Lesson#1: Measuring Techniques and Recipe Basics – Soft and Chewy Oatmeal Applesauce Cookies

23 Sep

 

Welcome to the first lesson of this website’s online cooking “class”! We are starting with the very basics, if you know this stuff already skip the lesson part and just enjoy the recipe for these amazing Soft and Chewy Oatmeal Applesauce Cookies. Remember to check back for my reply to your questions and comments. Send pictures so I can choose a “student” of the week to feature in the next post! Thanks for joining and enjoy. Love, The Cooking Teacher

 

 Measuring Liquid Ingredients:

Always use a liquid measuring cup that’s clear and has graduated markings on the side. Place it on a level surface and pour the liquid in. Bend down so you are at eye level and check the measurement, don’t do this by holding it up because the measurement may be incorrect.

Measuring Dry Ingredients:

Use dry measuring cups and spoon the dry ingredient into the cup.  Make sure to level off the top with a straight edge spatula. This is an extra step that seems unnecessary but when you see how much comes off the top, you will realize how much extra you may have added.

 Measuring Spoons:

 Measuring spoons are used for small amounts of  an ingredient, such as extracts or spices, as well as other liquid and dry ingredients  For a liquid ingredient, fill it so that the ingredient is level with the rim and for a dry or solid ingredient, follow the same procedure as a dry measuring cup and level it off.

 

 Measuring Solid and Moist Ingredients:

Use dry measuring cups and pack the ingredient in by pressing it firmly into the cup. This is done with ingredients like butter or brown sugar.  Remember to level off the top with a straight edge spatula.

 

It should hold its shape when dumped out.

Eggs should always be cracked into a separate container so if there is eggshell or a spoiled egg, the rest of the ingredients won’t be ruined.

When preparing to mix ingredients together, it’s a good idea to pre-mix the group of ingredients to minimize the mixing you have to do later. Over mixing can toughen some doughs and batters. For example, if a recipe instructs you to measure the dry and wet ingredients in separate bowls and then bring them together, mix them up before you join them.

In a list of ingredients, sometimes the preparation of the ingredient is listed after it rather than with it.

For example:

1 cup flour, sifted  – this means measure 1 cup of flour and than sift it

which is  different from

1 cup sifted flour – this means sift flour and then measure 1 cup of it

Prepared ingredients, such as sifted flour, make take up less room in a measuring cup therefore it is important to know the difference between the two directions. In this recipe you should measure the oats first and then process them until fine.

When you are ready to “pan” your batter or dough, it is important that everything be the same size so it cooks evenly. Ice cream scoops, which are referred to as dishers, come in many sizes and are designed to portion out the exact amount of food each time.

Don’t forget about cooling! It’s a real pain to have to wait but a lot of changes occur during this process. Get your product off the pan it baked on and onto a cooling rack otherwise they will continue to cook or steam. A cooling rack will let air get through while the starches and proteins become more stable, fats become solid again, and sugars crystallize; it’s worth the wait!   

Soft and Chewy Oatmeal Applesauce Cookies

www.lessonsinfood.wordpress.com original recipe

( These are better for you than most oatmeal cookies because there is oil instead of butter and half of it is replaced with applesauce. This change makes a wonderfully soft and chewy cookie that tastes very similar to the Archway brand of oatmeal cookies. )

3/4 cup flour

1/2 tsp baking soda

1/2 tsp apple pie spice

1/4 tsp salt

1/4 cup oil

3/4 cup brown sugar

1 egg

1/4 cup applesauce

1/2 tsp vanilla

1  1/2 cups oats, processed in food processor until fine

  • Pre-heat the oven to 350 degrees.
  • Prepare 2 large cookie sheets with non-stick cooking spray.
  • Combine flour, baking soda, apple pie spice, and salt together in a bowl. In a separate bowl combine oil, brown sugar, egg, applesauce, and vanilla. Mix the two together until just combined. Stir in the oats.
  • Spoon onto cookie sheet leaving about 1 inch in between each cookie. Bake for 10-12 minutes until lightly browned.

Enjoy!

 

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3 Responses to “Lesson#1: Measuring Techniques and Recipe Basics – Soft and Chewy Oatmeal Applesauce Cookies”

  1. chefpaulfucello September 28, 2010 at 4:06 am #

    Great Lesson!!! Keep up the outstanding job!

  2. Christina October 1, 2010 at 11:01 pm #

    Great lesson!! I had no idea the science behind why you cool cookies on a rack. Oh and those cookies! Yuuuuuuum!!!! I didn’t have apple pie spice so I substituted cinnamon and nutmeg. I also added walnuts to a few since that is my favorite add-in for cookies. Not sure how to load a picture, but all I can say is keep up the good lessons chef!

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