And I made the Alexis' Brown Sugar Cookies, halving the vanilla extract and replacing it with almond extract. And they are HEAVENLY, and there is only one left now, so I might be making more chocolate chip cookies tomorrow...
Wednesday, May 28, 2008
A New Resource
For as long as I have been baking, my cookies have been coming out flat and crunchy, and not at all like the moist, chewy goodnesses you get at the open air markets or the coffee shop. Then I found this.
And I made the Alexis' Brown Sugar Cookies, halving the vanilla extract and replacing it with almond extract. And they are HEAVENLY, and there is only one left now, so I might be making more chocolate chip cookies tomorrow...
And I made the Alexis' Brown Sugar Cookies, halving the vanilla extract and replacing it with almond extract. And they are HEAVENLY, and there is only one left now, so I might be making more chocolate chip cookies tomorrow...
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2 comments:
That was awesome. I have to say that coconut oil does make awesome cookies, though. You can even whip it just like butter before you add the sugar. And I was so happy to read the recommendation for Guittard's chocolate chips--they are my absolute favorite in the whole world. I was surprised about the imitation vanilla extract, though!
Yeah, I pretty much deny the existence of imitation. Oh, well. You can't agree with everyone, all the time. (That would be so boring, anyway! :P)
Thanks for the tip about the coconut oil! I'll try it next time, since I have some now!! :P
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