I had to bake and toss 3
batches of cookies until I got the oil just right.
Well, it made 2.5 beautiful
batches of cookies until it broke halfway through the 3rd batch.
Not exact matches
I can remember countless times being in the kitchen with my two brothers and my Mom, making a huge
batch of chocolate chip
cookies, and it was always so much fun to help mix up the batter, carefully scoop out the
cookie dough on the pans, and wait anxiously
until the timer went off and they were cool enough to eat.
Even though it doesn't really fell like pumpkin season
until right around Halloween where I live, I think that
cookie season is all year round... So I baked a few
batches of these Pumpkin Pie Chocolate Chip Oatmeal
Cookies as a compromise!
It's so much easier than making
batches of cookies, waiting for the pans to cool, and baking more
batches until the dough is gone.
With mixer on low speed, add flour mixture in three
batches, alternating with milk alternative (1 tablespoon at a time), beginning and ending with flour mix,
until all
cookie ingredients are fully combined and begin to form a ball in center
of bowl.
Place the first
batch of thumbprint
cookies in the preheated oven and bake for about 10 to 15 minutes
until very slightly golden.
Bake each
batch for 15 - 18 minutes or
until edges
of cookies become golden brown and the tops
of the
cookies are firm to the touch
Before I knew it, I'd eaten the entire plate (and then some) and didn't realize over half the
batch was gone
until I cleaned up my mess from lunch and went back into the dining room to find that all that was left was a handful
of gingerbread folk and a hidden pile
of casualties I tried covering in icing (iced gingerbread
cookies are no longer welcome in this house)(the icing makes it difficult to drown them in coffee and be able to actually drink the coffee, afterward).