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Robbi's M&Ms(R) Cookies
Reviews:
December 12, 2011

PLEASE NOTE: At culinary school the first thing we learned about cookie making is that when you beat the butter/shortening the friction heats it up the dough. While incorporating the ingredients better it also breaks down the fat in the product. To correct this all you need to do is refrigerate you dough for about 5 minutes before baking. Doing so will re-solidify the fats and stop your cookies from over spreading. This is the base cookie recipe I use for chocolate chip and other cookies, except I use either butter or half shortnenting and half butter. It just depends on the product I am making. You will see a HUGE difference if you try this procedure, guaranteed.

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