my frd made some REALLY good m&ms cookies last week and she sent the recipe to me. so i made them too yesterday and i dont know if shes just that good.. or is it that i just suck.... i followed it exactly and they turned out quite different from the ones she made hers were softer and can stay chewy for days, but mine were more "tough" and doesnt taste nearly as good after only a few hours... maybe i over mixed it? what do u guys think about the recipe anyway
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purposed flour
1 teaspoon salt
1 teaspoon baking soda
1 package ( 12 ounces) semisweet chocolate pieces
1.Preheat oven to 375 F. In large bowl with mixer at medium speed, cream butter with sugars. Beat in egg and vanilla until well mixed, occasionally scraping bowl. Stir flour, salt and pieces. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets.
2.Bake 10 to 12 minutes until cookies are lightly browned. Immediately remove cookies to wire racks; cool.
by the way. is it really that necessary to transfer cookies w/ a spatula to a cooking rack?! can i just move them to my counter top? (its a granite counter top so its pretty cold there too) what kind of difference would it make between cooling them, n jus tleaving them on the pan anyway (sorry i just.. really dunno. i just started baking) thank you everyone for all the help!!
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purposed flour
1 teaspoon salt
1 teaspoon baking soda
1 package ( 12 ounces) semisweet chocolate pieces
1.Preheat oven to 375 F. In large bowl with mixer at medium speed, cream butter with sugars. Beat in egg and vanilla until well mixed, occasionally scraping bowl. Stir flour, salt and pieces. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets.
2.Bake 10 to 12 minutes until cookies are lightly browned. Immediately remove cookies to wire racks; cool.
by the way. is it really that necessary to transfer cookies w/ a spatula to a cooking rack?! can i just move them to my counter top? (its a granite counter top so its pretty cold there too) what kind of difference would it make between cooling them, n jus tleaving them on the pan anyway (sorry i just.. really dunno. i just started baking) thank you everyone for all the help!!