Wednesday, February 16, 2011

Day 80

Cookie day in the bake shop! We made traditional butter tea cookies, peanut butter cookies, and oatmeal cookies. There is so much more to cookies than I ever imagined there would be; the order in which you add ingredients, the amount of gluten and aeration that you create by mixing, to sift or not to sift (that is the question).  I have never been a fan of peanut butter cookies until today when I pulled a warm cookie off of the sheet tray and slathered it with raspberry was a melt-in-your-mouth pb&j beyond ridiculous. We made a few different shapes of tea cookies; stars with raspberry jam in the center and teardrops and s-shapes dipped in bittersweet chocolate. The oatmeal cookies were thin and chewy...insanely good (recipe below). 

Oatmeal Cookies

1 c butter, softened
1 c light brown sugar
1 c sugar
2 eggs
1 tsp vanilla
1.5 c flour (ap)
1 tsp baking soda
1 tsp salt
3 c old-fashioned oatmeal (not instant)
Note: you can add raisins, golden raisins, or apricots if you want to be fancy

1. cream together first 3 ingredients
2. add eggs and vanilla
3. blend in flour, baking soda, and salt just to combine
4. fold in oatmeal
5. place 1-inch balls on parchment lined sheet tray approx 3" apart
6. bake in 350 F oven for 12-15 minutes
7. leave on tray for 2 minutes before removing to a cooling rack

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