I made this recipe last Christmas for the first time and when I took it out of the oven, I was not impressed. It didn’t look like what I had hoped for. It was not a flat cookie but a puffy cookie. I was not a happy camper but then my friends ate it and said they were so good. They thought it tasted like a short bread cookie. I feel like it tastes like a cookie but also a scone? Thus the name a sconkie!
So I realized the reason for the texture of the cookie and fluffiness that made me oh so sad was that it didn’t have enough butter compared to the flat cookies. This recipe only has a 1/2 cup of butter. So keep that in mind your cookies won’t be the flat slightly greasier kind. So to make this sconkie a bit more exciting I went in my pantry to see what I could add in. I found white chocolate chips and craisins. So let’s get to making this sconkie.
Preparation Time – 15 Minutes
Cook Time – 11-15 Minutes
Makes 2 Dozen
Butter – 1/2 Cup
Eggs – 2
Vanilla Extract – 1 tablespoon
White Sugar – 1/2 cup
Brown Sugar – 1/2 cup
White flour – 2 1/4 Cups
Baking Soda – 1/2 teaspoon
Salt – 1/4 teaspoon
While Chocolate Chips – 1 Cup
Craisins – 1 Cup
Zest of One Lemon
Preheat your oven to 350 degrees. Mix flour, salt and baking soda in a bowl and keep aside. In another bowl cream together butter and sugars with an electric mixer.
Add the eggs in one at a time and beat them together. Then add vanilla extract and lemon zest.
Add your flour in and mix well till your reach a soft dough consistency.
Add your white chocolate chips and craisins and mix well.
Take a tablespoon of the dough and smoosh it a little and put on the cookie sheet. If you don’t smash it down it will be extremely fluffy.
Bake for 11 to 13 minutes or until the tops start to turn a little golden brown. Let it cool for about 5 minutes before you transfer them.
This sconkie and a hot cup of coffee or a tall glass of milk would be so nice for a snack or a dessert. And yes I am going to call it a sconkie! For real.