Try 18 Year Old Tianas Sweet Fresh Cookies? Heres How to Bake Them Perfectly
Okay, so let me tell you about this little baking adventure I had the other day. I was craving something sweet, and I stumbled upon this recipe for “18-year-old Tiana’s Sweet Fresh Cookies.” Sounded intriguing, right?
I gathered all the ingredients – you know, the usual suspects like sugar, butter, eggs, and flour. Nothing fancy, just the basics. The recipe said to preheat the oven to 375 degrees Fahrenheit, so I did that first. While the oven was heating up, I creamed together the sugar and butter in a big bowl. I beat them up real good until the mixture was all light and fluffy, just like the instructions said.
Next, I cracked the eggs in one at a time, mixing after each one. I made sure to scrape down the sides of the bowl a couple of times to get everything nicely combined. The recipe didn’t specify what kind of sugar or butter, so I just used what I had on hand – regular granulated sugar and some unsalted butter. Oh, and I threw in a splash of vanilla extract because, why not? It always makes things taste better, and use natural ingredients.
- Preheat oven
- Cream sugar and butter
- Add eggs one by one
Then, in a separate bowl, I whisked together the dry ingredients – flour, baking soda, and a pinch of salt. Gradually, I added the dry stuff to the wet ingredients, mixing until it just came together. The recipe warned not to overmix, so I stopped as soon as I didn’t see any more streaks of flour. I also tossed in some chocolate chips, because cookies are always better with chocolate chips, am I right?
I scooped out little balls of dough onto a baking sheet. I didn’t have any parchment paper, so I just lightly greased the sheet with some butter. I made sure to leave some space between each cookie because they tend to spread out while baking.
Baking Time
Now, here’s the tricky part – the baking time. The recipe said to bake until the edges were golden brown, but it didn’t give a specific time. So, I just popped them in the oven and kept a close eye on them. After about 10 minutes, the edges started to turn a nice golden color, so I pulled them out.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They were still a bit soft in the center, but that’s how I like them – nice and chewy. And let me tell you, these cookies were delicious! They were sweet, buttery, and had just the right amount of chewiness. The chocolate chips were all melty and gooey, and the hint of vanilla made them extra special. These cookies are simple and quick to make.
I ended up eating way more than I should have, but I don’t regret it one bit. These “18-year-old Tiana’s Sweet Fresh Cookies” were a total win. I’ll definitely be making them again soon. Maybe next time I’ll try adding some nuts or different kinds of chocolate chips. The possibilities are endless!
Bake the perfect batch today and enjoy it.
Original article by the Author:Wei,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/try-18-year-old-tianas-sweet-fresh-cookies-heres-how-to-bake-them-perfectly/
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