Janet here:
Rachel and I are going to take a week off while we actually visit each in person — and the Divine Miss M!!! — instead of virtually through this blog. We'll come back July 18 with new recipes, new ideas for the blog (lots of good things coming folks), and plenty of M squeezes and hugs for me.
But before we sign off, I leave you with this note. I have got my cookie baking mojo back and I can entirely thank Tina Casaceli from Milk + Cookies Bakery and her fabulous new cookie cookbook called Milk + Cookies, published by Chronicle Books.
I originally reviewed it here and included a recipe for chocolate chip macadamia nut cookies.
Since then I've made four different recipes from the book (including the fabulous scotchies pictured here) and they have all taken my cookie baking to a meteoric level. If you only buy one cookbook for cookies, this should be the one. And in the meantime, Rachel, consider yourself warned: I'm back in the cookie baking business and I'm taking no prisoners. Your day in the sun is over.
Hi Janet, since you had such terrific results with the recipes from this Book, maybe you can help me out. I also tried the outmeal dough and my cookies came out terribly flat. I used the weighs not volume as suggested at the beginning of the book. But 4 ounces for 1 cup flour seem too little. Also how much flour is added to the dough when kneading it on the work surface?
ReplyDeleteI did not add any flour when kneading. I note, though, that the oatmeal base uses 1 1/2 cups flour (which is 6 ounces, not four) so maybe that was your issue? Let me know if that helps. If not, let me know and I'll see what I can figure out to help. I don't want to steer you wrong and I am serious when I say these recipes are amazing!
ReplyDeleteJanet