INGREDIENT PREFERENCES:

Preferred for consistency, best quality, and my taste buds…

• Flour(s) – King Arthur

• Cocoa Powder – King Arthur and Penzy’s (60% or greater Cacao content)

• Vanilla – Madagascar Extract/Beans and Nielsen-Massey Bourbon Vanilla Bean Paste

• Oats & Other Grains – Bob's Red Mill

• Chips/Wafers/Chunks – Guittard and Scharfenberger (if Chocolate; 60% or greater Cacao content)

• Flavoring, Extracts, and Oils – King Arthur

• Spices – Penzy’s

• Nuts & Dried Fruits – Trader Joe's 

RECOMMENDATIONS:

1. Measuring Ingredients – Measure most Ingredients by weight, especially Dry Ingredients.  There can be significant differences in quantity if measuring by volume (cups and tablespoons) rather than weight.  I add Weights (in Grams) in my Recipes.

2. Oven – Check your Oven Temperature with an Oven Thermometer.  From my experience and talking to other Bakers, actual Oven Temperature often differs, sometimes significantly, from the Oven setting.  The temperature may even vary inconsistently at different Oven Temperature settings.  Also, use the Middle Rack for even Baking.  If the Cookies still Bake unevenly you may also need to rotate the Cookie Sheet mid-Bake.

3. Chilling the Dough – Chilling the Dough in a Covered Bowl for at least 3 hours really does make the moisture in the Dough more uniform, enhances the flavors, ...and keeps Cookies from spreading too much while baking.  I usually end up chilling the Dough for 6-7 hours.  Some Bakers Chill overnight.  If Chilled Dough in the Bowl is consistently too stiff for you to Scoop easily, Scoop the Dough after mixing and chill the Scoops.

4. Chopping Nuts and Chocolate Baking Bars/Chunks/Wafers – Hand Chopping generally works better than using a Food Processor.  A Food Processor produces too high a ratio of very fine pieces.

GENERAL DIRECTIONS:

....That I use.  Each Recipe has specific Directions.  However, since these are mostly “drop“ cookies, for me, the process is fairly consistent.

1. Put refrigerated Eggs and any Nut or other Butters the on Counter to allow them to come to Room Temperature when added.  ...Or, to speed-up the process for Eggs, put them in a Bowl of warm water until needed.

2. Measure out Sugars and add Butter (and, if used, Lard) into a Mixing Bowl.  I "shave" Butter with a knife into the Mixing Bowl to help it soften to Room Temperature while I measure out and prepare the other Ingredients.  If used, add any Zest or chopped Vanilla Bean. Adding the Zest and Vanilla before "creaming" these Ingredients helps release those flavors when creaming.

3. Measure out and Chop any Nuts, Chocolate, or other Add-Ins. 

4. Measure and Whisk Dry Ingredients together; Flour, Salt, Baking Powder & Soda, Spices, and Cocoa Powder (if used).

5. In Mixer Bowl cream Butter (and, if used, Lard), Sugar(s) and, if used, Zest or chopped Vanilla Bean.  Mixture should be uniformly smooth and light, and stick to the side of the Bowl.

6. If used, add any Nut Butter or other Butters and beat until well blended.

7. Add Flavorings (Vanilla, Extracts, Oils and any liquid Flavorings) and beat until well blended.

8. Add Eggs and beat until light and fluffy. 

9. Add Dry Ingredients and beat until just well blended.  Don’t overmix.  Scrape the Bowl frequently to ensure all ingredients are well blended.Note: If Dough is too dry for add-ins (Dough is stiff and hard to mix), add and blend in 1-2 Tablespoons of Milk (be careful, moister cookies spread more).  Substitute Yogurt/Buttermilk/Sour Cream for extra “tang.”

10.  Add any Add-Ins (Oats, Nuts, Chips/Wafers/Chunks, “Jammy Bits,” …) and beat until evenly mixed.

11.  Cover and refrigerate Dough for at least 3 hours.  (Dough will be more uniform, flavors will be enhanced, and the Cookies will not spread too thin in Baking.)  My pattern is to prepare the Dough late in the Morning and Baking in the Evening (6-7 hours later) so the Cookies are just in time for Dessert and still warm from the Oven! 

12. Preheat oven to 350°.  Prepare Cookie Sheet(s) with Parchment Paper (keeps cookies from sticking to the Cookie Sheet).

13. Scoop ~2½ Tablespoons of Dough (#30 Scoop) or ~1½ Tablespoons of Dough (#40 Scoop slightly overfilled) and“drop” Scoops 2 inches apart on Parchment Paper covered Cookie Sheet.  If not using a Scoop, roll Dough into a Ball.  For larger & flatter cookies; flatten Scoops/Balls into ½ inch thick Rounds.  Note 1: If “Coating” the Cookie (Coarse or Powdered Sugar, Salt, Sprinkles, …) roll the Scoops/Balls in the Coating before placing them on the Cookie Sheet. Note 2: To flatten, I’ve used the bottom of a Glass dipped in Flour or, for texture, a Fork, Meat Tenderizer, and (I use a lot) a Food Processor Plunger.   I use my Food Processor Plunger a lot because it has a good non-stick surface and a nice concentric circle design.

14. Bake 11-12 minutes or until the edges are firm.  Under Bake rather than Over Bake.  Use the shorter time for small or flatter Cookies.  Rest on the Cookie Sheet for 5 minutes.  Transfer to a Cooling Rack.