Softbatch school cookies

I always have this dough in the freezer as it keeps well in preformed balls and it bakes up fast (for cookie emergencies).  They are perfect for packing for school lunches since they stay fresh and soft.

Softbatch Cookies

(make a lot of tiny cookies)

1/2 cup (1 stick) unsalted butter

1/4 cup creamy chevre or cream cheese

1 Tablespoon molasses

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

Pinch of salt

2 cups of add-ins (we like mini m&ms for mini cookies, but use anything here)

In a stand mixer, mix butter, chevre or cream cheese, molasses, sugar, egg, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes, stopping midway to scrape down the sides.

Add the flour, cornstarch, baking soda, salt, and mix until barely combined.  Add your add-ins and mix briefly.

Make your cookie balls.  A tablespoon makes for a small cookie or use a 2inch cookie scoop to make a large cookie or anything in between.  Chill the cookie dough balls or freeze them before baking (I like to freeze them on a cookie sheet, crowded full, and then put them in a ziplock to bake later).

Preheat oven to 350.  Place cookie on silpat (or parchment paper) and space them to allow for a little bit of spread.  Bake for 8 to 9 minutes but not a second longer.  You're looking for set edges.  Let cool for 5 minutes on the sheet to set up.