Monster Sugar Cookies

I have officially discovered the greatest thing about living in Florida (besides Disney World, of course). It is an amazing thing called the Cottage Food Law and I am so excited about it.  This law allows me to  bake certain foods from my home kitchen and sell them without having to get a bunch of licenses and permits.  I am officially open for business!  However, I, unfortunately, cannot do mail orders but, I can do deliveries!  So, if you would like one of my special treats just email me at lindsay0rose@gmail.com!

The very first recipe I am making to sell would be these delicious Monster Sugar Cookies.  I call them "monster" because they are HUGE!  I am so excited about these because not only are they the first baked item I will be selling but, they are deeeeeelicious!  Although I won't be sharing my cookie recipe, I will be giving great tips on how to make delicious, thick, and chewy cookies!  Hey now, this recipe took a lot of times to perfect, I can't just give it away!

Tips on creating you're own cookie recipe or how to make fantastic cookies:

1. Cream together the butter and sugar right from the start.
This means go ahead and beat together any fats (butter, shortening, etc.) together with the sugars until creamy.  This helps whip air into the batter.  If you cream the butter and sugar too much it will result in a thin and crumbly cookie however, if you cream the butter and sugar just enough it will result in a thicker cookie that will retain its shape.

2. Keep the butter cold before the cookies go into the oven.
This tip is helpful when wanting to keep the shape of your cookie and not have it spread too much.  This may seem confusing because most of the time butter needs to be softened when adding to a recipe.  This is true.  When you are done mixing all of the ingredients and you have scooped the cookie batter onto baking sheets put them in the freezer for 15-20 minutes.  This will make the butter harden up and resist the butter from melting, which will result in beautiful, thick cookies.

3. Always use fresh ingredients.
I know this seems obvious but, having the freshest ingredients is going to result in the best cookies.  Just like having the best quality ingredients will result in the best tasting cookies.  I have learned, from many times of messing up, that having baking soda and/or baking powder that is fresh is the key.  I like to replace my baking soda about once a month, which may seem like a lot, but that is how I know for sure my cookies will turn out right.

4. Once the flour is added, be careful of over-beating.
It is very easy to leave the mixer on and walk away.  But, after that flour has been added, I like to mix on low until just combined and then add my mix-ins with a rubber spatula.  This way I know I have not over mixed and the cookie will not become flat and greasy.