lit cookbook! share a recipe

[Eilan]

Chicken Makhani (Indian Butter Chicken)

2 pounds boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (when I make this, I use 3/4 tsp cinnamon instead)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt


Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

 

[Cattypuss]

I eat cardamom pods. In fact I've just eaten some in a biryani, five mins ago. Can't BEAR to eat cloves tho

 

[cassiekravesit]

Chicken & Black Bean Chili

Chili nazis may scream because this chili is about as non-traditional as they come, but it tastes wonderful, it has less fat, salt and calories than commercial chilis, and it packs a huge nutritional punch.


2 whole skinless, boneless chicken breasts, cut into ½-inch cubes
2 medium sweet red peppers, coarsely chopped
1 large onion, chopped
4 cloves of garlic, minced
3 tablespoons olive oil
1 small can (4 oz.) of chopped green chiles
2 tablespoons chili powder
1 to 3 teaspoons ground cumin (to individual taste)
1 teaspoon ground coriander
2 cans of black beans, rinsed and drained
1 cup homemade or low-sodium canned chicken broth

Using a Dutch oven or a large, heavy skillet over medium heat, saute the chicken, red peppers, onion, and garlic in olive oil for 5 to 7 minutes, or until the chicken is no longer pink. Reduce heat to low, add the green chiles and powdered spices, and cook for 3 to 4 minutes. Stir in the beans, tomatoes, and broth. Temporarily increase the heat and bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes. Stir often.

This makes a LOT of chili—enough for about 10 normal servings—but the “leftovers” freeze beautifully. Zapping the frozen chili in a microwave makes a very quick meal that actually tastes better than freshly-made.

 

[remy_lebeau8]

Chicken Makhani (Indian Butter Chicken)

2 pounds boneless skinless chicken thighs
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (when I make this, I use 3/4 tsp cinnamon instead)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt


Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

Yay someone else who uses Cinnimon on chicken. I try to tell people how good it is but all ways get the you're crazy look. I'm going to have to try this one.

Remy

 

[Led_Astray]

Lark's Tongues

1. Take one thousand larks.
2. Remove the tongues
3. Discard the larks.
4. Saute lightly in olive oil.

Serves 4.

 

[cricketbug]

Two packages of vanilla instant pudding prepared according to the pie filling directions
One small package of whipped topping (I go with the extra creamy)
One bottle of hot fudge topping (chilled)
Graham crackers

Fold whipped topping into vanilla pudding. A rice paddle works beautifully.
Lay graham crackers in bottom of a pan.
Layer part of pudding on top.
Smear fudge topping on graham crackers and lay, chocolate side up, on top of pudding.
Continue layering until pan is full. Top layer should be chocolate smeared grahams.
Chill, overnight is best. Serve.

Tips Time:
The recipe makes a 9 x13 but I usually do it in two loaf pans and freeze one.
Make sure the crackers cover the whole pan, even if they overlap, as they soak up the moisture from the pudding they will smoosh down and fill the cracks.
The top layer should be graham crackers and I usually take some hot fudge and fill in the whole top so you can only see chocolate.

I like to keep one in the freezer at all times, they make a great last minute dessert for unexpected guests, wonderful hostess gift or an impressive bake sale or charity auction item.

Don't let the simple ingredients or fast and easy prep fool you; if left to cure properly it really is a rich and decadent dessert. I get asked for the recipe frequently.

We call this "Cracker Fluff" and have used "Ritz" or other butter-type crackers. The little bit of salt makes it taste like a chocolate eclair!

 

[respeito]

Keftedes

Ingredients

1 pound ground beef, 80% lean
4 slices of white bread
1 cup milk
1 medium onion, finely chopped
1/3 cup of finely chopped fresh oregano
3 tablespoons finely chopped mint
4 cloves garlic, minced
2 eggs, beaten
Kosher salt
Freshly ground black pepper

For serving
Tzatziki
Lemon wedges

Procedure

1. Place the milk in a swallow bowl and dunk each piece of bread in and then squeeze the excess liquid out. Tear bread into chunks and place in a large bowl.

