Lovin' From the Oven

Soft Oatmeal Cookies

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Guess what tomorrow is?! December!! Which means that my 12 days of cookies are finally going to start tomorrow.

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Yes, I do realize that this is a cookie recipe. Too bad these pictures were taken at my old apartment and not pretty enough to make the cut. Sorry, oatmeal cookies, maybe next year.

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I don’t know why I get so peeved about having good lighting for photos. It’s really not that big of a deal…. except that it is when you’re trying to take pictures of food. Who wants to look at food with a grainy photo, tons of shadow, and the colors being washed out? Not me. If the picture doesn’t look good, I don’t even bother with the recipe.

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That’s me “judging a book by its cover.” I know I shouldn’t do it, but I can’t help it.

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Rest assured that these cookies were not how they look in bad lighting, so don’t listen to anything I just said. Erase it from your memory. To me, this is my perfect oatmeal cookie. It was extremely chewy, soft, not flimsy, and perfectly spiced.

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Recipe from AllRecipes

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Soft Oatmeal Cookies

Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 cups quick cooking oats

Directions

  1. Cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla.
  2. Mix together flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Stir in oats.
  3. Cover, and refrigerate dough for at least one hour.
  4. Preheat the oven to 375 degrees F.
  5. Roll the dough into balls and place on cookie sheet. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
https://lovintheoven.com/soft-oatmeal-cookies/

Tate’s Bake Shop: Chubby Tates

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Tate’s Bake Shop was lovely enough to send me a copy of Kathleen King’s new book, Baking for Friends. The book is nice and solid– not too thick and not too thin. It’s very similar to her first cookbook, except with brand new recipes.

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A quick browse through and I know right away I’m going to get along just dandy with this book. All desserts, nothing too crazy. All the ingredients are ones that I’m most likely able to find in my pantry. I decided to give the cookie on the cover a try. After all, wouldn’t you put your best item on the front page?

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Chubby tates are, in other words, chocolate chip cookies. What made this recipe interesting was that it had corn syrup in the mixture. It didn’t make a difference in the cookie dough itself, but it did make a difference in the baked cookie. It had a more caramelized taste in the end, creating one heck of a chocolate chip cookie.

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Head on over to Tate’s website and get King’s latest cookbook. Don’t forget to use the discount code: BAKEOFF for $5 off an autographed copy!

Chubby Tates
from Kathleen King’s Baking for Friends, page 111.

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Tate’s Bake Shop: Chubby Tates

Ingredients

  • 2 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoons alt
  • 1 cup firmly packed dark brown sugar
  • 1 1/2 sticks salted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips

Directions

  1. Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the brown sugar, butter, granulated sugar, and corn syrup with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg, egg yolk, and vanilla. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips.
  3. Using 2 tablespoons per cookie, drop the dough about 3 inches apart onto the prepared baking sheets. (Or use a 1-ounce food portions coop to scoop the dough onto the baking sheets.) The mounds of dough can be frozen on the baking sheets until hard, then transferred to a zip-tight plastic bag and frozen for up to 1 month. Bake without thawing.
  4. Bake, rotating the positions of the sheets from top to bottom and front to bak halfway through baking, until the cookies are lightly browned on the edges, about 18 minutes. (If using frozen cookies, bake for about 20 minutes.) Let cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat with the remaining dough, on cool baking sheets.
https://lovintheoven.com/tates-bake-shop-chubby-tates/

 

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From Scratch Funfetti Cookies

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Sorry for my last short post. Let me catch you up on what’s been going on in my life.

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I’ve had a busy, busy week. I worked a 4 day trip (ORD-SEA-JFK), where my parents tagged along on my 22 hour layover in New York on the last day. In one morning, we went to the top of the Empire State building, visited Central Park, went to the Natural History Museum, and even had time to sneak in some Shakeshack for lunch. This was all before noon!

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They were planning to stay the weekend in New York, but since the flight loads weren’t looking very good, they came back on the plane with me to San Francisco to spend the rest of the weekend.

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It was the first time my parents came to visit me up north and I loved having them here! My DB was in a frantic cleaning when I told him my parents were staying for two nights, but I will admit, he did a good job.

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They flew back to LA on Monday, but I also started another 2 day trip then, meaning I’ve been in the air non stop for a week. Let me tell you, being in the skies is really tiring on your body. I came home today from my trip and slept for 6 hours and I’m already getting ready for bed again for tonight. Yes, I can sleep for 14 hours in one day. Who knew?

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These are a fun and festive cookie to make for birthdays and celebrations. Who doesn’t love sprinkles in their cookies? You could easily make funfetti cookies from a box, but it makes it that much more special when it’s from scratch. I wouldn’t say these taste like the funfetti cookies from the box. They’re more like those butter cookies covered in sprinkles that you get from the grocery store bakery. Reciep from Yammie’s Noshery.

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From Scratch Funfetti Cookies

Ingredients

  • 2 sticks softened butter
  • 1 1/4 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon imitation butter flavor
  • 1 egg
  • 2 cups cake flour
  • 2/3 all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup colored sprinkles (I used jimmies)
  • More sprinkles for rolling (I used nonpareils)

Directions

  1. Cream together the butter and sugar.
  2. Stir in the vanilla, butter flavor, and egg.
  3. Slowly mix in the flours, baking soda, and salt. Add the sprinkles and stir. Chill the dough for 2 hours.
  4. Preheat the oven to 375º.
  5. Roll the dough into balls and dip in the sprinkles. Place on baking sheet at least 2 inches apart and bake for 7 minutes.
https://lovintheoven.com/from-scratch-funfetti-cookies/

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