Tuesday, May 18, 2010
This is my favorite cookie recipe I've created. It is extremely versatile in that you can add chocolate chips, or dried currants (my favorite), cranberries, raisins, or nuts to it and have a different experience. The cookies are crispy and chewy and not too sweet. They also freeze well.
Basic Cookie Recipe
1-1/4 cup unbleached flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/4 cup brown sugar
1/2 cup "add-in" (choc. chips, currants, cranberries, raisins, nuts)
1/3 cup + 1 tbsp vegetable oil
1/4 cup + 1 tbsp water
1/2 tsp vanilla extract
Preheat oven to 375 degrees. Mix together dry ingredients. Make sure to get all the lumps out of the brown sugar before adding the "add in." Add the "add in" to the dry ingredients and mix well. Add the wet ingredients and mix thoroughly.
Spray a cookie sheet with non-stick spray. Use a tablespoon to scoop out a ball of dough and roll it into a ball in your hand. Place the ball on the cookie sheet and press it with your fingers to make a flat circle like this:
Arrange cookies in 3 rows of 5 across. Recipe will yield 15 cookies. Bake for 15 minutes.
If you want to make cookie bars, spread the batter into an 8x8 baking pan sprayed with non-stick cooking spray. Use the back of the spoon to spread the batter evenly and press it firmly into the pan. Bake for 20 minutes. Wait for it to cool before cutting into squares. Makes 16 cookie bars.
If using rice flour to make these cookies use the following in place of the unbleached flour above:
3/4 cup brown rice flour
1/3 cup + 1 tbsp white rice flour
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)