Say hello to flatty and softy. Both come from the same batch of cookies, yet one is flat as all hell, and one is nicely shaped, and doesn't reveal the wonderful sea of butterscotch inside.
I've made many cookies over the years. Some I've loved; some I've hated. Sometimes something goes wrong. But I've never had a batch pull out two different results. I was trying out Accidental Hedonist's Butterscotch Cookies, taking out the nuts (hello, allergies) and adding in some extra chips. The dough looked delicious -- the perfect cold dough for the adult mouth with its sugar sweetness cut by wonderful dark rum flavor.
Then they went in the oven, and bled into hard, flat discs. The flavor was excellent, but the shape was not. So, I tried firming up the batter in the fridge for round two. They turned out exactly the same. I began to consider rejigging the recipe for next time. However, I had four cookies left over, so I put those on a piece of old parchment, waited for the other round to finish, and baked them last. Voila! Perfect cookies.
Can silicone baking mats really wreak havoc on a cookie? That's the only difference between the three batches. Share your thoughts below!
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