2. Add the beef, onions, oregano, mint, garlic, eggs, salt and pepper in the bowl with the bread and then mix with your hands until thoroughly combined. Roll out meat mixture into balls 1 1/2 inches in diameter.

3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the grilling grate. Place the meatballs on the grill and cook until well browned all over and cooked through, about 8 minutes total, 2 minutes per side. Remove from the grill and serve with tzatziki and lemon wedges.

recipe source : meatwave.com

 

[respeito]

Sautéed Chicken with Olives, Capers and Roasted Lemons


Ingredients:

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
2 lemons, sliced 1/4-inch thick
Salt and freshly ground pepper
Two 5-ounce bags baby spinach
2 tablespoons plain dry bread crumbs
Four 6-ounce skinless, boneless chicken breast halves
1/4 cup all-purpose flour, for dusting
1/2 cup pitted green Sicilian or Spanish olives, sliced
2 tablespoons drained capers
1 cup chicken stock or low-sodium broth
3 tablespoons unsalted butter, cut into small dice
2 tablespoons chopped flat-leaf parsley

Directions:

Preheat the oven to 375°. Line a baking sheet with parchment paper. Drizzle olive oil on the parchment, then arrange the lemon slices in a single layer. Drizzle the lemons lightly with oil and season with salt and pepper. Roast for about 20 minutes, until the lemons begin to brown around the edges.

Meanwhile, heat a large, deep skillet. Add the spinach and cook over high heat, tossing, until wilted, about 2 minutes. Transfer the spinach to a strainer; press out the liquid. Wipe out the skillet and heat 2 tablespoons of the oil in it. Add the bread crumbs and cook over moderate heat, stirring, until toasted, 2 minutes. Add the spinach, season with salt and pepper and cook for 1 minute.

In a deep medium skillet, heat the remaining 1/4 cup of oil. Season the chicken with salt and pepper and dust with the flour, shaking off the excess. Cook the chicken over high heat, turning once, until golden, about 6 minutes. Add the olives, capers and stock and bring to a boil. Cook over high heat until the stock is reduced by about two-thirds, about 5 minutes. Add the roasted lemons, butter and parsley, season with salt and pepper and simmer just until the chicken is cooked through, about 1 minute.

Transfer the chicken to plates and spoon the sauce on top. Serve the spinach on the side.

SUGGESTED PAIRING
Rosato (an Italian rosé).

recipe source : foodandwine.com

 

[cfuhrer]

We call this "Cracker Fluff" and have used "Ritz" or other butter-type crackers. The little bit of salt makes it taste like a chocolate eclair!

I will certainly have to give that a try.

 

[bailadora]

Keftedes

<Snip>

Sautéed Chicken with Olives, Capers and Roasted Lemons

Thanks for helping me plan my menu for next week!

 

[Licia]

Bbq weekend on the way, so here's a recipe for simple and delicious cheese burgers.

2 lb. hamburger to one packet of dry ranch dressing mix

Combine until well mixed

Store in the fridge for an hour (or prepare the night before).

Grill the puppies up, and place the cheese on the burger as soon as it comes off the heat.

Have someone else prepare the condiments and/or veggies 'cause you're busy.

Brined Bbq Chicken

Bbq sauce

A sealed container large enough to hold one gallon of water, chicken, apples, salt and sugar

1 gallon tap water

1 c. salt

1 c. sugar

crunchy apples


Cut up the apples. Add 1 c. salt and 1 c. sugar to a gallon of water (make sure the container is large; it has to hold the liquid and chicken.) Place the chicken and the apples into the brine. Seal and stash in the fridge for 24 hours. The next day take the chicken and apples out of the brine. Slather them up with bbq sauce when ready for grilling. Fire up the grill and turn frequently until done. Aluminum foil can be placed over the grill bars, but if you like a sear--leave that baby uncovered.

