These come from
Pretty.Simple.Sweet. I just want to state right away I noticed she goes with a MUCH higher gram weight per cup of flour than most recipes use. She uses 144 grams and I typically use 125 grams per cup (I used to use 120 g), which is just over 2 tablespoons more per cup than I'd use. That will definitely make a difference in cookies. I made a pudding cake of hers but I went with the lower gram weight instead of the one she said to use and it turned out great. I decided to go against my better judgement and follow her gram weight for both the flour and oats in this recipe. The cookies did spread
some but not like in the photo and are slightly thick. I softened the dough for the next batch and those cookies did spread a little more but still not like her photo. I suspect she flattened her cookies, or some of them, after they came out of the oven because that's exactly how they look.
I made half the recipe, omitting chocolate chips, and got 30 1 T./1.5" dough balls. They baked in 10 minutes whether the dough was warmed up a bit or cold straight out of the refrigerator. These taste good, are chewy in the middle but need more salt.
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