I’ve been baking cookies over and over and over again recently. See??
Batch four
Batch five.
Goodness knows I wish they tasted better than they looked. Texture-wise I mean. These oatmeal raisins are supposed to be chewy! Batch four is cake-like and batch five falls apart when you try to pick them up. Notice they’re still sitting in the oven? I can’t even plate the dang things.
Aside from making my pants too tight, it’s also taught me a thing or two about baking cookies.
And I know this is probably common knowledge to bakers everywhere but it’s new to me! Here’s what I’ve learned so far:
- Oil is not a substitute for good ol’ fashioned buttah! Oil does not hold a cookie together like butter. Oil crumbles. It makes a cookie fall apart.
- Cayenne is surprisingly good for a cookie with a lot of spice flavors like oatmeal raisins.
- Put more cinnamon than the recipe calls for – when it comes to cinnamon, you can’t overdo it. Pumpkin pie spice is a good substitute for cinnamon or use it in addition.
- Cardamom goes nicely in oatmeal raisin cookies.
- There are other cookies besides oatmeal raisins.
- Oatmeal raisins go great with coffee. Even the ones that don’t come out right.
- Molasses adds a bit of chew to a cookie.
- Drier doughs usually yield chewier cookies. Don’t add more liquids thinking it’ll hold together better. That’s the butter’s job.
have you tried subbing in apple sauce? my roommate makes these luscious low fat dark chocolate chip cookies with whole wheat flour and apple sauce. no butter, no oil. the apple sauce adds a nice flavor and moist texture to the cookie.
then again… looking at your pics again, you’d probably just stick to butter. these cookies look like more oatmeal and raisins than batter, so i dont think anythings gonna hold em together like butter
I will try the applesauce! Can you get me the recipe for those cookies!? I need a good chocolate chip cookie recipe. After eating four batches of oatmeal raisins, I think I need a new flavor.