Kitchen catastrophe. My favorite cookie scoop BROKE – I know, we aren’t supposed to play favorites with our cookie scoops, but this one was my favorite! Perhaps from exhaustion due to over use. Perhaps a mutiny from the other scoops in the drawer. But somehow its poor little cogs slipped and it wasn’t pushing the dough out.
Do I buy a new one? Do I attempt to fix this one?
Attempt. Attempt is the key word. I knew what was wrong. I knew what needed to be done to fix it. I just couldn’t manage to get it to do what I wanted. I HATE WHEN THAT HAPPENS! Yes, perhaps a little unrealistic. But I want what I want when I want it and not being able to get the @&$*%# cogs to line up properly was making me NUTS (yes, more nuts than usual).
Enter a cowboy in a white hat. It was much like John Wayne riding in at the last moment to save the fair damsel in distress. ‘Don’t worry, sugar plum, I can fix your beloved cookie scoop for you. But it will cost you …” GULP! We’ll just gloss over the sugar plum part. I mean, he is willing to repair my scoop! For that he could call me twinkle toes! COST ME? This could be scary. Impinging on my virtue even (QUIET! SHHH!!! Say nothing! Giggles allowed!)
“Cookies, sugar plum, it will cost you cookies.” Ooooohhhhhh … can you tell I am not sure whether to be relieved or disappointed!
Cookies? I can do cookies.
Enter Everyday Food and the amazing John Barricelli AND an Every(thurs)day Food posting. Look at all the things accomplished with one stone! A fixed scoop, a new cookie recipe, and an Every(thurs)day Food event. Well, damn I’m a good sugar plum.
An aside, if you don’t have John Barricelli’s SoNo Baking Company Cookbook – get it!
- 2 1/2 C all-purpose flour, (spooned and leveled)
- 1 t salt
- 1 t baking powder
- 1/2 t baking soda
- 1 C (2 sticks) unsalted butter, room temperature
- 1 C packed light-brown sugar
- 1 1/2 t light corn syrup
- 1 T pure vanilla extract
- 2 large eggs
- 1 C semisweet chocolate chunks
- 1/2 C raisins
- 1/2 C chopped pecans
- 1/2 C old-fashioned rolled oats (not quick-cooking)
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.
With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
Cool 5 minutes on sheets; transfer to a wire rack to cool completely.