And even though regular flour is back at regular prices on all of the shelves, they’re so much better like this, I haven’t gone back to making them the old way and I bet you won’t either. Don’t worry, they’re still a treat - butter, lots of dark chocolate chunks or chips, and we like them on the big side, in 3-tablespoon scoops, for the most varied and interesting texture. A little baking powder gives them an almost Levain-like height at larger sizes, if you rest the dough a bit. I added a little extra cragginess, sometimes with wheat germ or bran, and at other times with finely-chopped walnuts. From there, I swapped in a little raw sugar. Crunchier, more flavorful, and even nuanced. I just never expected it to happen to what we call our House Cookie - a one-bowl oatmeal cookie I’ve probably made many times a year for well over a decade, always putting extra scoops in the freezer, so we can have freshly baked cookies when life demands them.īut when, like most of us, I ran low on white flour in April, I used whole wheat instead and discovered that the recipe wasn’t just as good as it was with white flour, but better. The second is when I think the baked good is improved by the ingredient swap - more crisp/craggy, dynamic or flavorful. The first is morning baked goods, usually muffins like these I’d make for the kids on a weekday, which just feel more breakfast when they least resemble, say, a birthday cake, not that there aren’t days that require that, too. Because I am happiest when I let cakes be cakes, and cookies be cookies in all of their real-butter-and-refined sugar bliss, I rarely swap whole wheat or other ingredients in desserts in an effort to put a health halo on them, with two exceptions.
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