Cookies recipe

Freedom Treasure Cookies Recipe | Epicurious

Have you ever wondered what wonderful things you could do with all the leftover cookie additions besides munching on them as a snack? The following is a basic roll or drop cookie recipe that you can build and create your own favorite cookie using a mix of these treasures. For 2½-inch cookies, use about 1½ tablespoons of dough for 1-inch (walnut-sized) balls. For 3 inch cookies, use 2 tablespoons of batter for 1 ¾ inch balls (size of a ping pong ball).

Here are guidelines for baking temperature and the range of additions that will give you the freedom to make the cookie of your dreams: Baking at 375ºF/190ºC will brown cookies faster, keeping the centers softer and moister. Baking at 350ºF/175ºC will take a little longer and the texture of the cookies will be more even, thinner and crispier.

My Suggested Cookie Add-ons—or Additions of treasures, as I call them – all vary in weight, so this is a rare case where I find bulk more useful. The cookie dough can hold 3 cups to 5¼ cups of add-ins. The cookies made with the highest amount have the bare minimum of dough to keep all the additions together and have more of a candy than cookie profile. If you’re mixing the batter in a food processor, there’s no need to roughly chop the ingredients.

Chocolate Chunks or Chips: dark, white or milk chocolate; butterscotch or peanut butter chips
Nuts: such as almonds, walnuts, pistachios, cashews, hazelnuts or macadamia nuts, coarsely chopped
If you’re adding nuts that aren’t already toasted, to bring out the flavor, you can toast them for 5-7 minutes in a preheated 325°F / 160°C oven. Let them cool completely. Walnut skins are slightly bitter, but it’s fine to leave them on. Alternatively, while the nuts are still warm, roll them in a clean kitchen towel to remove any skins that come off easily. When you chop or break them into coarse pieces, some of the skins separate and have to be discarded.
Coconut: sweetened or unsweetened grated
Oatmeal : old-fashioned or instant. Old fashioned oats are slightly thicker and the cookies will be chewier. Oats absorb moisture, so the dough will be less smooth and will produce a drier, crispier cookie. Maximum recommended amount: 1¼ cups (90 grams). Be sure to let the dough sit for at least 30 minutes to allow the oats to absorb the moisture evenly, otherwise the cookies will be harder and the extra moisture in the dough itself will cause the cookies to firm up. spread more during cooking.
Dried fruits, coarsely chopped if needed: including cherries, cranberries, candied ginger, raisins, currants
Grated citrus zest: 12 grams or 2 lightly packed tablespoons is usually the ideal amount to be present without overpowering the other ingredients.

This recipe is taken from “The Cookie Bible” by Rose Levy Beranbaum. Buy the full book at Amazon.