These were picture perfect. I substituted 1.5 cups of self rising flour for the flour/salt/baking powder mixture, and they set up beautifully. Ten minutes baking time yielded a nice soft cookie. *update: I made these ahead of time, portioned out with a cookie scoop, and froze the dough balls. I baked them straight from the freezer at 350 for ten minutes, did the fork-squoosh, and baked for another twelve. Absolute perfection. This has been my go-to recipe for a while, but now knowing they work just as well from frozen changes my baking game. No more getting up at 3AM when I have to bring a treat to work. Peanut butter cookies for all occasions now!
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These were picture perfect. I substituted 1.5 cups of self rising flour for the...