The Cookie Gods are happy tonight. You know it has to be a good cookie recipe when you are want to make them in the summertime. (We have a Hamilton Beach Countertop Oven that the hubby put outside for me. It holds standard size pans so my baking production is not slowed down. I can still spoil all the kids and not heat up the house.) Consider this option and handy tip for yourself. :)
I agree with everyone else, this is a fantastic cookie. I added the extra 1/2 cup of flour, heaped my portion of peanut butter, added an extra egg and a good dousing of vanilla.
Something else I did was barely mix it just until it was all moistened. Dragging a butter knife through it gently and occasionaly scraping the sides and folding it in on itself.
Popped it in the freezer for about a half and hour and when I took it out I used two forks to simply lift our a generous tablespoon of the barely handled dough. When I fillled the baking tray, back into the freezer it went. I dipped the fork in sugar and gently presses the fork into the dough gently pushing the high spots and making the fork marks we all look for. :)
I think handling the cookie dough as little as possible will give you an incredible texture that will drive everyone nuts and only wanting more. I baked them about 8 -10 minutes BTW just like everyone else.
Have a good one --Jodi
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The Cookie Gods are happy tonight. You know it has to be a good cookie recipe when you are...