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Drop Cookies
Val Goodrich · tasteofhome.com · Original Recipe
Mastering this drop cookies recipe opens the door to perfecting all kinds of cookies, such as slice-and-bakes, thumbprints or cutouts.
3
chewiness
2
crispiness
2
cakeyness
3
thickness
3
spread
2
richness
2
sweetness
3
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
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~1 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.38 (38th percentile)
Flour:Sugar1.49 (66th percentile)
Brown:White Sugar2.00 (75th percentile)
Egg:Flour0.32 (70th percentile)
Chocolate:Flour0.51 (22th percentile)
Fat %14.3 (35th 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
0.32