Skip to main content

Your Basic Cookie Dough

THE RECIPE:

OATMEAL OR OATS                     150 GRAMS
ALL PURPOSE FLOUR                   400 GRAMS
BAKING SODA, SIFTED                 1 TEASPOON
MARGARINE OR BUTTER              1 CUP/1 BAR
REFINED SUGAR                             400 GRAMS
EGGS                                                  2 PIECES
VANILLA                                           1 TABLESPOON

MEASURE YOUR INGREDIENTS. SIFT THE BAKING SODA INTO THE FLOUR, ADD THE OATS AND SET ASIDE.

CREAM THE MARGARINE OR BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. ADD THE EGGS ONE AT A TIME, BEATING WELL AFTER EACH ADDITION CREATING A CREAMY CONSISTENCY. ADD THE DRY INGREDIENTS BY PULSING YOUR MIXER, SCRAPING THE SIDES OF THE BOWL EVERY NOW AND THEN.

MIX UNTIL WELL BLENDED, ABOUT 2 MINUTES PULSING. MAKE SURE THE BOTTOM IS FULLY MIXED. PREHEAT THE OVEN TO 325 F. LINE YOUR BAKING SHEETS WITH PARCHMENT PAPER.

MOLD YOUR COOKIES AND PLACE THEM ON THE BAKING SHEETS, AT LEAST 1 1/2 INCHES AWAY FROM EACH OTHER. PLACE YOUR CANDIES OR CHOCOLATES, OR LEAVE THEM PLAIN. IF YOU ARE USING NUTS AND CHOCOLATE CHIPS, PULSE THEM AT THE END OF THE MIXING STAGE.

BAKE AT 325 F FOR 13 MINUTES FOR ONE TABLESPOON PORTION. I USED A DISHER, SMALL ICE CREAM SCOOP THAT HAS BEEN WITH ME SINCE 2000. BAKE THE COOKIES 7  MINUTES ON TOP AND 6 MINUTES AT THE BOTTOM. LET COOL ON THE BAKING SHEETS FOR 2 MINUTES BEFORE TRANSFERRING TO COOLING RACKS. COOL FOR AN HOUR AND STORE IN AIRTIGHT CONTAINERS.





THE BAKED COOKIES WITH CHOCOLATE
CANDIES ON TOP. I PRESS THE CANDIES JUST A LITTLE BIT, ALSO MAKING THE COOKIES APPEAR BIGGER.

I SENT THIS BATCH TO MY SISTER WHEN SHE WENT TO BAGUIO. YOU KNOW IT IS FUNNY, THAT THE ONE THING I TRULY MISS THE MOST COMING HERE TO NEW YORK IS THE GIFT OF GIVING. FOR TWO MONTHS NOW, I HAVEN'T SENT OUT ANY BAKED GOODIES YET, I DO NOT KNOW ANYONE HERE, NEIGHBORS ARE FAR FROM EACH OTHER AND THIS IS NOT ME. I HAVE NEVER BAKED WITHOUT GIVING OUT AT LEAST HALF OF THE GOODIES TO FRIENDS OR FAMILY, MOSTLY MY SISTER, NEPHEWS, NEIGHBOR, BROTHER'S FRIEND, SOMEONE WHO DROPPED BY, THE GUY WHO DELIVERED THE MAIL, THE LAUNDRYWOMAN, LAUNDRYWOMAN'S SON, .......



PRESS THE ICE CREAM SCOOP HARD INTO THE COOKIE DOUGH TO FILL THE SCOOP.





PREPARE YOUR INGREDIENTS, YOUR BASIC COOKIE DOUGH CAN TAKE ANYTHING, EVEN OATS, BUT NOT TOO MUCH OF THIS BECAUSE OATS OR OATMEAL WILL ABSORB THE MOISTURE IN THE DOUGH MAKING YOUR COOKIES DRY AND CRUMBLY WHEN BAKED.... DO NOT FORGET THAT.


AGAIN, I DO NOT KNOW WHY I AM BEGINNING AT THE BOTTOM MY MISTAKE, THE PICTURES I CHOSE FIRST UPLOADED AT THE TOP PAGE SO MY APOLOGIES HERE.

THE MOST ACCURATE WAY TO MEASURE FOR ME, IS TO FILL THE CUP WITH THE INGREDIENT, NO TAPPING OR PACKING, THEN SWEEP THE INGREDIENTS OFF WITH A FLAT SPATULA. IF YOU DIP THE MEASURING CUP INTO THE FLOUR, IT WILL MOST LIKELY PACK THE CUP WITH THE FLOUR THUS ENDING UP WITH MORE FLOUR.

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…