April 28, 2020
There has been a whole lot of baking going on in recent weeks, from sourdough to cinnamon buns. If you’re looking for a quicker project that can incorporate any number of ingredients from your pantry, drop cookies are just the thing.
Most drop cookies are built on a similar foundation: butter, brown sugar, egg, flour, baking so-da, salt. Oats add nuttiness and chew, and additions make things interesting—though chocolate chips or raisins tend to be the default, you can add any combination of chocolate, nuts, seeds, dried fruit and shredded coconut to your dough, without having to adhere to strict measure-ments. The chewy, buttery dough acts as a carrier, whether you have a small handful of addi-tions or a big one (or two). Stocking up on the new line of Founders & Farmers nuts, seeds, chocolate and dried fruit will ensure you’re prepared for cookie emergencies, but will also make it easy to mix up a batch of granola, in crumble or bar form.
The key, when making drop cookies, is to not over bake them; make sure they’re golden and set around the edges, but still a bit soft in the middle—they’ll firm up as they cool, so ensure you err on the side of less baking time if you want them to stay chewy.
The best cookies are loaded with all kinds of sweet/crunchy/nutty/chocolatey things. A soft, chewy oatmeal base provides the perfect vehicle for whatever ingredients you happen to have in the pantry… chopped chocolate or chocolate chips, nuts, dried fruit, seeds, coconut—in whatever proportions you like, according to your taste. These cookies aren’t too sweet, and sub-stantial enough to nibble in the morning, with coffee, or fill the mid-afternoon or post-workout gap.
3/4 cup butter, at room temperature
1 cup packed brown sugar
2 large eggs
2 tsp vanilla
2 cups all-purpose flour (or half all-purpose, half whole wheat)
2 cups quick or old-fashioned oats
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup Founders & Farmers milk chocolate chips
1/2 cup Founders & Farmers slivered almonds or chopped walnuts
1/3 cup Founders & Farmers dried cranberries
1/4 cup Founders & Farmers flaked or shredded coconut
1/4 cup Founders & Farmers pumpkin seeds
Preheat the oven to 350˚F. In a large bowl, beat the butter and brown sugar for a few minutes, until pale and fluffy. Beat in the eggs and vanilla.
Add the flour, oats, baking soda, baking powder and salt; stir or mix on low speed until almost blended. Add the chocolate, nuts, dried cranberries, coconut and pumpkin seeds and stir just until combined.
Drop large spoonfuls onto a parchment-lined baking sheet; flatten each slightly with your hand. Bake for 12-15 minutes, until pale golden around the edges and set, but still soft in the middle. Transfer to a wire rack to cool. Makes about 1 1/2 dozen cookies.
Sometimes it’s the finishing touch that makes all the difference to a dish—an extra sprinkle or drizzle can add texture and balance flavours.
The arrival of barbecue season—when days finally stretch longer and stay warm enough to cook and eat outdoors—brings all kinds of new culinary possibilities.
Everyone loves a dumpling. The tasty little packages made by Ray Ma and her husband Chris of Honest Dumplings in Edmonton embody their business philosophy...