12.01.2012

snickerdoodle cookies, perfected


Note: This past week we met young house love [otherwise known as John and Sherry]. I'm going to be giving the deets of our day in a separate post... It's actually a lot to talk about! You know me. Always talking...

I wanted to share one of my best recipes with you. Originally, it was a family recipe for snickerdoodles, and by far my favorite and most asked for recipe. And although I loved it dearly, the abundant amount of oil always made my stomach upset about 3 cookies in. Most people would take this as a hint to stop eating at three, but no, I want more. After all, they’re my favorite. And I’m not even eating the dough, which means there’s a lotta room in this belly o’ mine. So I tweaked them several times this last weekend.

And I perfected them. I cut the oil, and added an egg.  I also had to up the time about 5 minutes. They were pretty decent but had a bitter aftertaste. At first, I thought it was the egg but after some googling around, I realized it was either the cream of tartar or the baking soda that was the culprit. Enter more tweaking. My second batch I think I decreased the c.o.t. and omitted the baking soda. Wow. I felt kind of dumb. Who was I to exile baking soda. Did I think my cookies could make it without it? I obviously had gone off the baking deep-end. My poor, ball-like, unrising cookies mocked me.

I tried once more. Luckily, it’s mostly dry ingredients that I had on hand and I was really determined. I know not everyone would waste ingredients to get it “just right” but I felt like if I didn’t nail it then all my other attempts would be in vain. Oh the trials and tribulations of baking.

For the next batch I added all of the c.o.t. and just decreased the baking soda in half, as well as the first adjustments I had made. Voila. Even my Latin Lover noted that the bitter aftertaste was gone; which I found comforting considering I wasn’t sure if it was just me. They are perfectly crumbly, somewhat soft and they harden as they cool up. But I always microwave mine. I love my cookies soft. A girl at work always gets a little nuts about that. Let’s just say if I ever make cookies for her, they’re stiff as a board. It’s still a touchy subject. So do what you want.

So the moral of the story? Don’t be afraid to alter baking ingredients. I started with muffins because they seem to be more forgiving [decreasing oil, adding eggs, adding applesauce, changing times, etc]. Don’t listen to the baking Nazis on Food Network. You CAN alter baking recipes. Just know that it won’t always turn out right and you’re risking the ingredients. But if you’re patient, willing to fail, willing to try and learn, it’s all worth the perfect cookie at the end of the baking rainbow. Shit just got real folks. Enjoy my absolutely perfect snickerdoodle recipe. And the borrowed photo. That's what happens when you wait a week to blog and eat in the interim. Oops. I ought to be more ashamed but I'm not. 

via


Snickerdoodle cookies, perfected:
½ c vegetable oil
1 ½ c sugar
3 eggs
2 ¼ c flour
2 tsp cream of tartar [or c.o.t. for those in the know]
½ tsp baking soda

Rolling mix:
2 Tbsp sugar
2 tsp cinnamon

Mix all of your dry ingredients in a bowl. Mix eggs and oil in another larger bowl and whisk. Add dry mixture to wet in thirds until combined. Don’t over mix. Preheat oven to 350F degrees. Roll dough into balls, rolling in the cinnamon and sugar mixture before placing onto pan. Bake for 14 minutes, give or take. Devour. No need to share. 


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