It's already another WFMW! I decided to stray a little from my couponing tips, and share a baking tip.
Ever since I started using the Betty Crocker Bridal Edition Cookbook- my cookies have turned out perfectly, and it's all because of the butter.
This cookbook is amazing because it shows you what 'just soft enough' butter looks like. I can't get my scanner to work, but I thought I'd share w/ you'all.
Perfectly softened butter:
The butter still looks just like the stick you set out 30 minutes ago, until you press your finger on the top. It is just right when you are able to easily leave a finger imprint. It's too melty when you begin to see butter run off @ the base of the stick.
When you cookies come out flat, it's due to the butter being too melted.
Here's the recipe for the Choc. chip cookies I posted on Monday: http://onefrugalchick.blogspot.com/2008/01/photo-28.html
3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter or stick margarine softened
1 tsp. vanilla
1 lg. egg
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 bag choc. chips
Heat oven to 375 degrees.
Beat sugars, butter, vanilla and egg with mixer on medium speed (I use speed 2 on my KA).
Mix in flour, baking soda and salt. (The dough will be very stiff)
Stir in choc. chips.
Drop dough by rounded tbsp's about 2 inches apart on cookie sheet. Bake 8-10 minutes until light brown but the center is still soft. Cool 1-2 minutes, remove from cookie sheet to cooling rack.
(1 cookie- 135 calories, 8g fat and 1g fiber.) Makes about 4 dozen
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