Chocolate Chip Dreams

All I can say about these, is that they are the best chocolate chip cookie in the whole entire world! There is a secret ingredient…instant vanilla pudding mix, that makes these cookies extremely moist, chewy and cake-like. To me, these cookies taste like the inside of giant $2.50 Neiman Marcus chocolate chip cookie you can buy. The only difference is that the Neimans’ cookie has coffee powder in them.

They are called Chocolate Chip “Dream” cookies in Linda J. Amendt’s “400 Sensational Cookbook”. Amendt writes in her cookbook, “Dream cookies are a unique type of drop cookie… rich, moist, tender and chewy and loaded with flavor. The secret to creating these wonderful cookies is the instant pudding mix added to the cookie dough. It not only adds flavor but gives the cookies their special texture and helps keep them moist…Because the instant pudding in the dough adds to the structure of the cookies, the dough doesn’t need to be chilled before baking…these cookies turn out better if you don’t chill the dough. They need to go in the oven before the pudding sets, which is what will happen if you chill the dough”.

Amendt also notes that if you slightly under-bake the cookies, they will be chewy and delightfully gooey. If baked tad bit longer, they will have a moist, cake-like texture.

*Please note… DO NOT use cook-and-serve pudding mix or sugar-free instant pudding mix, as they will significantly alter the flavor and texture of the cookies. The sugar-free pudding mix will make the cookies tough, flat, and will easily burn.

Again, I LOVED these cookies and definitely plan on making more…. you will see! Enjoy!

Chocolate Chip Dreams
Ingredients
2 1/3 cups all-purpose flour
1 package (3.4 oz of 102 g) instant vanilla pudding mix
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2/3 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
2 tsp vanilla extract
2 cups chopped semisweet chocolate or semisweet chocolate chips
1 cup chopped walnuts

Directions
1. Preheat oven to 375 degrees. Prepare cookie sheets lined with parchment paper.
2. In a bowl, whisk together flour, pudding mix, baking powder, baking soda and salt until well combined. Set aside.
3. In a large bowl, using an electric mixer on medium speed, cream butter, shortening, brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in the vanilla. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in chocolate and walnuts.
4. Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches (5 cm) apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 8 to 10 minutes or until edges start to turn lightly golden.
5. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.

“400 Sensational Cookies” by Linda J. Amendt

Yield: 3 1/2 dozen cookies

Peanut Butter Oat Chippers

Here’s another cookie recipe we stumbled across called Peanut Butter Oat Chippers. As you know, my family and I LOVE cookies, and we LOVE trying new cookie recipes. If you like peanut butter and chocolate, these “golf ball” sized cookies will be a wonderful treat for you to try. My sister and I both made these this week. She gave hers to the Oklahoma State cross country team after their race, and they devoured them. I took mine to work and they had “disappeared” by 11:00 am!

This recipe comes from Linda J. Amendt’s “400 Sensational Cookies” cookbook. Enjoy!!

Cream together butter, peanut butter, and sugars, until fluffy. Add eggs one at a time, beating after each addition. Then beat in vanilla.

In a large bowl, whisk together flour, baking powder, and salt.

On low speed, gradually beat in the flour mixture.

Gradually stir in oats.

By hand, fold in chocolate and peanut butter chips.

Using a cookie scoop, drop tablespoonfuls onto cookie sheet lined with parchment paper.

Bake in 350 degree oven for 12 minutes, or until edges start to turn lightly golden. Slide parchment paper on cooling rack to cool. After 5 minutes, transfer cookies from parchment paper to cooing rack and cool completely.

Serve with a glass of cold milk.

Peanut Butter Oat Chippers
Ingredients
1 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup chunky peanut butter
2/3 cup granulated sugar
2/3 cup packed light brown sugar
3 eggs
2 tsp vanilla extract
3 1/2 cups quick-cooking rolled oats
1 1/2 cups chopped semisweet chocolate or semisweet chocolate chips
1 1/2 cups peanut butter chips

Directions
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a large bowl, whisk together flour, baking powder and salt until well combined. Set aside.
3. In a large bowl, using an electric mixer on medium speed, cream butter, peanut butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl. On low speed or using wooden spoon, gradually add flour mixture, beating until just blended. Gradually stir in oats. By hand, fold in chocolate and peanut butter chips.
4. Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 12 minutes or until edges start to turn lightly golden.
5. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooking rack and cool completely.

