Editors note: The Durango Herald will be testing cookie recipes from The Associated Press for the next few weeks.
Well share with you the successes and foibles of holiday baking. Well give you an anecdote and a success rating for each recipe.
By Nancy Richmond
Herald Staff Writer
Im no Martha Stewart, but Ive done some baking in my day, and making Chocolate Cornflake Lace Cookies freaked me out. Never have I seen such a bubbling display, sizzling away on my brand-new cookie sheets in the recommended 350-degree oven for 12-15 minutes. Who are they kidding?
I admit, my tablespoon-size dollops were a teesny bit larger than a tablespoon, but I measured 2 inches between each one (seriously pulled out the ruler). The cookies quickly united into one large bubbling mass over the entire cookie sheet, popping and crackling as if to mock me. I yanked the sheet out of the oven but sensed the runniness needed more time despite the dark, foreboding edges beginning to form.
After 10 minutes, I couldnt take it anymore, and out they came. I stared at the dark mass for at least 5 minutes before deciding what to do. I went back and re-read the recipe. No flour would explain the no rising aspect. And maybe the word lace means something in baking terminology that should have tipped me off. I also overlooked the thin and crunchy part, so I actually thought I might be OK. I let the blob cool and cut it into smaller squares, dared to taste one and wow not bad!
Bake and learn, I guess. For my next batch, I used small tablespoons of batter more like large teaspoons at least 3 inches apart and cooked them for 5 minutes. I ended up with some yummy, crunchy, super-thin cookies that I was willing to share. These are worth making, but beware the oozing mass its A-L-I-V-E.
Success rating: All thumbs up. Despite the fact that Herald newsroom employees will eat just about anything especially when its free two heaping plates of these cookies disappeared in about 3 minutes flat. The general consensus was: Can you go make more?