Makes 34
 |
| I store these in the freezer. The kids like to nuke them in the microwave. The centers get warm and soft while the outsides stay crisp. |
1 c unsalted butter
1 3/4 c sugar
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
2 T corn syrup
2 lg eggs
1 T vanilla
3 1/3 c flour
1/2 c sugar
Cream butter and 1 3/4 cup sugar. Beat in cream of tartar through corn syrup. Beat in eggs one at a time and vanilla. Stir in flour. Let rest 30+ minutes. Mix 1/2 c sugar and 2 teaspoons cinnamon in a small bowl. Using a 1 1/2" scoop, drop level scoops and roll in sugar and cinnamon mixture. Bake 12 minutes at 375F. Bang pans and rotate half way through. Using a spatula, push sides of cookies towards their centers if they spread too quickly. Bang pans again and reshape cookies with two minutes left. Remove immediately and place on cooling racks.
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