Makes about 5 dozen cookies

Cornmeal Blueberry Cookies

As you probably have already figured out, my mom and I LOVE to make COOKIES…all types of cookies! We saw this is Kim Boyce’s cookbook called “Good to the Grain”, a healthy cookbook we bought in Colorado. When we saw the recipe and picture for these Cornmeal Blueberry Cookies, we had to give them a try! They are the weirdest tasting cookie I’ve ever eaten, but I say that in a good way 🙂 This recipe is a cross between eating cornbread and cookies. Sounds weird doesn’t it??? But, they are sooo good! I ate 3 the first day and one the next morning; they are quite addicting. I love the dried blueberries in them, and I feel like I am eating healthy because these cookies are not super sweet…you can definitely taste the cornmeal in them. The sprinkled sugar on top adds the perfect amount of sweetness, and they look like crinkle cookies/ gingersnaps.

I definitely recommend making Cornmeal Blueberry Cookies if you are in the mood for something new! My husband is extremely picky and he even said these were “okay”, so I would say that is pretty good. He absolutely hates trying new recipes and would rather me just make chocolate chip cookies, tacos, or spaghetti every single day. He is a creature of habit. I, on the other hand, love to experiment, so here is to trying something new!!!

Cornmeal Blueberry Cookies
Ingredients
DRY MIX
2 cups corn flour
2 cups all-purpose flour
1 cup finely ground cornmeal (do not use medium or coarse grind)
1 1/2 tsp cream of tarter
2 tsp kosher salt

WET MIX
8 ounces (2 sticks) cold unsalted butter, cut in 1/2-inch pieces
2 cups dark brown sugar
2 eggs
1/4 cup whole milk
1 cup dried blueberries (unsweetened or lightly sweetened)

FINISH
1/2 cup sugar

Directions
1. Preheat oven to 350 degrees F. Rub two baking sheets with butter.
2. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that main remain in the sifter, and set aside.
3. Add the butter and brown sugar to the bowl of a standing mixer fitted with the paddle attachment. Turn the mixer to low speed and mix until the butter and sugar are combined, then increase the mixer speed to medium and cream for 2 minutes. Use a spatula to scrape down the sides and bottom of the bowl. Add the eggs, one at a time, mixing until each is combined.
4. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 20 seconds. Scrape down the sides of the bowl. Add the milk and blueberries. Slowly mix until the dough is evenly combined.
5. Pour the finished sugar into a bowl. Scoop mounds of dough, each about 3 tablespoons in size, form them into balls and set them on a plate. Dip each ball into the sugar, coating it lightly. Arrange the balls on the baking sheets, leaving about 3 inches between them. The balls of dough that don’t fit on this round of baking can be dipped in sugar and chilled.
6. Bake the cookies for 20 to 22 minutes, rotating the sheets halfway through. The cookies will puff up and crack at the tops and are ready to come out when the sugar crust is golden brown and the cracks are still faintly yellow.
7. Repeat with the remaining dough. These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days.

Yield: 2 dozen cookies
Recipe from: “Good to the Grain” by Kim Boyce

Chewy Oatmeal Raisin Walnut Cookies and my 100th Post!

Well, its official…. this is now my 100th post since I began blogging in March!! I hope you have enjoyed browsing through my recipes and hopefully trying some of them! I really appreciate my readers and look forward to posting more recipes for you to see. Please feel free to leave comments or suggestions for me. I would love to respond to them 🙂

All I can say is that the flavor in these Oatmeal Cookies are AMAZING! I can really taste the cinnamon and sweetness of the honey, which makes for an extremely moist and chewy cookie. The texture of these are not your typical cookie; they are more cake-like. Other than that, these tasted amazing and I loved them! We left out the nuts and raisins because the men in our family don’t like dried fruit, and they prefer no nuts. I personally think the cookies would taste even better if we would have added the walnuts and raisins. The recipe comes from Frank and Jerome Audureau’s cookbook, “Once Upon a Tart…”, which is a bakery in New York City that I would love to visit! Enjoy!!

Chewy Oatmeal-Raisin-Walnut Cookies
Ingredients
1 cup (2 sticks butter)
1 3/4 cups lightly packed light-brown sugar
2 eggs
1/3 cup honey
4 cups rolled oats (not quick-cooking or instant)
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups walnuts, coarsely chopped (we omitted)
1 1/2 cups dark raisins (we omitted)

Directions
1. Preheat oven to 400 degrees. Cover cookie sheet with parchment paper.
2. Cream butter and sugar until light and fluffy.
3. At low speed, beat in eggs, one at a time. Then add honey.
4. Whisk together oats, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, using a paddle attachment of your mixer on low speed.
5. Stir in walnuts and raisins (if using).

