in which I learn that flour makes a difference in baking

I know baking allegedly requires precise measurements and attention to detail, but I have such a hard time believing those rules apply to drop cookies.  I mean, come on.  Combine, drop, and bake.  What could be so hard about that? (Other than the clean-up of course.)

I planned to make these (favorite) cookies this weekend for the boyfriend, who is under the weather.  But when I started mixing things together, I realized I didn’t exactly have all the ingredients.

The ingredients – actual, and what I had on hand:

  • 2 c. flour 1 c. whole wheat flour, 1/2 c. all purpose flour
  • 1 1/3 c. rolled oats 1 1/2 c. oats to make up for lack of flour
  • 1 t. baking soda
  • 3/4 t. salt
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 1 2/3 c. sugar
  • 2/3 c. canola oil 1/3 c. cinnamon applesauce, 1/3 c. oil1
  • 2 T. molasses 1 Tbsp. maple syrup, 1 Tbsp. honey
  • 1 c. canned pumpkin, or cooked pureed pumpkin
  • 1 t. vanilla whoops, forgot to add vanilla
  • 1 c. walnuts, finely chopped, 1/2 c. raisins chocolate chunks FTW!

Did you know what happens to cookies that don’t have enough flour? Nothing good, that’s what. They puddle out and don’t really get crispy.

What’s the solution?  Eat those suckers as fast as possible, of course!

1 The applesauce substitution wasn’t born of necessity – I usually swap half of the oil out for applesauce, but I usually don’t have only cinnamon applesauce on hand.


3 responses to “in which I learn that flour makes a difference in baking

  1. I tried my brand new kitchen aid this weekend and had an equal disaster. That recipe sounds delicious; will you send over the full recipe?

  2. hahahhaha this is why i dont bake… or cook.

  3. maja and ale, I come too. Caro is a brutally u00f6mi killer=) Click

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