Bbq sauce

Ketchup and steak sauce mixed with maple syrup, whorcestershire and teriyaki sauce makes for a mean homemade bbq sauce. Top it off with a squirt of lemon juice. Mix well. I dunno the measurements, I just make it up as I go, heh.

 

[Bramblethorn]

Avgolemono (Greek egg/chicken/lemon soup)

1 chicken
2-3 cups rice
4-6 eggs
about 250 ml lemon juice
Salt
Onion and/or garlic salt
Spices to taste (I usually just use cumin, not a huge spices person)

Rub the chicken all over with a couple of handfuls of salt. I'm not a big salt person, but this recipe does need quite a bit.

Simmer chicken in a big pot until the meat comes away easily from the bone, adding seasonings/spices as desired. Take the chicken out and strip it into small pieces. Before you do that, tip the rice into the pot - if you're using white rice the residual heat should be enough to cook it, brown rice might need a bit more - and grab a cup full of stock to be used later. Once the chicken is stripped, return the meat to the pot. (I usually do this much the day before, then leave everything in the fridge, so I don't have a lot of prep time on the night.)

Start heating the pot again - you'll want it to come to the boil about the same time you reach the next step.

Separate eggs. Mix the yolks together, beat the whites until you have stiff peaks, then mix the yolks back in with the whites. Then mix in the lemon juice, then the stock that you separated out earlier.

Now mix the whole lot back into the pot, bring back to the boil, and serve. You should have a thick soup with a foam of egg on the top.

(Not for everybody. Some people just don't like the egg froth and/or the lemon; OTOH, I had one person specifically request this while she was on chemo because it was about the only thing she wanted to eat.)

The rice will continue to absorb water and lemon; if you want to serve leftovers, be prepared to add more of both.

 

[AdjectiveNounVerb]

Spaghetti sauce:

In a 3-quart pot,
Saute garlic, onions, and peppers to taste in olive oil.
Add 1 to 1.25 lbs ground animal (beef, turkey, venison, bison, chicken, pork, etc.) and brown, adding rosemary, basil, oregano, and fennel seeds to taste. Also add red pepper, black pepper, marjoram, and sage to taste.
When meat is browned, add ~1/4 cup balsamic vinegar.
Add ~2 quarts tomatoes. Fresh chopped, fresh blendered, canned diced, canned petite diced, and canned crushed all work. Can also use a can of tomato paste to thicken.
Add salt to taste, plus additional spices listed above to taste.
Bring to a boil then simmer for awhile.
A few minutes before ready to eat, add 1/4 to 1/2 cup red wine. Continue simmering.

 

[respeito]

Thanks for helping me plan my menu for next week!

You're very welcome!


Roasted Peaches with Mascarpone Ice Cream

ICE CREAM
4 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups whole milk
1 cup mascarpone (7 ounces)
1/2 teaspoon fresh lemon juice
Pinch of salt

PEACHES
2 cups dry white wine
2 tablespoons honey
1 cup water
1/4 cup sugar
1 rosemary sprig
4 large, ripe but firm peaches—peeled, halved and pitted

In a large bowl, using a handheld mixer, beat the egg yolks with 3/4 cup of the sugar at medium-high speed until fluffy, 3 minutes. In a saucepan, combine the milk with the remaining 2 tablespoons of the sugar and bring to a simmer. Slowly beat the warm milk into the egg yolks at low speed. Scrape the custard into the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 5 minutes; don't let the custard boil.

Pour the custard into a bowl set in a larger bowl of ice water and whisk in the mascarpone, lemon juice and salt. Let stand until chilled, stirring occasionally, 30 minutes.

Pour the custard into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the mascarpone ice cream to an airtight container and freeze until firm, at least 2 hours.

