Eat while still slightly warm, or reheat in the toaster oven.Leave to cool for 10-15 min, as the insides will set as they cool.Scrape the sides of the bowl to ensure even mixing. until edges and spots on top are golden but centers are still soft to touch (especially if you’re going for gooey insides). In a large mixing bowl, cream together the cubed butter, brown sugar, and sugar for 4 minutes, until light and creamy. Bake and check at ~15 min, then again at 18, then again at 20, etc.If you want a more cooked/traditional cookie texture: Preheat oven to 355F.If you want gooey cookies: Preheat oven to 375F.When ready to bake, prep cookie sheets with parchment (2 sheets with 6 cookies on each sheet, if baking all at once).Form into rough balls and freeze for at least 90 min. heaping 1/3 cups, but you can make them as small/large as you want). Add eggs, mix until just combined, no more than that. Overmixing at this point may yield tough cookies, which we don’t want!.Mixture will be crumbly (like breadcrumbs or sand), but should come together when you pinch it between your fingers. Add oats, dried fruit, and dry ingredients.This is easiest done in a stand mixer fitted with a paddle attachment, but can be done by hand. ![]()
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