2 Press the graham cracker crumbs into the bottom
of the springform
pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom
of the
pan,
with maybe just a slight rise
along the inside
edges of the
pan.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all
of your baking and snack ingredients in a small bowl, and fold into batter
with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly
with plastic wrap — Refrigerate for a minimum
of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown
along the
edges — Cool the cookies completely on the sheet
pan (or just eat them immediately...)