The bakery cookie is a beautiful thing, isn’t it? Such a far cry from what usually makes it out of home kitchens, it almost seems a thing of mystery. They use butter, sugar, chocolate just like us but why do they look and taste so, so, SO much better?
Well, here are a couple of reasons:
- They use a high ratio of chocolate chips, raisins, coconut, or whatever flavors the cookie calls for
- They are about twice the size of what we conservatively scoop out onto our baking sheets, making them feel and taste luxurious and indulgent. Don’t be afraid to make them a bit dramatic.
- They are almost perfectly uniform in size, by using an ice cream scoop no doubt. This is a trick I learned in school and it will help you to achieve bakery aesthetic cookies, muffins, and cupcakes every time.
These are general rules I apply to any drop cookie, be it oatmeal raisin, chocolate chip, or peanut butter. I happen to strongly suggest applying them to these.
These have quickly become my favorite cookie. Yes, I said it. MY FAVORITE COOKIE.
This is a collaboration of so many cookies that I love, and I’ve extracted my favorite parts and combined them to compliment each other. Oats give the texture a nice chewy heft, supporting the chew in the tart dried cranberries. This tartness is a wonderful bite to get with the deep caramel of the toffee and rich, dark chocolate.
I brought these cookies, packaged and tied in a pretty white bakery box, to a birthday party this past weekend and guests kept marveling over the fact that I hadn’t bought them from a bakery. I didn’t tell them these simple tricks to impressive, covetable cookies. I like to maintain a vague sense of importance, no matter how artificial ; )
WINTER KITCHEN SINK COOKIES: OATMEAL, TOFFEE, DARK CHOCOLATE, CRANBERRY
YIELD: 2 – 2 ½ DOZEN LARGE COOKIES
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cup granulated sugar
1 teaspoon pure vanilla extract
1 1/2 cups quick cook oats (not instant)
1 cup dried cranberries
1 cup dark chocolate, coarsely chopped (or chips)
5 Heath bars, coarsely chopped
Heat oven to 350 degrees. Position racks in the upper and lower thirds of the oven. Mix together flour, baking soda and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the flour mixture a bit at a time on a low speed until well combined. Add oats, cranberries, chocolate, and toffee pieces; mix to combine.
Using an ice cream scoop, or 2 Tablespoons of dough, scoop cookies and place on parchment lined baking sheet baking sheet. I baked 6-8 at a time, leaving a few inches between.
Bake for 12 minutes or until cookies are lightly browned. Rotate the pans from front to back halfway through the baking time to ensure even baking. Note: they will look underdone, but will firm up considerably as they cool.
Let cookies cool completely, and serve.
*My Two Cents: Two of these would make a killer ice cream sandwich with vanilla or caramel ice cream between them.