I'm guessing the mishap this time was with the applesauce. The recipe calls for chunky applesauce, and for some reason I couldn't find plain chunky applesauce. The only ones at the store that were chunky had a bunch of other flavors, like cinnamon or other fruit or junk like that. I thought that other flavors would interfere with the flavor of the cookie, so I went for a plain flavored applesauce that happened to not be chunky. I guess it was too thin and the dough came out too wet. And looking back on it, I'd go for the cinnamon flavor applesauce anyway cos the cookies, although they tasted good, they could've had a little more umph.
So once again, I just threw these in the oven and hoped for the best. They flattened out a lot more than I expected. And when I tried to take them off the cookie sheets with the spatula, the centers were all mushy and collapsed.
This picture is a bit blurry but you can see that the centers were falling apart so much so that this one had a hole in it.As with my other mishaps, these were a mess but they tasted good. I guess the moral of the story is that cookies always taste good. Like I said, they could've had a bit more umph, but that's where the icing comes in.
They are supposed to have a maple syrup icing drizzled on top. That would add a really nice flavor to them, I'm guessing, but I honestly just didn't feel like bothering with it because the cookies just weren't right. I don't really skip parts of recipes like that normally, but I just felt like it was a lost cause so why bother with icing?
So the verdict is: If I can't find plain chunky applesauce, I'll make these again with cinnamon applesauce and I won't use the icing and I think the cinnamon will be a nice addition. If I can find plain chunky applesauce I'll try them again, and in that case I will make the maple icing which will be a nice addition. And they'll be prettier and they'll look like they do in the book which is like this:
Oh well. I live and I learn.
Yield:
Recipe predicts: 2.5 dozen
Actual: 34 cookies, almost 3 dozen.
20 recipes down, 155 to go.
I'll bet they were still good.
ReplyDeleteI'm guessing that they will be even better after being exposed to some air for a day or 2. I would omit the maple and just go with a solid glaze that covers the entire top and fills in the indentations next time.
Oh, and add white chocolate chips :-)
They make almost any cookie better!
Must be nice to have your results written down for years to come so that you can look back and be prepared to correct any incosistencies or short comings.
Good job Miriam!
~MYCHE's KILLER OATMEAL/COCONUT CHOCOLATE CHIP COOKIES~
ReplyDelete~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
3/4 cup BUTTER (*ROOM TEMP. !!)
3/4 cup MARGARINE (* or just 1 & 1/2 cups of BUTTER)
2 cups BROWN SUGAR (dark preferably)
1 cup (preferably organic) SUGAR
2 -3 EGGS( *depending on size)
2 teaspoons BAKING POWDER
1/2 teaspoon BAKING SODA
3-4 Teaspoons (pure) VANILLA EXTRACT
3 & 1/2 to 4 cups (Quaker) OATS ( *depending on how moist you like them)
3 - 3 & 1/2 cups FLOUR (* I like to use at least 1 cup of whole wheat )
2 bags of (*Nestle/Ghiradelli) CHOCOLATE CHIPS (*WHITE or DARK)
2 full cups of shredded COCONUT (at least)
1 cup of crushed/salted CASHEWS (*optional)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
IN A LARGE MIXING BOWL, BEAT BUTTER WITH AN ELECTRIC MIXER ON MEDIUM-HIGH SPEED
FOR 30 SECONDS. ADD ABOUT HALF OF THE FLOUR (and all of the) BROWN
SUGAR/SUGAR, EGGS, BAKING POWDER/SODA, VANILLA, COCONUT, (CASHEWS).
BEAT UNTIL THOROUGHLY COMBINED.(then) BEAT IN REMAINING FLOUR.(then) STIR IN OATS.
DROP BY ROUNDED TEASPOONS 2" APART ONTO NON-GREASED COOKIE SHEETS.
BAKE @ 375 degrees FOR 10-12 MINUTES (DEPENDING ON PREFERENCE) COOL COOKIES ON
PAPER GROCERY BAGS (OR WIRE RACK)
YIELDS APPROXIMATELY 90 COOKIES.
*THESE WILL BE SOME OF THE BEST TASTING (and nutritious) COOKIES YOU HAVE EVER HAD !!
:^D