[ brown sugar cookies ]

I’ve never been a big fan of making cookies. The options for flavors,themes and decorating are so much more limited compared to cakes and other desserts. But every once in a while, I crave just a really simple, really delicious cookie, with no bells and whistles.

I’m hugely obsessed with Magnolia’s Banana Pudding, but a few months ago I was persuaded to try their brown sugar cookie. I’d never eaten (nor heard of) a brown sugar cookie before, but it was ah-mahzing! The best way to describe it is a cakey version of a chocolate chip cookie, without the chocolate chips. They’re really easy to make, and  the right kind of comfort cookie for the holiday season, perfect with a giant glass of milk to dunk it into (and I don’t even like milk, but this cookie makes me  crave it!)

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Magnolia’s Brown Sugar Cookie: (original recipe found here. I skipped the whoopie pie part and made just the cookie, but that’s next on my list for sure!)

Ingredients: (Makes about 12 large cookies)

  • 5 tablespoons butter
  • 1/4 + 1/8 cup granulated sugar
  • 1/4 + 1/8 cup packed brown sugar (the original recipe calls for light brown sugar, but I used dark and it was fine)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 + 1/8 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Directions:

Preheat oven to 325 degrees F.

In a large bowl, cream butter and both sugars until light and fluffy. Add egg(s) one at a time, beating well after each one. Add vanilla and mix until fully combined. In a separate bowl, mix flour, baking soda and salt. And the flour mixture into the egg mixture in 3 batches, and beat on low speed after each batch. With these cookies, you need to be careful not to over-beat the batter,so beat it just long enough so that it’s all combined thoroughly.

Place golf ball sized scoops onto an ungreased cookie sheet, about 1-1/2 inches apart. You can make the cookies as big or small as you like, but they spread out while baking so make sure you leave enough room on the cookie sheet for that. Bake for 10-12 minutes, until the edges turn slightly brown. The difference with cookies and cupcakes is that cookies won’t feel firm to touch even after their baking time (if you want a soft/chewy cookie that is…crunchy cookies are a different story). In fact, they feel pretty gooey even after 12 minutes. But as long as the edges are slightly brown, take them out anyway. They will continue to bake a fair amount in the first 2-3 minutes that they’re cooling, and you end up with the right amount of chewiness in your cookie.

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I should mention that the picture above isn’t entirely accurate…I realised after placing the batter on the sheet (and taking the picture) that maybe they’re too close together, and ended up spreading them further apart (about 6 cookies to a sheet, instead of 9).

Let them cool on the cookie sheet for the first few minutes, and then transfer them to a wire rack (or even a plate will do, just don’t pile them on top of each other) to cool all the way.

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Happy Eating!

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