Vaughn Vreeland

You have to let it sit, let the flour hydrate, let the flavors develop.

But this, you can just bake right away.

The dough is... That is very good dough.

Ooh.

Oh, yeah.

I mean, I'm from North Carolina, so my mom makes cheese straws all the time.

Those are good.

So I think cheese straws would be a really fun bake to go with, and then you pair that with pimento cheese.

That's gilding the lily.

Cheese on cheese.

Cheese on cheese.

Why not?

Add a little cayenne into the cheese straws because that little bit of spice that comes on the back end keeps them going back for more.

You know, I think that there's a variety of different factors of how cookies can keep.

Obviously, what you're storing them in.

Melissa brought the cookies in today in an airtight container.

Always suggest that.

If you're storing them in, like, a zip-top bag, for example, there is room for a lot of air to kind of get in there and steal your cookies out.

But ultimately...

It kind of just depends on the ratios of fat in the recipe a lot of the time.