6. For BIG cookies: use a 1/3 cup measuring cup or your hand to scoop out the dough for each cookie. Place the balls on the baking sheet, leaving 3 inches between them, then flatten them all with the heel of your hand until they are 1/3 inch thick and about 4 inches in diameter. Bake for 16 to 18 minutes.
7. For SMALLER cookies: use a teaspoon to scoop up the dough, and your finger to scrape it onto the baking sheet. Drop the cookies with 1 1/2 inches between them, no flattening necessary. Bake for 10-12 minutes until the edges of the cookies are brown and the centers no longer look like raw dough. You don’t want to overcook these, or they’ll be hard and crispy when they cool, rather than moist and chewy.

8. Remove the baking sheet from the oven, and place it on a rack to let the cookies cool slightly. Lift the baking sheet off the rack, and use a metal spatula to transfer the cookies to the rack to cool completely. If you’re using parchment paper, there’s no need to let the cookies cool on a rack. Slide the paper with the hot cookies off the baking sheet and onto a flat surface to cool.

Yield: 20 big cookies, or 5 dozen smaller cookies

Snickerdoodles

These are the best snickerdoodle cookies I’ve ever eaten! My mom made these yesterday and they are perfect! They are flat, chewy, and soft like a McAlister’s cookie 🙂 They come from White on Rice Couple blog. You’ve got to try these!

Cream sugars, butter and shortening until light and fluffy.

Add eggs, vanilla, and salt and mix until fully incorporated.

Put cinnamon sugar mixture in a bowl.

Form dough into small balls and roll in cinnamon sugar mixture.

Bake for 10-12 minutes at 350 degrees until cookies are lightly golden.

Snickerdoodles
Ingredients
3/4 cup (150 g) granulated sugar
1 cup (150 g) golden brown sugar
1/2 cup (100 g) unsalted butter, room temperature
1/4 cup (50 g) lard or shortening, room temperature
2 large eggs
2 tsp vanilla extract
1/2 tsp sea salt
2 1/4 cup (300 g) flour
2 tsp cream of tarter
1 tsp baking soda
1 tbsp cornstarch
1/2 cup (100 g) cinnamon sugar mix (1 part cinnamon, 3 parts sugar ratio)

Directions
1. Preheat oven to 350 degrees.
2. Combine sugars, butter, and shortening in a mixing bowl and cream until light and fluffy.
3. Add eggs, vanilla, and salt and mix until fully incorporated.
4. Sift flour, cream of tarter, baking soda, and cornstarch together and gently mix into butter mixture.
5. Put cinnamon sugar mix into a bowl.
6. Gently form dough into a small ball (about the size of a walnut) then roll in cinnamon sugar mix. Place balls on a baking sheet lined with a silpat or parchment paper. Make sure to give plenty of room between cookies since they spread quite a bit.
7. Bake for 10-12 minutes. They should be lightly golden. It is better to slightly under-bake than to over-bake.

Peanut Butter Cookies

Everyone that has tried these cookies have said they are wonderful and have a unique flavor. I can’t place the flavor, but the cookies are great. They are from David Lebovitz’s cookbook, “Ready for Dessert”. Enjoy!

Whisk together the flour, baking powder, and salt.

Beat together the butter, sugars, and peanut butter in an electric mixer until smooth.

Beat in the egg.

Add the dry ingredients and mix until the dough just comes together.

Chill and cover dough for at least 2 hours, or overnight.

Remove dough from refrigerator and let it come to room temperature. Pinch off pieces of dough and roll into 1 inch balls. Roll balls in sugar and place on parchment-lined baking sheet.

Flatten and make a crosshatch pattern for each cookie by using the back of a fork.

Bake cookies for 9-10 minutes at 350 degrees or until edges begin to brown, but the center still looks soft.

Peanut Butter Cookies
Ingredients
1 1/4 cups (175 g) all-purpose flour
1 T. baking powder (make sure it is aluminum free)
1/4 tsp. salt
1/2 cup unsalted butter, melted
1/2 cup (100 g) granulated sugar, plus more for coating the cookies
1/2 cup (120 g) packed light brown sugar
1 cup (260 g) creamy peanut butter (not natural-style)
1 large egg, at room temperature

