via Food52
3/4 c unsalted butter, softened
1 1/2 c dark brown sugar, packed (I splurged and used Muscovado)
1/2 c granulated sugar
1 egg, room temperature
2 tbsp vegetable oil
1 tsp vanilla
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
Move oven racks to upper and middle third of oven, and preheat to 375 F. Line two cookie sheets with silpat. Cream butter and both sugars in the bowl of a stand mixer. Add egg, vegetable oil and vanilla, and mix until incorporated. In another bowl, combine flour, baking powder and salt, and mix to combine. Add flour mixture to mixing bowl and mix until all ingredients just come together (dough will be a bit wet and crumbly). Portion dough into 18 balls (we're talking a little bigger than a golf ball) and place on cookie sheets about 2 1/2 inches to 3 inches apart. Bake for 12-15 minutes. Cookies are done when cookies are still light in color but darker around the edges. Remove from oven, cool in pan for 10 minutes before placing on rack to cool completely. Store in airtight container.
makes 18 cookies
* * * * *
E: i am very fond of these cookies. they are perfectly scrumptious!they are crunchy on the outside and soft in the middle. i will always love this type of cookie.
K: These cookies are nice and sugary with a touch of molasses. They're not too crunchy, they are not too soft, they are just right. I usually don't really like a lot of molasses inside my cookie but these ones are perfect.
D: Now that's a great cookie. Right from the chewy first bite, it's asking me to "guess my secret". Is it that crazy sugar from candy mountain? Is it molasses? Kinda smells that way... Definitely the wrong cookie to bake at the beginning of a three day weekend. I WILL EAT ALL OF THEM!
P.S. On behalf of USA. I apologize for not losing to team Canada in hockey. After you being so gracious to open your southern border to us "yanks". World Curling tournament is coming...time to seek revenge. (time to apply the sun screen too)
No comments:
Post a Comment