(I guess it can also be argued this isn’t really my free time I’m observing others to try and improve my own photography skills.)Ĥ random things not entirely related to this post, but things I wanted to tell you anyways:ġ) Thank you for posting the nutritional info for your recipes! Although it would be nice to know exactly how much each serving is calculated for– for example, if the recipe says it makes 10-12 cookies, it would be helpful if the nutritional stats said “for 10 cookies, x calories per cookie,” or if you give the serving size in grams, maybe include the amount in tablespoons too, etc. Well, except I do often like to look at this website.īut that’s mostly because I enjoy the photography and artistic aspects of the photos. Oddly enough, I actually don’t like watching cooking shows. Maybe it’s because my job revolves around food, but in my free time I want to do things that have absolutely nothing to do with food! When I brought the remaining cookies home for a photoshoot, someone kept watching me… View Fourless Oatmeal Raisin Cookies Nutrition Facts I made a much bigger batch for the group by tripling all of the ingredients. Cook 6 minutes at 375 F. This recipe makes a small batch if I remember correctly, it yields around 11 cookies. (I used a Magic Bullet.) Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. 1 tbsp plus 2 tsp white sugar or evaporated cane juiceīlend first 5 ingredients together in a food processor or blender.2 tbsp brown sugar (If you prefer, click for: Sugar-Free Oatmeal Cookies.).Still, the cookies were a gigantic success, with everyone agreeing the recipe was blog-worthy. I had to improvise a little, such as using water in place of almond milk. (A person without chocolate should never be trusted!) Instead, I put on a brave face and took stock of the available ingredients. I wanted to run away, right then and there. When I saw raisins, my first thought was: No-Bake Chocolate Peanut Butter Cookies.īut Matt’s cabinets were not only lacking in the peanut butter department, they also hosted absolutely no chocolate! None. Somehow the joking ended with me standing in Matt’s impoverished kitchen, wondering what the heck I could possibly make with so few ingredients. I’m constantly pawning off food on friends, because I like to get as many opinions as possible before deciding if a recipe is worthy of sharing on the website. Afterwards, as everyone sat around with a beer, one of my friends jokingly asked, “Where’s dessert, Katie? You always bring dessert.” To keep cookies soft, store them airtight at room temperature for several days freeze for longer storage.Last weekend, a group of us met up for an informal soccer game at my friend Matt’s house. Remove the cookies from the oven, and cool right on the pan or transfer to a rack if you need the pan for the next batch. If the cookies have been frozen, bake them for 14 minutes. Reverse the pans (top to bottom, bottom to top) midway through baking. Just before baking, preheat the oven to 375☏.īake the cookies for 10 minutes, until they're barely beginning to brown. If the dough hasn't been chilled, place the pans of shaped cookies in the freezer for 1 hour. The cookies will spread, so leave 2" or so between them. Note: To save time, you can freeze unbaked cookies for 1 hour, rather than refrigerating the dough see step 6, below.ĭrop the chilled dough by generous tablespoonfuls onto the prepared baking sheet a tablespoon cookie scoop works well here. Blog How to substitute whole wheat for white flour in bakingĬover the dough, and refrigerate it for 1 to 2 hours, until it's thoroughly chilled.
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