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Serving: Serve these cookies fresh with a glass of milk or a cup of tea. They make a great snack for afternoon breaks or dessert after dinner.
Storing: To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the dough before baking, or freeze the cookies after they've cooled completely. Just place them in a ziplock bag or airtight container and freeze for up to three months.
Variants:
Chocolate Chip Cookies: Add 1 cup of chocolate chips or chunks for classic chocolate chip cookies.
Nutty Cookies: Incorporate chopped nuts like walnuts, almonds, or pecans into the dough for extra crunch.
Oatmeal Cookies: Replace 1 cup of flour with rolled oats for chewy oatmeal cookies. You can add raisins or dried cranberries for a fruity twist.
Coconut Cookies: Add 1/2 cup of shredded coconut to the dough for a tropical flavor.
FAQ:
Q: Can I use margarine instead of butter? A: Yes, margarine can be used as a substitute for butter, but it may slightly affect the flavor and texture of the cookies.
Q: What can I use instead of brown sugar? A: If you don't have brown sugar, you can use an equal amount of granulated sugar, although it may result in slightly less moist cookies.
Q: Can I chill the dough before baking? A: Chilling the dough for 30 minutes to an hour can help reduce spreading and result in thicker cookies, though it’s optional.
Q: Can I make these gluten-free? A: Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour for a gluten-free version of these cookies.
Q: How can I make these cookies chewier? A: To make the cookies chewier, use more brown sugar than granulated sugar, and bake them for a shorter time to keep the centers soft.
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