No one rejects these cookies
When you go to a website, the inevitable pop up asking to accept or reject cookies is inevitable. But, today, we celebrate a different kind of cookie. No one rejects these cookies. In fact, it makes you upset that the world of computers ruined such a great word. For hundreds of years the cookie has been everybody’s favorite snack. And, today we celebrate the ultimate incarnation of this ultimate comfort food. It’s National Homemade cookie day. And, I know, right now, you’re anticipating the aroma, sight, textures, and flavor of those handheld delicacies just reading this. Whether it’s the classic toll house, a jam filled thumb print or fresh baked fudge brownies, your salivary glands are already in gear.
While cookies are great, nothing compares to homemade. Even if it’s not the most gourmet thing, a freshly baked cookie in the comfort of the home is what living is all about. Beyond evoking childhood memories, it really embodies the most basic needs of humanity: Love, acceptance, safety, security, comfort, and hits the spot on that sugar craving. Some things just go together naturally like Abbott and Costello, Astaire and Rogers, Chocolate and Peanut butter. And, everyone’s favorite: Milk and cookies. As a caterer, I’ve served some pretty high end gourmet meals over the years. But, one thing that people swoon over is when we pass fresh baked cookies with milk shooters. Forget the lobster, Filet Mignon, and White truffle risotto. It’s the cookies that are the talk of the town.
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There’s a reason No one rejects these cookies
While Pastry chefs the world over strive to make the most exciting unique flavor combinations, the cookie is something they can’t top. It’s simplicity trumps all the matcha, kumquat, lichee, silken truffle, and gold leaf creations of all the Michelin Starred venues. And, pretty much anyone can make cookies. Sure, there are variations that require a bit more work. But, for the most part, it’s simple ingredients done in simple ways. And, for those of you who poo poo them as a mundane peasant dessert, that’s, frankly, prejudicial. Just like with most things, there are so many more cookie varieties that meet the eye. If you think bagged cookies like Chips ahoy are representative of all cookies, you’re gravely mistaken. There are thousands of varieties with every country presenting a number of classic styles.
You have classic Toll house, oatmeal, and peanut butter cookies. But, then you get into things like Florentines, Biscotti, Macarons, lady fingers, Linzers, half Moon, ginger snaps, hamantasch, yada, yada, yada. It’s dizzying when you start down that rabbit hole of different types of cookies. Not bad for a few basic ingredients. Eggs, Butter, Sugar, and flour are the base of most cookies. Think of them like portable handheld cakes. That is, essentially, what they are. And, their history goes back centuries. Even though Toll house cookies were invented in 1938, the cookie itself traces its roots to 7th century Persia when sugar became a staple in kitchens. But, as with most of what we know in the world, Europeans lay claim to “inventing” something that was already there by, pretty much renaming the biscuit.
Why do we call them cookies?
In computer lingo, the term cookie is so overused, it’s meaning and roots elude most people. Do you actually know where it comes from? It’s a reference to the Hanzel and Gretel story. The kids dropped cookie crumbs to create a trail so they could find their way back home. Similarly, Cookies create a trail of browsing history to navigate through web pages. They also refer to magic or fortune cookies, where seemingly random data contains a fortune in data that reveals something about the user.
But, again, we really don’t care about those cookies today. The real cookie started in Persia as a cake that would travel well, as the Muslim empire was expanding. Through Muslim conquest, cookies entered Europe via Spain. By the time of Columbus and European colonization, cookies were a common item throughout the European empires. They went by different names. But, we owe the name Cookie to dutch settlers in New Amsterdam who brought their “koekje“. Of course, we had to put an Anglican accent on the word, arriving at Cookie. Of course the earlier variations weren’t as sweet as what we now know. The Creamed butter and sugar style we use today developed throughout the 18th century. And, British companies in the 1800’s developed the cookie “tin”: metal boxes of “biscuits” that travel well.
While Europeans are taking credit for discovering something that was already there, cookies don’t belong to just one group or country. Don’t forget, there are cookies from all over the world. While Chocolate chip cookies are an American hallmark, there are plenty of cookies throughout Asia and all other continents. So, hold your horses before thinking you’re so special.
Why is it that no one rejects these cookies?
What makes cookies so good. The concept was to take a cake and make it portable. The problem with cake is that it’s very delicate. Someone realized that if you cut back or remove liquid (water, milk) you create a denser product. When fat heats in an oven, it creates doesn’t evaporate at the same rate as liquids. The result is less height and airiness. The cookie won’t flake apart, making it easier to transport, and extending its shelf life. Of course, even cookies have a shelf life. But, moisture is one of the necessary components for microorganisms to flourish and breakdown a product. Put a cookie and a piece of cake on a counter and see which one lasts longer. I think you know what the answer is.
That’s not to say there aren’t moister, more cake like cookies. Think of madeleines and lady fingers. And, then there are other filled cookies that require refrigeration too. In these instances, cookies become a different animal to a certain degree. But, they still function as a hand held dessert. This, of course, makes it easier to “steal” a bite or eat on the go. You need to sit down with plates and utensils for most desserts. You could stand there with a drink in one hand, and, a cookie in the other. They’re so convenient. No wonder no one rejects these cookies.
