Chaotic Cooky Kitchen #7 – Vanilla edition

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Welcome back to the Chaotic Cooky Kitchen, where it turns out I should never suggest that I’m back on track. It turns out, this thing called “Life” can intrude sometimes, and while I baked these right on schedule, the rest of the process has been delayed a bit. Anyway, this time we’re on to a new section:

Rolled Cookies

As usual, we start with the ingredients:

As basic as it is, there are more ingredients than you might think.

Process

Unsurprisingly, we start by mixing up the wet ingredients:

Looks like bad clown makeup with misplaced eyes.

After a bit of whisking, things should come together a bit:

It’s not as lumpy as it looks.

Then, because I’m paranoid, I added flour by weight (no sifting this time), and the rest of the dry ingredients:

Noir-lit dry ingredients, apparently.

Mix it all together, and what do you get?

What did you expect?

Then off to the fridge (or garage, if your garage is a big fridge part of the year) for one hour or (in my case) overnight.

After Chilling

Yeah, pretty much do what you’d expect to do with a rolled cookie:

Even chilled, this dough was stickier than I expected.

Bake these for less than 10 minutes, but watch them like a hawk, because they cross from underdone to sorta-kinda-overdone in about 10ms.

Does my oven have a temperature gradient? You betcha!

If you do all that, you’ll be rewarded with something like this:

You’re excited; I can tell.

The Verdict: C

Well, these could use a bit of frosting at least. They’re not flavor-bombs, but they’re a bit crisper than I’d expect, and a nice subtle sugar cookie isn’t a bad thing.

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