Cookies are High Maintenance.
Well, maybe the cookies aren’t, but the people eating them are.
I am so picky when it comes to my cookies that I usually won’t eat cookies that I don’t bake. Really. It is a rare, rare, rare thing that I eat a cookie from another person’s home or a store or a bakery.
I’m a cookie snob.
Sorry.
It’s just, I know what I want in a cookie.
It has to have a chewy center.
It has to be gooey.
It has to have crisp edges.
It has to be buttery.
It has to have a hint of salt.
It has to be real food.
No white sugar, no GMO flour, no preservatives, nothing weird….. just good, wholesome, unprocessed, non-homogenized, unpasteurized ingredients. Please and Thank you.
I have a friend who only likes cookies that are like biscuits. Poofy, dry, crumbly cookies – Blech. His mommy made him biscuit-cookies his entire life & that’s what he wants.
I have a son who likes his cookies to be crunchy, flat saucers. Overcooked, crispy, burnt cookies…. that’s the way he loves them. He ruins my perfect cookie dough on a regular basis by overcooking them.
Not me. My cookies must be soft, chewy, moist, perfection.
If you want to make perfect cookies, not burnt flying-saucers or poofy, dry biscuits, if you want the full cookie experience…
I have a recipe for you!
The last time I served these to a large group someone came up to me and whispered, “This is the best cookie I’ve ever eaten in my life, don’t tell my wife.”
Yes, they are good.
The nice thing about these is that you don’t have to “refrigerate” the dough before slapping it onto a pan and baking it. You can make the dough and eat some cookies in 8 minutes. Yea!
Perfect Chocolate Chip Cookies
- 2 sticks butter
- 3/4 Cup Brown Sugar
- 3/4 Cup Sugar (I use cane juice crystals)
- 2 eggs
- 1 tsp vanilla
- 1 tsp Baking powder
- 1 tsp salt
- 1 Cup Organic Flour
- 2 1/2 Cups Oats (measure first then grind into fine flour in coffee grinder or food processor)
- 2 Cups Chocolate chips
- Additional butter for pan
Melt butter. Use mixer to mix in sugars, eggs, vanilla, powder, & salt. Whip well. Add 1 cup flour & mix. Measure the oats first, then grind into a fine powder with coffee grinder or food processor & add to dough. Mix well. Add chocolate chips.
This is important: butter your pan. After buttering the pan use a spoon to place cookie dough.
Bake 360 degrees 8 minutes. All ovens are different. Watch your cookies. When the edges begin to brown and the centers are still a bit wet looking they are done.
If you would also like to know the secret to serving perfect cookies every time, I have that too.
Only bake as many cookies as you want to eat now. Stick the remaining dough in the refrigerator until you want cookies again. The next time you have a hankering for some cookies (like tomorrow) bake as many as you want to eat. If you do this, you will have warm, fresh perfect cookies every time. You will also get to eat fresh cookies for days. Yipee!
I know people who make a batch of cookie dough and bake it all into cookies – in one sitting. The cookies are GREAT that first day. They are almost edible the next day and then, on day 3 and beyond, they become a disappointment of epic proportions that must be fed to the chickens. Sadness.
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Candi
| Servings |
batch of cookies
|
- 2 sticks butter
- 3/4 cup brown sugar
- 3/4 cup cane sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp Salt
- 1 cup fresh milled flour
- 2 1/4 cups oats ground into fine powder
- 1 1/2 cups chocolate chips
- nuts optional
- more butter to grease pan
Ingredients
|
|
Soften butter. Use mixer to mix in sugars, eggs, vanilla, powder, & salt. Whip well. Add 1 cup flour & mix. Measure the oats first, then grind into a fine powder with coffee grinder or food processor & add to dough. Mix well. Add chocolate chips.
Butter your cookie sheet. After buttering the pan use a spoon to place cookie dough.
Bake 360 degrees 8 minutes. All ovens are different. Watch your cookies. When the edges begin to brown and the centers are still a bit wet looking they are done.
Only bake as many cookies as you want to eat. Save the remaining dough in the refrigerator (or freeze for longer storage) until you want cookies again. The next time you have a hankering for some cookies (like tomorrow) bake as many as you want to eat. If you do this, you will have warm, fresh perfect cookies every time.
Betty Walker
01/25/2016What natural brown sugar do you use? The brown sugar in stores are white sugar with molasses over it. Perhaps you use succanat. Please advise.
Candi
01/26/2016Yes! sucanat is great. You can also use: turbinado, demerara, muscavado, or molasses sugar.
Yum!
-cj