Prep 40 mins
Cook 8 mins
These cookies are so good! They stay soft and chewy for several days after baking. I don't make them often because I can't stay out of them if they are in the house.
- Cream together"unpacked" brown sugar, eggs and butter.
- Add baking soda, salt and vinegar and mix well.
- Add flour 1 Cup at a time and mix well for the first 3 cups. Add additional flour 1/4 cup at a time if necessary until you get a stiff dough.
- Chill dough at least 1/2 hour.
- Roll dough into 1 inch balls and roll balls in powdered sugar and place on cookie sheet and bake at 375 degrees F for 8 minutes.
Excellent, easy to make recipe! I actually went ahead and threw in some vanilla extract and white chocolate chips for some added umph. I'm making them again to send off to a friend and split the batter to add just a small amount of cinnamon sugar to see if that adds a little more flavor to them. We'll see how it turns out! Thanks for sharing!
These are my new go to cookies -- we love them! They are crispy and chewy at the same time and a batch doesn't go stale or dry out after a couple of days! My sister didn't like them plain -- thought they weren't sweet enough [I guess] so I added chocolate and butterscotch chips. This made them a hit all around and for me a keeper. Using vinegar to react with the baking soda is genius -- I can taste baking soda in other cookies but not in these. Thanks for the great recipe!
These had the taste of chocolate chip cookies, minus the chocolate chips (which we happen love). Left off the powdered sugar step. Very easy to make, I ended up only baking half the dough, then using the rest the next day. The flavor was more carmally and rich the second day. Yum! Thanks for posting!