This will one day become a top recipe. If it were a stock, it'd be google in the 1990s. I set out to ruin these cookies. I had a premade dry mix from another recipe that I messed up by using self rising flour. I started over with that recipe, but kept the dry mix and ingredient searched it and up pops this recipe. It wasn't an exact fit, but I adjusted: Salt was in the dry mix, so I added more sugar, cinnamon, nutmeg, and more vanilla to mask it. Molasses was thrown in with the wet ingredients, since the full amount of sugar was in the dry mix...and thus, no creaming of the butter and sugar. Steeped dates subbed for raisins. An 8x8 pan was used, and yes, it was a little overfilled (could've been worse had I not taken some out to make drop cookies). I lowered the temp and baked longer to avoid undercooking the middle; checked frequently b/c of the alterations. This was meant to be a grand fustercluck. How it came out so incredibly yummy was no credit to me. The cookies were very flat and thin and of a cake-y texture, but with carmelized edges. Very good, and I preferred it to the bars. But the bars being so moist...and the taste was a 10/10...would be heaven eaten warm with vanilla ice cream. Thank you to the cook who created this, your recipe is utterly foolproof. I'll pass it along to my husband.
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This will one day become a top recipe. If it were a stock, it'd be google in the 1990s. I...