I came across a couple of interesting recipes from Kate Zuckerman who was the pastry chef at Chantarelle and wrote The Sweet Life. I'd never heard of her, but her recipes looked interesting. I tried two of them yesterday and wanted to share my results. One was Oatmeal Raisin with Golden Raisins and Milk Chocolate Chips and the other Thin Crispy Chewy Chocolate Chip Cookies. It was the latter that made me pay attention as that is exactly how I like my choco chip cookies.
I was skeptical thinking that the milk chocolate chips would make the Oatmeal Raisin cookies too sweet, but they were great. I could not find the golden raisins I thought I had, so used some old Cheri Raisins from KAF. The cookies were great, even though the batter was in the fridge for only 2 hours, the edges were crispy caramely and the center soft. They are very thin, but all the components come through.
I had put the butter and eggs for both these and the Thin Crispy and Chewy Chocolate Chips ones (oatmeal for DH , choco chip for me) out to warm. However, I had a brain freeze and only put out 8 oz. of butter instead of 16 (got the eggs right). I made the Oatmeal first and put the batter in the fridge. When I started adding the butter for the cc ones, I realize I was missing a stick and that I'd missed a whole stick in the oatmeal as well. Since I was just starting to cream the butter, I quickly put another stick in the microwave, softened it, and proceeded with the cc batter. It is in the fridge now, will try the first batch tonight.
I decided I had nothing to lose, so I put the oatmeal dough back in the mixer bowl where I'd just removed the cc ones, ran it for a minute, then melted a stick of butter in the microwave. With the mixer running, I drizzled the still hot melted butter onto the dough and beat it on slow/med until incorporated. I figured the dough was cold enough from the fridge, so the melted butter was not going to cook anything. Made sure it was incorporated well and put dough back in the fridge. It worked!!!!
I had also experimented and used coconut flour for ¼ cup of the 1¼ cups AP flour. I figured since I used x-large eggs instead of large, that would give me the extra moisture needed for the coconut flour sub.
All in all, these are keepers. Have some more batter in the fridge, will see if an extra day in the fridge makes a difference as I have found it does with other cookies.
Next time I might try cranberries and white chocolate on half the batch, and maybe coconut oil for half the butter.
DH who is an Oatmeal cookie lover really liked them and I could have eaten whole bunch myself.
Anyway let me know if you'd like the recipe.
I was skeptical thinking that the milk chocolate chips would make the Oatmeal Raisin cookies too sweet, but they were great. I could not find the golden raisins I thought I had, so used some old Cheri Raisins from KAF. The cookies were great, even though the batter was in the fridge for only 2 hours, the edges were crispy caramely and the center soft. They are very thin, but all the components come through.
I had put the butter and eggs for both these and the Thin Crispy and Chewy Chocolate Chips ones (oatmeal for DH , choco chip for me) out to warm. However, I had a brain freeze and only put out 8 oz. of butter instead of 16 (got the eggs right). I made the Oatmeal first and put the batter in the fridge. When I started adding the butter for the cc ones, I realize I was missing a stick and that I'd missed a whole stick in the oatmeal as well. Since I was just starting to cream the butter, I quickly put another stick in the microwave, softened it, and proceeded with the cc batter. It is in the fridge now, will try the first batch tonight.
I decided I had nothing to lose, so I put the oatmeal dough back in the mixer bowl where I'd just removed the cc ones, ran it for a minute, then melted a stick of butter in the microwave. With the mixer running, I drizzled the still hot melted butter onto the dough and beat it on slow/med until incorporated. I figured the dough was cold enough from the fridge, so the melted butter was not going to cook anything. Made sure it was incorporated well and put dough back in the fridge. It worked!!!!
I had also experimented and used coconut flour for ¼ cup of the 1¼ cups AP flour. I figured since I used x-large eggs instead of large, that would give me the extra moisture needed for the coconut flour sub.
All in all, these are keepers. Have some more batter in the fridge, will see if an extra day in the fridge makes a difference as I have found it does with other cookies.
Next time I might try cranberries and white chocolate on half the batch, and maybe coconut oil for half the butter.
DH who is an Oatmeal cookie lover really liked them and I could have eaten whole bunch myself.
Anyway let me know if you'd like the recipe.