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Preheat the oven to 375?F/190°C/gas 5. Line two baking sheet/trays with parchment/baking paper. Cream butter and both sugars together with an electric mixer on medium-high speed until light and ...
Using a 2-in/5-cm round cookie or biscuit cutter or a thin rimmed glass, cut out ten rounds of dough. Gather the scraps together, pat lightly, and cut out remaining cookies. Divide half of the cookies/biscuits between the 2 prepared baking sheet/trays, leaving about 3 in/7.5 cm between cookies/biscuits since they will spread.
Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool. Store, airtight, at room temperature for up to a week. Recipe from Milk and Cookies by Tina Casaceli/Chronicle Books, 2011.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
These gluten-free peanut butter chocolate chip cookies are soft and chewy and, with only five simple ingredients, they can easily be whipped up by young chefs and enjoyed as an after-school treat.
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Whether you’re gearing up for a marathon day of holiday cookie baking, or you’re simply whipping up your favorite chocolate chip cookie recipe, you'll want to avoid these common mistakes.
A close-up of a chocolate chip cookie. A chocolate chip cookie is a drop cookie that features chocolate chips or chocolate morsels as its distinguishing ingredient. Chocolate chip cookies are claimed to have originated in the United States in 1938, when Ruth Graves Wakefield chopped up a Nestlé semi-sweet chocolate bar and added the chopped chocolate to a cookie recipe; however, historical ...
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