When I first saw these cookies at “Heat Oven to 350 ” on blogspot, I fell in love! My youngest son loves root beer floats so of course we had to try them! The stores in our area don’t carry root beer extract so I ended up ordering it online from “The Soda Pop Shop”. Hopefully you will have better luck finding it near you. The extract came with directions on making homemade root beer so there might be a new project in our kitchen soon! I’ve never tried making soda before. It might be fun! Anyway, back to the cookies. We made them this morning and they are sweet, but so good! Pairing them up with some vanilla ice cream for AMAZING ice cream sandwich cookies is going to make them even better! Enjoy!
Root Beer Float Cookies
1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg
1/2 cup vegetable oil
2 TBLS milk
1 tsp vanilla
1 TBLS plus 2 tsp root beer concentrate
3 1/2 cups all-purpose flour
1 tsp cream of tartar
1 tsp baking soda
1/8 tsp salt
1 1/2 cups white chocolate chips
1. Preheat oven to 350. Place butter and sugars in a large bowl. Using electric mixture at medium speed, cream butter and sugars together. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.
2. In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in white chocolate chips.
3. Drop ~2 TBLS of dough at a time onto ungreased cookie sheets. Bake 10 minutes. Let cool five minutes on the cookie sheet and them remove them to a wire rack to cool completely.
Recipe Source: http://heatovento350.blogspot.com/
- 1 cup unsalted butter at room temperature 2 sticks
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 large egg
- 1/2 cup vegetable oil
- 2 TBLS milk
- 1 tsp vanilla
- 1 tsp TBLS plus 2root beer concentrate
- 3 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1/8 tsp salt
- 1 1/2 cups white chocolate chips
- Preheat oven to 350. Place butter and sugars in a large bowl. Using electric mixture at medium speed, cream butter and sugars together. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.
- In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in white chocolate chips.
- Drop ~2 TBLS of dough at a time onto ungreased cookie sheets. Bake 10 minutes. Let cool five minutes on the cookie sheet and them remove them to a wire rack to cool completely.
