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Big Fat Cookies by Elinor Klivans

By Elinor Klivans

Nobody's ever made baking historical past with a scrawny cookie. it doesn't matter what the celebration, not anything beats the large, fats, do-it-yourself sort. With this deliciously enjoyable cookbook and some basic elements, an individual can whip up a short batch of 1 of fifty diversified huge crispy, chewy, or fancy-pants sandwich cookies. From vintage great Chocolate Chip to large Mocha dust Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this can be overall cookie pride. Introductory fabric contains tips about deciding to buy the easiest components, options akin to blending and forming the right around, baking forward and storing, andfor those that really prefer to proportion their cookieshow to pack them up effectively in order that they will not holiday with a view to the celebration. So, get that candy the teeth prepared and chunk right into a Big fats Cookie.

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Extra resources for Big Fat Cookies

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I boil the caramel sauce for 2½ minutes for a chewy result. Boiling the sauce for 2 minutes will result in a softer, stickier caramel, and 3 minutes will produce a firm caramel. This butter and brown sugar combination is a great method for producing a foolproof soft caramel that can also be used as a warm sundae sauce. makes 12 cookies • cookie making 20 minutes cookie baking none caramel sauce � cup (1½ sticks) unsalted butter, cut into pieces 1 cup packed light brown sugar 2 tablespoons honey 2½ cups (about 10 ounces) pecan halves or large pieces chocolate coating 6 ounces (generous 1 cup) milk chocolate chips or milk chocolate, chopped 1 tablespoon canola or corn oil Grease a baking sheet lightly with oil and set aside.

Set the remaining dough aside. Bake until the edges of the cookies are lightly browned but the centers are still golden, about 13 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. ) Line the baking sheet with a clean piece of parchment paper. Break the cooled cookies into ½- to 1-inch pieces. Add the pieces to the reserved dough and mix on low speed just to distribute them evenly, about 10 seconds.

Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the sour cream and vanilla just to blend and form a soft dough. Stir in the currants, raisins, walnuts, and cranberries. Use an ice cream scoop with a ¼-cup capacity to scoop out balls and place them about 1½ inches apart on the prepared baking sheet. Or use your hands to roll ¼-cup portions of dough into balls. Bake until the bottoms are lightly browned and the tops feel firm, about 25 minutes. Cool on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

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