My husband love affair with pie extends to cookies as well (and ice cream), if he can eat cookies, pies and ice cream, he will be a happy man.
So when I informed him that this weeks choice was an oatmeal cookie he was beside himself - apparently besides chocolate chip cookies, oatmeal is his second favorite flavor when it comes to cookies.
I had high hopes for this one, but apparently even the most simple recipes in this book is bound to give you a kick in the butt.
You may wonder why these are called Luxury. I can assume its because Rose provides the recipe to make our own granola, which then will be added to the oatmeal cookie dough. I was excited about doing my own granola. I have used this recipe to make my own in the past, and was curious to see how Rose's would turned out.
The reason I love to make my own, is because I'm picky, making my own gives me total control by excluding and/or replacing ingredients that I particular do not like - like dry fruit and other stuff. In this case, Rose's granola was a mixture of rolled oats, walnuts, brown sugar, cinnamon, maple syrup, oil and vanilla extract. Mix it all up, put it in the oven at a low temp and cook until "crisp".
Crip being the KEY word here. Because, My granola never quite "crisp" up. In fact after baking for 30 minutes my granola consistency was that of a soft, sticky granola. No bueno.
I can honestly not tell you where the recipe went wrong - or at least for me - because, when I started to read the other baker post, all of them talked about their crunchy granola - and mine was not even in the vicinity of crunch. The next day, I took the whole thing and placed it back in the oven at a higher temperature to see if that would help.
It did somewhat, but it was still not close to what I usually like my granola to be - CRUNCHY. And the taste was a little off as well - if I had to do it all over again, I would totally replace the maple syrup for honey and instead of canola/sunflower oil, coconut oil.
The cookie dough was a pretty standard affair. The before mentioned granola gets an additional kick by adding chocolate chips and raisins. I opted out on the raisins and added the leftover dry sour cherries from last week's bake. Then, you simply cream butter with the sugars (brown and white) then add the eggs and vanilla extract and finish the whole thing by adding the dry ingredients - flour, baking soda, baking powder and salt. You complete it by folding in the granola mixture and chill it.
After 1 hour, I rolled them out, placed them in the baking pan and baked them. This is where the second thing went wrong on the recipe. If you compare my end product, to the other bakers, my cookies spread quite a bit in the oven, and did not stay compact and tall.
They were also not very crisp either, instead they were soft and chewy - not a bad thing in a cookie but not our favorite texture either. My husband and stepson both told me they were good cookies and they slowly worked their way to eating them all. As for me, they were not a favorite of mine and I probably would not put these on rotation in the future.
These mark the fifth cookie recipe in the book we have baked and I'm sad to say that Rose's still has not wowed me with any of them yet. Granted cookies are not my favorite "sweets" but I can totally appreciate a good cookie and thus far we are batting at zero. There are still 26 more to go and I'm hoping this pattern changes.
You can check out the rest of The Baking Bible Alpha Bakers doing their stuff by stopping at the bake along blog.
Disclaimer: As previously noted, no recipes are shared in my Cake Bible posts, due to publishing restrictions enforced by the publisher of Rose’s The Baking Bible. But, you can support me and her by purchasing the book.