Saturday, June 25, 2011
I had every intention of baking sugar cookies this week, but when I somehow took one glance at a jarful of light brown sugar those intentions went out the window. I haven't really baked much lately and I've been craving to get my hands dusted in flours once again. Luckily, my landlord had my conventional oven fixed, so now I can get back to business. There's only so much I could make with using a small toaster oven.
I remember I had bookmarked a cookie recipe from Furey and the Feast and felt that this would be a perfect time to try it out. I had just enough ingredients to make a batch. 2 dozen cookies.The original recipe called for dark brown sugar. I use light brown sugar, which was the only thing that I had. I wasn't in the mood to go to the market and buy one item. (I blame the summer weather for my slight laziness). So I bake it up and make around two dozen cookies. With a nice chewy center and crisp crust. You can't go wrong with that. Just make sure you let them cool first before taking a big a bite out of one of them. Yeah... I was eager. My poor tastebuds. hahaha... This is perfect with an evening cup of tea or a nice cold glass of milk.
Makes 24 cookies.
Brown Sugar Cookies
slightly adapted from Furey and the Feast
3/4 cups unsalted butter, softened
1 1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg, room temperature
2 tablespoons vegetable oil
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Or you can use a silpat, too.
In a bowl, cream the butter and both sugars. Add egg, vegetable oil an vanilla, and mix until until fully incorporated.
In another bowl, sift together flour, baking powder and salt. Then add the flour mixture to the sugar mixture and mix until all ingredients just come together (If you have a mixer, you may use it to make the dough).
Divide the dough into 24 golf ball-sized rounds, flatten the dough balls and place on the cookie sheet about 2 1/2 inches to 3 inches apart. Bake for 8-10 minutes for a chewy center with crisp edges. Remove from oven and remove from the baking sheet onto a cooling rack.