I Want to Marry You Cookies

Recipe courtesy Melissa Stadler for 2011 Cooking Channel, LLC. All Rights Reserved.
Show: The Perfect 3 Episode: Cookies

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5

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Total Reviews: 46

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  • on July 20, 2011

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    You are brilliant! I'm usually too tired/lazy to get out my mixer for cookies so this is such a SMART solution! Thank you... I look forward to making them very soon.

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  • on July 19, 2011

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    These cookies were so good! I used peanut butter chips and semi sweet chips and they were amazing. The only problem I had was that the cookies spread more than I anticipated, even after 30 min of chilling. Perhaps I just needed to chill them more, or add more oats. But they were very tasty and the friends I made them for loved them! :

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  • on July 19, 2011

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    For catdwg83, the recipe does not call for boiling the butter and sugar, simply to melt, incorporate the sugars, then remove from heat. These cookies were a big hit in my house. I used cinnamon chips and chocolate chips....very yummy. I am going to try with other flavor chips also.

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  • on July 11, 2011

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    The key with these cookies is to let them chill long enough that the butters start to solidify again. After you melt the butter and sugars, chill in the fridge long enough to reach room temperature - about 10 minutes or longer. If I am really craving cookies fast and have zero patience, I put the pan in the freezer to expedite the cooling process. You want it to be cool enough before you add the eggs.
    After you remove it from the fridge, give it a little stir to combine those sugars and butter again. The separation is normal and you can dip your clean finger in to ensure the dough is at room temp. It should be a rich, brown color and smell heavenly. If your chips are melting, it is sign that that the dough is too warm. I am glad that you enjoyed the flavor of the cookies and hopefully these tips will help with your next batch. Thanks for trying!

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  • on June 26, 2011

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    I'm pretty sure I did something wrong. How long are you supposed to boil the butter & sugar? I let it come to a boil (over med heat) & continuously whisked gently for about 5 min. When I got it from the fridge after 10 min, it was still hot & the butter oil had separated from the sugar at the bottom. Maybe the pan wasn't large enough to cool it properly?
    Then the dough was still so warm by the time the chocolate was added that it melted all of it. There are only white & brown swirls, no chips. Should I cool it longer next time or use a bigger pan?
    Despite this, the flavor was amazing. Will definitely try again.

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  • on June 02, 2011

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    This is an unbelievable cookie. The combination and flavor and texture and appearance doesn't get any better than this one. 5 Stars in my book.

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