![]() ![]() It’s no surprise that the butter-based cookies generally rose to the top, but I was pleasantly surprised that the shortening cookie did not do as poorly as I expected. Fat: Of the recipes I tested, the majority used butter, one used only shortening (Hillary Clinton), a few used oil.I think all of these recipes are great in their own unique right, so I really encourage you to browse a few recipes and find which one sounds ideal for you! Factors in the Best Oatmeal Chocolate Chip Cookies I’m not a professional baker and I try to point out wherever I think baker’s error occurred. But there are still PLENTY of other fantastic Oatmeal Chocolate Chip Cookie recipes to try in this bunch!Īs always, this comparison is done purely for fun and these taster rankings are very specific to my group of tasters. Not to take away from the amazingness of this recipe, just a note that my tasters tended to prefer this style of cookie. We had a very clear winner in this bake off: Krolls Korner! To be clear, I do think this was a slightly unfair comparison since it’s a very different style of cookie (huge, gooey, Levain-style). Imperial Sugar is non-GMO verified, allergen free and gluten-free!įor more sweet inspiration, you can visit Imperial Sugar to find more than 4,000 expert-tested recipes, free downloadable vintage cookbooks, sugar scrubs and bath products at the Sugar Spa, and lots of helpful guides on their blog. You can also check out their Pinterest, You Tube, Instagram for even more recipe inspiration! Results PARTNER NOTE: I’m delighted to be partnering with Imperial Sugar on this bake off as I’ve consistently used their consistent, high-quality pure cane sugar products throughout my bake offs. Gold Medal unbleached all-purpose flour.All ingredients were measured by weight according to the King Arthur website.All tasters ranked each cookie on a scale from 0-10 for overall flavor, texture, and as a whole.All cookies were baked on a cookie sheet lined with parchment paper.All 12 recipes were baked the day of tasting.METHODOLOGY // RESULTS // FACTORS // ANALYSIS // RECOMMENDATIONS // TIPS + TRICKS Methodology So, don’t hold your breath for an oatmeal raisin bake off anytime soon (though I do feel like many of these recipes would translate well to having raisins, especially if you add cinnamon).Īnyway! In this bake off, I was searching for a cookie that would measure up to the buttery, crispy-edged cookies of my childhood (the famed Neiman Marcus recipe, though my family never ground the oats) but with a thicker texture and gooier center that I now prefer in my cookies. Thank you for supporting the partners that keep the bake offs coming!įor this oatmeal cookie bake off, I’m guessing one of the first questions on your mind might be: why not test raisin instead of chocolate chip oatmeal cookies?Īnswer: because I don’t like oatmeal raisin cookies □ This post is sponsored by Imperial Sugar! I’ve used Imperial Sugar for years and I am thrilled to be partnering with them. Make sure you dry them well after soaking.Welcome to The best oatmeal chocolate chip cookie bake off! Whether you’re looking for the easiest, chewiest, crispiest, or most chocolate-y oatmeal CCC, we’ve got you covered. If you soak them your cookies will be more moist. Raisins are dried and will pull moisture from your cookies when baking. Just make sure to bake it for less time.Īlthough this is not necessary, some bakers believe that you should always soak your raisins in warm water before using them in a recipe so that you have plump raisins. If you want to make a smaller version, feel free. Do not overbake! Cookies will continue to bake as they cool on the baking sheet.It makes your cookies turn out so much better! Melted butter gives the cookies their chewy texture.Don’t scoop your measuring cup directly into the four as this compacts the flour adding too much flour. Make sure you are measuring your flour correctly.Store cookies in an airtight container at room temperature. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a wire rack to cool. The edges should look brown and the centers still slightly soft. Scoop 1/4 cup balls of cookie dough using a cookie scoop onto the prepared baking sheet and bake for 14-16 minutes.Stir the dry ingredients into the wet ingredients until just blended. ![]() Beat in the ground cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. In a large bowl, cream together the melted butter, brown sugar and granulated sugar until well blended with an electric mixer.Mix flour, baking soda and salt set aside. ![]()
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