated sugar and then the match and powdered sugar. 

Place them on the baking sheet and bake the for about 11 minutes, or so the recipe says. I am sorry, it is nothing against the recipe author or anything. But when making cookies I always start with 8 minutes, and add time if needed. Because like my mom has said for many years and I am starting to say “ You can always add time you can’t take it away.”

If you like green tea, these cookies are for you. If you had a Shrek themed party you had to make something for real quick this recipe would be perfect. Also you have to remember that Matcha is tea. And it has caffeine! DO NOT EAT THIS AFTER DINNER! I speak fro experience. My gosh, having seven people not being able to sleep because of something you made feels bad. 

The results of these cookies is a little half and half. Some people liked them and some of us didn’t like it. It all depends on your thoughts on green tea and the flavor. 

Do you like seeing the list of measurements in the post like this? Or doesn’t it make the post longer? Let me know your feedback. 

I hope that you liked this recipe.  Feel free to check it out for yourself. See you in the next post. Thank you.

[bakedbakermom]

introducing: anti-hangry cookies

so i have 3 problems going for me right now when it comes to food. 1) i am on meds that kill my appetite, so i forget to eat until other physical symptoms manifest, and even then it is difficult to make myself actually consume something. 2) my sense of taste never recovered after i had covid, so my desire to snack has gone way down and i no longer find most things enjoyable or fulfilling to eat. 3) even though i am overweight, the part of my brain that sees items 1+2 as a good thing that could make me lose weight is currently gagged and straightjacketed because she is crazypants and keeps trying to kill me. i am a recovering anorexic in the same way some people are recovering alcoholics; it's something that i have to actively monitor in myself even years after "finishing" treatment." i MUST eat, or i will spiral.

by about 4pm i am literally weak with a hunger i cannot feel, my mind foggy and my whole body basically vibrating with hanger, and fighting tooth and nail to make myself eat something, anything, please. enter the anti-hangry cookie.

i originally made these when i was nursing to get my milk supply up (they are technically called "lactation cookies"); i don't know if they actually helped with that, but damn were they great to have around because they're the super rare combination of taste good and good for you and easy to eat that is absolutely essential in those bleary early days of parenthood. turns out that kind of snack is necessary outside of that time period, as well.

the good: rolled oats, full of whole grain, fiber, vitamins, and even some protein. brewers yeast, with more good vitamins and protein, plus good for the tummy. flax seed, B vitamins, omega 3s, fiber.

the fantastic: basically the best chocolate chip oatmeal cookie ever. there's a hint of cinnamon, and somehow the brewers yeast and flax seed only enhance that flavor rather than making it taste too, well, healthy lol. also you cannot taste the coconut oil, so if that's not your favorite flavor, fear not: you get the benefits without that sunscreen taste.

INGREDIENCE

3c old-fashioned rolled oats 1 1/2c all-purpose flour 5 tbs brewers yeast 3 tbs ground flax seeds 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp salt 3/4c (1 1/2 sticks) unsalted butter, room temp 1/4c unrefined coconut oil 1 1/2c sugar 1 large egg + 1 egg yolk, room temp 2 tsp vanilla extract 1 bag dark chocolate chips

optional: 1/2c peanut butter, SO GOOD

whisk together oats, flour, yeast, flax, baking powder, baking soda, cinnamon, and salt.

beat butter, coconut oil, and sugar (and pb, if using) together until fluffy, then add the egg and yolk and beat to combine. add the vanilla and beat again. gradually add in the dry ingredients on low speed until just mixed. it will be a bit crumbly. then mix in the chocolate chips.

scoop the dough into 1-inch rounds (i use a cookie scoop and then roll them in my hands). rolling into a ball is actually fairly important here, since otherwise they'll crumble apart a fair bit in the oven; rolling smushes them into a delightfully dense cookie. (obvs go ahead and skip the rolling if crumbly cookies are your jam.) place on a baking sheet about 2" apart and bake at 350 for 10-14 minutes.

the original recipe says it makes 20-22 cookies but that is BONKERS because i can easily get 36 good-sized cookies out of this. i typically bake a dozen and freeze the rest (in ball form, don't throw a big lump of dough into your freezer), and then bake them for 12-16 minutes straight from the freezer.

here's the remaining ~2 dozen dough balls in my freezer. confession: i actually prefer the ones baked from frozen to those made from the fresh dough! they stay taller in the oven and spread less, creating a delightful cookie experience that is somehow dense and fluffy at the same time.

try one in the shower. just do it. shower cookie is best cookie

[cirgaydian-rhythm]

Happy Holidays - Have Some Cookies

I feel like sharing this recipe with everyone since I've gotten really positive feedback on them.

