Ohh these were absolutely delicious! I simply could not keep out of them!! No they do not come out puffy but I like them in their original shape so I can taste more of the outer coating. :) My favorite part of these cookies is they way they spread in the oven. usually I am very OCD about rolling balls of cookies; with many recipes it is so easy to get inconsistent cookies that differ in size and shape, but these all came out in perfect circles! Sooo great! They were crispy at the edges and chewy in the middle the day I baked them, but even when I tightly plastic wrapped them, they lost crispiness the next day. They became chewy, but I guess that's better than lots of cookies that become rock hard the next day right? Also, I had to take an intermission and left coated, rolled cookie dough balls for a hour. When I came back and recoated them, they baked to have much bigger cracks than the ones I bake right away.. I thought it looked a lot nicer. Not sure how this works but hope it helps! By the way, whisk the dry ingredients besides the sugar in a separate bowl. In a bigger bowl, cream the shortening, butter, and sugar by hand for about 2-3 minutes until it's pale yellow, but not fluffy. Then add the other wet ingredients, mix, add the dry ingredients... mix until blended. Don't overmix or else it becomes cakey. The creaming part is crucial for the chewiness and texture of the cookie. Do NOT be afraid to overcoat these, they never come out too sweet!
Was this review helpful?
0 users found this review helpful
Ohh these were absolutely delicious! I simply could not keep out of them!! No they do not come...