In a large saucepan, combine the white wine, honey, water and sugar and bring to a boil. Boil until reduced by half, about 30 minutes. Add the rosemary sprig and let stand for 10 minutes; discard the rosemary.

Preheat the oven to 350°. Arrange the peaches in an 8-by-11-inch baking dish. Pour the rosemary syrup on top and roast the peaches until tender, 40 minutes, basting and turning the peaches occasionally.

Scoop the mascarpone ice cream into bowls and top with the peach halves. Spoon the warm poaching liquid over the fruit and serve right away.

MAKE AHEAD The ice cream can be frozen for up to 2 days. The peaches can be roasted up to 8 hours ahead; let stand at room temperature before serving.

Recipe source : foodandwine.com

 

[respeito]

Pan Seared Mediterranean Plaice

 

[DewMee]

Chicken & Black Bean Chili

Chili nazis may scream because this chili is about as non-traditional as they come, but it tastes wonderful, it has less fat, salt and calories than commercial chilis, and it packs a huge nutritional punch.


2 whole skinless, boneless chicken breasts, cut into ½-inch cubes
2 medium sweet red peppers, coarsely chopped
1 large onion, chopped
4 cloves of garlic, minced
3 tablespoons olive oil
1 small can (4 oz.) of chopped green chiles
2 tablespoons chili powder
1 to 3 teaspoons ground cumin (to individual taste)
1 teaspoon ground coriander
2 cans of black beans, rinsed and drained
1 cup homemade or low-sodium canned chicken broth

Using a Dutch oven or a large, heavy skillet over medium heat, saute the chicken, red peppers, onion, and garlic in olive oil for 5 to 7 minutes, or until the chicken is no longer pink. Reduce heat to low, add the green chiles and powdered spices, and cook for 3 to 4 minutes. Stir in the beans, tomatoes, and broth. Temporarily increase the heat and bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes. Stir often.

This makes a LOT of chili—enough for about 10 normal servings—but the “leftovers” freeze beautifully. Zapping the frozen chili in a microwave makes a very quick meal that actually tastes better than freshly-made.

This sounds really good! I'll have to give it a try!
Here is a good BBQ Chicken recipe I found on a beer site. It is awesome!

Beer-Brined BBQ Chicken

Prep time: 24 hours Cook time: 45 mins Total time: 24 hours 45 mins Serves: 4-6

The secret to any great roast, or BBQ, chicken is to soak it in brine for up to 24 hours. Here is my favourite recipe which always produces the sweetest and most moist meat you’re likely to ever enjoy. It sounds like there is a lot of beer in this recipe and in fairness there is so you may like to save this recipe for special occasions, or use home brew. I normally buy a growler (hence the 1.9 litres) of what ever is on tap at my local bottle shop. This recipe should make enough brine to cover a 2 to 3 kg (4-7 Lb) chicken.

Ingredients:

• 1 cup “rock” salt
• 2 tablespoon black peppercorns, ground
• ¼ cup honey
• ¼ cup brown sugar
• 3 small onions, peeled and chopped
• 8 bay leaves, preferably fresh
• 3 oranges, halved
• 1 bunch fresh sage leaves, chopped
• 1 bunch fresh thyme, chopped
• 2 litres water (half-gallon)
• 1.9 litres of your favourite Pale Ale or IPA (a half-gallon growler)
• 1 fresh (not frozen) chicken

