This month’s theme is Blast from the Past.
Cookies and Makes that I don’t make very often and haven’t made in ages. Sometimes years.
It has been nearly 6 months since I made the perennial favorite if 90% of the OR: the jalapeno chocolate chip cookie.
This month I had to make do with diced jalapenos.
I put 3 tbs of diced jalapeno in a quarter cup of water and let sit overnight to rehydrate the bits.
It isn’t ideal but it is what I am working with.
The fluid is then added with the eggs during the making of the batter.
Make as usual.
Standard Toll House chocolate chip cookie recipe.
I’ve done it this way a bunch of times.
And the cookies spread out very thin, making for a thin, crispy cookie.
Odd.
New baking soda. Room temperature butter, room temperature egg.
It just goes to show you that you can’t control for every variable.
But I think there is something going on with my oven. The cookies baked very unevenly, one side baking faster than the other. I am familiar with the back of the oven being hotter than the front and I can correct for that with size of the dough balls. But the side versus side unevenness. I have to read more about this.
I love my little oven. It is 16 years old at least. And I get a LOT of use out of it.
Next week I will use the standard-sized oven and see if that makes a difference in even baking of the cookie sheets.
If it isn’t one thing, it is another.
Dispatches from the Evening Shift 