Note these are cool and refrigerated so scooping is hard but just put some elbow grease in there! So far the unflattened cookies look the most appealing but the flattened ones look more even. I made two big balls and two medium sized balls, two of them I flattened and two I kept shaped. Left it overnight and started today with a test batch. This caused the dough to need more flour so I carefully added as much until I noticed the dough was fluffing up and being moist buted not too dry. I also added somppermint essence with dark chocolate to make an after eight version. I followed the ingredients list and added molasses, half an half brown and light brown sugar, and added some oil with the butter. I do want to note that I changed it a little bit to suit my preferences. I made this cookie dough yesterday and they've turned out great. But since the point is to get the soft, flat, almost bendable cookies, it's better to just mix by hand. If you ignore that and use a mixer, you'll get beautifully rounded cookies (below left) that are lighter and have crispy edges. They suggest using a wooden spoon and creaming by hand, which is pretty simple since this is a relatively small batch recipe. One last note: The Subway directions are very specific about how you should mix. Texture differences aside, the cookies are still alike with the Subway Copycat Cookies tasting fresher. Usually homemade cookies have this texture right out of the oven, but eventually firm up. I think the texture is what makes Subway cookies so good. The Subway cookie is flatter, denser and has what I call a "bend-y" texture where if you hold it by its edge, it will slowly bend and break - and that's hours after baking. The flavor of the copycat is dead-on, and the texture is similar but not identical.
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