Instructions
Place all ingredients, except the beer and chicken, in a large pot and bring to the boil. Ensure the salt and sugar has dissolved and then remove from the heat. Allow to stand and cool at room temperature for 2 hours; this is to infuse the flavours to their maximum.
Add the cold beer to the mix and place the mix in the fridge to bring it down to around 4°C (38F).
Find yourself a large enough plastic container and add the chicken to it. Pour the brine over the top, ensuring that the bird is completely covered. You may need to place a plate or “weight” on the bird to keep it submerged at all times. Place the lid (or cling-wrap) on the plastic container and store in the fridge overnight – I average around 16-20 hours when I prepare this recipe.
Remove the bird from the brine after your desired time period and pat dry using paper absorbent towel. Let stand and air dry for a further 30 mins. Depending on the room temperature you may need to adjust this accordingly.
Doing this will help to create a really crispy skin and to bring the chicken up to room temperature which will help ensure your bird is cooked the whole way through.
Preheat your oven, or BBQ, to 250°C (480°F). Lower the temperature as necessary if you have a fan-forced oven.
Tie the chickens legs together, rub some olive oil over the bird and season sufficiently with salt and pepper.
If using your BBQ fill a small, heatproof container with water and place near your chicken. This water will turn to steam and help create a moist environment in which your chicken is cooking and will help prevent it from drying out too much.
Place the chicken in a roasting tray and roast the chicken for around 45 minutes, until the internal temperature reaches a minimum of 75°C (165°F). If using a BBQ ensure you use indirect heating to not burn the tray/chicken.
Let stand for 10-15 minutes before carving and serving.

 

[cassiekravesit]

:

This sounds really good! I'll have to give it a try!

Hope you enjoy it.

I'd love to try your BBQ chicken but I live alone and I doubt I could eat that much chicken in a week. Maybe I'll just drink the beer and watch a Foghorn Leghorn cartoon.

 

[cfuhrer]

Crazy Easy Chicken Quesadilla

This method is so fast and easy to make I'm surprised more people don't know about it.

One can cream of chicken soup
One can white chicken meat
One packet taco seasoning
Shredded cheddar cheese
Tortillas

Mix the first four well.
Fill the tortillas and heat until cheese is melted.

I've cooked them in the microwave, stove top, electric griddle and in the oven. I recommend the oven method. Set oven to 400 degrees, put quesdaillas on foil lined pan and heat until cheese is melted.

Its so fast and easy. It makes a great quick lunch on the weekends. Sometimes we dress them up by including black olives, tomatoes and/or green onions.

 

[tustin92614]

Best Steak Fries (Really!!)

Cut 2lbs. white fingerling potatoes into good size wedges

Toss with coating:
1/4 C olive oil
15 or more cloves of garlic (it gets so sweet as it bakes, so can't really use too much)
Salt
Pepper
Scant T. of fresh rosemary
Whip it with a 'whip stick' until thick and foamy (yes, I am still talking cooking here)

Spread on baking sheet

Bake for 40 min. at 350

Flip once

Bake for 10 more minutes.

The oil/garlic forms a crunchy sweet garlicy crust. So good.

 

[tkinsc]

Black Devil’s Float

1 cup all-purpose flour 2 T melted margarine
¾ cup sugar ½ cup sweet milk
2 t baking powder 1 t vanilla
¼ t salt 1/2 cup chopped nuts (optional)
1 ½ T cocoa
½ cup sugar

Sift dry ingredients together. Add milk, margarine, vanilla, and nuts. Mix well. Pour into a sprayed baking pan.

Sauce
½ cup sugar 1 T cocoa
½ cup brown sugar 1 cup warm water

Mix all ingredients together

Pour sauce over batter. Bake at 350 for 45 minutes

This looks funny when you pour the watery sauce over the raw batter. As it bakes the cake rises to the top and the sauce thickens up. It’s really good, though rich. Good with ice cream or cool-whip. This is good, quick and easy to make.

