DoubleTree Chocolate Chip Cookies

Truth be told there’s nothing like a perfectly baked chocolate chip cookie! It’s comforting and familiar. And if you’ve ever stayed at a DoubleTree Hotel you more than likely have been welcomed by their signature chocolate chip cookie, I know I have. Last month they finally made the recipe for their iconic cookie available so at-home bakers can bake up a batch themselves to find some comfort in these crazy & unfortunate times.

There are quite a few reasons to love these cookies. First and foremost they are delicious. They only require 1 bowl (no need for mixing the dry ingredients separately and then incorporating it into the dough) and they have walnuts! I love chocolate chip cookies with walnuts!

As I mentioned they only require 1 bowl. So, I began by creaming together the butter with the sugars and then adding in the eggs, vanilla and lemon juice. Yes, you read that right. Lemon juice in a chocolate chip cookie. Don’t worry, the cookies will not have a lemon flavor whatsoever, what the lemon does do is brighten the flavor of the cookie. I continued mixing until the dough was light and fluffy. Next, I added in the dry ingredients – flour, oats, baking soda, salt and cinnamon. After mixing the dough on low to incorporate these ingredients I then used a rubber spatula to fold in the chocolate chips and walnuts.

Now, these cookies aren’t your typical chocolate chip cookies that use about a tablespoon of dough, these require about 3 tablespoons of dough. I ended up using an ice cream scoop to scoop the dough. Since my ice cream scoop is slightly more than 3 tablespoons I ended up with less cookies than the recipe indicated; 20 as opposed to 26. I placed the mounds of cookie dough on parchment lined baking sheets 2 inches apart.

I then baked them for 20 minutes in a 300 F preheated oven and once I removed them from the oven I placed the baking sheet on a wire rack for an hour so the cookies could cool right on the sheets. The cookies were golden brown around the edges and quite soft in the middle when I removed them from the oven, but, as they cooled they firmed up nicely.

Once cooled it was time to enjoy them. And they definitely did not disappoint. I know I will be baking these cookies up for years to come. Also, they are sturdy and large enough that they could be the base for the perfect ice cream sandwich.

 

DoubleTree Chocolate Chip Cookies

  • Servings: 26 Cookies
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Ingredients:

2 sticks unsalted butter, at room temperature

3/4 cup + 1 tablespoon sugar

3/4 cup light brown sugar

2 large eggs

1 1/4 teaspoons vanilla extract

1/4 teaspoon freshly squeezed lemon juice

2 1/4 cups flour

1/2 cup rolled oats*

1 teaspoon baking soda

1 teaspoon salt**

Pinch of cinnamon

2 2/3 cups semi-sweet chocolate chips***

1 3/4 cups chopped walnuts

 

*These are the old-fashioned oats, not the quick-cooking ones

**I used kosher salt

***This is about 16 oz. of chocolate chips

 

Directions:

Preheat oven to 300 F. Line three baking sheets with parchment paper and set aside.

In a large bowl cream together the butter and both sugars using a handheld mixer on medium speed for about 2 minutes.

Add the eggs, vanilla and lemon juice to the butter mixture and mix on low for 30 seconds and then on medium speed for 2 minutes, or until the mixture is light and fluffy.

Add the flour, oats, baking soda, salt and cinnamon to the mixture and beat on low speed for 45 seconds. Don’t overmix.

Stir in the chocolate chips and walnuts using a wooden spoon or rubber spatula.

Portion the dough with a scoop (about 3 tablespoons) onto the prepared baking sheets about 2 inches apart.

Bake in the preheated oven for 20 to 23 minutes, or until the edges of the cookies are golden brown and the center of the cookie is still soft.

Remove the cookies from the oven and place the sheet on a wire rack to cool for 1 hour.

