The Secret Lives of Baked Goods by Jessie Oleson Moore

Author:Jessie Oleson Moore [Moore, Jessie Oleson]
Language: eng
Format: epub
ISBN: 978-1-57061-854-3
Publisher: Sasquatch Books
Published: 2013-05-06T16:00:00+00:00

1. In a medium bowl, sift together the flour, baking soda, salt, nutmeg, cinnamon, and cloves. Set aside.

2. In a stand mixer fitted with the paddle attachment, mix the butter, brown sugar, and egg thoroughly. Add the coffee and mix to combine.

3. Add the flour, baking soda, salt, nutmeg, and cinnamon together in a large bowl. Add the mixture in 2 or 3 additions into the butter mixture, scraping the sides of the bowl with a rubber spatula as needed. Add the raisins and nuts and stir just until incorporated.

4. Chill the dough for at least 1 hour; this will ensure that the cookies do not spread as much. Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.

5. If you want small cookies, drop rounded teaspoonfuls of dough onto the baking sheets; if you’re not scared of a big cookie, use an ice cream scoop.

6. Bake for 8 to 10 minutes for small cookies and about 12 minutes for larger ones, or until there is the slightest crispiness on the bottom (as they have a light-brown hue from the coffee, you’ll have to look carefully!). Transfer the cookies to a wire rack to cool. Store them at room temperature in an airtight container for up to 7 days.

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