If you like your cookies (whether Chocolate Chip, Oatmeal-Raisin or otherwise) to boast crispy edges and chewy middles, the chefs at America’s Test Kitchen recommend a coffee break. That’s right — give your cookie mixture a 10-minute rest right before you add any dry ingredients. This gives the sugars a chance to dissolve, leading to better caramelization, leading to a better cookie texture and flavor. Try it on your next batch.
Snickerdoodles, the common name for cinnamon-sugar cookies, comes from the German word, Schneckennudeln, which means “snail noodles,” according to “The Joy of Cooking.” In this recipe, the Snickerdoodles are flattened before baking to give them a crunchy outside and chewy inside.