Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Sunday, October 16, 2011

Oatier Oatmeal Cookies

These have ore oats than typical recipes, and rum-soaked raisins add an extra kick. What you'll need:

  • 1 lb rolled oats
  • 10 oz unsalted butter, softened
  • 6 oz dark brown sugar
  • 3 1/2 oz sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • kosher salt
  • 4 oz raisins (optional but recommended) soaked overnight in dark rum

How to proceed once you've got all your ingredients:

  1. Spread oats evenly on a sheet pan, bake at 375° for 20 minutes or until lightly toasted.
  2. Place half of toasted oats into food processor, process until reduced to a fine powder.
  3. Combine both sugars and the butter in mixer, beat at medium speed for 3 minutes, umtil smooth.
  4. Reduce mixer speed, add egg and vanilla. Mix thoroughly.
  5. Add cinnamon, baking soda, and a pinch of kosher salt to the powdered oat mixture. Mix thoroughly.
  6. Slowly add powdered oat mixture to butter/sugar mixture while mixing. Mix until incorporated then mix in raisins and the other half of the oats. Mix a few minutes until fully combined into smooth batter.
  7. Place 1 1/2 oz scoops of batter on pan lined with parchment paper. Bake at 375° for 12- 14 minutes until edges are brown, rotating halfway through.
  8. Cool on pan for 2 minutes, then move to rack.

Saturday, October 8, 2011

Best Chocolate Chip Cookies Ever

A few twists in the typical recipe put these over the top. The instructions below will produce 16 large cookies. The photo is 10 of them on a standard size dinner plate (roughly 10").

  • More brown sugar than white sugar adds extra chewiness
  • Melting the butter first and browning a portion of it adds a little extra nutty flavor
  • Two egg yolks but only one egg white makes them less cake-like and more moist
  • Allowing the sugar to dissolve improves the texture
  • Skipping the cheaper household standard name brand chips in favor of good chocolate makes a huge difference. Use either Ghirardelli 60% Cacao Bittersweet Chocolate Chips or, if you can't find them, Hershey's Special Dark Mildly Sweet Chocolate Chips will suffice.
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