Batch 1: just scooped them, flattened them after they popped out, not crispy and still moist
Objective: getting a crispy pumpkin cookie
Tonight I baked. And I baked, and I baked some more.
I took my place as her temporary house wife. Her house smells heavenly.
She is one of those who orders a basket of produce through a community co op and gets one every week. She had some Zucchini that needed to be used, so I thought well Zucchini Bread never gets old. At least I enjoy the spice bread.
She also has a smaller version baking cupboard, that compared to mine is small. I need to show you mine one day when I get back from this long long vacation of mine,
You are probably thinking who cooks and bakes on their vacation? Well, I do. I am always enlisted to help someone somewhere. I love the kitchen even on vacation. If I can get a few precious hours to myself I can come up with many a delicious thing.
So while my daughter was napping/sleeping (whatever it is she does when her eyes are closed and her mouth is not moving), I mixed up a batch of zucchini bread, came up with a new cookie, Raisin Bran Oatmeal Cookies, and made a classic cookie: White Chocolate Macadamia Nut Cookies.
Whipped those babies up and postponing the chocolate chip til tomorrow. Thinking of also doing a brownie 🙂
Next few posts are the recipes with some photos. As I don’t have my camera, and I borrowed my cousins IPAD to take photos as I went.
I got this book from my mom. “Mom’s Big Book of Baking”
I have used many a recipe. Not all of them are great, I was a bit disappointed with quite a few.
So I attempted to make the Oatmeal Cookies:
Preheat Over 350 Degrees Fahrenheit.
Combine Flour, Baking Soda and Salt.
Combine Sugars, Melted Butter. Add in Eggs and vanilla.
Add Flour Mixture to Sugar Mixture.
Then Add Oats and any add ins you may want.
Chill for at least 20 minutes. I use a cookie scoop, but a tablespoon full is the recommended size for cookie dough. When you are done putting cookie dough on the cookie sheet, put the remaining cookie dough back in the fridge.
Bake for 10-15 minutes, It varies based on how crispy you want your cookie. 🙂
Hope you enjoy making them as much as I do.
As usual it’s rainy and cold. This is the coldest spring on record for Germany. A BIG disappointment, the local pool is scheduled to open June 5th, but I doubt the weather is going to be nice. The brighter note is I leave in a few weeks to spend time in the states. Warm Weather is waiting for me.
Today I decided I was in the mood for a cookie. Although I wasn’t sure what. I am nostalgic when it comes to cooking. Oatmeal Raisin Cookie were something we always made when the weather was bad, or going on road trips. I whipped up a batch of oatmeal cookies (no raisins in my pantry), I love the texture of these lovely morsels. I prefer them Chewy in the middle and crisp on the outside.
One thing you should always know about cookies they are finicky. Can’t always win with them. They either turn out or they don’t. Fortunately, I have a tip. Always pay attention to the first batch, you can adjust your dough depending on how the first batch turns out. This is a drop cookie therefore, you don’t need to handle the dough as you would cut out cookies.
If the Cookie spreads too much and is very thin, add more flour (can change the texture of your cookies), or may need to be chilled for a few hours before baking. Some dough’s have a large liquid content and are meant to be chilled before using. The integrity of the cookie can slacken without the proper knowledge.
If your cookies come out too hard, and crumble, you either cooked them too long or too hot, check the temperature of your oven, as well as the amount of time you are supposed to cook them. Can also be a cause of overmixing. Dough is meant to just come together, and not be mixed too much.
If they break when being removed from the pan, Let them rest on the pan for a few minutes before removing and putting on a cooling rack.
If you want a chewy cookie, if it calls for softened butter, MELT it. It will make the texture turn out chewy.
If you want a Crisp on the oustide cookie. Leave it in slightly longer than the recipe calls . Of course pay attention to it.
I will post the recipe I made on a future post.
Meanwhile as my dough was chilling I decided to make something else. I could’t decide what, but I saw the recipe on the side of the box of brown sugar. Brown Sugar Pound Cake. It’s in the Oven as we speak (or type).
Both of the recipes I have used have brown sugar. I guess it could be a theme.
I will post the recipes later. I figured I would post something delicious and keep you hanging. 🙂
Have a good one and please come back to check out the recipes.