Recipe from Hilton

 

Black & White Cookies

Black & White Cookies… The perfect cookie for those individuals who cannot decide between vanilla and chocolate. And also for those who prefer a cakey cookie instead of crunchy or crispy one. I attempted to make Black & White Cookies a few years ago and it was a fail. Granted, I decided to be a bit adventurous and instead of making traditional ones I opted to make a red velvet version. But, once the cookies were done baking and cooled I decided to try one before going through the trouble of making the icing and it tasted horrible. Needless to say those cookies got tossed in the trash and the icing wasn’t made. And since I am not a big fan of icing on cookies I never thought again of attempting to make them. A few months ago while spending the day with my oldest niece we saw Black & White Cookies at a bakery and she casually mentioned to me that she liked those cookies. Being the auntie that I am I told her that I would make her some. I just needed to find a recipe that wouldn’t be a fail again. Before turning to Google to do a search for a decent recipe I decided to scour some of my cookbooks. There was one book in particular that I was sure I would find a no-fail traditional Black & White Cookie recipe, Martha Stewart’s Cookies Cookbook . And I was right. In there was a recipe for a mini version of this classic bakery cookie.

The cookie itself doesn’t require any special ingredients, well, unless you count buttermilk, but, since it’s so easy to make your own at home with just milk (I use whole milk) and white vinegar the ingredient list is filled with things you more than likely already have in your pantry. Back to the buttermilk for a second, if your skeptical about making it at home and think it’s best to buy the real deal I can assure you that after making my own for quite some time now and using it in recipes that I used to buy buttermilk for I haven’t noticed any difference with the finished product.

The dough for the cookies came together pretty quickly and while the recipe I was following stated to roll the cookies into balls before dropping them onto the prepared cookie sheets, the dough was just too sticky to do so. Instead I used a cookie scoop to scoop and drop the dough onto the sheets. I then baked them for about 10 minutes until the bottoms were a golden brown.

Once the cookies were cooled – and I tried one to make sure it tasted good – I made the icing. In a medium bowl I combined the ingredients to make the icing and then transferred half of it to a small bowl to add cocoa powder to it. While the consistency for the white icing was spot on, once I added cocoa powder to the other half it was much too thick to be able to spread onto the cookies so I added a few teaspoons of water to it to thin it out. Working on the flat sides of the cookies, I spread the white icing on half of each of the cookies.

I waited a minute or two for the icing to set and then I spread the chocolate icing on the other side of each of the cookies.

And while my cookies didn’t come out looking perfectly they tasted awesome!

Mini Black & White Cookies

  • Servings: About 24 Cookies
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Ingredients:

Cookies:

1 1/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter, at room temperature

1/2 cup sugar

1 large egg

1/2 teaspoon vanilla extract

1/3 cup buttermilk*

 

Icing:

2 cups confectioners’ sugar

1 tablespoon plus 1 teaspoon light corn syrup

2 1/2 teaspoons fresh lemon juice

1/4 teaspoon vanilla extract

1 tablespoon water

1 tablespoon unsweetened cocoa powder

 

*I made my own buttermilk by combining 1/3 cup whole milk with 2 teaspoons white vinegar in a measuring cup. I stirred to combine the two and then let it stand for 10 to 15 minutes. The buttermilk will be ready when mixture begins to curdle.

 

Directions:

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

In medium bowl sift together the dry ingredients (flour, baking soda salt) and set aside.

In a large bowl, using an electric hand mixer, mix the butter until creamy. Add the sugar and continue mixing until the mixture is fluffy. Add in the egg and the 1/2 teaspoon of vanilla and continue mixing until well incorporated. Mix in the flour in 3 batches, alternating with the buttermilk.

Using a small cookie scoop, scoop the dough and place it on the prepared cookie sheets 2 inches apart. Bake in the preheated oven for 10 minutes, or until the bottom of the cookies turn golden brown. Transfer to a wire rack to cool completely.

While the cookies cool make the icing. In a medium bowl combine the confectioners’ sugar, corn syrup, lemon juice, remaining 1/4 teaspoon vanilla extract and the tablespoon of water. Mix together until the mixture is smooth. If the mixture is too thick add more water, a little at a time (the icing should be a bit thicker than the consistency of honey). Transfer half of the mixture to a small bowl and stir in the unsweetened cocoa powder. Once again, if the mixture is too thick thin with water.

