I love to bake, and I love to share what I bake.
I learned how to bake from my Mom, and I bake a lot for my Dad. My Dad is a great guy, but is, shall we say, difficult to shop for. He encourages creative gift-giving, which is tough when he is the guy who truly has everything he needs. But it just so happens, he loves cookies. So last year for Father’s Day, I researched Cookie of the Month Clubs. There are few out there, but they all cost A LOT for a few cookies. Then I realized that my cookies are better than most, so my gift to him was a list of our top 10 favorite cookies, with optional raisin and nuts, and a batch of homemade cookies of his choosing shipped to him every month. He really likes the gift, so much so that he asked me to renew the offer this year.
So, Tip # 1 for the day is to think outside the box, or in this case, inside the oven, when it comes to gift-giving. This is the season for graduations and wedding, so be creative when you think about your friends and family, and consider what they really want may be some of your time or talents, and not just $$ or a gift in a box (thought those are lovely, too!!).
At the same time I was baking today, a reader responded to my recent menu planning blogs and reminded me of a fabulous cookie-related tip that I just had to share! I often suggest this tip around the holidays, but as this reader proves, it is a great idea all year around!
From Laura: “As I was making cookies for my teenage son and his friends yesterday, I thought it would be a good idea to cook half of the cookies and make the remaining batter into frozen pucks like the ones we purchase for fundraisers, to use later. I also thought it might be a good idea to put the dough in mini muffin tins while they freeze, to help with consistency of size and shape. Freezing the dough also helps eliminate the temptation of mom eating the cookies! Next time the boys are over, it will be easy to bake up a couple dozen fresh, homemade cookies.”
Tip #2, I suggest taking cookies all the way to ready to bake on the cookie sheet, but pop them in the freezer instead of oven. Once frozen, place in a freezer bags then bake as needed, no need to thaw. A few caveats: do not tell your family that there are frozen dough balls in the freezer. And store them in an opaque container, labeled something un-interesting or even undesirable like “beef tongue” or “brussel sprouts” if you want them to stay around for a while. 🙂
And Tip #3 is the actual recipe for our current favorite cookie, here is the link: The Traditional Nestle Oatmeal Scotchie Recipe and our secret is adding 1 ½ cups dried cherries to the dough with the morsels.
Thanks to Laura for sharing her idea, and I hope you try and enjoy the cookies!
The recipe below, from the Nestle Website:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract or grated peel of 1 orange
- 3 cups quick or old-fashioned oats
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
- OUR ADDITION, 1 1/2 c. dried cherries.
PREHEAT oven to 375° F.
COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.