Directions
1. In a small bowl, whisk together the flour, baking powder, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated and brown sugars, and the peanut butter on medium speed just until smooth. Beat in the egg. Add the flour mixture and mix just until the dough comes together. If necessary, knead the dough with your hands until smooth.
3. Cover and refrigerate the dough for at least 2 hours or up to overnight. (The rest gives the ingredients time to meld so the cookies bake up especially softy and chewy.)
4. Remove the dough from the refrigerator and let it come to room temperature.
5. Preheat the oven to 350 degrees and line baking sheet with parchment paper. Pour some granulated sugar into a small bowl.
6. Pinch off pieces of dough and roll them into 1-inch balls. Roll the balls in the granulated sugar and place them 3 inches apart on the prepared baking sheet. Flatten and make a crosshatch pattern on each cookie by pressing down on the ball with the back of the tines of a fork.
7. Bake until the cookies begin to brown around the edges but the centers still look somewhat uncooked, 9 to 10 minutes. (Remove them from the oven before they look done so they’ll stay chewy once cooled.)
8. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

Yield: 30 cookies

Paula’s Chocolate Oatmeal Dawg Cookies

My husband, Matt, grew up eating these chocolate oatmeal cookies almost everyday. My mother-in-law, Paula, would make these cookies for Matt as an after-school snack and before every sports game he played. Paula was famous for her cookies! All the neighborhood kids knew it, and would come over to her house, begging her to make them. They’re nicknamed “dawg” cookies… but I don’t know why!

By the time Matt was in 7th grade, he had mastered his mom’s chocolate oatmeal cookies. He even won a cooking contest for them, as seen here in this early 1990s article from The Longview Times. Wasn’t he cute??? Haha.

Even though Matt is all grown-up, he still can’t get enough of his mom’s cookies. Okay, maybe not everyday as an afternoon snack, but it’s probably every time we go over to visit Paula that she whips up a batch for us.

It took me about 5 tries to finally get these cookies “they way mom makes them”, according to Matt. I think my problem was that I used rolled oats instead of instant oats…it sure makes a difference!

Finally, did I mention that Matt eats these from the pan itself? Nope, he doesn’t wait for them to cook; he eats them like chocolate pudding. Crazy, right? Talk about lots of cookie batter!

What’s the only thing Matt wants from his parents when they’re gone? (Which is hopefully not for a super long time.) Nope, not money. Not stocks. Not fine jewelry… just his mom’s chocolate oatmeal cookie “pan”.

Enjoy!

The ingredients.

Bring to a boil sugar, water, and cocoa powder on stovetop until soft ball stage.

Paula and Matt know when they reach the soft ball stage by dropping bit of the mixture into water to see if a tiny ball forms.

Off the heat and stir in the butter.

Then add the oatmeal,and vanilla. Stir until melted and combined.

Eat from the pan like my husband does…

…or drop onto wax paper and let cool (the way I like them).

Paula’s Chocolate Oatmeal “Dawg” Cookies
Ingredients
2 cups sugar
1/2 cup water
3 tbsp cocoa powder
1 stick butter
1/4-1/2 cup peanut butter
2 cups oatmeal, quick-cooking
1 1/2 tsp vanilla

Directions
1. Boil sugar, water, and cocoa until the mixture reaches a soft ball stage.
2. Remove pan from heat and add butter, peanut butter, oatmeal, and vanilla.
3. Stir together until melted and combined.
4. Eat from pan or drop onto wax paper.
5. Let cool and serve.

Yield: 1 full serving for a 7th grader…or about 2-3 dozen cookies.
Recipe from: My mother-in-law, Paula

Nutty Chocolate Chunk Cookies (David Lebovitz)

My mom loves trying new recipes for chocolate chip cookies. This is probably her 20th chocolate chip cookie recipe to try. They come from David Lebovitz’s newest cookbook, “Ready for Dessert”. When making these, my mom used a food scale and actually measured out the flour, sugar, and nuts in grams rather than in cups. Weighing ingredients on a scale is actually a more accurate way to measure.

If you like nuts, you will love these cookies! We toasted macadamia nuts, walnuts, and pecans, and added Nestle chocolate chunks. Enjoy!

Whisk together dry ingredients, then add to butter, sugars, vanilla, and egg mixture. Stir in chocolate chunks and nuts.

On a lightly floured surface, divide dough into quarters.

Shape each quarter into a log about 9 inches long. Wrap logs in plastic wrap and refrigerate until firm, about 24 hours.

Bake cookies for 10 minutes, rotating baking sheets halfway through at 350 degrees.

