YOU know that other lady…not the other other lady..
the first other lady…well she is having a linkie party
for cookies….I will be in my kitchen again tomorrow
making some shortbread, but for now….wellll I thought
it was perfect time for some whoopies
I am more than a keeper of this
UNIVERSAL QUILTING BEE BLOG
I bake too. Love to bake in fact.
I was sent this recipe and I followed
it to a T. ( first time last weekend)
Way to sweet for my DH and I's palate.
Sew this morning I changed the recipe
and the results were a much chewier ( can I say that?)
cookie with less sugar.
The only thing I did not do was
compromise it's taste...
( crunchy on the outside and chewy in the centre)
I have this buddy, I am sharing this recipe for
today. I understand he lovessssss
oatmeal and sew does his sister..
Sew here you go....Master E.
I think you will be shouting..
great price and you will be using this plenty...
I think I will be getting one more pan..
Wilton has them or some of our local kitchen stores...
I am always testing recipes , when I made this again,
I subbed 1 ingredient...
1/2 cup of unsalted butter ( soft, you know room temp works best)
3/4 cup of brown sugar..( I chose golden) make sure you pack it well
1/2 cup of honey ( I love creamed honeys) OR you can add 1/2 cup maple syrup
instead of the honey. ( they just came out of the oven, same texture, a bit diff't
2 large eggs
( wet ingredients...mix all these till nice and creamy)
you can use a mixer..I just did it by hand.
Now for dry Ingredients
2 cups of all purpose flour ( used Robin Hood)
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon of mixed spiced ( it has nutmeg and cloves and ginger)
1 cup of uncooked oats..not the instant kind...the one that has large flakes..
( I chose Robin Hood)
1 cup of raisins..( I like dark ones, golden would work too)
Preheat oven to 325'..you are going to bake this for a longer time
than a traditional cookies... A warm oven will make them chewier
and more moist...( can you say more moist) or moister lol
Add your dry ingredients alternating with some raisins...mix
with a wooden spoon...a little more dry ingredients and then more raisins...
YOU want your dough to be still wet, not dry...I always end up
with a couple tablespoons of flour mixture that I don't' add...
because it is at the wet mixture consistency you are striving for.
Look at the pic above. click on it..you can see the consistency
better there..that is what you want to achieve.
SEE IT? lol
Now drop a rounded tablespoon of dough into each
dish...If you don't have one of these, use of course
a baking sheet with some parchment paper.
Those of you who have a whoopee pan by Wilton,
no prep needed, no butter, no parchment...
Now put your timer on for 20 minutes..YES 20 minutes
They will come out just like this..
I leave them in the whoopee pan for 10 minutes
and then I tap the pan on the side, and let the cookies
fall onto a dish towel ( clean one of course)
There you go...Let's all have a whoopee day..
Or tomorrow...or the day after...
I think a whoopee cookie would be fitting for any day
at all ...
btw this recipe yields 21 cookies...
Ok, I have some behind the scenes stuff
to address today...still working
and it is Christmas season after all…
I am completing some Christmas projects too..