03 6 / 2011
Today I decided to make some cookies! While I was baking I was thinking of everything I have learned in my short baking career. Although, I am not much of an expert I thought I would share some of the tricks of the trade I learned along the way.
1. When to replace dry baking ingredients
2. How to properly measure flour
3. Why chill cookie dough before putting into the oven
4. Why you should cool baking sheets between batches
5. How to keep your cookies soft
Hope these tips help! Now here’s the cookie recipe:
1 cup butter
1/2 cup sugar
1 cup brown sugar
2 whole eggs
2 cups whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoon vanilla
1 1/2 cup rolled oats
3/4 cups chocolate chips
3/4 cups dried cranberries
Combine the butter, sugar, brown sugar, and eggs. In a separate bowl, mix the flour, baking soda, baking powder, and salt. Add the dry mixture into the wet mixture, a little at a time, until well blended. Add the vanilla and blend.
Stir the oatmeal, white chocolate chips, and criasins into the mixture (feel free to use whatever kind of chips you love!). Chill the dough for 30 minutes to an hour.
Preheat oven to 350 degrees.
Lightly grease a cookie sheet and spoon dough in 1-1/2 inch balls onto the sheet. Bake for 9 to 10 minutes and cool on a wire rack.
Makes approximately 3 dozen cookies.
Source: Tasty Kitchen