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purejuiceToday was the coldest day in the history of Albuquerque.
The governor and the mayor have declared states of emergency.
There isn't enough natural gas in the whole state to heat everyone who needs it. We have been asked to turn our thermos down 10 degrees and not to use unnecessary electric appliances. I have turned down the thermo but I'll be damned if I'm turning off the oven. Having had fish for breakfast and spinach for lunch I'm by God having oatmeal fucking cookies for dinner. With clementines. If 10,000 little vaquero chillen have to freeze.
There are hundreds of closures.
It was a mere -7 this morning as I awaited the Navajo Geeky Gurl for our appointment in the car. With the heat on.
It was no biggie. 'Cause I'm from D.C.. Where it's a hundred in the summer and zero in the winter and e'rry day is a bad hair day.
What is this world coming to when these bad hombres are crying like little girls?
SALTY THIN AND CRISPY OATMEAL COOKIES
Makes 24 cookies. Published January 1, 2008. From Cook's Illustrated.
A dusting of salt atop sweets such as chocolate and caramel is nothing new, but we recently came across Kayak Cookies, which gives a different item the salt treatment: their Salty Oats cookies. After sprinkling a few grains on our Thin and Crispy Oatmeal Cookies, we were hooked. Similar to its effect on caramel, salt's contrasting flavor adds a new dimension to the cookies and accentuates their rich, buttery taste. We prefer the texture and flavor of a coarse-grained sea salt, like Maldon or fleur de sel, but kosher salt can be used. If using kosher salt, reduce the amount sprinkled over the cookies to 1/4 teaspoon.
To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time. Place them on the baking sheet in 3 rows, with 3 cookies in the outer rows and 2 cookies in the center row. If you reuse a baking sheet, allow the cookies on it to cool at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment before baking more cookies. We developed this recipe using Quaker Old Fashioned Rolled Oats. Other brands of old-fashioned oats can be substituted but may cause the cookies to spread more. Do not use instant or quick- cooking oats.
1 cup unbleached all-purpose flour (5 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats (see note)
1/2 teaspoon coarse sea salt
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.
2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
3. Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.
RECIPE TESTING
More Leavener for Thinner Cookies It may sound counterintuitive, but doubling the usual amount of leavener (we used both baking powder and baking soda) in oatmeal cookies is the key to crispiness. The amplified dose creates big bubbles that first help the dough rise, then combine and burst, resulting in a flat cookie.
More baking powder...
...and baking soda leads to crispier cookies.
RECIPE TESTING
Salty Oatmeal Cookies
Lightly sprinkle sea salt evenly over flattened dough balls before baking.
SHOPPING
The Right (and Wrong) Oats
Too Bland: Quick-cooking oats...
...and instant oats create dense, mealy cookies lacking in good oat flavor.
Just Right: Old-fashioned oats produce perfectly crisp cookies that retain a nice, round shape.
You know you want to.
The governor and the mayor have declared states of emergency.
There isn't enough natural gas in the whole state to heat everyone who needs it. We have been asked to turn our thermos down 10 degrees and not to use unnecessary electric appliances. I have turned down the thermo but I'll be damned if I'm turning off the oven. Having had fish for breakfast and spinach for lunch I'm by God having oatmeal fucking cookies for dinner. With clementines. If 10,000 little vaquero chillen have to freeze.
There are hundreds of closures.
It was a mere -7 this morning as I awaited the Navajo Geeky Gurl for our appointment in the car. With the heat on.
It was no biggie. 'Cause I'm from D.C.. Where it's a hundred in the summer and zero in the winter and e'rry day is a bad hair day.
What is this world coming to when these bad hombres are crying like little girls?
SALTY THIN AND CRISPY OATMEAL COOKIES
Makes 24 cookies. Published January 1, 2008. From Cook's Illustrated.
A dusting of salt atop sweets such as chocolate and caramel is nothing new, but we recently came across Kayak Cookies, which gives a different item the salt treatment: their Salty Oats cookies. After sprinkling a few grains on our Thin and Crispy Oatmeal Cookies, we were hooked. Similar to its effect on caramel, salt's contrasting flavor adds a new dimension to the cookies and accentuates their rich, buttery taste. We prefer the texture and flavor of a coarse-grained sea salt, like Maldon or fleur de sel, but kosher salt can be used. If using kosher salt, reduce the amount sprinkled over the cookies to 1/4 teaspoon.
To ensure that the cookies bake evenly and are crisp throughout, bake them 1 tray at a time. Place them on the baking sheet in 3 rows, with 3 cookies in the outer rows and 2 cookies in the center row. If you reuse a baking sheet, allow the cookies on it to cool at least 15 minutes before transferring them to a wire rack, then reline the sheet with fresh parchment before baking more cookies. We developed this recipe using Quaker Old Fashioned Rolled Oats. Other brands of old-fashioned oats can be substituted but may cause the cookies to spread more. Do not use instant or quick- cooking oats.
1 cup unbleached all-purpose flour (5 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees
1 cup granulated sugar (7 ounces)
1/4 cup packed light brown sugar (1 3/4 ounces)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats (see note)
1/2 teaspoon coarse sea salt
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl.
2. In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
3. Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls. Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.
RECIPE TESTING
More Leavener for Thinner Cookies It may sound counterintuitive, but doubling the usual amount of leavener (we used both baking powder and baking soda) in oatmeal cookies is the key to crispiness. The amplified dose creates big bubbles that first help the dough rise, then combine and burst, resulting in a flat cookie.
More baking powder...
...and baking soda leads to crispier cookies.
RECIPE TESTING
Salty Oatmeal Cookies
Lightly sprinkle sea salt evenly over flattened dough balls before baking.
SHOPPING
The Right (and Wrong) Oats
Too Bland: Quick-cooking oats...
...and instant oats create dense, mealy cookies lacking in good oat flavor.
Just Right: Old-fashioned oats produce perfectly crisp cookies that retain a nice, round shape.
You know you want to.
