Work is having another attendance-required on-site event like the one in February, and I feel a need to show my devotion to my co-workers with cookies.
Of course, I will be shaping my love into ATK's Cherry Chocolate Oatmeal cookie form, but KC made me wonder if maybe this time I should up my game and use browned butter, or maybe follow the recipe precisely and use real oatmeal. So I concocted a test between the exact recipe and one with those two variables, and then, because my first stab at browned butter became black butter, I wanted to test three more variables: black vs brown butter, crystallized ginger vs dried cherries, and semi-sweet chips vs Baker's chocolate.
I present three cookies. Three cookies enter, one cookie leaves.
The biggest difference was Batch 2 vs all other batches. Batch 2 was way too sweet, with the sugar-coated crystallized ginger and the semi-sweet chocolate. Still a good cookie for someone with a sweet tooth, like Gary (when he's done with the steroids). The blackened butter did not affect the flavor at all, in fact the cooking of the butter did not change the taste, only the texture. They were drier, which was odd because I added the tablespoon of water you need with browned butter. Batch 2 was still good, and will be sacrificed to the lion that is Gary.
Batches 1 and 3 existed to test the exact ATK recipe with two small changes: a) browned butter and b) the real oats they recommend vs instant oats they will allow. Butters did not matter. Real oats were chewier and instant were crispier, as they promised. Instant oats for me all the way.
So, this means I need to make the Batch 1 recipe version with no alterations but for the instant oats, and I will have cookies that represent my love for TeddyJ. Oh, and more cookies for Gary.
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