Who doesn’t love a good cookie? Most standard cookie recipes have the same rhythm to them. Cream fat with sugar, add eggs, mix in the dry ingredients, add whatever extras you want, enjoy. Even if you don’t like oatmeal cookies, I encourage you to read on for basic cookie technique.
The first thing you learn from making cookies is creaming. Creaming involves two things: fat and crystals aka sugar. The goal is to have a paste with no noticeable crystals from the sugar in it. By beating the fat and sugar together, you are breaking down the structure of both, and introducing air. To check if you’re done creaming, rub a little of the paste between your thumb and index finger. Still feel the grainy sugar? Keep beating!
Another nice tip you’re about to learn: the correct time to add vanilla into baked goods. Vanilla extract is made by letting vanilla beans sit in alcohol (usually vodka) for a period of time. As bakers, we can use this to our advantage (and no I don’t mean we should take shots of vanilla extract). When adding vanilla to a recipe, adding it directly into the fat allows the fat to carry the vanilla flavor throughout the mixture.
You want to know the best part about making cookies? You can freeze the dough you don’t want to make. Then, when you’re feeling some homemade cookies, you can pop them into the oven directly from the freezer. If you have questions about how to freeze the dough, post a comment and I would be more than happy to help!
7 tbsp salted butter, softened
1/4 cup, plus 2 tbsp brown sugar
1/4 cup granulated sugar
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 cups quick or old fashioned oats, uncooked
1/2 cup chopped walnuts
1. Heat oven to 350°F.
2. Sift together flour, baking soda, and cinnamon. Set aside.
3. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add the combined flour mixture; mix well. Add oats and raisins; mix well.
4. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
5. Bake until light golden brown, about 8 to 10 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
The walnuts can be replaced by raisins, dried cranberries, chocolate chips, white chocolate chips, another kind of nut, or completely omitted. Cookies will last a few days in an airtight container.
Recipe adapted from Epicurious.View more articles written by Vasili.