Last week, Mark Bittman posted a new recipe for The Mother Of All Butter Cookies. His point was that this recipe was akin to a mother sauce and an easy and flexible base that could be turned into butterscotch cookies, chocolate chip cookies, citrus cookies... Sounds great, huh?
Well, the food processor appeared to work reasonably well; it was definitely cookie dough that came out (though my kitchenaid was standing there watching forlornly). But the cookies? The recipe suggests baking for 11 minutes at 375 F (and our oven is reasonably well calibrated). After 10 minutes, the bottoms were brown and the tops were uncooked. The chocolate chips weren't even melting. After a total of 15 or 16 minutes we just took them out. They were completely uncooked in the middle; the chocolate chips were barely warm; they had the texture and flavor of raw cornstarch; there was no flavor (possibly related to the lack of salt).
I wouldn't serve these cookies to my worst enemies. I put a comment on the Bitten blog, and it's still awaiting moderation. My guess is that the moderator is overwhelmed with people complaining that these are the
Worst. Cookies. Ever.
UPDATE: My comment has finally made it through moderation, along with a few more comments agreeing that these cookies suck.