Friday, February 9, 2007
Same old recipe, but this time I used one cup of light brown sugar instead of the cup of dark brown and half-cup of white the recipe calls for. They are delicious, and quite different from the others in flavor and texture. They are less sweet, of course, and also more salty. The spice flavors are less pronounced too, though I don't know if that's the sugar or simply that I ate them on the same day as making them--the spice may develop over time. The texture is much lighter and crisper; no candy-like chew to the crunch. As always, I substituted coconut oil for the butter. Successful cookies.