I love baking cookies. I love it so much that once when my husband's aunt asked me to make 500 of them for her daughter's wedding, by end of the conversation it was me who was thanking her. I have a good sized collection of my absolute favorites that I make most of the time, but sometimes I want something a little different from the normal chocolate chip cookie or snickerdoodle. That's where these cookies come in. I saw some root beer extract in my cupboard one day and thought, "What would that do in a cookie?" The answer, an hour or so later, was that it would make a yummy root beer float flavored cookie that I couldn't eat just one of. It's a fun recipe for a picnic or potluck or any time you want a root beer float without the brain freeze. It also makes some killer ice cream sandwiches.
Anyway, you start by creaming a couple sticks of unsalted butter with white and brown sugar. Add an egg and mix until fluffy.
Add in a couple tablespoons of milk, oil, vanilla, and the secret (but not really that secret) ingredient . . .
Root Beer concentrate. You can find this in the spice and flavorings section of most grocery stores. If you get yourself some dry ice and sugar at the same time you can make root beer with the leftover concentrate. Or you can just save it for more cookies, or go crazy and make some root beer cupcakes. Hmmm.....
Mix in some flour, baking soda, salt and cream of tartar.
Stir in some white chocolate chips
Drop by rounded tablespoonful on a cookie sheet and bake about 10 minutes at 350.
Then try not to eat them all at once. . .
They also make some killer ice cream sandwiches.
Root Beer Float Cookies
1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg
1/2 cup vegetable oil
2 T milk
1 tsp vanilla
1 T plus 2 tsp root beer concentrate
3 1/2 cups flour
1 tsp cream of tartar
1 tsp baking soda
1/8 tsp salt
1 1/2 cup white chocolate chips
1. Preheat oven to 350. Place butter and sugars in large bowl. Using electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.
2. In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in vanilla chips.
3. Drop ~2 T of dough at a time onto ungreased cookies sheets. Bake 10 min. Let cool five minutes on the cookie sheet and them remove to a wire rack to cool completely.