my leaning tower of cookies.
These cookies are very sturdy. Yes they are. Why do I say that? Sturdy is not really a word you would associate with cookies. And it's not a very good word. I would think that if someone refers to cookies as sturdy maybe it means they are hard like rock and therefore unedible.
These cookies are amazing. They are chewy and yummy and I would totally make them again and again.
They are sturdy because while I was trying to take photos of my leaning tower of cookies, they fell 8 times. 8 times! The bottom 2 cookies stayed put, the other 6 fell over and over again.
The first time they fell:
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You can see from the above photo, the top cookie cracked. So I had to replace that one with a stand-in stunt cookie, but the rest of the cookies remain intact. Sure, a piece of raisin or small oatmeal fell from here and there but none of the crack for the next 7 fall.
So, sturdy. Pretty awesome if you ask me.
I have made this once before. Full recipe and no substitutions. I only made the adjustment to baking soda and baking powder for high altitude, reducing them by 25%.
This time, I made 1/2 a recipe, yielding 16 cookies. 16! What am I gonna do with 16 cookies?!? Some of you might say 16 is not a lot, but that's one whole stick of butter. Good butter, nonetheless. I used Horizons Organics, which I love and is yummy (I licked the knife that I used to cut out the butter ^_^). I had thought to make 1/3 recipe but was too lazy yesterday to do the math. I am gonna share these with some with friends :).
My light muscovado sugar from Mauritius has turned into volcanic rock from Mauritius even though I stored them in an airtight container. So I thought I should start using them. I poked it around quite a a bit with a fork and was able to chafe away at it enough for the amount needed for 1/2 recipe. I do wonder, why does Rose use a teensy amount of granulated sugar in the cookie dough in addition to the muscovado? I'm sure there must be a reason to adding regular sugar but what is it? Does anyone know?
Other modifications i made was to use less chocolate chips and raisins this time. I love chocolate chips but somehow it doesn't seem to fit with oatmeal cookies. Of course these are luxury oatmeal but still, I prefer less chocolate.
For high altitude baking, I adjust the baking soda and baking powder by reducing them 25%. Since the recipe used 1 tsp of each and I made 1/2 recipe, I use 1/4 tsp + 1/8 tsp each of baking soda and baking powder. I didn't add any liquid because these cookies uses quite a bit of butter and will therefore be pretty sticky. I figured I will bake them at less time so they don't dry out.
They baked at 375'F for 6 minutes, then rotated, then bake for an additional 6 minutes.
Step by step photos - granola part:
I bought a 2 lb bag of walnuts and pick and choose the broken ones. This sounds silly but I don't want to break the whole ones - they look too nice to be chopped up.
Place the oats, walnuts, light muscovado, and cinnamon in a bowl.
Mix.
Add the maple syrup, canola oil, and vanilla and mix to combine.
Laid out on a pan and bake at 225'F.
Forgot to take a picture of the granola after baking. It looks browner and smells wonderful.
Step by step photos - cookie dough part:
My 1/2 recipe of granola weighed pretty much right on so I didn't have to store any leftovers away.
Combine the granola, raisins, and chocolate chips.
Mix muscovado sugar and granulated sugar in a mixer bowl.
Add the room temperature butter.
After beating.
After adding the egg and vanilla.
Mixer in action. Adding flour, baking soda, baking powder, and salt.
Cookie dough.
Add in the granola mixture.
Mixed.
They went to the fridge to rest for 3 hours while we went to lunch and errands. It was sunny and 65 degrees here yesterday so we enjoyed outdoor lunch and took our time with errands.
With shaped/rolled cookies, I try to bake a few at first to see how it turned out before baking the rest. This time, I bake one first.
It came out good. Spread out 1/2 an inch to be 2 1/2 inch cookies.
Let's roll the rest.
Flattened a bit and ready for the oven.
After 12 minutes.
Close up view on the yummy-ness.
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Jenn, your cookies look beautiful, nice and compact and round and tall. Mine not so much, they baked to be very flat and for the life of me, I still cannot figure out they why. Unfortunately, these were not a favorite of mine - I'm hoping the ties turn when it comes to the cookie chapter in the book, so far after 5 cookies I have yet to like one. Glad to hear they were a hit with you.
ReplyDeleteMonica, sorry to hear you don't like them. Hopefully we will bake a cookie that you'll love soon. I also wonder about the flatness. The previous batch that I made were flat. My theory is I did something wrong, though I don't know what.
DeleteI agree with Monica, your cookies look beautiful and very compact. Mine like Monica too is not so much. Maybe my weather here is hotter, and everything melts too quickly. Or could be the oats I'm using.. I found the cookies a bit sweet for my liking.
ReplyDeleteThey are a bit sweet for me too, but I am eating one at a time so not too bad. I used less chic cups and raisins. Might reduce sugar a bit next time.
DeleteGreat photos! Good to know they are "sturdy" because that would make them great for mailing during holidays. Did you use the same brand butter and oatmeal the first time you made it?
ReplyDeleteYes sturdy! :) I might have used cheaper butter (don't remember). Same brand of oatmeal.
DeleteYour cookies look awesome. Great inside shot! Very moist. I really liked these cookies, and so did hubby (and he's very particular about his oatmeal cookies).
ReplyDeleteyour cookies are so thick and chunky! i love it. i also wondered why the teeny amount of white sugar. i now what you mean about the muscovado; sometimes i wish i had an ice pick to break up the brick!
ReplyDeleteThis was ggreat to read
ReplyDelete