-- 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...)
You can do this individually or, if you prefer, you can flatten the
entire batch
of dough onto a nonstick tray, put a
sheet of parchment paper on top, roll it with a rolling pin, and then slice the dough into 8 bars.
Preheat the oven to 350 and line a 13x9 brownie pan with a full
sheet of parchment paper so that there is extra on the sides (I use this to pull the
entire sheet of bars out
of the tray after cooling and before slicing)