Posts Tagged ‘Friends: Ruby’

Ever since I started the baking blog, I’ve been baking more frequently, so I knew it wouldn’t be long before I started getting some special requests. When my dad told me what he really wanted was a good oatmeal cookie with chocolate chips instead of raisins, I was all too happy to oblige. It also worked out that I would be hanging out with a good friend of mine and fellow wonder-baker-in-training, so I had the fantastic opportunity to make something special for my dad and spend time baking with a great friend. Hooray!

First preheat that oven up to a toasty 325F. Incidentally, that’s also the perfect temperature for roasting pumpkin seeds! Just a fun fall fact for you 🙂

Then it’s the gathering of the ingredients! I always really love this part, going on scavenger hunts for everything you need and making shopping lists for baking is just kind of fun. Is that weird? Oh well.

And then, like any good wonder baker should, wash up those hands! Pictures of yourself actually working is another great bonus when you’re baking with a friend.

Pop your 1 cup (that’s 16 tablespoons) of softened butter into your bowl. Yes, I did poke the butter to see if it was soft enough, but that’s okay because I washed my hands!

And then you add a cup of packed brown sugar. The recipe calls for light brown, but I prefer dark so that’s what I used. The flavor of dark brown sugar is just much more intense and molasses-y, but if that’s not your preference, go with light brown. If you ever doubted how much I love brown sugar, I hope this picture clears it up for you.

Wonder baker Ruby measured out the 1/2 cup of white sugar

And they all went in the bowl together!

Ruby’s hand mixer is sadly crippled and only has one beater. I like it though, it still gets the job done.

See, it’s the little hand mixer that could!

Look at Ruby work that buttery sugary goodness. And check out her adorable apron! It has pockets! I love it.

It’s already looking pretty great, but there’s still lots to add

Like grabbing your two eggs and mixing them in one at a time

Once they’re all mixed in, your batter will lighten up a little bit

Then you can add 2 teaspoons of vanilla extract

Then, instead of grabbing another bowl, we mixed up our dry ingredients in the big measuring cup. First, scoop in your 1 and 1/4 cups of flour, then you can add your teaspoon of salt and 1/2 teaspoon of baking soda. We just stirred them all together in the cup and then added to the bowl of wet stuff. Easy peasy!

As you start blending up your dry ingredients, it’ll probably fly all over like it tends to do

So make sure you grab a spatula and scrape down the sides, folding the extra flour on top of the batter so it’ll stick and mix in easier

Then you toss in 1 cup of chocolate chips. Now, a word of caution: chocolate, especially the dark chocolate I love to use, is a little overpowering, If you’re concerned about losing the flavor of the cookie, err on the side of a little under a cup. However, if you make your cookies big enough, there will be a good balance! So maybe do a little experimentation with your cookie sizes, baking in small batches just to see how different amounts bake up until you find a size that’s got the perfect balance for you. It takes a little longer, but the results are worth it.

Then you mix in a whopping 3 cups of quick oats. The oats will completely drown your dough, so really getting them mixed in there is a task to test any wonder baker!

But you can get them all in there.

Don’t forget your cup of chopped walnuts too, if that’s something you enjoy. We only used half a cup, since we made a small batch with no nuts for my picky mother.

To start making your cookies, take any old spoon and scoop out a heaping spoonful. I thought that would make them too big, but as I mentioned before, the big cookies provide the best balance of the flavors. Plus oatmeal cookies need to be nice and thick to have that wonderful chewiness! Wonder baker Ruby was really good at efficiently scooping cookie dough.

And she used the equally effective two-spoon method for dropping them onto our cookie sheet! She was truly a wizard with cookie dough.

And here they are all ready for the oven. We probably could have fit more on the sheet, but at this point I was still experimenting with cookie sizes and baking times, so we were doing small batches.

Batch number one (the nutless). As you can see, these ones were much too small when they were rolled out, so they flatted out too much, making a thin cookie that made the chocolate a little too overpowering when you took a bite

And because they were too thin, the bottoms didn’t really set up all the way and were flimsy. I found the best way to eat these kind of cookies was to fold them in half to get a good bite

The next few batches, however, came out the perfect size! They needed longer than the suggested 12 minutes to cook all the way. The bottoms are the best way to tell if your cookies are done. Keep an eye on the edges to see if they brown up, or, if you can, lift with a spatula when you think they’re about done.

You might get some burned ones, if you put them on the bottom rack of your oven

But you might get some that are cooked beautifully! Hopefully that will be most of them, but if not, don’t worry. It’s always good to remember that there are people who like all the states of cookedness, even the burnt ones!

They were really tasty. Nick even said that if I sold them, people would buy them! That’s a great compliment for wonder bakers everywhere, in my opinion.You can pack them up in lots of ziploc bags for easy transport to all the people you want to share them with (I ended up with 6 separate batches for different people!) so you can have a wonderful time spreading cookie joy to all!

Happy Eating!

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