I have taken a bit of a break from making brownies, but not a break from baking. I am excited because our church has started to have a fellowship time between services; I now have a place to take my baked goods so we do not eat them all here at home.
Last week I decided to make Cocoa Oatmeal Cookies. I was still on an oatmeal baking kick, so I decided to give these cookies a try.
The only change I made to the recipe was to not add raisins and to add chocolate chips instead. The resulting cookie reminded me of the no-bake chocolate oatmeal cookies, but a little less grainy.
The cookies were apparently a hit because my container was empty when I went to pick it up.
As I have started on this baking quest, I have done some research on how best to add different ingredients like whole wheat flour to recipes. In doing this research, I have learned some basic information about baking.
One detail I learned that was helpful in making these cookies is that if you want your cookies to come out soft and chewy, you need to keep the fats in the cookie as cold as possible. In order to do this, I refrigerated the dough before I started baking the cookies and I put the dough back into the fridge while the other dough baked.
Someday, I would really like to take a class on the basics of baking.
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