I’ll confess, I eat a lot of Panera. But in my defense, I’m on the road about 87,000 hours a week and when you’re in MiddleofNowhere, Virginia, a sign for a Panera looks like an oasis in the desert riddled with McDonalds and Arby’s.
My dad supposedly got food poisoning from Arby’s when he was in high school and lost like 20 pounds and had to be admitted to the hospital. Therefore I’ve never even touched a fountain soda from that roast beef hole.
When we were little we used to ask my dad to tell us that story. Like it was some heartwarming family heirloom tale.
I wonder if someday my kids will be like “HEY MOM! Tell us about that time you got MRSA when you were camping out to see Dave Matthews!”
Perhaps I should keep that episode a secret from my future offspring.
Copycat Panera Cookies
very slightly adapted from Delish
10 tablespoons softened butter
1/2 cup plus 2 tablespoons dark brown sugar (gotta be dark)
2 tablespoons white sugar
1 tsp vanilla extract
1 3/4 all purpose flour (haven’t tried these with whole wheat yet)
1 tsp corn starch
1/2 tsp baking soda
1/2 tsp salt
mini chocolate chips
I think we’ve reviewed cookie baking before, there’s nothing revolutionary about the steps. Butter, sugars, eggs, vanilla. Add the dry ingredients, then the chips.
The batter consistency reminds me of Play-Doh. I’ll lick the beater!
You MUST MUST refrigerate the dough. I started doing that with these cookies (still one of my all time faves I literally make them every week) and now I try to refrigerate all cookie dough before baking. The cookies are just so much better with a little patience. I wouldn’t judge you if you used the freezer if you’re in a time crunch.
By the way, patience does not apply once they are baked. I’m convinced I’m on my zillionth round of taste buds because I’m constantly burning them on fresh cookies.
Currently enjoying these in a hotel room in West Virginia.