And That’s How The Cookie Crumbles

12 May

A few baking tips for successful cookies:

1. Egg-cellent. Crack your eggs on a flat surface. It helps to prevent the shell from splitting and you having to dig out shards. Get a piece of shell in there anyway? Use the larger still-in-tact shell to dig the shard out. They’ll stick together better (almost like a magnet) than using your fingers or a spoon.

While this is a flat surface, dropping an egg on the floor is an ineffective way to crack it.

2. Love Me Like a Rock. Brown sugar hard as a rock? You can use an apple slice or a piece of bread to help moisten the sugar. I’m sorry, though. I think putting an apple slice in with my sugar is gross. So I use a wet paper towel. Leave the paper towel in the bag of brown sugar overnight, then remove in the morning. You’ll have moist brown sugar for future use, no problem.

Soft and happy

3. Cool it, Homes. When your cookies are finished baking, remove them from the cookie sheet immediately. The heat of the sheet will continue to cook the cookies, thereby running the risk of overcooking them. Transfer cookies to a cooling rack where the heat can circulate. Lastly, be sure to let your cookie sheet completely cool before starting the next batch, which will help promote even heat distribution for baking.

Want to eat me? Recipe is below!

4. Protect Your Dough. I will make one batch of cookies and wrap the rest up for future baking. How to protect your dough? It’s about layering. Use wax paper, then foil, then a zippered plastic bag. Together your dough will be protected from freezer burn and should last two months or so. I have had no problems taking the dough out of the fridge to thaw and bake, then refreezing. 

Triple-Wrapped Protection

5. Batch Storage. Once your baked cookies are completely cooled, keep them fresh in a zippered plastic bag. They should keep for a few days in that condition.

And now that you’ve learned these fun lessons – here’s a recipe for Chocolate Cinnamon Chip Oatmeal Cookies!

Quality ingredients make great cookies. Everything else is operator error.


1 cup (2 sticks) butter or margarine, softened

1 cup packed light brown sugar

1/3 cup granulated sugar

2 eggs

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

2-1/2 cups quick-cooking oats

3/4 cups cinnamon chips

3/4 cups of chocolate chips


Heat oven to 350. Mix butter with sugars. Add eggs, vanilla.

Mix flour, baking soda and cinnamon together.

Add dry mixture to wet mixture.

Mix in oats.

Add cinnamon and chocolate chips.

Bake 8-11 minutes or until set. For cake-like cookies, increase flour by 1/4 cup. Will make about 48 cookies.

6 Responses to “And That’s How The Cookie Crumbles”

  1. Jess May 12, 2011 at 2:43 pm #

    I am TOTALLY making this recipe. You know how I feel about baking 🙂 PS: We need to have a baking party!

  2. tealandtulle May 12, 2011 at 12:08 pm #

    Another confession. I sometimes leave the cookie dough in the fridge and eat it in chunks. I will probably get some disease moms have been warning us about for generations, but WHATEVER.

  3. Jackie May 12, 2011 at 12:04 pm #

    YUM I can’t wait to try out this recipe. Perhaps I’ll give it a go this weekend with my mom.

    I applaud you for owning a cooling wrack. I sadly, do not but instead stick my hot cookies in the freezer (on the baking sheet) in order to cool quickly so I can eat them quickly. I also never have leftover dough (can we say fatty) but I like the wax paper suggestion!

    • tealandtulle May 12, 2011 at 12:08 pm #

      I love it, Jackie! Another option, if your oven has two racks in it, take one out before baking and use the spare as your cooling rack. Or if you have one from a toaster oven. 🙂 Cooling your baking sheet in the freezer is smart! Quick turnover time on batches.

  4. Nicole May 12, 2011 at 11:05 am #

    They look delicious! I think I might be making my own batch this weekend 😀 YAY baking!

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