When a reader takes the time to connect with me – whether on social media, through e-mail, or a comment right here – I always take the time to acknowledge. It means a lot to me that you’re all here, especially when so much is vying for our attention at all times.
Those pan-banging cookies got a LOT of attention, and one comment in particular stood out to me. It was from Christina and she wrote,
“They look great Sheri! With my recipe you don’t need to bang on the pan to get those wrinkles though 😉”
“MY RECIPE”??????
I was intrigued, and headed over the HER blog to check it out.
And it’s my new favorite blog.
Scientifically Sweet approaches baking from a scientific point of view, which I truly admire. While I can execute a recipe with exactitude, and streamline/make adjustments to the process itself, tweaking ingredients has always eluded me. To this day I couldn’t tell you how using brown sugar differs from white, or why one would use baking soda versus baking powder (or sometime both together).
But Christina understands (she’s an actual FOOD SCIENTIST), and this gives her the superpower to adjust any recipe to suit her desired outcome.
As with “those” cookies.
Her gorgeous pictures tempted me to give her recipe a try, and it worked just as she promised it would:
Wrinkles!!!!
The only difference between the cookies is that Christina’s are a little smaller. But the taste and scrumptious texture are exactly the same.
Head over to Scientifically Sweet for the full recipe, plus so many more that you’ll want to bookmark and make.
And let me know what you think!
2 Comments
Leave a Comment
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
These cookies are perfect! A long long time ago my sis in law “screwed up” a batch of cookies, but I thought they were wonderful! Ever since tasting those cookies I’ve been searching for a crispy cookie recipe that resulted in this texture. Most of the time they end up wimpy and soft, and even the ONE recipe I had crispy success with was not what I had in mind. The one sheet of these that wasn’t browned in the center wasn’t quite the right texture, but as long as they’re fairly uniformly brown they are great! Thanks for sharing!
Yay! I love her blog so much – such great recipes and this one’s at the very top! Thank you for writing!:)