Recipe courtesy Strawberry Creek Inn B&B
Printable recipe courtesy Inn Cuisine
Yield: 6 dozen cookies (I don't recommend doing less than a full batch---you won't regret it!)
Wet Ingredients 1:
Wet Ingredients 2:
Dry Ingredients 1:
Dry Ingredients 2:
mixer with the paddle attachment, cream the melted butter and brown
sugar together, starting at low
separate bowl (or large measuring cup, something with a spout), whisk
together the 2nd set of wet
In another bowl, sift together the 1st set of dry ingredients.
yet another bowl, mix together the 2nd set of dry ingredients.
mixer down to low and slowly drizzle in 2nd set of wet ingredients.
Add 1st set of dry ingredients in 3 equal batches, waiting between batches for ingredients to incorporate, and stopping to scrape down sides of bowl as necessary.
Add 2nd set of dry ingredients about a ½ cup at a time. The dough will become very thick and will start to move up the sides of the bowl in a single mass. Stop the mixer and scrape back down as necessary.
1-ounce scoop/disher to measure out the number of cookies you are
baking now onto a greased
Bake at 375 degrees Fahrenheit for 11 to 15 minutes, or until they begin to brown at the edges.
Remove cookie sheet from oven and after a few minutes, move cookies to a wire rack or plate to cool.
the remaining cookie dough onto a large baking sheet (or as many baking
sheets as needed) in
You may also freeze individually-shaped cookies for 24 hours, then transfer to large zip-top bags or other airtight freezer containers, and return to the freezer. Take out as many as you would like to bake at any time in the future. Frozen cookies are ready to go in the pre-heated oven when they are soft enough to flatten slightly, which is generally about the time it takes to pre-heat the oven.