![]() Technique Tip: I know that it’s annoying to chill cookie dough in the refrigerator but trust me, it’s worth doing for just 30 minutes. You can use a smaller scoop if you prefer petite cookies but really, why would you want to? ![]() The inclusion of molasses is a trick I learned from Sally McKenney of Sally's Baking Addiction and one that I can't let go of.įor fat, chewy, bakery-style cookies, I scooped balls of dough using a large ice cream scoop (about 1/4 cup). Beyond the usual cinnamon, I also added cardamom for an additional warming spice, as well as molasses, which helps to keep the cookies tender and chewy. Doing so will bring out their nutty qualities and make for a more complex cookie. To start, toast the rolled oats in the oven for just about five minutes. They needed to be chockful of both oats and raisins and be actually flavorful to boot. My goal was to create chewy cookies that had just a bit of crunch around the edges. In an effort to get excited about eating an oatmeal raisin cookie, I was determined to make the very best version I could. ![]() I didn’t think that “healthy” ingredients like oats and raisins should have any place in a cookie, especially when, in the eye of a seven-year-old, raisins and chocolate chips looked the same.įast-forward to my adult life and I’ve come around to this granola bar cosplaying as a cookie. When I was a kid, there was nothing - and I mean nothing - worse than picking up what I thought was a chocolate chip cookie, taking a bite and realizing it was actually an oatmeal raisin cookie. ![]()
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