 

[tkinsc]

Chocolate Frozen Delight

1 (10½ oz) package miniature marshmallows
1 (13 oz) can evaporated milk
1 (6 oz) package semi-sweet chocolate morsels
2 cups graham cracker crumbs
½ cup butter
1 cup pecans, chopped
2 cups flaked cocoanut
½ gallon vanilla ice cream


Combine evaporated milk, marshmallows, and chocolate in top of a double boiler. Bring water to a boil then reduce heat. Cook until chocolate and marshmallows are melted, stirring occasionally. Remove from heat and set aside to cool. Combine butter and cocoanut in heavy sauce pan (I use my cast iron skillet.) Cook over medium heat, stirring often, until cocoanut is lightly browned. Remove from heat and stir in graham cracker crumbs. Cool. Press ¾ of the crumb mixture into a 13 x 9 x 2 inch baking dish. Cut ice cream crosswise into ½ inch thick slices. Arrange half the slices of ice cream over the graham cracker crust. Pour half the chocolate mixture over ice cream. Repeat with layer of ice cream and layer of chocolate mixture. Combine the remaining crumb mixture and pecans; sprinkle over top of desert. Cover and freeze until firm. Let stand at room temperature five minutes before serving. Serves 15.

 

[bailadora]

:

Hope you enjoy it.

I'd love to try your BBQ chicken but I live alone and I doubt I could eat that much chicken in a week.

Are you adverse to leftovers? I bet they'd freeze well. Portion the remaining chicken into individual servings and put into freezer ziplocs. Make sure you press out all the air and then pop in the freezer. Pull out to enjoy at a later date. IRC, you have up to 6 months to use it before freezer burn sets in.

(Sometimes I intentionally make a double portion of chicken dishes and freeze for later. Cook once and eat twice!)

 

[remy_lebeau8]

Peanut butter chocolate chip pancakes with banana toffee syrup

You need

Box of bisquik
Stick of butter
1/2 to a cup of brown sugar
1/2 cup peanut butter
Cup of chocolate chips
2 bananas

Mix up pancake batter as listed on the box
Add peanut butter and chocolate chips. (recipe calls for one cup of milk but you will need more. Just add milk until batter is to a thickness you like)

Pour pancake batter onto a greased up griddle or skillet. Turn when the batter begins to bubble. (i normally use a quarter cup to measure batter)

Set your oven to the lowest temp to keep pancakes warm as they cook

When down to your last few cakes, take another large skillet and begin to melt the stick of butter. As the butter melts chop up the two bananas. When the butter is melted stir in brown sugar. Add brown sugar to taste. Next add the bananas to the syrup and coat. Let syrup and bananas cook till soft.

Pour over pancakes.

Remy

 

[respeito]

Hello, everyone. I just wanted to post a recipe I found while lurking on Pinterest. It's very easy and the author suggested serving the shrimp over lemon pepper pasta found at Trader Joe's. I think rice would work nicely as well.

Shrimp With Garlic and Parsley

recipe source : food blog via Pinterest
Serves: 4

Ingredients:
4 to 5 Tbs. olive oil
4 garlic cloves, finely minced
1 tsp. red pepper flakes
1 tsp. sweet paprika
1 lb. medium shrimp, peeled and deveined
1 to 2 Tbs. fresh lemon juice
1 to 2 Tbs. dry white wine
salt and freshly ground black pepper, to taste
2 Tbs. chopped fresh parsley
lemon pepper pasta for serving, optional (from Trader Joe's)

Directions:

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.

 

[Aedue]

Good and Easy Chocolate Chip Cookies!

Ingredients
¾ cups brown sugar
¾ cups granulated sugar
1 cup butter(melted)
2 eggs
1 teaspoon vanilla (optional)
2 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips

Directions
1. Preheat the oven to 375 degrees.
2. Mix the butter, eggs and the sugar in a single bowl until the ingredients are combined.
3. Add the vanilla, baking soda and salt to the wet ingredients and stir until mixed.
4. Add the flour to the wet ingredients slowly.
5. Add the chocolate chip cookies to the dough.
6. Mix the dough into small balls (about a tablespoon of dough per ball). Increasing the size of the ball will increase the size of the cookie.
7. Bake for 8-12 minutes. The cookies will still be soft and slightly gooey by the time they are done.
8. Take out of the oven and let cool.