Once the cookies are completely cooled, spread the white icing on half of the flat side of each cookie and the spread the cocoa icing on the other half. Let the cookies rest for 30 minutes so the icing can set and then enjoy!

Recipe from Martha Stewart

Valentine’s Day Cookies

While I enjoy decorating cakes one thing I rarely do is decorate cookies. Around the holidays I always have this grand idea of making sugar cookies and decorating them with royal icing. I actually have a mitten shaped cookie cutter that I have been meaning to use for the past two Christmases to make decorated cookies and it just hasn’t happened. Part of the reason is that I run out of time and the other part is that I am not fond of royal icing. I think it goes back to when I was taking Wilton decorator classes and one of the courses involved making flowers with royal icing. While I liked that the flowers would harden because of the royal icing, which meant you could make them ahead of time to decorate with them later, I just didn’t like the way my flowers looked. And I found working with the royal icing to be a bit of a headache. You have to keep it covered so it doesn’t harden and so forth. Because of all these little things I just avoid it. It’s actually been years since I’ve made royal icing, but, I decided that this year I wanted to make Valentine’s Day cookies that were decorated not just with sprinkles.

I began by making sugar cookies (I also made a batch of Gingerbread Cookies that you can see in the pics as well). I actually took a major shortcut in making the cookies. I purchased Pillsbury’s Sugar Cookie Dough, the one that comes in a roll not the pre-cut ones, and per the instructions on the wrapper I kneaded in flour before rolling the dough out on a floured surface. I then used a heart-shaped cookie cutter to cut out the cookies. I placed them on a parchment-lined cookie sheet and placed them in the refrigerator for a few minutes before baking them. I was hoping that chilling the cookies for a few minutes would help the cookies keep their shape while baking – cold cookies don’t spread as much while baking. Unfortunately this wasn’t the case. Some of my hearts ended up looking like circles or wonky shaped hearts. The two arches at the top weren’t as noticeable as I hoped they would be. I just figured I would make them look like hearts by decorating them. I ended up reading some reviews about the cookie dough and quite a few of them were negative and expressed what I had experienced. The dough spread way too much while baking. Oh well, I know for next time.

While the cookies were cooling I made a batch of royal icing. I removed about 1/2 cup of the icing and transferred it to a piping bag fitted with a small round tip. I then added in 2 tablespoons more water to the remaining icing to thin it to a syrup consistency. I then removed half of it and transferred it to another piping bag fitted with a small round tip and tinted the remaining icing a light pink and then transferred it to another bag, with, you guessed it, another small round tip. I used the thicker consistency icing to pipe the outline of the hearts on each cookie. After letting that set for a few minutes I then used the thinner consistency to flood the cookies. I didn’t go too crazy with my decorating. I piped horizontal lines in the contrasting color on some of the cookies and made a heart design in other. For both, I piped the secondary color on the icing while the first one was still wet this way the icing would dry together and be smooth. To create the heart designs I piped dots onto the cookies and then used a toothpick to drag a vertical line down the center of the dots. If you want to create a 3-D design on your cookies wait until the flooded icing dries and then pipe whatever design you would like onto the cookies.

I must say, decorating these cookies with royal icing was a lot easier than I remember it being. Or it could be that I find it easier compared to some of the cake decorating I do. I remember when I first started baking making some things seemed so daunting. Just last week I was working on a cake. I had just finished filling and crumb coating it and was about to make another batch of frosting to decorate it when I realized I had a major fail so I had to toss the cake and start over. I was able to bake and decorate another 3-layer 9-inch cake in just a few short hours. Thankfully I didn’t freak out and was able to manage my time to get it done. Had this been a few years ago I wouldn’t have been so calm.

So, will I attempt to make cookies decorated with royal icing again? Absolutely! Although next time I will be making the sugar cookies from scratch or possibly using a store-bought mix I only have to add a few ingredients to in hopes that they will keep their shape better. My gingerbread ones baked up perfectly, but, I also had made the dough a few weeks back and then rolled, cut and froze them until I was ready to bake them.

