Mar 20, 2008
Yum! These were alot easier than I expected. I followed the recipe exactly, with the exception of substituting a bit of the flour with some oats I ground very fine with my coffee grinder. I just used my 1tsp measuring spoon to scoop out the dough onto the baking sheet. Even using the spoon I found that it didn't take much dough to vary the size of the cookie from about 2 1/2in to 3in in diameter. If you really want uniform cookies I suggest filling and leveling off the spoon size of your choice. Definitely leave the cookies on the pan for a few minutes to harden before moving them somewhere (like a cookie rack) they can cool completely. If you stack them warm they can stick, so beware! I used alum. foil, shiny side down, with a light spritz of canola on my pans and it worked like a charm. The foil made it easy to manipulate the cookies up without breaking them and the oil minimized sticking to the foil. I was even able to wipe off anything that had stuck, respray, and reuse my foil a few times before it tore and needed replaced. The cookies themselves are very delicate, crisp and tasty. They can get a bit crumbly around the edges, but I hope to remedy that when I sandwich them with a little chocolate later today. They definitely will benefit from it, both visually and taste-wise. My single batch made almost 7 dozen cookies, out of which I will get about 3-4dozen sandwiches (give or take some "sampling").
—GottaFeedYa!
