I just ate one of my cookies with coffee this morning. OMG, so good. I used to make the cookies much larger and I like these smaller cookies better. The caramel to cookie ratio is much better.
I wonder what makes these cookies better than previous batches. Is it because I let the butter come up to room temp? Am I mixing the butter and sugar in better due to the softened butter? I do notice that the cookie dough is much drier than in previous batches and rolling them into balls is not nearly as sticky with the drier dough.
I'm sad that I didn't get to save any for the hubster. Perhaps there will be some leftover after the cookie swap.
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