I was a bit suprised
how moist the dough was as I was working with it, but I suppose that's just the pumpkin puree doing it's work.
Not exact matches
As I tried to figure out
how to make safe to eat cookie
dough that tastes just like the real deal, I obviously had to find a substitute for the eggs that would keep it just as
moist and scrumptious.
The cookies are very tasty (I didn't use the espresso - may do that next time too) and surprisingly
moist considering
how dry the
dough was.