TZUTC: -0500   
   MSGID: 54773.fido_cooking@1:124/5016 2c6c75c7   
   PID: Synchronet 3.21a-Linux master/ce108b524 Apr 18 2025 GCC 13.3.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Great American Cookies Snickerdoodles   
    Categories: Cookies, Copycat   
         Yield: 16 Cookies   
      
       1/2 c  Butter; softened   
       1/2 c  Granulated sugar   
       1/3 c  Brown sugar   
         1    Egg   
       1/2 ts Vanilla   
     1 1/2 c  Flour   
       1/4 ts Salt   
       1/2 ts Baking soda   
       1/4 ts Cream of tartar   
      
   MMMMM--------------------------TOPPING-------------------------------   
         2 tb Granulated sugar   
         1 ts Cinnamon   
      
     Rather than trying to beat the competitors--especially if they have an   
     exceptional product--Mrs. Fields Famous Brands waves the cash at 'em.   
     With the acquisition of Great American Cookies in 1998 by the company   
     that made chewy mall cookies big business--Mrs. Fields is now   
     peddling her baked wares in more than 90% of the premier shopping   
     malls in the United States. That's how you make the dough! One of the   
     all-time favorites you can snag at any of the 364 Great American   
     Cookies outlets is this clone of the classic snickerdoodle. Rolled in   
     cinnamon and sugar, it's soft and chewy like the other cookies, and   
     will seem to be undercooked when you take it out of the oven. When it   
     cools it should be gooey, yet firm in the middle. And a couple bites   
     will make you wonder: "Got milk?!" In a large bowl, cream together   
     the butter and sugars with an electric mixer on high speed. Add the   
     egg and vanilla and beat until smooth.   
      
     In another bowl, combine the flour, salt, baking soda, and cream of   
     tartar.   
      
     Pour the dry ingredients into the wet ingredients and mix well.   
      
     Preheat oven to 300?F while you let the dough rest for 30 to   
          60    minutes in the refrigerator.   
      
     In a small bowl, combine the sugar with the cinnamon for the topping.   
      
     Take about 2-1/2 tb dough and roll it into a ball. Roll this dough in   
     the cinnamon/sugar mixture and press it onto an ungreased cookie   
     sheet. Repeat for the remaining cookies.   
      
     Bake the cookies for 12 to 14 minutes and no more. The cookies may   
     seem undercooked, but will continue to develop after they are removed   
     from the oven. When the cookies have cooled they should be soft and   
     chewy in the middle.   
      
     Recipe FROM:    
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426