Tag Archives: Cookies

Healthy Oatmeal Cookies

Fibre? What? Where?

Oh, here you are.

I’m studying Dietetics, so I’m supposed to tell you to eat more healthy foods, more veggies, more fruits, more legumes, more whole grains, more nuts and seeds, etc. And God forbid we ever tell you to “NOT” do anything, don’t consume a lot of sodium, a lot of saturated fats, a lot of red meat, don’t sit on your butt all day. No no no, don’t tell them NOT to do anything, we’re told.

So eat cookies.

And get your fibre.

Yes, professor, I didn’t tell them NOT to do anything. Does that mean I pass? I do?

Yay!

Healthy Oatmeal Cookies

makes 2 dozen cookies

1/2 c. softened butter, salted (add 1/2 tsp. salt if you have unsalted)
1/3 c. packed light brown sugar
1/3 c. white sugar
1 large egg
2/3 c. whole wheat all-purpose flour
3/4 tsp. baking soda
2 c. quick-cooking rolled oats

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together butter and sugars until soft  and fluffy.
3. Blend in egg until smooth.
4. Add flour, baking soda, and oats.
5. Stir the heck out of it. (Until blended)
6. Drop rounded tablespoons onto lighted greased or parchment paper-lined cookie sheets.
7. Bake 8-10 minutes, or until browned around the outside.
8. Cookies will be soft, let them stand on the cookie sheets for a minute before removing.

Old-Fashioned Oatmeal Cookies on Foodista

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Chocolate Chip Cookies, Take Two

I promised you that I would make cookies again before the summer is up. Here they are.

This recipe I pulled out of The America’s Test Kitchen Family Baking Book. The experts swear by melted butter to keep the cookies chewy. I whole-heartedly agree since I’ve been using it for years, both in CCC’s and my blondies. One thing to note is to make sure the butter is sufficiently cooled before creaming with the sugar or else the sugar melts, which effects the spread. Speaking of melted butter, I want to try using browned butter to make chocolate chip cookies one day. I imagine that would amp up the caramel taste even more.

The Test Kitchen says to add a bit of extra fat to the cookies to ensure tenderness, which I also agreed to. They did this in the form of an extra egg yolk. They also used a substantial proportion of brown sugar to white sugar because brown sugar is hygroscopic and will keep moisture locked in. I reduced the white sugar by half than what was called for in the recipe. The cookies were plenty sweet.

I also chilled the dough for about 6 hours before baking. Shaping the dough into balls poroduced more evenly spread cookies. Oh, and pecans. I added toasted, chopped pecans. They added such a marvelous flavour and picked up the vanilla notes in the cookies. I reduced the vanilla by half a teaspoon and added a bit more baking soda. This overleavens the recipe, thus preventing puffy cookies, encourages wrinkling, and enhances browning because the dough will be basic in nature.

I put eight balls of dough in my mini muffin tin and then baked up like little tarts, wonderfully chewy. Below is the original recipe with my notes.

America’s Test Kitchen Thick and Chewy Chocolate Chip Cookies
adapted from The America’s Test Kitchen Family Baking Book
makes about 32 cookies

2 c. plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda (I added 1/4 ts. more)
1/2 tsp. salt
3/4 c. unsalted butter, melted and cooled
1 c. packed light brown sugar
1/2 c. granulated sugar (I used 1/4 c.)
1 large egg
1 egg yolk
2 tsp. vanilla extract (I used 1 1/2 tsp.)
1 1/2 c. chocolate chips
(3/4 c. toasted, chopped pecans, optional)

  1. Cream the melted, cooled butter and the sugars until blended.
  2. Mix in the egg and egg yolk and vanilla.
  3. Blend in by hand the flour, baking soda, salt, chocolate chips, and pecans.
  4. Chill 6 hours or overnight, or even longer if you’d like, or proceed directly.
  5. Roll into balls and place on baking sheets lined with parchment paper.
  6. Bake at 325 degrees (preheated oven) for 10 minutes or until slightly browned around the edges.
  7. Do not overbake, let the cookies cool for 10 minutes on the baking sheet before removing.
  8. Keep in an airtight container at room temp, to preserve all the lovely chewiness.

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Baking with Carolyn

I had my chocolate fix today. It should last at least a week. My sister, Carolyn, made a large batch of large brownie cookies with me. Usually I don’t break out the box mixes, but it’s much easier for Carolyn to begin to learn about baking if we work with a mix.

And it was good.

When you prepare a brownie mix the normal and place humongous scoops of it on a cookie sheet and bake it at 350 degrees you end up with ginormous black forest dark cookies. These disks have wonderfully chewy edges that remind one of candy and meltingly tender centres. Oh yeah, they also pack an impossible chocolate punch. Even the most die-hard chocoholics will need milk with these cookies.

I am no die-hard anything, except maybe for kouign aman, so by the time I had my third bite I was quite deliriously reaching for milk. Then I had a tenth bite, a fifteenth bite, and so on.

If you love chewy brownies, these kick the chewiness up ten notches. Next time you make brownies, make them into cookies instead. You will not regret it.

P.S. Carolyn makes a great little helper!

P.P.S. She helped me whip up a batch of cinnamon buns too, so guess what we are having for breakfast tomorrow? 😉

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Filed under Bars and Brownies, Chocolate, Cookies, Desserts