I was really excited to kick off this Wednesday with a fantastic cookie recipe that would change your life. Not a health-food “cookie”, but a real, honest-to-goodness, made-with-butter-and-everything cookie that would make you the star of Labor Day parties country-wide.
I was, in fact, so confident in this cookie that I even took the time to set up an Oh She Glows-style ingredient photoshoot.
It seems I should really stick to what I know.
I was convinced that I needed to share these cookies with the world after the success of my hurricane cookies (or not-success, depending on how you see my weigh-in, haha), for which I had used this recipe.
Except that recipe originally called for 6 DOZEN cookies (er, that’s 72 cookies, my friends) and, errrr, that’s a lot. Even for me. Plus, I wanted to make it my own. Put my own Gretchenesque-spin on things, y’know?
Weeeeeeeell, I guess that my, er, creative cooking approach does NOT lend itself well to baking. Turns out I was off on my ratio of dry-to-wet ingredients by a mere quarter-cup! Guess it was enough though:
Sigh. Flat as a board. NOT the full, round, chewy cookies I was supposed to pull out of the oven. I die. At least they still tasted great! Well, those that survived, that is…
They were so soft and thin, that most of them were completely obliterated in the process of removing them from the pan. It wasn’t a total loss though. I see many deliciously topped bowls of oatmeal in my not-so-distant-future.
Hopefully, despite the not-quite-intended-result, their deliciousness will still get me suck-up points with my coworkers, hehe.
Are you a cook or a baker? Any epic fails in experimenting with either?