Cookies and Caps

18 Nov

Last weekend, I went on a baking and knitting binge. I baked homemade bread, apple cake (which has become a household fave), and oatmeal chocolate chip cookies.  Between mixing ingredients, peeling apples, and waiting for the dough to rise, I knitted two baby sized beanies.

Baby beanies? Is there news? Not quite… Each year our office celebrates the holidays by adopting a family and collecting donations for local charities. This year, one of the projects is knitting winter hats for the Salvation Army. As a knitter who prefers buying yarn and finding cool patterns on Ravelry, to the intricacies of finishing intermediate level projects, baby hats are the perfect segue into winter crafting.  I started the caps on Tuesday and have finished four. My goal is a contribution of 20 adorable hats.

Enough about knitting, what about the cookies?

Cookies are one of the most rewarding foods to bake from scratch. Whether you like them warm from the oven or cooled to chewy perfection (that’s me), a tasty cookie recipe can give you the confidence to pursue more challenging baking feats. Plus, you truly can taste the difference. While I will always treasure my pre-lactose sensitivity childhood memories of cold milk and piles of Oreos, these days I prefer a crumbly cookie, made with real butter and without high fructose corn syrup.

Here are a couple of tips for getting cookies from good to great:

Use real butter. When I baked in high school I used Country Crock because I could scoop it into the measuring cups. Please don’t do that. Real butter is must when baking.  While you may use Smart Balance for your toast or broccoli, make it butter for baking.

Allow the butter to soften for several hours before baking. Another baking habit that I changed was giving butter time to soften gradually instead of warming it in the microwave. This will provide a consistent texture when you slice the butter into pats to mix with the sugar.

Allow eggs to warm to room temperature This helps the eggs incorporate easily into the batter, and prevents curdling. When you pull out the butter to soften, grab a couple of eggs too. If you forget, you can warm them by placing the eggs under lukewarm water for 10 to 15 minutes.

Mix, mix, mix the ingredients. Once I made a batch of cookies where I didn’t mix in the salt very well. Some of the cookies were fine, but others were salty, and not in the good salted caramel way. I didn’t blend the ingredients and the result was a lack of uniformity. Chocolate chips need not be uniform, but the batter should be as well blended as possible.

Chill your dough. This helps the cookies not to get too flat. For these cookies, I’ll usually place the balls of dough on the baking sheet in the freezer for a few minutes before baking. I will also put the cookie dough in the fridge while the cookies are in the oven.

Rotate the pan halfway through baking time. I picked up this tip in the Grand Central Baking Book. Just like the uniform batter, consistent heat makes for a good looking and tasty batch of cookies.

Next time you are craving something sweet, break out the butter and flour and make some of your special cookies. If you are new to baking, I recommend starting small and simple. I baked cookies for years before considering making a cake or pie. This recipe, from the Grand Central Baking Book is great for beginners. Enjoy!


Oatmeal Chocolate Chip Cookies from The Grand Central Baking Book

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon salt

1 cup butter at room temperature

1 cup white sugar

1 cup packed dark brown sugar

2 eggs at room temperature

2 teaspoons real vanilla extract

2 3/4 cups quick or rolled oats

2 cups of chocolate chips (I used a combination of 3/4 cup of Ghirardelli chips from a previous batch and 1 1/4 Toll House)

Cream together the butter and sugars.  Add eggs and vanilla.  In separate bowl mix all of the dry ingredients (except the chocolate chips).  Combine the wet and dry ingredients until just mixed, then add the chocolate chips.  Place scoops of cookie dough on a greased cookie sheet.  Bake at 350 degrees for about 8 minutes or until edges are slightly golden brown but the center is slightly undercooked.  Tap the pan a few times on top of the stove to remove any invisible air bubbles, then let the cookies finish cooking on the hot pan before removing.


One Response to “Cookies and Caps”

  1. Jenn November 25, 2010 at 3:27 am #

    You are so patient! I never let eggs warm to room temp…or butter. I use the microwave and hit the ole “defrost” button!

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