If you also are daring, leave them in the oven until they get a bit darker than what you have in this photo. The extra sugar on the outside caramelizes and adds a very distinctive but wonderful flavor.
I'd say add 5-7 minutes to bake time than your recipe calls for. After cooking, cookies should be mahogany (not blackened) instead of tan.
7 Comments
Whimseymimple@beehaw.org · 4 pts · 3y
I love it when people do the fork hatch marks! I know a bunch of people who don't, and I swear the cookies taste wrong without them. 😁
10111011110101@lemmy.world · 2 pts · 3y
I am suddenly craving peanut butter cookies. It looks delicious!
theatremaker@lemmy.world · 2 pts · 3y
Classic and delicious. Looks like a great texture!
Wordless@kbin.social · 2 pts · 3y
Looks good! I know what I'm making tomorrow.
HandsHurtLoL@kbin.social · 2 pts · 3y
I add in honey to the recipe, roll in granulated sugar before doing fork cross hatching, and then drizzle more honey right out of the oven.
Delish!
czech@kbin.social · 2 pts · 3y
That sounds like something I'll be trying the next time I make these. Thanks.
HandsHurtLoL@kbin.social · 2 pts · 3y
If you also are daring, leave them in the oven until they get a bit darker than what you have in this photo. The extra sugar on the outside caramelizes and adds a very distinctive but wonderful flavor.
I'd say add 5-7 minutes to bake time than your recipe calls for. After cooking, cookies should be mahogany (not blackened) instead of tan.