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Swapping in brown sugar adds wonderful richness to these delicious Brown Sugar Cookies!
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Note on brown sugar: The America’s Test Kitchen Cookbook clearly states to use fresh brown sugar as older dried out brown sugar will yield a dry cookie. Another note on ovens: This recipe works best at exactly 350 degrees F. In 12 minutes or so, the cookies are perfectly baked. Most ovens have small temperature drops and increases as the oven works to maintain that temperature. Some ovens do this very well and others not so well. So I experimented and baked each pan slightly differently. The first batch was spot on 350 for the whole 12 minutes and the cookies were perfect. The second batch was baked in an oven that fluctuates a bit and that batch did not puff up or brown as nicely as the first batch. Just suggesting that for this recipe, oven temperature is critical.
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