Good day so today we going to be baking some cookies. If your family is like mine they disappear almost as quickly as they take to bake.
I don’t know about you, but on more than one occasion I’ve gotten a cookie recipe that didn’t have the complete instructions. Luckily, for me I’ve baked enough to be able to improvise or figure out the missing steps, I’ve realised though that not everyone loves to bake as much as me or has spent as much time baking cookies as me. Here are the steps I follow when making a drop cookie recipe. Be sure to save a copy for yourself somewhere or to print a copy to put in your own recipe book.
So I would rank this recipe in terms of difficulty as average and it only takes 20 min to make.
Here’s How:
Clear a working area for making the dough and cooling the cookies.
Gather the ingredients you are going to need. (Most recipes work better if the ingredients are at room temperature.)
You then need to prepare your baking sheets either by greasing lightly (sprays and wipe off), cover the pan with pan liner or parchment paper.
Get out your other necessary equipment such as: mixing bowls, electric mixer, measuring cups (dry and wet), measuring spoons, rubber spatula, spoon for measuring flour, spoon for scooping out cookie dough, cooling racks and metal spatula.
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Once you have everything you need you can switch your over on and allow it to pre heat.
While the oven is heating up you can begin by mixing cream butter and sugar in the mixing bowl with the electric mixer.
You can substitute the butter with margarine or shortening may be used according to the recipe.
You may also use granulated or brown sugar.
You then need to add eggs and other wet ingredients such as milk, water, extract. Mix all these ingredients until they have combined quickly.
In a separate bowl, combine dry ingredients such as flour, baking powder, baking soda, salt with a wire whisk.
Gradually begin to add the dry ingredients to wet ingredients until they have combined completely.
Hand-stir in any extras like chocolate chips, nuts, coconut and so on. You’ll begin to smell the aroma of all your ingredients and this is normally when you have one or two heads popping into the kitchen to see if you done yet.
You can now drop teaspoons or tablespoonful’s of your mix onto prepared cookie sheet. (I take the dough and roll it into a ball first.)
Some recipes will advise you to bake as is, while other recipes direct you to flatten your cookies with a glass or a cookie press dipped in sugar or flour.
You then put your pan of cookie dough in for the specified time, which can be anywhere from 325 degrees F. for 15 minutes to 375 degrees F. for 8 minutes.
Once done you then need to remove the tray from oven and allow cooling for 2 minutes on cookie sheet.
Remove from pans with metal spatula to wire cooling racks. Cool completely before storing them. Then once you are removing the cookies it is time to eat.
Here are some tips to make sure that your cookies turn out the way you want:
Re-read your ingredient list a couple of times to make sure you’ve got the correct amounts.
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Don’t add the flour too quickly. It’ll go everywhere and your cookies may not come out as you had hoped.
If you’re someone who likes to eat raw cookie dough like me, be sure to use clean, un-cracked eggs. This is not a guarantee that you won’t get ill from the raw eggs, I’ve luckily touch wood so far not gotten sick from the raw eggs.
To avoid cookies from flattening-out, never put cookie dough on a warm baking sheet. Plus, be sure to keep dough cool in between batches. I put mine in the refrigerator.
If you want your cookies to stay soft, keep them in an airtight container. If you want to keep your cookies crisp, place them in a cookie jar with a loose lid.
