So this week, I wanted to try something different, and this recipe seemed to fit the bill. Also, one of my co-workers said that last week’s cookies were the worst cookies I’ve made this year. I think it was because I used the wrong type of maple syrup, which can honestly make all the difference.
Anyways, onto this week’s recipe. This is a recipe that is very simple to make and requires no planning ahead. I say that because I always have unsalted butter at room temperature ready for baking at all times.
Personally, I feel like this recipe has too much butter in it because the cookies come out a lot flatter than how they look in the recipe. The recipe has them looking like they’re a little thick, but these cookies with that amount of butter come out much flatter. I will have to try making this recipe with less butter and see what happens. I even adjusted the baking time, and it had no effect.
The good news is that they’re tasty, so at least there’s flavor despite how flat they come out.
- 1 cup butter, softened
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 2 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Beat butter on medium speed until smooth and creamy. Add both sugars and mix until fluffy. Add eggs and vanilla; mix well.
- Next, add flour, baking soda, and salt. Mix until all ingredients are incorporated. Form balls with about 2 tbsp of dough. Place about 2 inches apart on prepared baking sheets.
- Bake at 350°F until lightly browned on bottom and around edges, 10 to 12 minutes, rotating pans halfway through. Cool on baking sheet 2 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).