|A||–Jan Miner||Keep Twisting||2:30|
|B||–The Five Cookies||Cook-Cook-Cookie||1:53|
Take them out when they look puffy, are set around the edges, and dry to the touch. Let them cool for a few minutes on the baking sheet. During this time, they will collapse back on themselves. Preheat the oven to 375°. Silicone liners (like silpats) and parchment paper both work very well. Mix together the two sugars. Be sure to break apart any hard chunks of brown sugar and get the two sugars fully mixed. Mix the softened butter into the sugar in globs. This helps really incorporate the butter and the sugar.
The traditional recipe starts with a dough composed of butter and both brown and white sugar, semi-sweet chocolate chips and vanilla
1 cup butter, softened, 1 cup white sugar, 1 cup packed brown sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 3 cups quick cooking oats. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Cover, and chill dough for at least one hour.
Essential Media Mod. Format. CD - Essential Media Mod
Microwave in 20-second intervals (stirring after each time) until chocolate is melted. Then store in an airtight container.
Aim for adding the dry ingredients in four or five batches.