This recipe can be found here:
http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R725
King Arthur Flour has an amazing blog and an even more amazing selection of recipes. I have found many, MANY awesome recipes there and a lot of the ones posted on this blog will come from their archives.
As the recipe says, these cookies are very sweet. I changed some of the ingredients around, but the dough itself is a very sweet dough for a cookie.
Recipe is as follows:
1 cup (6 1/4 ounces) vegetable shortening or butter
*i used 2 sticks of unsalted butter here
1 cup (7 1/2 ounces) brown sugar, firmly packed, light or dark
1 cup (7 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon salt
2 large eggs
2 cups (8 1/2 ounces) King Arthur unbleached All-Purpose Flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup (3 1/2 ounces) old-fashioned rolled oats
1 cup (2 1/2 ounces) shredded coconut
*I am not a big coconut fan, and so I omitted this ingredient
1 cup (6 ounces) chocolate chips
3 cups (2 3/8 ounces) crispy rice cereal or cornflakes
*I wanted these to be a little more chocolatey but felt like 3cups was way too much for the amount of dough I was stirring this into, so I used 1.5cups Cocoa Krispies
Beat together the shortening and sugars, vanilla and salt until fluffy; add the eggs and beat until smooth.
*Make sure your shortening (or butter) is at room temperature so that it's soft enough to mix. I usually cut the sticks of butter into smaller pieces as well to make blending easier.
*I also bring eggs up to room temperature before beating into the dough
In a separate mixing bowl, whisk together the flour, baking powder and baking soda; add the flour mixture to the shortening mixture and beat until well blended. Stir in the oats, coconut, chips and cereal, mixing just until blended.
*This dough is going to be difficult to stir. I added a teaspoon of water to help moisten the dough a little more, however be warned that this will make the cookies spread out even more than they already do
Drop the dough by rounded teaspoonfuls onto lightly greased or parchment-lined cookie sheets.
*Be sure to leave at least 2 inches of space between each cookie...these spread out a TON!
Bake the cookies in a preheated 350°F oven for 10 to 12 minutes, or until they're golden brown.
*I had to bake these about 15 minutes to achieve golden brown color
Yield: 60 (2- to 2 1/2- inch) cookies.
Result?
These cookies are FANTASTIC. They would be great for bake sales or just to have around the house to snack on. They are very sweet, so I wouldn't recommend eating too many at once. The cookies also have a lovely color and texture to them. Because of the dough's spreadability, they are on the thin side and don't bubble up like a lot of cookies do. I am a big tea drinker, and so I found them to be delightful when dipped into a strong, black tea.
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