Cookie Palooza: Chocolate Dipped Shortbread Cookies

I hope you have enjoyed this year’s Cookie Palooza cookies. Today I am bringing you a no bake option for those of you who are not fond of baking, just don’t have the time, just don’t want to but have somehow got roped into “baking” something and everyone else in between. It’s a shortbread cookie dipped in chocolate and then sprinkled with either jimmies, nonpareils or crushed candy canes.

I opted to use two different types of shortbread cookies… Pepperidge Farm’s Shortbread cookies (which I had some trouble finding, I am wondering if they are only available around the holidays) and Keebler’s Sandies Classic Shortbread Cookies (I found these in the cookie aisle at my local supermarket.

I melted 8 ounces of semi-sweet chocolate using the double boiler method (fill a pot with a few inches of water and then place it on the stove over medium heat, place a bowl over the water making sure the bottom of the bowl doesn’t touch the bottom of the pot, and then fill the bowl with the chocolate) I normally melt my chocolate in the microwave, but, have decided to switch back to doing it on the stove since there is less of a risk of burning the chocolate and truthfully it works just as quick. Once the chocolate had melted I stirred in a tablespoon of shortening to keep it smooth.

To prep my workspace I placed the melted chocolate on a trivet, poured the sprinkles and crushed candy canes into small bowls and lined two large cookie sheet with wax paper. And then I was ready to start dipping.

I dipped half of each cookie into the melted chocolate then placed it on the prepared cookie sheet and then topped it with either the sprinkles or the candy. Once the sheet was full I placed it in the refrigerator for a few minutes so the chocolate could harden.

Once the chocolate was set I arranged the cookies on a platter. These would be the perfect addition to any dessert table, as a gift wrapped in cellophane, or just to snack on while you are getting your last minute decorations or wrapping done.

And while I went with sprinkles and crushed candy canes to decorate the cookies, you could also do chopped nuts, crushed pretzels, or drizzle the chocolate part with more chocolate in another color.

If you’re looking for more no-bake options click on the links for the cookies below…

Peppermint Chocolate Cookies

Cannoli Wafer Sandwich Cookie 

Hope you have enjoyed this year’s Cookie Palooza. Happy Baking!

Chocolate Dipped Shortbread Cookies

  • Servings: 30 cookies
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Ingredients:

8 oz. semi-sweet chocolate*

1 tbsp. shortening

Shortbread Cookies**

Assorted toppings: sprinkles, crushed candy canes, chopped nuts, crushed pretzels

 

*You can use baking bars or chocolate chips, I used a combination of both

**I used 1 package of of Keebler’s Sandies Shortbread Cookies (about 20 cookies) & 1 package of Pepperidge Farm Shortbread Cookies (12 cookies)

 

Directions:

Line two large baking sheets with wax paper and set aside.

Pour your toppings into individual small bowls to make them easily accessible.

Melt the chocolate using your preferred method. If using a double boiler stir the chocolate as it melts from the bottom. If using the microwave, microwave the chocolate in 15 second intervals until melted, stirring between each. Once melted add in the shortening and stir to incorporate.

Dip half of each cookie in the melted chocolate then place on the prepared baking sheet and sprinkle with your desired topping. Place the cookies in the refrigerator for 15-20 minutes until the chocolate is firm. Enjoy!

Cookie Palooza: Pumpkin Snickerdoodles

I kicked off Cookie Palooza on Monday with a chai spiced inspired snickerdoodle and here I am a few days later bringing you another snickerdoodle variation, a pumpkin one. I figured snickerdoodles are the perfect cookie for the season since they are rolled in sanding sugar (along with other spices) prior to baking giving them a nice glisten to go with the season so why not share two. And with this pumpkin version you can keep those pumpkin lovers happy and not let them go overboard with the traditional flavor of the season… peppermint.

I began by making the dough for the cookies. In one bowl I whisked together all of the dry ingredients and in another bowl I mixed together the wet ingredients and then I added the dry to the wet to make the dough. I then set the dough aside for a few minutes and combined sanding sugar, cinnamon and allspice in a small bowl to roll the cookie dough in. Using a cookie scoop I scooped the dough and then rolled it in the sugar mixture and then placed it on a cookie sheet lined with parchment paper. Per the directions I placed the cookies about 3 inches apart on the sheet. Truthfully you could get away with 2 inches. While the cookie dough looks small the cookies will rise and spread a little while baking.

