If we can “bake” it in New York, we can “bake” it anywhere!

So they say that absence makes the heart grow fonder.

Well it also makes the stomach emptier!

While working in New York, and not having seen the LIB for three months, I decided to ship the LIB over. So after a 17 hour flight, the LIB had crossed the Atlantic ocean for the first time, and was experiencing what it feels like live in a first world country (the LIB actually just squashed a spider with my empty beer bottle “welcome to the third world”).

Growing up in the Free State notorious for its lack of hills or any other notable terrain feature which might interrupt any television signals, we still only had one TV channel available to us. This channel was, surprisingly enough, refered to as TV 1. I remember spending countless hours as a kid watching re-runs of American sitcoms, where a common theme was ready-made Cookie Dough.

So it seemed obvious, that 20 years later, when visiting the United States for the first time, that we would obviously have to try out some real cookie dough.

The Live in Baker noted that this was the easiest baking prep she had ever experienced!

Okay, so it might not have been your typical cookie dough, but we were so taken by the fact that all that we needed to do, was pop it into the oven (which took longer to work out how to work than the actual baking part).We chose Peanut butter and chocolate chunk, obviously made with real butter – is there any other way? A couple of disposable baking trays (we hadn’t yet worked out how the dishwasher worked) added to the shopping list, and all was set.


The LIB simply separated the dough along the already perforated lines, placed the, on the baking tray, and popped it into the oven. She then returned to gawking at the skyscrapers surrounding us (and repeatedly setting off the smoke detector).

A couple of minutes later, we had beautiful baked cookies.Now I know that there are very few things in this world that come out of boxes that actually taste good, except for “Kellogg’s Frosties” and “Mince Mate”, but I was actually genuinely surprised at how good these cookies turned out!


If it wasn’t for the fact that I don’t even have a basic understanding of how to operate an oven, the LIB’s position as creator of all things good might have been in serious jeopardy!

I’d say that this recipe is a keeper, but seeing as though the recipe is a secret, I would rather suggest you just sip you coffee quietly, and have another cookie.

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