Getting back to home made
While cookies seem simplistic, there are many variations. And, you can get pretty involved with them. But for the most part, they lend well to home baking since there usually isn’t a lot of assembling, layering, etc. So, to simplify for home cooking, here is a list of the general types of cookies.
No one rejects these cookies:
- Drop cookies: your chocolate chip, oatmeal, etc cookies. A loose dough that you drop on a baking pan. They expand as they cook. Literally, scoop and bake.
- Bar Cookies: Brownies and other variations where the batter is baked in a tray, then cut into pieces.
- Filled Cookies: A dough is rolled out and stuffed with a filling such as jam or fruit. hamentaschen are a good example.
- Molded: The dough is rolled, then shaped. think snicker doodles and peanut butter cookies.
- pressed cookies, The dough is put into a press and forced out into shapes, then baked.
- Rolled cookies. A stiff dough is rolled out to a desired thickness, then cut into shape. Think gingerbread men
- refrigerator cookies: Dough is rolled and made into cylinders to be cut and baked after refrigeration. Think Pillsbury rolled dough. Of course, you can make your own aka pinwheels.
- Sandwich cookies: Basically two cookies with something sandwiched between them. Macaroons and Oreo style cookies.
- Thumbprint: Dough is rolled out, a thumb or other implement creates an indent and the hole is filled with jam or chocolate
- No bake cookies, basically a bunch of ingredients like nuts, brownies, cakes, etc, rolled with moister ingredients. Think rum balls.
Try making your own cookies that no one will reject
There are plenty of recipes out there. And, we have some here at only Cumin as well. But, we encourage you to try coming up with your own. Once you get used to certain ratios, you should be able to substitute some ingredients to some up with something a little off the beaten path. You can start with a simple sugar cookie, then add in various citrus zests or maybe incorporate some dried fruits. How about putting olive oil instead of butter? Incorporate some herbs. You could even get into doing something more savory. Why should the Chinese corner the market on shrimp, pork, and chicken cookies? Well, maybe they can have that…
Or, you can just stick to the basics. There’s something comforting about a classic toll House cookie. And, that’s what today is all about: comfort. So, fire up that oven, bake some cookie, and pour that milk. We have some recipes here to get you on your way. Make the best of this special day and enjoy that real taste of home in its ultimate expression: home made cookies. Remember, no one rejects these cookies.
Peanut Butter and Jelly Cookies
Ingredients
- 1 stick unsalted butter at room temperature
- 1 cup smooth peanut butter
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups AP flour
- 1 Tbsp baking soda
- 2 large eggs
- 1 cup Jam, pick your favorite flavor. Raspberry is preferred, but any will do. Just make sure it is thick enough to stand up to baking and not run.
Instructions
- Preheat the oven to 350.
- Mix the flour, salt, and baking soda in a separate bowl.
- Beat the butter, peanut butter, and sugars in a mixer with a paddle attachment until it is smooth and well blended. Scrape down the sides and paddle as needed.
- With the mixer running, add the eggs one at a time and mix well. Then add the vanilla.
- Add the flour mix a little at a time on low speed to prevent it from flying all over. Mix in well until a smooth dough forms.
- Scoop dough onto a pan with a non stick pad or wax paper or parchment paper sprayed with pan spray. Press down the dough balls to form a thick disk. Push your thumb or finger into the middle of the cookie and put jam in the indentation.
- Bake at 350 degrees for 12 to 15 minutes until the cookies have browned up and are crisp.
Notes
Double Chocolate Fudge Brownies
Caramel Rum Blondies
Ingredients
- 1 Cup Unsalted Butter
- 1 1/4 Cup Brown Sugar
- 3/4 Cup White sugar
- 2 Large Eggs Room temperature
- 1 Large Egg Yolk room temperature
- 1 Tbsp Vanilla extract
- 2 Cups AP Flour, may substitute cake flour if available for a lighter bar.
- 1 tsp baking powder
- 1/2 tsp Salt
- 2 Cups White chocolate chips
- Pan spray
- Turbinado sugar for dusting the pan
- For Caramel:
- 1 Cup Turbinado Sugar
- 1/4 Cup Rum
- 1/2 Cup Heavy Cream
Instructions
- Make the Caramel: Heat sugar in a pan over medium heat. Allow it to melt and brown, Stir as needed. Add in the rum and burn off the alcohol. Add the Cream and stir until well blended. Reduce liquid until it becomes a thick caramel. Allow to cool.
- Preheat oven to 375.
- Mix the flour, baking soda, and salt in a bowl, set aside.
- Melt the butter over medium heat. Transfer to a mixer and whisk in the Sugars and vanilla. Add in the eggs, one at a time with the whisk running. Slowly add in the flour mix a bit at a time so that it doesn't fly everywhere. Continue mixing until well incorporated. Then fold in the White Chocolate Chips.
- Spray a 9×13 sheet pan or baking dish with pan spray. Sprinkle in turbinado sugar and turn and shake the pan until it is evenly coated with sugar. Fill the pan with batter. Spread it out evenly. Then drizzle the caramel on top. You can swirl the caramel into the batter with a fork or toothpick to make nice designs.
- Bake for 25 to 30 minutes until it firms up and gets a nice crust. Allow to cool at least an hour. Then cut into bars.