I had some oat flour that was best-by last week, and a craving for chocolate chip cookies. ??Could these be solved together?
I hate wasting things, so I love Leftover Cookery. ??Today's adventure involved a *big* bag of frozen mixed vegetables
Lynn and I both love to bake, and received ”The Gourmet Cookie Book” for Christmas. It has “the single best recipe from each year 1941-2009”, and we decided we should split up the fun of making them all. We’ll be reviewing as we bake, of course, and sometimes baking other stuff, too.
I can’t be *entirely* sure how many this made, because we were down to 32 by the time I counted—-these were really popular with the gaming group! I made them with Crisco (the recipe said “shortening or butter”) and dipped them in vanilla sugar (instead of regular sugar), since I happened to have it around. These were really fragile as I tried to remove them from the baking sheet—-they stuck a bit, so I put the second set on parchment paper, but they were still difficult to remove without squashing them. Letting them cool on the baking sheet (which was sitting on a cold stone counter) for a few minutes made them much easier to remove without squashing.
Yield: Approximately 35
I made these because the Ginger Sugar Cookie dough had to refrigerate for an hour, but they are excellent. The dough was very soft, and a teaspoonful flattened out into 5” rounds—-almost falling off my cookie sheet—-into crinkly wafers with a spongey texture, and a nice, if not very strong, lemon flavor. (I may try making these again using fresh lemon zest and possibly adding lemon extract or using it to replace the vanilla.) I will certainly use smaller amounts of dough/cookie, since these are huge and ran together.
These make *great* tea cookies—they’re the same size as my teacups!
Book Yield: 4 dozen 2” rounds
Actual Yield: About a dozen 5” rounds