Friday, February 8, 2013

Cookie Sticks

I'd heard good things about the Taste of Home series, so when I saw their Cookie book on sale while doing an errand at K-mart, I couldn't resist. Maybe this makes me low-class, but I'm the kind of guy who likes a photo accompaniment to each recipe, so if you're like me, this is the book for you.

The whole idea of these books and magazines is that they're collections of recipes by home chefs, which are then tested by professionals. Each recipe comes with a homey-sounding note from the bakers, whom I imagine toting their wares to church suppers (an impression that probably stems from the fact that when I entered "Taste of Home" on Google, the first you link I got was Christianbook.com).

My first attempt from this book were these cookie sticks, which are basically a chocolate chip cookie baked in two rectangular slabs and then cut into breadstick-like fingers. The ingredients are wonderfully basic--all stuff you'd have in your pantry--and since the fat here is vegetable oil instead of butter, it's pretty easy to put together. You don't even need to wait for the butter to come to room temp.

I know what you're thinking because it's what I was thinking--vegetable oil instead of butter? Heresy, I guess, and the batter has that funky oily taste to it. But when these guys bake, the cookie remains extremely moist and the flavor is rich and addictive. I mean, like crack addictive. Like, get these out of my house now before I consume the whole batch.

NOTE:  Don't forget to divide the dough in half!

Cookie Sticks
(adapted from Taste of Home Cookies)
Yield:  3 dozen

Ingredients:
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup packed brown sugar (I used half dark and half light)
1 egg
1 tsp vanila
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
about 1 cup (6 oz) semisweet chocolate chips

In a large bowl, combine oil, sugars, egg, and vanilla. In another bowl, whisk together flour, baking soda, and salt, then gradually add into sugar mixture.

Divide dough in half. Line a large baking sheet with parchment, and shape the two dough halves into two 15-inch x 3-inch rectangles, about 3 inches apart. Sprinkle chocolate chips over dough and press lightly.

Bake at 375 for 6-7 minutes or a few minutes longer for crisper cookies. Cool for 5 minutes. Cut with a serrated knife into 1-inch strips and remove to racks to cool completely.


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