The pantry cookie
Cookies
A couple of notes: 1) This recipe calls for melted butter, partly for reasons of convenience (no waiting for butter to soften) but mostly because melted butter makes for a chewier cookie that spreads more. If you want a more cakey cookie with some height, don’t melt the butter; cream it along with the sugars and the egg. 2) My version of this cookie includes toasted pecans, dried cranberries, and chocolate chips. But your version may be different. Try almonds and dried apricots, or walnuts and dried cherries, or pistachios and dried figs. Or sunflower and pumpkin seeds in place of the nuts. Or a heath bar in place of the chocolate chips. It’s an accommodating host of a recipe.
Share:
0
15
0
Comments