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.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! STEP TWO: Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Add vanilla and molasses, mix until combined. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. This method can cut down on mess, allowing you to keep your fingers from having to handle the dough. STEP ONE: Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. You can use a cookie dough scoop to make perfect scoops of dough.Be sure to check on the cookies when they are close to being done – burnt cookies are no fun! 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.Try adding 1/2 – 1 cup of chopped nuts, walnuts compliment the flavors in this recipe.Once the dough is chilled, remove it from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats and set aside. Recipe Notes, Alternatives, and Thoughts: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.
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