Confession: I’ve never been able to make cookies. For some reason they always fall completely flat and come out looking like a thin sheet of paper. Even if they still taste somewhat decent that way, they definitely do not look appealing.
I’ve long since relegated myself to not being able to make cookies and generally concentrate my efforts elsewhere…like ice cream.
That changed recently when my father-in-law introduced me to cookies made with cake flour (and bread flour). Apparently, when Toll House first started printing their chocolate chip cookie recipe on their products they left out one important step. You need to let the dough sit in the refrigerator for 24-48 hours before you bake them.
I was excited, but also a little skeptical that this would work quite as smoothly as they predicted. However, I made my cookies and popped the dough in the refrigerator. I didn’t have time to let them sit 24 hours, but I did let them chill overnight at least. They turned so out much better than any cookie I’d made before. Chewy, instead of flat, and soo yummy. They were tasty, but still slightly flat-ish.
My father-in-law insisted that if I let them refrigerate for longer – at least 24 hours – he was certain that they would rise even higher. I knew I’d have to try them again, but I still wasn’t so sure he was right. He really didn’t know me and my inability to bake cookies.
However, I made them another time and this time they chilled for 22-24 hours in the fridge. They definitely rose a lot higher and were not flat AT ALL. They rose so well that I decided I probably didn’t even need to use cake flour. (In fact, the hubby really liked them, but I thought they were too cake-y, light and fluffy for chocolate chip cookies. I like mine chewier.) I am so excited about all the cookie recipes this opens up to me. I will be experimenting in the future for sure!
On to these Fourth of July cookies. These cookies turned out perfectly with the cake flour and refrigeration. In fact, you could probably leave out either refrigerating them or the cake flour and be fine. (Just make sure your butter isn’t melted.)
I love the strawberries and blueberries in these cookies, they make me feel like I’m eating healthy while I’m chowing down on dessert. I also really like the flavor the white chocolate chips add. I’m usually not too big on white chocolate, but I think it adds the perfect soft sweetness to these cookies. Both the hubby and I thought these cookies were fantastic. Plus, they’re so fun and festive!
The only changes I might make to these cookies next time:
-We’re trying to eat healthier (or at least the hubby is) so I might cut down on the sugar a bit next time so he feels less guilty 🙂 (Although they’re really not bad on the sugar content now.)
-Use fresh strawberries instead of frozen. Frozen strawberries were waaaay to mushy and led to some discoloration of the cookies I think.
-Use light brown sugar instead of dark brown sugar. The cookies would be a much prettier, lighter hue if I had not used dark brown sugar.
-Possibly use a little more oatmeal and less flour.
- 3/4 cup butter (1 1/2 sticks), at room temperature
- scant 3/4 cup light brown sugar
- scant 1/4 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup + 3 Tablespoons cake flour (see here for the cake flour substitution I used)
- 1 cup + 1 Tablespoon bread flour
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 cup rolled oats
- 1/2 cup white chocolate chips
- 1/2 cup cut strawberries
- 1/2 cup blueberries
- In a large bowl, beat butter and sugars together for 2-3 minutes or until slightly lighter in color and well blended. Add in egg and vanilla and beat well.
- In a separate bowl, combine cinnamon, flour, cornstarch, baking soda, and oats. Mix into the wet ingredients until completely blended.
- Carefully fold in white chocolate, strawberries, and blueberries. Refrigerate for 24 hours.
- Form dough into balls and place on a baking sheet covered with parchment paper or a
- [url href=”http://amzn.to/1e6eoCx” target=”_blank”]silpat[/url](LOOVE my silpat by the way!). Bake in a preheated oven at 350° for 10-12 minutes.
- (Note: Since I have such trouble with cookies flattening, I baked mine at 375° instead. The increase in heat helped.)