What a day! Back to back meetings, grocery store run, because the cupboards are bare and the kids are complaining about nothing to eat, pick-up kids from school, prepare each of them snacks, soccer practice and then back home for a home-cooked dinner! Whew, sounds familiar I bet!
Before dinner, at soccer practice this evening, sitting in a lawn chair near the field, dodging randomly flying soccer balls, honestly probably over 12 times the ball was coming for me and/or my chair, a couple of times me flinching because it was so close to my head. There I was sitting in the wonderfully cool evening, here in West Central Florida, at a balmy 73 degree and I’m thinking about what I could bake tonight. I had a realization, I seem to be obsessed with cookies! It’s all I can think about…not sure why, so I’m going with it! I guess because I made so many cookies during the Holidays, can’t seem to get them out of my mind. And, I learned so much over the past few months, that I’m trying all the “old favorites” with my new skills to see if it makes an impact!
I’d like to pass along one of our family favorites and a few tips that have helped me reach cookie baking bliss! Tonight, I made Brad’s favorite, Oatmeal Butterscotch Cookies. I followed a fairly traditional recipe, but with my own special touches to ensure a great bake.
- Combine the brown and cane sugar with the slightly softened butter.
- After a nice crumble of sugar and butter forms, I add one egg at a time and thoroughly mix before adding vanilla.
- Once the mixture is a nice consistency and throughly combined, I make sure that the sides have been carefully scraped and one final blending of the thick sugar mixture.
- (TIP 1) My mom always taught me to keep the flour in the freezer. It helps keep it fresher longer and in Florida, humidity is a big problem. However, I’ve found that using flour directly from the freezer into the sugar/butter/egg mixture helps to firm up the butter a bit. Now this is counter-intuitive to the rules of using all of your ingredients at room temperature. But with cookies, I disagree. Plus using ice-cold flour prevents you from having to chill your dough, or chill as long, depending on the cookie.
- I combine my dry ingredients together and stir vigorously to ensure all of the ingredients are combined.
- (TIP 2) Use popcorn salt when making cookies! It’s small granular component helps to evenly distribute throughout the cookie dough, making for a yummy and smoother salt taste in your cookie.
- (TIP 3) I always use one extra Tablespoon of flour in the mixture. I’ve found that it gives me the cookie I’m looking for, high and tight (not a plastic surgeons phrase!)…but keeps my cookies a bit thicker and less likely to flatten out.
- Carefully add 1/3 of the dry mixture, combine, and continue 2 additional times to fully integrate the dry ingredients with the cookie dough.
- Add the oats 1 cup at a time. Scrape the sides and finish one quick beat with the mixer.
- Hand mix with a wooden spoon, the butterscotch chips.
- Now you’re ready to bake for 9-10 minutes for the perfect cookie.
- (TIP 4) I add a little pinch of Mediterranean Sea Salt atop my unbaked cookies just before placing them in the oven. It helps cut through the sweet of the cookie and butterscotch chips, making a wonderful sophisticated taste.
- (TIP 5) Don’t over bake, keeping in mind your cookie is still baking on the hot pan, as you let them rest for a couple minutes before transferring to the cooling rack.
Try these tips and let me know how it works for your favorite cookie recipe! Now I have just a few more thoughts on cookies. As I try to prevent myself from eating the entire batch, I have found it helpful for me to only bake one pan or two and refrigerate the remaining dough for a later bake. Nothing like “Hot Cookies Now!”
(TIP 6) If you have the space in your refrigerator or you have a secondary refrigerator I find it very helpful to use the disposable aluminum pans with parchment liners. Easy to order online if you can’t find them in your favorite store. Cover with foil or and they are ready to bake when your ready and no need to scoop out the dough. This strategy keeps me from eating all in one sitting…spaces it out not only for me, but the kiddos as well!
Below is the recipe I used tonight, I hope you find them as yummy as my family does! Enjoy!!!
Preheat 360 degree oven. (I usually always back 5 to 10 degrees over recipe and I’ve found on my oven it works great, but you’ll need to experiment with your oven, as every oven setting is different)
3/4 cup brown sugar
1/2 cup white cane sugar
1/2 cup butter, plus 6 tablespoons of butter slightly softened
1 1/2 cup of frozen all purpose flour
1 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of popcorn salt
3 cups of whole oats
1 1/2 cups of your favorite butterscotch chips
Spoon approximately 3/4 inch round ball of dough on cold cookie sheet
|Amount per serving|
|% Daily Value*|
|Total Fat 3.2g||4%|
|Saturated Fat 1.8g||9%|
|Total Carbohydrate 18.4g||7%|
|Dietary Fiber 0.9g||3%|
|Total Sugars 9.8g|
|Vitamin D 2mcg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|