So, last night I went to baking a batch of snickerdoodles for GT to take to the office. Ok, that's a lie. I wanted a cookie, so I had to come up with an excuse to make a whole batch. Ok, that's a lie, too. I wanted 2 cookies.
Regardless of the reason, I broke out the Kitchen Aid and got to mixing. Well.....the dough turned out super, super doughy and I have no clue why! So, the question is, what makes your dough doughy???? They ended up looking like a cookie/biscuit hybird, but tasting delicious. Therefore, GT titled them "Snickerbiscuits" and I think they're here to stay (if i can mess up the recipe again)