Cookie eaters are divided between the squidgy cookie lovers and the ones who must have a snap.
Cookie bakers fall into two camps: those who have a reliable oven, thick baking sheets, a timer, concentration on the timer and a quick wrist inside the oven mitt - and the others.
Me, I just have the oven mitt. Which hasn´t prevented me from turning out some pretty darn great cookies in my time, but at the expense of years of life, I fear. Stress, burns, carbonized cookies, warped cookie sheets.
All that is over. I have found that if you bake all the dough at once, making one big cookie, you have the maximum squidge for the minimum fuss. No baking in batches, no anxiety. Not much in the way of looks, either, but who cares? These aren´t pretty golden cookies, but wedges of a massive golden cookie. They are crisp and golden only on a small portion of their surface.
I love them.
All you do is take a recipe for a favourite drop cookie, like this, and make one big cookie, 30 cm in diameter or so. You simply let it bake for longer, say, 17 minutes or so, always depending on your own particular oven.
Once it´s out quickly cut it as you would pizza, into triangular wedges. And that´s it.
If you must gild lilies, dribble some icing over it, as is suggested in that wonderful book, Big fat cookies. Otherwise, just go for them. They may not be pretty but they are seriously good.