A couple weeks ago, I was involved in a discussion about how many bakers and cooks fall into two different categories. There are those that eye their measurements and just toss them in and somehow everything manages to come out great. Then there are those that measure religiously and don't vary from the recipe hardly at all.
Because I didn't grow up with any love for baking and have only recently become a fan, I'm of the latter group. In fact, I get nervous when I have to make substitutions or if I can't find a half tablespoon measure because I'm afraid I just won't get it right by eyeballing the same amount in a full tablespoon measure.
Recently I made these cookies and were really happy with how they turned out. In fact, they seemed to be well received when I took them for hot pot night. This is one of the few recipes that lends itself to substitutions that seem fairly easy. For instance, I baked these again today and used regular sugar instead of confectioners sugar. The texture is slightly different but I almost prefer the texture of this new batch. Also, instead of the vanilla pudding, I added pistachio. The taste is wonderful if you're a fan of pistachio (which I am). Now my thoughts are turning to add ins for this cookie: cherries, peanut butter, and toffee are a few I've come up with in conjunction with the pudding variations there are.
My next experiment? Butterscotch.
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