The key to a peanutty cookie that is crisp on the
edges and chewy in the center? Chunky commercial
peanut butter and an extra hit of roasted, salted
Learn to make cookies at home that taste— and look—as good as any you’ll find in a bakery.
After testing 40 variations, we discover how to
make a thick, chewy gourmet shop cookie at home.
How does baking soda work and how should I use it?
Do Nestlé Toll House morsels still deserve to be the nation’s top-selling chips?
Why did it take six months to develop the right recipe for a chewy, thick, buttery oatmeal cookie? Well, it all started and ended with the back of the Quaker Oats box. . . .
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