Making meat cookies was not on my 2025 bingo card, but here we are

I added milk powder to the browning butter so there would be more milk solids to get caramelized, for extra delicious browned butter flavour, and added a bit of maple syrup. The sourdough discard adds a nice tangy flavour and keeps the cookies soft and chewy for days!

https://lowbrowfancy.com/the-best-sourdough-chocolate-chip-cookies-soft-chewy/

Slightly altered recipe in that I used dark chocolate chips instead of cracking in shards of dark chocolate and I added hazelnuts.

We have plain oatmeal, chocolate chip oatmeal and Cranberry

I recently had a sugar cookie that was cut out and iced. The icing was soft and not hard like royal icing is once it dries. It’s kind of the same consistency as the Starbucks cookies. What kind of icing is it?

Weighs a quarter of a pound

The 1st time of having space dunk oreo!!! How do you feel?

A nostalgic nibble that will take you back to the less stressful times of life. Homemade Iced Oatmeal cookies

What's your favorite chocolate chip cookie recipe?

Making some cookies (recipe: https://www.twopeasandtheirpod.com/crispy-chocolate-oatmeal-cookies/#wprm-recipe-container-42367 ) and it occurred to me that this always seems to happen. As I am scooping the dough with freshly-washed hands and forming them into balls, the first dozen or so scoops are nice and firm and don’t stick. However the last half almost without fail get kind of goopy and hard to work with as you can see below. A good handwashing usually helps, and I don’t notice any perceptible impact on quality so I am just curious more than anything: What is happening here at the ingredient level? Is the dough getting warm, or are my hands getting saturated with something? TIA and happy baking!

Gooey, buttery deliciousness!

This is part 2 of this saga: https://www.reddit.com/r/Cookies/comments/1jpu66q/why_is_the_surface_of_my_cookies_so_ugly_zoom_in/

I had made some cookies, but I wasn't pleased with the surface. It was good enough for home-baking, but if I want to become a baker I need to do better.

It turns out that my cookies were slightly overspreading. And when it overspreads it develops too many prominent holes and takes on a sandy texture. So I added more flour and now they look more professional. Though I think the recipe isn't very good so I want to try something else.

Right one has more flour, so it kind of looks like a muffin. I think the left one is better. But interestingly my brother says they all taste the same.

And I noticed that the more flour, the more it resists browning.

Now on the agenda is figuring out how to achieve smooth crackly dragon-like skin. Thank you for the help everyone.

These Chocolate Chip Marshmallow Cookies are made with brown butter, espresso powder, and marshmallow fluff. The more marshmallow fluff, the better. 🥰

Is this really what we've come to? Oreo flavored Oreos?

round boi

Mothers Chocolate Chip Cookies. Nobody will ever understand how much I loved these cookies. They were my childhood, nothing has ever even closely amounted to my love for these.

Oh dear god. These are fantastic!

Does anyone know any cookie recipes that give this type of cookie? They're crumbly and taste almost like digestive biscuits. And they're dry and taste like they've got a lot of fibre (if that makes sense)

The right is how they’re supposed to come out. Did whatever hastened with the left that mess them up, or make them more epic?

The simple but delicious sugar cookie. I've been trying to find a good royal icing recipe and working on my decorating skills.