Monday, November 11, 2013

Big Fat Brown Sugar Maple Cookies

These cookies are like a big ole slice of fall.  Sink your teeth into them!

The original recipe called for dark brown sugar,  but I never have any of that on hand so I used 1 c of light brown sugar and 1 T molasses!  It worked out great. 

As usual, my cookies didn't poof up as I thought they should have, never the less, they were still just as tasty as can be!

Brown Sugar Maple Cookies  adapted from Sweet Pea's Kitchen
1 c bread flour
1 c all-purpose flour
2 t cornstarch
1 t baking soda
1/2 t salt
1 1/2 sticks butter, softened
1 c brown sugar, packed
1 T Molasses
1 egg, room temp (I forgot to do this part!)
2 t vanilla
1 1/2 t maple extract

In med bowl, whisk flours, cornstarch, baking soda, and salt; set aside. In stand mixer with paddle , cream butter and sugars on med til light and fluffy, 3 min. Scrape sides and add molasses, egg, vanilla and maple extract. Beat til well combined. Add half  flour mix and mix for 15 sec. Add remaining flour and beat til just incorporated. Roll scant 1/4 c dough into ball (about 2 1/4 ounces) and place on a parchment paper lined plate, cover with plasticwrap, and refrigerate  2 hrs.Heat oven to 350 F. Line 2 sheets w parchment paper. Bake, til barely golden brown around edges, 10-12 min. Tap down lightly with back of spoon to flatten if too poofy.  Cool on sheet 5 min, then cool on rack.  I thought the cookies baked better from frozen.  If baking from frozen add another 5 min to bake time. 

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