Oatmeal Craisin Cookies

Yes, "craisins" as in "dried cranberries." My partner and I aren't big raisin fans, but we do love craisins. If you're the opposite, you can easily swap them out, obviously.

I don't remember exactly how I cobbled this recipe together, I just know that I used at least two different sources.

Ingredients

1 cup salted butter, softened (you can use unsalted butter, but you may need to up the added salt content) 1 cup dark brown sugar, packed (light brown sugar will also work, but I think the lower molasses content will affect the texture and flavor) 1/2 cup white granulated sugar 2 large eggs 2 tsp vanilla extract 1 tsp ground cinnamon 2 cups old-fashioned oats (I don't recommend steel-cut or quick oats, but you do you) 2 cups (240 g) all-purpose flour (I've not tried this with any other type of flour, nor do I necessarily recommend using any non-glutenous or non-glutenous-like flour, as it will at the very least make the batter much looser than intended) 1 tsp baking soda 1 tsp salt 1 cup craisins

Directions

In separate bowl, whisk together eggs and vanilla extract, then add craisins. Let sit to soften craisins. In mixing bowl (stand mixer is HIGHLY recommended as this dough is very thick), mix butter and sugars. Add egg mixture to mixing bowl and mix. Add the rest of the ingredients and mix. Let dough chill in fridge for at least 30 minutes (this keeps them from spreading too much once in the oven; if you want to chill the dough for more than an hour, I recommend rolling it into balls beforehand as the colder the dough gets, the tougher it is to work with, though you can also take the dough out of the fridge and let it warm up on the counter for 30 minutes before trying to work with it). Preheat oven to 375°F. Roll dough into balls by hand (this helps pack the oats and craisins into the cookies so they're not jutting out all over the place once baked; I use a 1" cookie ball scoop just to keep the sizes more or less consistent, then properly roll them before placing them on a cookie sheet; also I recommend wearing gloves for this part, as the dough is VERY sticky and I can't guarantee your hands won't feel like they're coated in butter for hours afterwards no matter how well you wash them). Bake 10-12 minutes (I usually put them in for 11 minutes or a little over, but the exact time depends on your oven; if the dough balls are straight from the fridge, they may need a bit longer; on the upside, there's so much sugar in these that it doesn't hurt if they get a little dark on the edges!).

Notes:

These come out of the oven VERY SOFT, and you might mistake them for not being done - trust me, they're most likely perfectly done, and any longer will result in an unpleasantly crunchy (if not outright burnt) cookie. If you're really unsure about how long your oven needs to bake these, start off doing small batches and let your "test" batch cool down before trying to move them off the parchment paper. If they're still gooey after 5~10 minutes, add another 30-60 seconds to your baking time, but most likely they'll have firmed up enough to at least pick up without them falling apart on you.

I use these "air bake" cookie sheets, which work wonderfully well for these cookies, plus baking parchment; I've not tried making them on regular baking sheets or without parchment, so cooking times may need to be adjusted for that.

Even with chilling the dough , the cookies do still spread out, so make sure to leave a good amount of space between each ball. This recipe makes quite a lot of cookies (about 69 if using a 1" cookie scoop), so depending on your setup, you'll have to work in batches. I try to get all the dough rolled out into balls before I even start baking them, so it's quick and easy to swap them out. We keep our house on the cooler side, so it's not usually a problem, but if your house (or your kitchen) is on the warmer side, you may want to keep the balls refrigerated while they await their turn in the oven.

Lastly, I highly recommend stacked cooling racks for these. Because of how soft they are fresh out of the oven, I'll slide the parchment paper off the cookie sheets and onto a cooling rack with a finer mesh, then transfer the cookies to the stacked cooling racks once they've firmed up a bit (about 2~3 minutes) leaving the finer mesh rack available for the next batch. The reason why I recommend the stacked racks is that, again, this recipe makes a LOT of cookies, so the stacked racks are a good space-saver! Especially since these take a while to cool down completely at room temp (I've not tried chilling them directly post-bake - I think that might affect the texture), and they do need to be COMPLETELY cooled before they can be packed away (otherwise they warp and smoosh into each other - even when completely cooled, they'll stick to each other a bit, but they come back apart easily enough).

Have fun baking cookies! They may not really be "holiday" cookies, but this recipe is my gift to the internet void, so merry happy and all that jazz~