by Furey and the Feast
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biffbourgeois's Testing Notes:
Expand CollapseFurey and the Feast's Notes:
Expand3/4 cups unsalted butter, softened Ask a question about this ingredient
1 1/2 cup dark brown sugar, packed Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
1 egg, room temperature Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
2 cups all-purpose flour Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Move oven racks to upper and middle third of your oven, and preheat oven to 375 degrees. Line two cookie sheets or jelly roll pans with parchment paper. Cream butter and both sugars in the bowl of a stand mixer (or with a hand mixer). Add egg, vegetable oil an vanilla, and mix until incorporated.
Ask a question about this stepIn another bowl, combine flour, baking powder and salt, and mix to combine. Add flour mixture to mixing bowl and mix until all ingredients just come together (dough will be a bit wet and crumbly).
Ask a question about this stepPortion dough into 18 balls (we're talking a little bigger than a golf ball) and place on cookie sheets about 2 1/2 inches to 3 inches apart. Bake for 12-15 minutes. Cookies are done when cookies are still light in color but darker around the edges. Remove from oven, cool in pan for 10 minutes before placing on rack to cool completely. Store in airtight container or ziplock bag.
Ask a question about this stepThank you for the amazing recipe! I just made them and my apartment smells soooooo good. Even the dough was delicious - I'm really surprised any of it made it to the oven :)
I made these tonight, and they were so yummy! Thanks for sharing.
I made these cookies and they turned out great, except a few of them severely spread, what should I do next time?
Hi Markita! Thank you for trying these! Next time, if you don't want them to spread, you can scoop them onto the cookie sheets, then chill for about 30 to 40 minutes before putting them in the oven. That should help!
Have a lovely weekend.
Furey; making these for an old-fashioned cake wheel at my local Moose Lodge this weekend to raise money for charity. I'm a huge brown sugar/caramel/toffee fan, and I'm thinking of adding toffee bits for some textural contrast. What do you think?
Hello! That sounds lovely! I can see little bits of toffee in them for sure, for more crunch. I worry that those who don't have a huge sweet tooth will find them too sweet with all the sugar and then the toffee, but to heck with them! :)
I wonder if you would mind very much if we put this on our Facebook page if we gave you full credit? They look and sound wonderful, and I need to make some because our cookie jar is nearly empty! :o)
Hello! I'd be honored! I'm perfectly fine with it, but I don't know if perhaps you should also ask Amanda or Merrill, since it's posted on this site?
Thank you! I will definitely ask them as well. I'll let you know if and when and where. ;)
Cooks Illustrated has a brown sugar cookie recipe that's similar, but the flavor is intensified by melting and browning the butter instead of using softened butter.Amazing flavor!
My kids loved this cookie! Very thin, crispy edge, chewy middle. I liked the raw dough - tastes just like butterscotch. Made mine slightly smaller - got 24 cookies.Thanks for the recipe!
Thank you guys for the kind thoughts! @mslarkin, you're right! Maybe that's why I like them so much!
I love this recipe! And I confess, sometimes I STILL sneak a little spoon of brown sugar.
Great cookie! I loved your story too as I did the same thing (my mother essentially banned sugar except for special treat/occasions) and I took to eating brown sugar and Quik mix (when we had it) with spoons from their containers. I also sneaked butter.
Beautiful! It's like a choco chip cookie w/o the choco chips!
Nozlee is the Assistant Editor of Food52.
Imagining the sugar rush the elementary school set would experience with the full-sized cookies, I scaled these down, getting 3-1/2 dozen delicious (and plenty big enough) cookies out of the recipe. Oh, and I reduced baking time to 9-10 min. to compensate. Raves reviews from the kids and their grown-ups!