These taste just like how my Mom always made them. If you want really thick soft cookies, don’t mix the final ingredients a lot. Refrigerate the mix for about 1 hour. Then I used an ice cream scoop. When baking cookies, I never go by time, use your judgement on the look of the cookie. If you aren’t sure how they will bake
, do a practice bake with 2 or 3 and then eat them hahaha. That’s the best way to figure out the timing.
Take them out when you see a little browning on the side towards the bottom. Don’t worry about the top not being done. Leave them on the pan for about ten minutes after you take them out, they will finish baking. If these strangely make it to a week old, pop it in the microwave for like 10 seconds.
One more thing that helps, if you don’t have a flat sideless cookie pan, use your sheet pan and flip it upside down and use parchment paper. This helps the cookies to bake evenly and correctly. It does make a difference.
