Alright, let’s talk about these bourbon burger cookies, or whatever fancy name they got. I ain’t no baker, mind you, but I can whip up somethin’ tasty when I got a mind to.
First off, what’s all this fuss about “bourbon,” huh? Sounds like somethin’ them city folks drink. Well, I reckon it just means we’re gonna put a little bit of that boozy stuff in our cookies. Don’t go pourin’ the whole bottle in, now! Just a splash, like when you’re seasonin’ soup – a little goes a long way, they say.
Now, for the “burger” part, I was confused at first. Are we puttin’ meat in cookies now? Lord, have mercy! But then I figured it out. They just look like little burgers, I guess. Round and flat, kinda like those patties they sell at the butcher shop. Only these are sweet, not savory.
- First, you gotta get your sugars mixed up. White sugar, brown sugar, whatever you got. Mix ’em good, like you’re churnin’ butter.
- Then crack in an egg. Just one, unless you’re makin’ a whole mess of cookies. And don’t forget the yolk! That’s where the richness is at, like good farm eggs.
- Now, here’s where the magic happens – that splash of bourbon. Pour it in slow, like you’re pourin’ honey. Don’t want none of it spillin’ out!
After that, you dump in your flour and stuff. You know, the usual cookie stuff. Mix it all together real good. Your arms gonna get tired, but that’s how you know you’re doin’ it right. The dough should be kinda stiff, not too sticky and not too dry. Like when you’re makin’ biscuits, you know? You gotta feel it.
Next, comes the chocolate chips. Can’t have cookies without chocolate chips, that’s just a fact. Pour ’em in, and mix ’em up real good. Make sure every cookie gets a good share of chocolate. Nobody wants a cookie with no chocolate, that’s just plain wrong.
Now, roll that dough into little balls. Not too big, not too small. Just right, like a good meatball. Then, squish ’em flat. That’s why they call ’em “burger” cookies, see? They look like little burgers.
Lay ’em out on a bakin’ sheet. Don’t put ’em too close together, or they’ll stick. And that’s a mess you don’t want to clean. Then, shove ’em in the oven. Now, I ain’t got no fancy oven with timers and all that. I just watch ’em close. When they start lookin’ golden brown around the edges, they’re probably done. You can smell when they are done, it’s a good smell, warm and sweet.
Let ’em cool down a bit before you start eatin’ ’em. Hot cookies are good, but they can burn your tongue. And burnt tongues are no fun. I like to have mine with a glass of milk. Cuts the sweetness, you know? Makes it just right. Or sometimes with a cup of coffee, in the morning. That starts the day off right.
These bourbon burger cookies are pretty darn good, if I do say so myself. They ain’t nothin’ fancy, just good old-fashioned cookies with a little kick. Perfect for when you got a sweet tooth and a hankerin’ for somethin’ a little different. Kids love them, grandkids too, and even the old man sneak a couple when he think I ain’t lookin’.
So, there you have it. My way of makin’ bourbon burger cookies. No fancy words, no fancy tools, just good ingredients and a little bit of love. That’s the secret to any good recipe, if you ask me. Now go on and bake yourself a batch. You won’t regret it.
And remember, baking ain’t about following rules exactly. It’s about feelin’ your way through it. Don’t be afraid to experiment, add a little of this, a little of that. That’s how you make it your own. That’s how the best recipes are made, passed down from one generation to the next.
One last thing, don’t you go frettin’ if your cookies ain’t perfect lookin’. Nobody cares what they look like, long as they taste good. And these cookies, they taste mighty good. Trust me on that.
Tags: Bourbon Cookies, Burger Cookies, Chocolate Chip Cookies, Easy Cookie Recipe, Baking, Homemade Cookies, Dessert, Sweet Treats
