Adjust an oven rack to the
lower - middle position and hat the oven to 375 degrees F. Remove the
dough - lined pie plate from the freeze, press a doubled 12 - inch piece
of heavy - duty foil inside the pie shell, and fold the
edges of the foil to shield the fluted
edge; distribute 2 cups ceramic or metal pie weights over the foil.
-- 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...)
Drop
dough by in 2 - tablespoon - sized balls about 2 - inches apart on parchment - lined baking sheets and bake in the
lower and upper third
of the oven until golden around the
edges, but still soft in the center, about 12 - 14 minutes, rotating the baking sheets halfway through baking.