Nerves. Adrenaline. Heat from muscles contracting.
Warm air. Cool water. Taste of chlorine.
Sweet sensation of being done.
Relaxed exhaustion yet shaky from being so worked up.
This is the feeling of a swimmer at a meet.
Specifically a female college athlete for Augsburg.
*cough cough my roommate*
I faced the challenge of translating this into a cookie.
Before I dive into that, I will describe my process from the
The Top Choices: *begin drum roll*
1. The Avocado Cookie (a cookie that you would eat like an
avocado - scoop out the soft inside, chocolate pit, etc)
2. The Mortar and Brick Cookie (aesthetics only)
3. The Swimmer Cookie (as described above)
I explored a few different concepts within the swim idea
That's as far I got.
SO. I called my brother.
He's a foodie. His thoughts:
Wasabi. Almonds. Butterscotch. Not Chocolate. Vinegar. Mint. Blueberries. Cinnamon. Whole Wheat Flour. Oranges.
Salt. *woo one point for me*
I made a cookie base using "the perfect cookie base"
recipe found on cookiesandcups.com.
Subtracted vanilla and added new flavors.
1. dried blueberries, mint, sliced almonds crushed
2. dried blueberries, butterscotch, wasabi sauce
3. sea salt & vinegar chips, dried blueberries, butterscotch
4. butterscotch, wasabi sauce, sliced almonds crushed,
vinegar, extra salt
So three swimmers I had and three swimmers I used.
The feedback went surprisingly well.
#1 tastes like 'we just got here' (1 vote)
#2 tastes like 'after' (2 votes)
#3 tastes like 'during' (1 vote)
#4 tastes like 'right before, but also at the end' (3 votes)
After I revealed the ingredients, one of the swimmer's said:
"the blueberry reminds me of when I'm kicking my legs in
the water, and how I need to kick my own ass to swim faster"
makes approximately 27 cookies
2 cups flour
1 Tbsp. cornstarch
1 tsp. baking soda
5 tsp. salt
3/4 cup butter
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 cup butterscotch
3 Tbsp. wasabi sauce
4.5 Tbsp. vinegar
1.5 cups sliced almonds, crushed
1. Preheat oven to 350 degrees
2. Cover baking sheet with non-stick spray. Set aside.
3. In bowl, mix flour, cornstarch, baking soda, salt. Set aside.
4. In mixer, cream butter and both sugars on medium speed. Add egg, vinegar and wasabi sauce. Butter until mixed.
5. Turn mixer to low and add in dry ingredients from step 3 slowly.
6. Keeping mixer on low, add in butterscotch chips and almonds.
7. Drop tablespoon sized heaps onto baking sheet and bake for 12 - 15 minutes.
8. Remove and let cool.