Baked good Member Project?

[flhiker]

Okay It calls for brown sugar, is that Light or Dark? I assume it's light but you know what the say about assuming.

[PitcherASAMD]

Here they are! I too made changes. I added vanilla extract, used cinnamon, cardamom and nutmeg. I used the craisins (6oz), 1/3 C chopped macadamia nuts and white chocolate chips. Dave, I used light brown sugar as that's what I had on hand. The only difference between light and brown sugar is the molasses content (i.e. dark brown sugar has more mollasses than light which makes for chewier cookies These cookies were AMAZING!!! I'm taking them into work tomorrow and saving some for hubby and I

Katie

[Izzie]

Originally Posted by flhiker

Okay It calls for brown sugar, is that Light or Dark? I assume it's light but you know what the say about assuming.

In recipes like this, it's personal preference. I like the richness of dark brown sugar.



Re the squishing: Squishing to more of a thick cracker shape might be interesting. I do it just enough to turn it from a round ball, to something more like a 1/2 inch patty. The crystal sugar on top really adds to the "melt in your mouth" feel.

And- as Katie discovered, if the dough is cold/cool, the cookies will stay in more of a drop form, rather than spreading if you do not squish. Which some people prefer!

Katie yours look lovely. Perfectly golden brown! Are they soft on the inside, since they're more ball shaped?

Mary- Good call on the vanilla extract! I can't believe I didn't mention that I always use some/more than what a recipe calls for. I'll have to try the milk chocolate chips sometime. Or perhaps some of the Ghiradelli semi-sweets. /drool


Mom stole all of my craisins, so I'll not be making mine until later this week when she coughs some up.