I had a hard time incorporating all the flour in so I ended up using my hands, which gets kinda messy, but at least that's more cookie dough for me to snack on.
I flatten my cookies so they actually spread.
10 minutes later... I may have underbaked these a little too much because they were really soft and kind of reminded me of snacking on sugar cookie dough. I love cookie dough when it's completely raw, but the in between raw and cooked texture of grosses me out a little.
I wanted these to be more sugar cookie like than chocolate chip cookie like so I adapted a snickerdoodles recipe from CI. I thought that increasing the butter while decreasing the flour would make these chewier, but they ended up even softer and cakier than the regular snickerdoodles. Does anyone have a crispy edges, but chewy center sugar cookie recipe recommendation?
Based on CI's Snickerdoodle recipe
2 3/4 cup flour
1/4 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
12 tbsp butter
1 cup white sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla
Preheat oven to 335 F
Combine flour, cream of tartar, baking soda and salt
Cream butter and sugars until light and fluffy.
Add eggs one at a time and mix until incorporated
Add flour mixture to butter mixture and mix until the flour disappears
Portion dough using a medium cookie scoop ~ 1.5 tbsp and place on prepared cookie sheet three inches apart.
Flatten the dough slightly and press smarties into the dough
Bake for 10-12 minutes until the cookies are very lightly colored around the edges, the tops have cracked and the cookies have puffed and started to deflate
Cool cookies for 5 minutes and then transfer to a rack.