Drop Cookies

Name: Drop Cookies
Cook time: 12 min
Yield: 24 cookies
Ingredients: 1 cup butter; 1 cup packed brown sugar; 0.5 cup sugar; 2 each eggs; 3 tsp vanilla extract; 2.5 cup all-purpose flour; 0.75 tsp baking powder; 2 cup halved pretzel sticks; 1 cup dry roasted peanuts; 1 cup semisweet chocolate chunks; 1 cup raisins

Val Goodrich · tasteofhome.com · 2018 · Original Recipe

Mastering this drop cookies recipe opens the door to perfecting all kinds of cookies, such as slice-and-bakes, thumbprints or cutouts.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

balancedclassic

Ingredients

butter(softened)1 cup (227g)

packed brown sugar1 cup (140g)

sugar0.5 cup (70g)

eggs(room temperature)2 each (100g)

vanilla extract3 tsp (13g)

all-purpose flour2.5 cup (313g)

baking powder0.75 tsp (3g)

halved pretzel sticks2 cup (280g)

dry roasted peanuts1 cup (140g)

semisweet chocolate chunks1 cup (160g)

raisins1 cup (140g)

Total dough weight1.6kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 350°F (177°C)
Bake Time: 10-12 min
Chill: None
Yield: ~24 cookies
Sheet Prep: parchment

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.7. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.38 (39th percentile)

Flour:Sugar1.49 (71th percentile)

Brown:White Sugar2.00 (87th percentile)

Egg:Flour0.32 (71th percentile)

Chocolate:Flour0.51 (19th percentile)

Fat %14.3 (37th percentile)

Sugar %13.2 (13th percentile)

Hydration0.32 (63th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.38

Flour:Sugar

1.49

Brown:White Sugar

2.00

Egg:Flour

0.32

Chocolate:Flour

0.51

Fat %

14.3

Sugar %

13.2

Flour %

19.7

Hydration