These are one of the most celebrated and “People’s Choice” kind of cookies, especially the chocolate chip and oats one.
Being true to their name, they are made by dropping spoonful of the semi-liquid batter onto the baking sheet. The batter perfectly holds its shape and turns into perfectly round and bulgy cookie.
Yield: 25 – 30 small sized cookies
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- A pinch of salt
- ½ cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 large Egg
- 3 teaspoons milk
- 2 tablespoons dark chocolate chips
- Preheat oven to 375 degree F (165 degree Celsius).
- In a medium sized bowl, mix flour, salt, baking powder and baking soda.
- In a small bowl, cream together butter and sugar. Mix in eggs and vanilla. Add egg mixture into flour mixture until combined. Add little milk if required.
- Drop dough by teaspoonful, 2 inches apart, onto two parchment-lined baking sheets and top with some chocolate chips.
- Bake cookies at 375 degree F (165 degree Celsius) until golden brown for about 10 to 14 minutes, rotating sheets halfway through.
- Transfer cookies while hot to wire racks, and let cool completely.
- Make sure that the batter is not too “liquidy” not too cookie dough like. As the name suggests, they should be able to be dropped.