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2. ALL WHITE SUGAR

Instead of a combination of white and brown sugar, we used all white sugar in this recipe (1 ½ cups). This created a very flat cookie that is crispy around the edges. They’re really too flat to be described as chewy, but they’re pretty soft through the center. We found they come out looking a little bit anemic. Losing the brown sugar means you’re losing quite a bit of flavor as well.

Next: Alright we ditched the brown sugar, but what about the white sugar?

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