There are times when …OH, wait!……
…Ok, now I have my coffee.
There are times when life becomes too much, too hectic, too hard, or whatever when you need to sit down sip your coffee/tea (or for those weird people who don’t like either, I have no suggestions 😉 ), turn on your favorite show, watch Netflix or read a book and munch on your favorite goody.
Second to chocolate, I love cookies. I love cake just as much, but I just can’t seem to justify a slice when there is no celebration or was one in the past few days. My favorites are Chocolate Chip, Sugar Cookies (it’s all in the icing), and Oatmeal Cookies. Since I’ve been leaving a series of depression in my wake of previous posts, I thought I’d lighten things up by sharing my favorite two recipes.
- 2 sticks MELTED butter
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 egg and 1 egg yoke
- 1 tsp vanilla
- 1 1/2 cups bread flour
- 1 tsp baking soda
- 1 tsp cinnamon, apple pie spice, or pumpkin pie spice
- 1/2 tsp kosher salt
- 3 cups oatmeal. I used Quaker Oats
- 1 cup of add-ins: raisins, cranberries, chopped fruit, chocolate chips, etc.
Heat oven to 375, 350 if you are using a true convection oven. Melt butter and let it cool. Melting the butter allows it to saturate the flour producing a chewy cookie (note: this couldn’t be more opposite gluten free. Chewy=lots of gluten). Add to the brown and white sugars and mix well, which shouldn’t be too hard since the butter is melted. Using more brown sugar increases the amount of molasses (the thing that makes brown sugar brown. Molasses is hygroscopic, meaning it pulls in moisture from the air, kind of like honey, making the chewy factor of the cookies go up.) Add that to the egg and yoke and vanilla, which should be beaten well until a fork comes out clean with no egg white hanging on, and mix unail combined. (egg whites add texture and dryness, totally anti chewy, so we take out one white to make more chewy.)
Mix the dry ingredients together. It’s your choice of spices. I personally like using apple pie spice in the spring and pumpkin spice in the fall. Using the spice blend make the flavor more dimensional. I also use a combo of Craisins and chocolate chips, but the add-ins are up to your imagination.
add the dry ingredients to the cookies and mix like crazy. The more action the flour sees and the more contact with the water will create more gluten. Let the batter sit in the refrigerator for a half hour to allow the flour grains to soak up the moisture. Plus the batter will seem slightly on the gooey side, so the refrigerator with help set it up a bit.
Bake 8-10 minutes, or until edges turn a golden brown. Cookies will seem too gooey and underdone, but let them sit for 15-20 minutes and the will set up a bit, leaving you with a chewy cookie. If your cookies don’t set up or are too firm, adjust the cook time accordingly.
As always, positive comments are welcome. Negative hurtful comments will be trashed before I can even finish reading them. I have many readers who are emotionally vulnerable, and I will not post comments that will further harm.
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