Almost 10 years ago, I blogged "Simplest Scratch Oatmeal Cookies". At that time, I included a few images, not having learned to make movies yet. My methodology was simpler but more labor intensive.
Back then, I used a manual pastry blender, and measuring-tablespoon-and-rubber-spatula method to dispense the dollops. This time, I used a tilt-head mixer, helpful for saving on elbow grease, and a cooky scoop for dispensing most of the dollops. (For the chocolate chip batch, I took a shortcut, flattening the dough, then dividing it with an icing spatula for most of the dollops.)
This oatmeal cooky recipe uses the minimal amount of ingredients, for those who want a nekkid cooky that has lots of oatmeal. The ingredients are simple—oatmeal, flour, baking soda, oil, eggs, and brown sugar. As a bonus, I include information for resoftening a brown sugar brick into its spoonable form.
Because I like chocolate chips in many of my cookies, I split the
dough into two parts, plain oatmeal in one batch, and addition of four
ounces of chocolate chips in the other batch. Tasty results, somewhat
delicate. The yield was 25 for each batch. (Deviating from only
scooping when dolloping the chocolate chip batch probably affected the
number of cookies.)
Bottom line: Oatmeal-only cookies, 88 C each; oatmeal chocochip cookies, 112 C each
View the video for detailed info and process to bake the two kinds of oatmeal cookies. The process shown is not real-time, but you can see visual changes to the ingredients over time—mainly the dough increasingly dense. So glad to have my Cuisineart tilt-head mixer!
Note: Oops, I forgot to mention the oven temperature. Preheat oven 350, maybe near the end of dough mixing time(s). Baking time is about 10 minutes per batch.
"Pt 1 Revisiting Simplest Scratch Oatmeal Cookies, Plain and Chocochip Batch"
"Pt 2 Revisiting Simplest Scratch Oatmeal Cookies, Closer Looks at Process"
"Simplest Scratch Oatmeal Cookies"
View more cooky recipes.
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