Monday, December 22, 2008
I baked cookies.
I was invited to a "Solstice Party" yesterday, and I felt like baking. I decided to make oatmeal cookies, and looked through my kitchen to discover some walnuts and chocolate chips that I added to the mix. I decided to use the recipe from "Joy of Baking". Their cookie recipes are usually pretty great.
Here it is!! (With my comments.)
1 cup (110 grams) walnuts or pecans, toasted and chopped (optional)
1 cup chocolate chips (optional)
3/4 cup (170 grams) unsalted butter, room temperature
1 cup (215 grams) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup (105 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (next time I might even add a 1/4 teaspoon, I love cinnamon.)
3 cups old fashioned rolled oats (I used the "quick cooking" rolled oats which were fine too.)
Preheat oven to 350.
Toast nuts for a few minutes until lightly browned and fragrant. Let cool and then chop into pieces. Set aside.
Line 2 baking sheets with parchment paper. (I used aluminum foil.)
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
For large cookies, use 1/4 cup of batter and space the cookies about 2 inches apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes at 350 degrees, or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
These were a hit at the party. They go well with spiked apple cider.