Hard Boiled Egg Cookies

If you’re new to Cookie Madness, here’s a cookie you might have missed: The Hard Boiled Egg Cookie! I pulled it out of the archives today since Easter is afoot and chances are you have some hard boiled eggs lying around. Plus, is it me or are there more features than ever right now on how to boil a perfect hard boiled egg? I know it’s Easter, but this year just about every food magazine and web site seems determined to teach me how to make a perfect hard boiled egg (which is good because I always forget how many minutes to boil the egg and how many minutes to let it sit covered).
Anyhow, this cookie and its variations were developed a few years ago by me, Katrina and Rita after Rita mentioned that certain European style butter cookie dough was made with hard boiled eggs.

Amazing Hard Boiled Egg Chocolate Chip Cookies
1 1/3 cups plus 2 tablespoon (180 grams) all purpose flour
4 ounces (114 grams) cold unsalted butter – unsalted European style works well
1/2 (.5 ml) teaspoon salt
1/4 (1 ml) teaspoon baking soda
1/4 cup plus 2 tablespoons (70 gram) granulated sugar
1/4 cup (56 grams) brown sugar
1 hard boiled egg, shell removed
1/4 teaspoon (1 ml) vanilla extract
handful of chocolate chips
Combine flour and butter in food processor. Pulse until mixture is mealy and coarse. Add the salt and baking soda and pulse to mix. Add both sugars and hard boiled egg. Pulse again until mixture is mealy looking. Add in the vanilla and pulse until mixture just begins to come together.
Dump mixture into a bowl, add chocolate chips and shape into two balls. You will see egg whites in dough – they’ll disappear as the cookies bake.
Bake on a parchment lined cookie sheet at 350 degrees F. for 20 minutes or until cookies appear lightly browned around edges. Let cool on cookie sheet for 5 minutes then transfer to rack to finish cooling.
Important: Let cool completely before serving. The texture gets better as the cookies cool. It’s even better if you cool the cookies, freeze them, then thaw them.

Amazing Hard Boiled Egg Oatmeal Cookie
4 oz flour (1 cup minus 2 tablespoons)
4 oz unsalted butter, cold, cut-up (European style preferably)
1/2 cup oats
1/2 scant teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
¼ cup granulated sugar
3 tablespoons light brown sugar (dark probably okay)
1 tablespoon honey
1/4 teaspoon vanilla
1 hard boiled egg
Handful of raisins
Handful of walnuts
Preheat oven to 350 degrees F.
Pulse flour and butter in food processor until mealy. Add the oats and pulse to mix. Add the salt, baking soda and cinnamon; pulse to mix. Add both sugars, honey, vanilla and egg and pulse until mealy. Dump into a bowl and add raisins and walnuts. Form into four large balls and bake at 350 degrees F for about 20 minutes (or until set).
Remove from oven and let cool completely before serving.