Soups, stews, delicious veggie meals can all be both satisfying and sensuous with their various textures, colors and creative seasonings. But desserts can be absolute heaven as well in the same ways…textures, colors, seasonings and the taste of “sweet”.
For myself and many others, sweet can be problematic health wise and so when I am baking, I usually cut the sugar in a recipe WAY down to maybe half or even just under that, and find that they taste better and are just as delicious, filling that place of comfort that a little sweetness can bring.
So I have three secrets here to my personally successful baking of cookies. One is: I always use an oven thermometer. Two: I have invested in a professional sturdy heavy-weight cookie pan with high edges, rather than those flimsy aluminum sheets that flip and bend in the heat, are uneven in heat distribution and hard to clean. And three: CUT (way) BACK on the sugar!
Also because at this time, I live in a household of one, I make smaller batches of cookies, and I make small cookies. That way I enjoy the delights of “sweet” when desired without eating the whole batch at once or over the course of a day or two! I also add this “baking cookie hint” that those of you who bake cookies already know. Cookies must be “watched” while baking and removed from the oven when they turn the light golden brown. Often they still look a little soft and we over-bake…cookies tend to harden up in the cooling process so be aware of this and experiment to have a cookie with just the right softness or crunch for your own pleasure. Be aware so you don’t end up with a hard “biscuit” instead of a “cookie” !
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt and 1/2-3/4 teaspoon cinnamon
1/3 cup sugar (or a little less. Experiment with your next batch if still too sweet)
1/3 cup dark brown sugar, firmly packed (or less. Experiment with your next batch if still too sweet)
3/4 cup golden raisins
***Preheat oven to 350°.
***Whisk dry ingredients; set aside.
***Combine wet ingredients, stirring vigorously or use a hand mixer, beating until creamy and lighter in color
*** Add the flour mixture carefully into the creamed mixture. Mix until no more flour is visible, all blended. Do not over mix after this or cookies will be tough.
*** Add the oats, raisins, chocolate chips and nuts.. stir, and blend evenly into mixture.