Nutty Chocolate Chunk Cookies
Ingredients
2 1/2 cups (350 g) flour
3/4 tsp baking soda
1/8 tsp salt
1 cup (8 oz/225 g) unsalted butter, at room temperature
1 cup (215 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
1 tsp vanilla extract
2 large eggs, at room temperature
2 cups (225 g) nuts, such as walnuts, pecans, and macadamia nuts, toasted and coarsely chopped
14 oz (400g) bittersweet or semisweet chocolate, coarsely chopped into 1/2 to 1 inch chunks or 3 cups (340 g) chocolate chunks (Regular chocolate chips are designed to resist melting, so I use chocolate chunks instead so they will melt and create a gooey cookie).

Directions
1. In a small bowl, whisk together the flour, baking soda, and salt
2. In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed until just smooth.
3. Beat in eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
4. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap he logs in plastic and refrigerated until firm, preferably 24 hours.
5. Position racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees.
6. Line 2 baking sheets with parchment paper or silicone baking mats.
7. Slice the logs into disks 3/4 inch thick and place the disks 3 inches apart on the prepared baking sheets.
8. Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.
9. Let cookies cool on baking sheets until firm enough to handle, then transfer to a wire rack.

Yield 48 cookies

Jolene’s Oatmeal Chocolate Chip Cookies

I call these “Jolene’s Oatmeal Chocolate Chip Cookies” because everytime I visit my aunt, she makes them for me.

These along with the Neiman Marcus cookies are my favorite chocolate chip cookies in the world! Unlike the Neimans cookies, these have ground oatmeal in them, some nuts, and a milk chocolate candy bar.

The original recipe makes 112 cookies, but I fourthed the recipe and made about 2 dozen cookies.

Enjoy! You won’t be disappointed! 🙂

chocoatmealcookies — Cream together the butter with sugars.

Jolene's Chocolate Oatmeal Cookies — Grind the oats in food processor into a fine powder. Add the flour, oats, baking soda, baking powder, salt, and chocolate chips and nuts to the wet mixture

Jolene’s Oatmeal Chocolate Chip Cookies

Serves: 2 dozen

Ingredients

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1 cup flour
1 1/4 cup oatmeal, grind in a food processor until fine powder
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
6 oz chocolate chips
2 oz hershey bar, chopped into chunks
3/4 cup chopped nuts

Instructions

Preheat oven to 375 degrees
Cream together butter, sugar, and brown sugar with electric mixer
Add egg and vanilla
Mix together flour, ground oatmeal, salt, baking powder, and baking soda
Add dry ingredients to wet mixture
Stir in chocolate chips, chopped hershey bar, and chopped nuts
Make golf ball sized cookies spaced 2 inches apart on parchment-lined or silpat cookie sheet.
Bake for 8-9 minutes.

Neiman Marcus Chocolate Chip Cookies

The Neiman Marcus Chocolate Chip Cookie is my all-time favorite cookie recipe in the entire world. Why?

They are super easy and I always have the ingredients.
They only make two dozen cookies.
Neiman Marcus is where I buy all my clothes. (Right, in my dreams!)

P.S. My mother-in-law (Paula), and my husband’s best friend (Kenny) are HUGE fans of these. These are my “go-to” cookies for when I have company over at the house.

Enjoy and I hope I make a Neiman Marcus chocolate chip cookie fan out of you!

Add the butter, light brown sugar, and granulated sugar.

Next mix in the egg and vanilla.

Once you’ve added the dry ingredients, expresso, and chocolate chips, form into balls onto a greased cookie sheet.

Bake for 15-20 minutes, and voila! I like them very chewy, so I bake them for the shorter amount of time.

Neiman Marcus Chocolate Chip Cookies
Ingredients
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tbsp granulated sugar
1 large egg
2 tsp vanilla extract
1 3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup semi-sweet chocolate chips (I use half Nestle semi-sweet chocolate chunks and half Guittard milk chocolate for added sweetness)
1 1/2 tsp instant expresso coffee powder

Directions
1. Preheat oven to 300 degrees
2. Place the butter, brown sugar, and granulated sugar in the workbowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds until the mixture is fluffy.
3. Beat in the egg and vanilla for 30 seconds longer, until well combined.
4. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed.
5. Beat for about 15 seconds, stir in the chocolate chips and expresso powder, and mix for 15 seconds longer.
6. Prepare a cookie sheet with about 2 tablespoons of shortening (or nonstick spray). Using a 1 oz scoop or 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops with 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into 2 inch circles.
7. Transfer to the oven and bake for about 15-20 minutes, or until cookies are nicely browned around the edges. Bake longer for crispier cookies.

Yields: 2 dozen
Recipe from: Neiman Marcus Cookbook by Kevin Garvin and John Harrisson