![]() High Altitude Adjustment: Increase flour to 1-1/4 cups and bake as directed. Bake 30 to 35 minutes or until light golden brown. Bake 15 to 17 minutes.Ībout 2-1/2 Dozen Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Large Cookies: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Serving Tips: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut. This recipe does not rely on exact measurements of ingredients to work, in my experience it has been pretty forgiving, so you can make make changes where you want to or if you are just short of something or want to dial up a certain ingredient, for example, if you don’t like cinnamon, just omit it or if you love the cranberries, add some more.In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy.Īdd combined oats, flour, salt and baking soda mix well.ĭrop dough by rounded teaspoonfuls onto ungreased cookie sheets.īake 9 to 11 minutes or until edges are golden brown.My Husband prefers them crunchy, so when I know he will be having some, I will bake one of the sheets 12 minutes. I usually bake 10 minutes but timing will depend on individual ovens 10 minutes yields a chewy, yet not undercooked cookie.Having the dough already prepared can help if you want to plan ahead to bake them for a party/event. You can refrigerate the dough 1/2 hour to 24 hours to make it easier to handle and hold it shape better resulting in more rounded cookies, if you do this, make sure to add 1-2 minutes to the baking time since the dough will be cold.A rounded tablespoon measure works just fine though! This method can cut down on mess, allowing you to keep your fingers from having to handle the dough. You can use a cookie dough scoop to make perfect scoops of dough.Beat in as much of the flour as you can with the mixer. Add the baking soda and flour, beating until well incorporated. Beat in the egg, again beating until smooth. Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth a few tiny bits of butter may still show. Beat in the eggs and vanilla extract until combined. Lightly grease (or line with parchment) two baking sheets, light-colored preferred. ![]() Beat until combined, scraping sides of bowl occasionally. Add the brown sugar, baking soda, cinnamon, and salt. Be sure to check on the cookies when they are close to being done – burnt cookies are no fun! In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. If you make the cookies larger, it will add baking time. When scooping the dough, you might have extra after putting 12 scoops on 2 sheets, just bake the cookies and do another set with the remaining dough.I have found in the many times making this recipe, that it is best not to overwork the dough mix the ingredients until combined but, no more, or you will end up with flat cookies!.Try adding 1 -2 tablespoons of freshly ground flaxseed or stabilized flaxseed with the dry ingredients.Try adding 1/2-1 cup of semi-sweet chocolate chips, however, this makes it a completely different cookie.Using an electric beater, beat until smooth. Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Line two baking trays with parchment paper. Try adding 1/2 – 1 cup of chopped nuts, walnuts compliment the flavors in this recipe. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt set aside.Recipe Notes, Alternatives, and Thoughts:
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