Instead of a teaspoon of baking soda, I’m going to try a ¼ teaspoon of baking soda & a ¼ teaspoon of baking powder for a crispy outside with a soft center. I’m also dropping the oven temperature by 10° because I think it is running hot [Gas].

Personally, I like cake-like cookies, one of my coworkers accuses my cookies of being “basically disguised scones”. But that’s me.

In my next batch I’m going to replace the all baking soda with a baking soda / baking powder mixture. The baking soda version was too ‘cake-like’ for me. Obviously real butter, vanilla extract, and dark brown sugar are required, otherwise you’re wasting your oven cooking the batter.

Cookies should always have a dough eater. Baking half is a great solution. Another solution to FL weather is to place the dough into the refrigerator for a day or so and then drop them or roll into a log then slice it. They will not spread far enough to be crispy and stay soft in the middle. Tollhouse has my vote every time.

On the occasions where I do make cookies I use the flavor of all natural vanilla. Dark brown sugar is a must and eating the dough is mandatory. This leaves no room for disappointment in the finished product. Leaving the oven for storage saves time and energy. One could always make a cookie preparation cabinet at a reachable level.

As for critters, I don’t share well some of them. Def not cookies.

Happy baking everybody!

It should be rendered ‘as pleased as Punch’, a reference to Punch & Judy puppet shows. Punch was portrayed as self-satisfied with his nefarious schemes. Today one could say ‘as pleased as Trump’ as both both are schmucks.

For me, real vanilla is also a good sweetener, so less sugar needed. 🙂 The bakery that makes the shortbread’s usually dust them with sugar, but they make some without that now for diabetics. I thought that was nice of them (even though it also meant broadening their market a bit). 😉

Vanilla extract, like salt, not only has its own flavor it does nice things to other flavors.

Yes, you have to be careful about what you dunk, or the cookie ends up in the bottom of your cup. 🙂

Yeah, it’s the eggs hipparchia. Though eating the dough without egg in it changes the taste of course. 😉 SO better when they are cooked IMHO!

And there’s always my Choc Biscotti recipe I posted ages ago! LOL

I never use vanilla flavor in my cooking. It’s mostly sugar syrup. I use the real vanilla essence. It’s more expensive of course, the the real vanilla deal. 🙂

My fave bakery here makes excellent shortbread cookies. They have 2 choc chip varieties. One with 24% choc chips, one with 40%. Not the cheap supermarket chips either. 😀 I got some on Tuesday. Only the 24% though, I found the 40% a bit too rich & melts too fast when I dip it in my coffee! LOL

Hipparchia, if you insist on eating the dough, cut it in half and add one egg to the half you are going to bake. The egg is the carrier of the Salmonella.

this is THE BEST cookie recipe on the planet, and my favorite baked cookies. although I may have to try the wine-soaked raisins someday. mostly though I just make plain oatmeal cookies without the raisins.

btw, ur doin it rong. you mix the cookie dough and eat THAT, while cooking maybe one cookie-sheet-ful of cookies, just so the house smells good and you get to eat some right out of the oven (ok, maybe let them cool just a little bit.

I suppose that someday I will actually get salmonella from eating raw cookie dough, at which point I will probably cook all the cookie dough, but until then . . . .