Learn about the ingredients and techniques most commonly used in baking cookies and how to apply them
Flour
You have a variety of flours at your disposal: gluten free, whole wheat, oat, or all-purpose white flour. Be aware some flours create a more chewy or crumbly cookie. Whatever flour you choose, mix it with your other dry ingredients: baking powder, salt, cinnamon, etc
Things to Note
- GF flour makes your cookies more crumbly
- Whole wheat flour makes cookies drier and more coarse
- All Purpose flour makes cookies fluffier and is usually best if you want a traditional tasting cookie
Eggs
Eggs give fluff to the cookies but are also important for cohesion. Most recipies will call for two eggs.
Substitute: To make flaxseed eggs, mix 1 TBSP flaxseed with 3 TBSP water. Let it sit for fifteen minutes, or until thickened.
Butter or Oil
Butter gives lots of flavor while oil is neutral in taste. If subsituting: use 1 cup of butter or with ¾ cup of oil.
Sweetner
Like everything else, there are a lot of options when it comes to sweetening your cookies. If you want more moist cookies, use BROWN SUGAR. WHITE SUGAR makes cookies browner and crisper. HONEY often carmalizes in the oven and can flatten the cookies.
Mixing It All Together
Finally, the order you mix it in is important. Mixing develops gluten in the dough, giving cookies a chewy consistency. Beware of overmixing, which can turn chewy into tough. For best results, cream together your butter and sweetner together. Then add the wet ingredients (eggs or milk). Finally, add the dry ingredients and any add-ins you have.
Oven Time
Bake at 350 degrees until cookies are browned at edges, around 8 minutes
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