There isn’t much to a cookie. There are zillions of recipes, and a host of techniques. And while technique is arguably more important in making cookies (yes), that’s something you learn with research, and sweet, delicious trial and error. Anyone who bakes will debate tweaking this or that – a little more sugar, different sugars, no salt, etc. But, basically, a cookie is a thick firm dough with just a few simple ingredients, in the following general ratio:
1/2 cup butter
1 cup sugar
1 egg
1-1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Mix the first three ingredients well, and the last three in another bowl, and them combine them. (Omit the egg, stop here and you could have an awesome time. Or, continue with egg in place…)
Scoop & roll the dough in little balls or drop onto cookie sheet (about enough to fit in a shot glass per cookie, or a heaping tablespoon) and bake at 350 for 10-12 minutes. FYI, If you want bigger cookies, they’ll need to cook longer. You should manage to get anywhere from one to 1-1/2 dozen cookies. Or, one to one and a half servings. Mm-hm.
This kind of cookie is often referred to as a “drop cookie” or even an “American style” cookie – different from a shortbread or crunchy butter cookie, or a biscuit (like biscotti).
But you want more, then what? Then you just start adding the stuff you like. Up to one cup of it, for a thoroughly stuffed cookie – chocolate chips, raisins, dried fruit, any kind of chopped nuts, mini marshmallows, crushed up kettle chips or pretzels, toffee chips, caramel chips, peppermint chips. Any chip can be added, no problem.
There are a few things that will alter your recipe if just straight up added, and those are products that will behave like flour. For example, if you want to add rolled oats, you can, but remember its a dried, grain like substance. If you add it, you’ll want to sub it for some of the flour. Another example is cocoa powder. Its not a dried grain, but it is the same texture and powdery makeup as flour (and its not sweet).
What’s lovely about cookies is if you get the very basic ratio right, the results are almost always – if not pretty – then edible. Pretty edible.
Oh you burnt them? Oops. Try again.
Otherwise if they end up too dry, you can repurpose them into a graham cracker like crumb for a pie crust, use them in a streusel topping, or just dunk them in coffee to offset the crumble. If they’re too squishy or gooey, you can still eat them with a spoon, mix into ice cream, or put them at the bottom of pretty glasses and cover them with fruit and whipped cream like a mini trifle. Whatever you want to do with them, the result is you can eat them.
If you want a few easy tips for improved cookies they are this:
Always fully preheat your oven before baking them, and 350 F is just right.
Make sure your butter is room temp and quite soft – never hard, and never melted.
Shape them as needed and throw them in the fridge or freezer for 10 to 30 minutes before baking.
Try using bread flour – it gives a chewier result, if that’s what you’re seeking.
Pull out your cookies from the oven juuuust before they seem done. They will keep cooking after they come out.
Don’t be afraid to open the oven and check them. If they look shiny or are soft like a pudding they aren’t done – but if you see any golden brown, they definitely are.
So….that’s it. I’m off to try a gluten free pumpkin chocolate cookie.
smartjones 