First thing, you might want to make sure you have a little bit extra brown sugar if you are anything like me, one cup for the recipe, one spoonful for my mouth, one cup for the recipe, one spoonful for my mouth. Taste testing these was awesome! Is there anything better than butter, vanilla and brown sugar all mixed up. I think not. After a few taste tests of the that I mixed in the flour and other ingredients that I can't remember off the top of my head. That cookie dough was good too. I decided to add the Chocolate Chips instead of nuts because I believe that everything is better with chocolate. (This turned into having to drive half an hour into town to get chocolate chips that weren't all melted together, but that's ok).
I found that the oven really does need to be pre-heated all the way or else your cookies will just melt all over the cookie sheet before they start to cook. After about 30-45 minutes my oven seemed hot enough to cook cookies, (not quite sure what temperature my 1950's oven was set on, still dreaming of an oven with a temperature knob and door handles). I also found that smaller cookie dough pieces worked better than large ones, they seemed to cook better, but leave room for them to spread. Picture of my cookie dough:
After about 15 minutes in the oven they were ready to come out. I highly recommend eating at least 2 while they are still hot and gewy with a big glass of milk, it is worth it. Even though I put a butt ton of chocolate chips in mine, this is one cookie that you will not be disappointed if you don't get a chocolate chip in it. This will be the new go to base for all my chocolate chip cookies from now on.
No comments:
Post a Comment