baking | Jenna's Everything Blog

I’ve shared before that I’m not much of a baker. I like the immediacy of the cast iron skillet and the smell of frying garlic and onions, the excitement of modifying recipes as you go, and the mincing and dicing of fresh ingredients. Kneading dough and mixing flour and sugar . . . hasn’t been my thing. So it’s been up to my husband to supply the cookie needs of our little household. They used to just be his own cookie needs, but slowly he’s gotten me a little addicted. Cookies are pretty great for breakfast–they go so well with coffee!

Lately when we agree that it’s time for some baking to happen, I’ve been putting my oar in. I prod and plead and whine and beg my husband to let me try a new recipe. Pleeeeease? I just came across this recipe on Tasty Kitchen, see, and I think it could really be awesome . . .

See, my baby likes the old favorites. He’s faithful, loyal, and true–to his friends, but also to his cookies. Here he is feeling skeptical about this uncharted baking territory.

He’s like Just call me Mr. Skeptical.

I’m like Hey Mr. Skeptical. I really like you. But we can’t cling to the old ways! What about the sweet smell of culinary progress??

By the way, you’re hot.

My addiction to the smell of progress is the reason that sometimes dinner ends up in the trash . . . yep. I like living on the edge.

So back to cookies: this recipe is great. I’m not going to go around shouting through a bullhorn that it’s the best cookie recipe in the world. It might be, it might not be–I just don’t have that much experience with cookies. All I can say is that I have trouble when it’s time to stop eating them. That I had them religiously for breakfast until the cookie jar was empty. They are hearty and chewy, which is exactly what I want at 9am in the morning. My husband (so faithful to his regular recipe) says the jury is still out for him, because the quick oats give them a kind of grainy texture. But I love them that way! So I’ll share with you. And if any of you have to-die-for cookie recipes that this here cookie novice needs to try, please send me a link or give me instructions in the comments! I have so much to learn.

To flex the muscles of this new baking impulse, there will be more recipes for sweet treats coming up Monday and Tuesday. I hope you don’t mind. We’ll break things up with a delicious savory recipe soon enough, don’t worry.

Ingredients

2 sticks butter, softened

1 c brown sugar, packed firmly

1/2 c sugar

2 eggs

2 tsp vanilla

1 ½ c flour

1 tsp baking soda

½ tsp salt

1 tsp cinnamon (optional)

3 c quick oats

1 c chocolate or butterscotch chips

Preheat the oven to 350 F. Then, enlist some man-hands to unwrap the softened butter so that your camera doesn’t get greasy.

Thanks, man-hands.

Put the butter in a mixer bowl, and add in the white sugar . . .

. . . and the firmly packed brown sugar.

Beat together the butter and sugars until they’re creamy. Sorry for the butt-ugly picture.

Add the eggs–looks like I had just enough!

Add the vanilla, too–I was plumb out of extract, but had this cool vanilla paste thingy that I got from a trade show last year. It’s thick like a syrup, and smells like paradise.

Hello, batter! I hope you’re not teeming with salmonella, because my finger is about to make the journey from bowl to mouth.

Now beat that good stuff until it’s nice and mixed.

Now if you’re a good boy or girl, you will mix together your dry ingredients in a separate bowl, and then add them to the wet batter all at once.

That avoids clumps of salt or baking soda and the like. However, I couldn’t be bothered with getting another bowl dirty, so I dumped it all in and then did a little mixy-mixy-mixeroo among the dry ingredients with a spoon before turning the mixer back on.

Here goes the flour:

Followed by the salt . . .

. . . and the baking soda.

I skipped the cinnamon–I didn’t feel like it for some reason. But you’re welcome to add it!

Mix it for a couple minutes. It will come together pretty quickly.

Time for the quick oats!

Mix them in, too.

It will get very, very thick at this point, and start sticking to the stirry thingamadging on your mixer.

Pause briefly for a taste, if that’s your thang . . .

. . . and pour in the chocolate chips.

Oh yes.

At this point the dough was so thick that I abandoned the mixer and grabbed a trusty old wooden spoon to finish the job. Much cookie dough was eaten along the way.

Shape the dough into rounds and place them on an ungreased cookie sheet. You can make smaller cookies (heaping tablespoonfuls of batter) and bake 10-12 minutes:

Or you can go with larger ice-cream scoop sized cookies and bake them for about 15 minutes.

We chose both options. Note: these cookies will not flatten out very much during baking, so I like to press the balls of dough flat with the palm of my hand before baking, to get a wider cookie as opposed to a taller one.

Let them rest for 1 minute when they come out of the oven before moving them to a wire rack to cool.

As a non-baker, I was surprised at how mushy and gooey they were right out of the oven, and I wondered if they were really done or if they needed more time in the oven. So if you are inexperienced as I am, don’t be alarmed! They will solidify as they cool.

The bottoms: perfect.

If only my bottom were that perfect.

But that’s not what we’re talking about here!

We’re talking about these cookies. And how great they are, tops, bottoms, and middles.

Have a great weekend, and see you Monday for another sugar-laden experience.

Click here for printer-friendly version: Chewy Oatmeal Chocolate Chip Cookies

I’m not a baker. It’s just not what I do.

I want to be of the baking persuasion–my idealized visions of my future self involve pulling a tray of hot biscuits out of the oven, enveloping my family with the scents of freshly baked bread as soon as they walk in the door, and serving homemade pies and cakes pretty much every 10 minutes.

But once I actually get into the kitchen, I play with my usual friends–the skillet. The Dutch oven. Mushrooms and heavy whipping cream.

When my blogging friend Veronica from Recipe Rhapsody mentioned her buttery beer bread recipe though, my heart did a little flip flop in my chest. I wanted that bread.

And I wanted it bad.

The word ‘buttery’ probably played a large part.

Guys, you must make this bread. Let me outline the advantages in a strictly logical fashion:

1) It has only 2 ingredients. Okay fine! It has 6. But it feels like 2 when you’re making it.

2) This bread does not need to rise. So after 10 minutes of mixing and only an hour of baking, it’s on the table, baby. This means that you don’t have to plan in advance–you can make this bread on a whim.

3) The hands-on time could probably go below 10 minutes with practiced efficiency. The necessary actions can be summarized as follows: Sift! Stir! Spray! Plop! Bake.

Have you seen the light? Do you seeeee the liiiiiight? (name that movie)

Ingredients

3 c flour

1/4 c sugar

1 tsp salt

1 TBS baking powder

12 oz beer

1 stick butter

Preheat the oven to 375. Sift together the flour . . .

the sugar . . .

the salt . . .

and the baking powder.

Sifty sifty sift . . .

*Please sing a sifting ditty to yourself*

And if you get some granules at the bottom of the sifter like this:

Just press ’em through with the heel of your measuring cup. Like so.

Give it a little stir with a wooden spoon:

Now grab hold of that beer. I used Blue Moon, but any beer should work.

Pour it in. Into the bowl, not your mouth, silly!

Give the whole shebang another stir with the wooden spoon.

I found it easier to finish the mixing process with my big ole hand.

Now grab that dough!

FYI, if you’re like me and feel compelled to taste the raw dough, it won’t taste that delicious. But the flavor changes completely after baking, fear not. I wouldn’t lead you down the primrose path.

Oh, make sure you spray your baking pan. I used a loaf pan, and completely forgot to spray it until my hands looked like this: