Joy the Baker

Oatmeal with Candied Ginger and Walnut Cookies

 Chocolate Chip Salted Cashew Cookies

I have a strong connection to my Kitchen Aid.  It spoils me.  It takes me on lavish Caribbean vacations, compliments my fashion choices, and yes… even mixes my cake batters evenly in the flash of an eye.  I have deep affection for this machine, which was in no way diminished by my choice to make cookies by hand.  There is something to be said for the wooden spoon technique.  It’s a baking fundamental.  My fantastic pastry teacher Chef Griswold taught me that good cookie dough shouldn’t have too much air whipped into it.  So a wooden spoon help decrease the amount of air and also helps ensure that the dough isn’t overworked by the powerful mixer.  It takes more time and elbow grease, but the result of hand craft and fantastic! 

 

This chocolate chip cookie recipe is solid  It has enough flour that the cookies don’t completely flatten into a greasy mess when they come out of the oven.  The salted cashews add to the rich buttery flavor, but walnuts are a classic, delicious choice.  

 Chocolate Chip Salted Cashew Cookies

adapted from Demolition Desserts

8 Tablespoons (4 ounces) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup plus 1 Tablespoon granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon kosher salt

1 1/4 cup plus 3 Tablespoons all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

8 ounces bittersweet chocolate chips or chunks

3/4 cup cashews, coursly chopped

 1.  In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugar until smooth but not overmixed. 

2.  Add the eggs vanilla and salt and stir until just combined.  

3.  Sift in the flour, baking soda and baking powder and stir gently until combined.  Add the chocolate chips and nuts.  Stir just until the ingredients are incorporated.  Cover and refrigerate for 30 minutes.  

4.  Position the oven racks in the upper third and lower third of the oven.  Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.  

5.  Spoon 1-inch balls onto sheet about  leaving about 2 inches between each cookie.  

6.  Bake the cookies for 13- 17 minutes, rotating the pans after 7 minutes.  

 

Enjoy with milk.

 Oatmeal Cookies with Candied Ginger and Walnuts

adapted from The Sweet Life

1 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

16 Tablespoons (8 ounces) butter, at room temperature

1 cup sugar

1 cup dark brown sugar

2 eggs plus 1 egg white at room temperature

3 cups raw oatmeal

3/4 cup candied ginger, coarsely chopped

3/4 cups walnuts, coarsely chopped

 1.  In a large bowl, with a wooden spoon, cream the butter and the brown and granulated sugar.  Add the eggs, one at a time, incorporating well after each addition.  

2.  Add all of the dry ingredients in one addition.  Fold together the ingredients, working the dough for about 1 minute.  Add the chopped candied ginger and walnuts, stirring to incorporate.  

3.  Wrap the dough in waxed paper and refrigerate for at least 30 minutes.

4.  Preheat oven to 350 degrees.  Spray baking sheets with oil, or line with parchemnt paper.  Scoop 1-inch balls onto cookie sheep, spacing them about 2 inches apart.  Flatten each mound with the back of a spoon.  

5.  Bake cookies until they spread, rise and turn golden brown, about 12-15 minutes.  For even browning, rotate the cookie sheet from front to back at least once while the cookies are baking.  If you continue to bake the cookies they will color more and be a crunchy, caramelized,  intensely flavorful cookie.  That’s what I did!