On Monday night I decided to make cookies for the AS Review staff. My roommate gave me a recipe for brown sugar cookies, and this inspired me to take a whack at cookie making. Here’s my story.
Cookies were my “kryptonite.” I cannot make them. I start off the baking experience so happy and giddy (like always) but then end up depressed when I see the result. My cookies always look like flat disks; they are so thin, they crumble at a touch. They still taste delicious, but look horrible. I call them my “sad” cookies. I don’t know how it happens or how they become sad, but without fail my cookies always do.
My roommate, being awesome as always, told me I could make cookies. Thanks for the encouragement!
The Monday night’s cookies turned out as always: they looked awful and my self-esteem took a hit. I wanted to cry when I pulled the cookies out of the oven because for some reason, I truly let myself believe they would work. My roommate waked in and said, “How did that happen?” while pointing at the cookies.
On Thursday night, I decided to give them another shot. I made the cookies and had an eerie feeling all day; a feeling that meant something would go right. I made the cookies with little to no changes, pulled them out of the oven, and they turned out perfectly. I HAD MASTERED THE COOKIES. It was the first time in my entire life that my cookies looked delicious, full and not breakable. I felt amazing. I wanted to scream from the rooftop. Instead, I jumped up and down for a good five minutes. After being winded from jumping, I felt even better. I, Megan Thompson, can make cookies, which means you can too.
Brown Sugar Cookies
1½ sticks unsalted butter, at room temperature
1¼ cups dark brown sugar
1 large egg
2 cups all-purpose flour
½ ground cinnamon
Bake time: 7 minutes
Prep time: 15 minutes
Makes: about 3 to 4 dozen, depending on cookie size
Preheat the oven to 375°F.
Place the butter and sugar in the bowl and beat until smooth and creamy. Add the egg and beat well; scrape down the sides of the bowl. Place the flour, baking soda, salt, and cinnamon in a separate bowl and mix well.
Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.
Drop large teaspoonfuls of dough onto an ungreased cookie sheet about two inches apart and bake until the edges are just brown.
Remove from sheet once they set. Repeat until dough is gone. Enjoy your cookies!
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