Friday, February 13, 2009

Whole Wheat Butterscotch Chip Cookies

These are adapted from chocolate chip cookies I wanted to recreate from here.I have not perfected the art of baking with Ener G,but surely this was one step forward.After the success with Blueberry muffins,I tried this or rather experimented with it.I had just few choco chips,so I went for butterscotch chips lying there and the result was excellent or double sweet if you prefer to call it.Also instead of the usual all purpose flour,I went for white whole wheat flour and as usual halved the recipe.


Ingredients:


White Whole Wheat Flour: 1 cup and 2 tbsp
(can use All Purpose Flour,but not regular wheat flour)
Baking Soda: 1/2 tsp
Salt: 1/4 tsp


Unsalted Butter: 1 stick softened
White Sugar: 6 tbsp
Light Brown Sugar: 6 tbsp
Vanilla Extract: 3/4


Eggs : 1
OR
Ener G Egg: 1
(prepared by blending together 1.5 tsp of Ener G Powder and 2 tbsp of warm water.You can use warm soymilk as well)


Butterscotch Chips: handful or almost 3/4 cup or as per taste


Preparation:

In a medium bowl,whisk together flour,baking soda and salt.Keep aside.In a big bowl,cream together softened butter and both sugars until fluffy.Add egg or EnerG egg and vanilla extract and beat well to incorporate.Add the flour mix in batches if needed and beat until it is incorporated adding butterscotch chip at the last few minutes of beating.


Make sure you do not overbeat else you will left with a tough cookies.Mix /whisk/combine until the dough starts forming and the chips are scattered throughout the dough.If you find the dough too crumbly,wrap it in plasctic and refrigerate for 30 minutes,this is optional though.Also if you are using EnerG egg,make sure you add 1-2 tbsp of water or soymilk to the dough before/after adding flour.I added 1 tbsp of soymilk to the dough.


Once the dough is chilled/ready to be baked,scoop roughly 2 tbsps of dough and place it about 2-3 inches apart in a greased/lined baking sheet and bake for 12-14 minutes at 375F.This will give you very large cookies.I went for smaller -roughly 1 tbsp of dough and baked at 350F for 12-14 minutes or until the sides are just browned.Cool for about 2-3 minutes in the sheet and then gently take them and let them cool completely in a wire rack. The above estimate yields about 2 dozen smaller cookies.

Now,I found that the dough required another 1 tbsp of milk as the top of the cookies looked as if they were about to be cracked .Now,on googling,I had found that,cookies crack on top while baking or after baking on the sheet if the dough is dry or the oven temperature is too high.In my case,I will say the dough was dry as I had added only 1 tbsp of soymilk.So the next time with EnerG,I added total 2 tbsp of water/liquid and the result was more perfect.Well,thats my next post and its definitely worth waiting.Till then,drool at the delicious cookies.
This is again going to Madhuram's Egg Replacement Event: Ener G and Thanks Madhu,for graciously accepting these late entries.

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