It’s the holiday season. ‘Tis the season bake cookies. Even if you don’t bake on a regular basis, it’s the popular thing to do. But making cookies can be a bit stressful, specially if you only bake once a year.
Some people make cookies to give as gifts. Making cookies and giving them in a pretty box or a tin is a great gift idea. Try to be aware of the number of cookies you are giving, especially if it is for a single person. Giving cookies that are on the heathier side is even better.
Making homemade cookies takes time. Plan out when you will have time to first make the dough and then when you can bake the cookies. Some cookie dough can be made ahead of time and refrigerated. You can then take the dough out one at a time and bake the cookies when your schedule permits.
What if something goes wrong and your cookies don’t turn out quite like you had hoped? Here are a few pointers to keep in mind from Iowa State University Extension.
Remember, don’t crowd the oven. Pans should never touch each other or the sides of the oven or be placed over or under each other on the racks.
Use measuring spoons, not eating utensils, to measure small amounts. Don’t guess. Use the exact measurements and level off spoons with a straight edge spatula or knife. For dry ingredients, dip the measuring spoon into the container until overflowing, and then level off. For liquid ingredients, pour liquid until it reaches the top edge of the spoon. Measure over a separate cup or bowl so any extra does not fall into the mix.
Measure liquids such as water, milk, vegetable oil, honey or syrups in a clear glass or plastic liquid measuring cup placed on the counter. Bend down to check the amount at eye level. Use a rubber spatula to scrape out all the liquid. For easier removal of honey or molasses, spray the cup or spoon first.
Measure brown sugar by packing it firmly into the dry measuring cup and leveling off. It should hold its shape when turned out of the cup.
To test for doneness in cakes, quick breads and bar cookies, use a toothpick inserted in the center. The toothpick should come out clean and dry or have only a few crumbs clinging. Yeast breads, roll and loaves should be golden brown on top, sides and bottom.
Here is a no-fail recipe for a no-bake cookie. This is a great recipe to use if you do not have an oven.
No-Bake Peanut Butter and Oatmeal Cookies
1 cup sugar
1/4 cup 1% milk
1/4 cup margarine
2 tablespoons unsweetened cocoa powder (if you like)
1 teaspoon vanilla extract
1/4 cup peanut butter
2 cups dry oats
Place sugar, milk, and margarine in a saucepan and bring to a boil. If using cocoa powder, add that too. Remove from heat and stir in vanilla and peanut butter until peanut butter is melted. Add oats and stir well.
Drop by teaspoonfuls onto a cookie sheet coated with cooking spray or covered with waxed paper. Chill for 1 hour.
Enjoy!