Next, I flattened the cookies with a spatula (use could also use the bottom of a glass cup) to about 1/2 inch thickness. I then baked them in a 375 preheated oven for 10 minutes.

After letting the cookies cool on the sheet for 5 minutes I then transferred them to a wire rack to cool completely.

Final verdict… I must say these are probably one of the best cookies I have ever made. They are firm on the outside but have a nice cakey center that isn’t dry. That is thanks to the addition of pumpkin puree. And while pumpkin often results in baked desserts that are super moist, the ingredients are so well balanced that that is not the case here. No one wants to eat a pumpkin cookie that is reminiscent of pumpkin pie.

Pumpkin Snickerdoodles

  • Servings: 30 Cookies
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Ingredients:

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon kosher salt

Pinch of freshly grated nutmeg

1 stick unsalted butter, melted and cooled

1 cup granulated sugar

1/2 cup canned pumpkin puree

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup fine sanding sugar

2 teaspoons ground cinnamon

1 teaspoon allspice

 

Directions:

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

In a medium bowl whisk together the dry ingredients – flour, baking soda, cream of tartar, salt and nutmeg.

In a large bowl using a handheld mixer beat together the butter and pumpkin until smooth. Add the egg and vanilla and continue beating until combined. Add the flour mixture and continue beating until combined.

In a small bowl mix together the sanding sugar, cinnamon and allspice. Using a cookie scoop, scoop the dough and then roll it in the sugar mixture and then place it on the prepared cookie sheet 3-inches apart. Flatten the cookies with a spatula to about 1/2-inch thick and then bake in the preheated oven for 10 to 12 minutes.

Let the cookies cool on the sheets for 5 minutes until transferring to a wire rack to cool completely.

Recipe from Martha Stewart

Cookie Palooza: Red Velvet Blossom Cookie

Today’s Cookie Palooza Cookie is a Red Velvet Blossom Cookie. A fun festive twist on the traditional Peanut Butter Blossom Cookie. We all know that cookie, the peanut butter one that has a Hershey Kiss pressed into the center of it and marries that wonderful flavor combination of peanut butter and chocolate… YUM!

I began by prepping the dough for the cookies. In one bowl I whisked together my dry ingredients and set them aside. In another bowl I added in my wet ingredients and beat them until they were well combined. And finally I added in the flour mixture and beat the two together until they were incorporated. At this point the dough was too soft to handle so I covered and refrigerated it for a few hours. Once the dough was firm enough I added about half a cup of confectioners’ sugar to a small bowl and rolled 1-inch shaped balls (I used a cookie scoop to measure the dough) in the sugar before placing them on a cookie sheet I lined with parchment paper. Rolling the cookies in the sugar will give them a nice crinkle effect (another popular cookie around the Holiday’s) and this is reminiscent of a traditional blossom cookie that is rolled in granulated sugar prior to baking. I then baked the cookies in a 350 preheated oven for 9 minutes. While the cookies were in the oven I unwrapped the Hershey Kisses to place in the center of each of them. You need to press these into the cookies while they are still warm before the cookie set so it’s best to have them ready for when the cookies come out of the oven. They might melt a little at the bottom but as the cookie cools the Kisses will firm up again.

And once they cool they are a delicious cookie to enjoy with a cup of hot chocolate. Or pack up in a festive tin to give as a gift, or bring along to a Holiday cookie swap or party.

If you are feeling really festive and ambitious you could easily divide the dough in half and tint one half red and the other half green for Red & Green Velvet Blossom Cookies.

Red Velvet Blossom Cookies

  • Servings: 48 Cookies
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Ingredients:

1 3/4 cups flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 cup unsalted butter, at room temperature

3/4 cup light brown sugar

1/2 cup sugar

1/2 teaspoon salt

2 large eggs

2 teaspoons vanilla extract

1/2 teaspoon red gel food coloring

1/2 cup confectioners’ sugar, more as needed

Milk Chocolate Hershey Kisses

 

Directions:

In a medium bowl whisk together the flour, cocoa powder and baking powder and set aside.

