Today we're featuring Doughmakers, a pebbled cookie sheet that we think is a must-have for any kitchen. And here's a special cookie recipe to go along with it. Happy baking!
By Angella Dykstra of Dutch Blitz
When I first met and started dating my husband, he had a cookie recipe from his Mom that he made on a regular basis. Part of the (extremely routine) lunch in his family included a Cookie. When we got married I took over the making of the Cookie. I tweaked the recipe a bit and made the Cookie even better. No offense to my mother-in-law; there is just room for improvement, you know?
After years of eating the New! And Improved! Cookie, my husband said that he was bored of it. I did some more fudging with the recipe and now have a cookie recipe that is hands down the best recipe on the planet. You may think I am kidding, but I can assure you that I am not.
· 2-1/4 cups all-purpose flour
· 1 teaspoon baking soda
· 1 cup butter, softened (We use margarine)
· 3/4 cup packed brown sugar
· 1/4 cup white sugar
· 1 (3.4 ounce) package instant white chocolate pudding mix. (Vanilla will do in a pinch, but you seriously need to try the white chocolate jello pudding mix.)
· 2 eggs
· 1 teaspoon vanilla extract
· 2 cups semisweet chocolate chips
· 1 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar. I use a KitchenAid stand mixer (It changed my life! Seriously.) A hand-mixer will work just fine. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. And whip it. Whip it good. I usually beat the mixture for a good two minutes or so, until it is light and fluffy. The end result is phenomenal. Trust me.
3. Blend in the flour and baking soda. I use a spoon to do this part.
4. Finally, stir in the chocolate chips and nuts (We don't use them but feel free to go, well, nuts.) Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
5. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
My go-to tip for cookies is to under-cook them a little. This may not work for meat, per se, but under-cooking Cookies is all sorts of awesome.