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, .......


BAKING IN THE OVEN!!!

MOLD AND PLACE ON SHEETS
PRESS THE ICE CREAM SCOOP HARD INTO THE COOKIE DOUGH TO FILL THE SCOOP.
SUGAR/BUTTER CREAMED, FLOUR IS ADDED AND WITH JUST A FEW MINUTES, ROUGHLY ABOUT 2 MINUTES.

AFTER CREAMING THE BUTTER AND SUGAR, ADD THE EGGS ONE AT A TIME. THE COLOR OF THE CREAMED BUTTER AND SUGAR SHOULD BE LIGHT AND PALE.

CREAM UNTIL LIGHT AND FLUFFY, ALMOST LIKE AN ICING. THE SUGAR DOES NOT HAVE TO DISSOLVE COMPLETELY BUT THE IDEA OF THE WHOLE CREAMING IS TO AERATE THE MIXTURE, TO PROVIDE LEAVENING TO THE COOKIES SO WHEN THEY BAKE, THEY ARE LIGHT AND CRISPY, NOT DENSE AND TOUGH.

PLACE THE SUGAR AND BUTTER OR MARGARINE IF YOU ARE SAVING IN A BOWL AND BEAT UNTIL LIGHT AND FLUFFY. YOU CAN USE A HANDHELD MIXER OR THE PADDLE ATTACHMENT OF YOUR KITCHEN AID. WHEN I TOOK CULINARY CLASS WAY BACK SOMETIME AGO, OUR TEACHER MADE US USE OUR HANDS, NO MACHINES...


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.
TO MEASURE YOUR DRY INGREDIENTS, FILL THE SPOON, DO NOT DIP. FILL THE MEASURING CUP OR TEASPOON, LEVEL OFF AND THEN SWEEP. SIFT IMMEDIATELY ESPECIALLY THE BAKING SODA OR BAKING POWDER.


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.

Labels:

Comments

Post a Comment

Popular posts from this blog

First Trial Pandesal

This is an email from Jorge Garcia, he just downloaded a copy of the ebook last week and he already made his first pandesal. To you Jorge, wait till you try the other breads, i recommend the monay which is my all time personal favorite indulgence, meaning, when i want to pig out and stuff breads in my mouth with just plain coffee while i watch tv. No palaman just plain monay. After reading the ebook for 3 times, you will be able to learn more of the techniques and procedures. I am happy for you. Hi Sher, OMG, almost perfect on the first try !  Thank you! I read your ebooks (twice) over the long weekend and tried to absorb as much as I can.  Although I  encountered some of the concepts in my research your ebooks were amazingly informative.   I read about the idea of poolish and biga before but was not paying attention to them because all the recipes I found for pandesal did not use them.  When you advised that I make a sponge overnight and menti...
Post a Comment
Read more

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing  kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...
3 comments
Read more

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 cos...
19 comments
Read more