Using a handheld mixer, combine the butter, both sugars, and salt in a large bowl and beat on medium speed until creamy. Add in the eggs, vanilla extract and food coloring and continue beating until the ingredients are well combined. Add in the flour and beat on low speed until mixed in. Cover and refrigerate until firm, at least two hours.

Preheat the oven to 350 F and line two cookie sheets with parchment paper. Place confectioners’ sugar in a small bowl. Unwrap the Hershey Kisses and set aside,

Using a cookie scoop shape the dough into 1-inch balls. Roll in the confectioners’ sugar and then place on the prepared cookie sheets about 2 inches apart. Bake in the preheated oven for 9 to 10 minutes, untilt the edges of the cookies are set. Remove from the oven and immediately place an unwrapped Hershey Kiss in the center of each cookie and then transfer to a wire rack to cool completely.

Recipe from Land O Lakes

Cookie Palooza: Cinnamon Chip Chai-Spiced Snickerdoodles

Welcome to Cookie Palooza 2019. For the past couple of years I have dedicated the first week of December to bringing you cookie recipes that would be a perfect addition to your cookie swaps, dessert tables, office parties, get togethers and so forth for the holidays. This year I have a fun batch of cookies to bring you, starting with a nice twist on your traditional snickerdoodle. A Cinnamon Chip Chai-Spiced Snickerdoodle. If you can’t find cinnamon chips in your neck of the woods, the only brand I’ve come across that sells them is Hershey’s, it’s totally okay to leave them out. These cookies will still be delish thanks to the homemade chai-spiced sugar that’s added to the dough and that the cookie is rolled in prior to baking.

After making the dough I refrigerated it for at least an hour so it could firm up. The dough will be too soft to handle otherwise and what will ultimately happen is that the cookies will spread too much during baking or they will be a mess when trying to roll in the sugar.

Once the dough was firm enough I used a cookie scoop to scoop the dough and rolled it between my hands to round it off before rolling it in the spiced sugar. I then placed the dough on cookie sheets that I covered with parchment paper. After baking the cookies for about 11 minutes I removed them from the over and transferred them to a wire rack to cool completely. Don’t worry if you think the cookies are too soft, they will harden as they cool. One thing to note, the recipe states the dough will make 6 dozen cookies, but, I was only able to get 4 dozen out of it. I thought maybe my dough balls were larger than the 1-inch mentioned in the recipe but, I measured them and they were just about 1-inch.

I’ll just say, if you love chai tea you are going to love these cookies. Thanks to rolling the cookies in the spiced sugar every part of the cookie will have the flavors of the spices. Warm spices that are perfect for this time of year.

Cinnamon Chip Chai-Spiced Snickerdoodles

  • Servings: 4 Dozen Cookies
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Ingredients:

Chai-Spiced Sugar

1/2 cup sugar

2 teaspoons cardamom

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon nutmeg

 

Dough:

1/2 cup butter, at room temperature

1/2 cup shortening

1 cup sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

Pinch of salt

1 10 oz. bag cinnamon baking chips

 

Directions:

Combine the ingredients for the spiced sugar in a medium bowl and set aside.

In a large bowl cream together the butter, shortening, sugar, and 2 tablespoons of the spiced sugar using a hand mixer until light and fluffy. Beat in the vanilla extract and eggs.

In another bowl combine the flour, cream of tartar, baking soda and salt and whisk together.

Gradually beat the flour mixture into the butter mixture until well combined. Stir in the cinnamon baking chips.

Cover the bowl and refrigerate until the dough is firm enough to shape, about 1 hour.

Preheat the oven to 350 F. Cover two baking sheets with parchment paper.

Once the dough is firm, using a cookie scoop scoop the dough and shape into balls. Roll the dough into the remaining spiced sugar and then placed on the prepared cookie sheet. Leave space between each as the cookies will spread while baking.

Bake for 11-13 minutes, until the cookie starts to set around the edges. Transfer to a wire rack to cool completely.

Recipe from Taste of Home