This comes from Modern Honey. I made half and they taste great....because I added double the salt. I used half the amount of vanilla and that's all that was needed. I used half the amount of raisins and added 1/2 c. chopped, toasted pecans. I got 29 1 T./1.5" diameter dough balls. My dough sat out 30 minutes before baking and they didn't spread as much as the ones on the website even though I baked them at a lower temperature, 350 F, which should have caused them to possibly spread a little more.
I have a bone to pick with the recipe creator. Most recipes use room temperature unsalted butter and she didn't say which type to use and if it should be at room temperature. Someone left her a comment asking if they could use unsalted butter instead of salted, as if the recipe originally stated to use salted. As it's written today, she doesn't specify. And her tip to plump up dried raisins, such as ones hard from being frozen or refrigerated, has you soaking them in hot water for too long. You only need to soak them in hot water for 3-5 minutes, then drain and blot dry.
I don't know how to grade these. Without the extra salt these would have been way too sweet and they're perfectly fine with half the vanilla. And the issue I have with salted vs. unsalted butter, I'd grade that part of the recipe a C/D. I'm not new to baking but for those who are, they'd have been really confused and likely would have just gone with another recipe. I've had issues with two of the three cookie recipes I've made from this site and I'm not comfortable making anything more for it as I don't trust it.
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