|Thank you to my husband who brings me flowers for no occasion at all but also never forgets on VDay either :)|
Doesn't the dough look like strawberry sorbet? :)
My tips on the recipe...
- Definitely take the time to let the dough chill in the refrigerator/freezer. They really do spread a lot but they stay thicker if you chill the dough.
- Make sure that they are cooked through by checking the bottoms of the cookies are browned. She mentioned that they will be a little loose and jiggly but after you take them out they will cook more on their own. This usually happens when I make cookies but not for these ones. I had quite a few undercooked cookies so I ended up cooking mine for about 12-14 minutes as opposed to her 8-10 minutes.
- You don't need the cookie scoop like I used but I like to use it so I could get about the same size/shape for the "whoopie pie" style ones.