Okay, here’s my take on sharing my soda cracker cookies adventure, blog style:
Well hey there folks! Let me tell you about a baking experiment I just wrapped up – soda cracker cookies. Yeah, you heard that right! I saw this crazy recipe online and thought, “Why the heck not?”
First things first, I rummaged through my pantry. Grabbed a sleeve of those trusty soda crackers – you know, the kind that are always there but nobody ever eats plain. Then I hunted down the rest of the usual suspects: butter (salted, because that’s how I roll), sugar (granulated, nothing fancy), an egg, vanilla extract (the real stuff, gotta treat myself!), and some chocolate chips (milk chocolate, because I’m a child at heart).
Okay, so the recipe I found was pretty vague, so I kind of just winged it. I started by crushing the soda crackers. I didn’t have a food processor, so I just threw them in a zip-top bag and went at them with a rolling pin. It was actually pretty therapeutic, smashing all that carb-y goodness. I got them down to a coarse crumb, not quite powder, but close.
Next up, I creamed together the butter and sugar. I used my stand mixer for this, but you could totally do it by hand if you’re feeling ambitious. I just let it go until it was light and fluffy, maybe 5 minutes or so. Then I cracked in the egg and splashed in the vanilla. Gave it another whirl until everything was well combined.
Now for the weird part: adding the cracker crumbs. I just dumped them in and mixed until it formed a dough. It was surprisingly… dough-like! A little crumbly, sure, but definitely holding together. Then I tossed in the chocolate chips. I probably used about a cup, maybe a little more. I’m not one for measuring things precisely.
I preheated my oven to 350°F (175°C). While that was heating up, I scooped out spoonfuls of the dough onto a baking sheet lined with parchment paper. They didn’t spread much while baking, so I flattened them out a little with the back of a spoon.
I baked them for about 12 minutes. I kept an eye on them, and pulled them out when the edges were golden brown. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
And… the verdict? They’re actually pretty good! They have a slightly salty, almost nutty flavor from the soda crackers. The chocolate chips definitely help. They’re not gonna win any baking awards, but they’re a fun, easy, and surprisingly tasty way to use up those forgotten soda crackers. I’d totally make these again when I’m feeling like I want something a little different. Go give them a try! You might be surprised!
