Yield: 2-3 dozen cookies
“Back to Baking”, pp. 17
It is finally that time of the year. My favorite time of the year: the holiday season! I simply love this period of the year spent amongst family and friends, baking and cooking, laughing and eating. It is that time of the year that I bake the most; for parties, for family, for gifts, etc. It is thus the perfect time to make oatmeal raisin cookies, my dad’s favorite! First, however, it was necessary to use a basic yet instrumental cookie dough recipe for such cookies. This basic brown sugar cookie dough recipe is the base for several types of cookies in Anna’s cookbook. Make sure to read the instructions to the specific cookie recipe to adapt this basic dough recipe.
- ½ cup unsalted butter, at room temperature
- ½ cup packed light brown sugar
- ¼ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- Cream the butter, light brown sugar and sugar together until the mixture is fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda and salt.
- Add the flour mixture to the butter mixture and stir until homogeneously blended.
- Follow instructions from the specific cookie recipe for particular additions and baking instructions.
Notes from Anna:
- The cornstarch is the key ingredient in this recipe to obtain cookies that are tender and soft in the centre.
- If you ever run out of light brown sugar, you can re-create it by adding 1 tablespoon of fancy molasses to a recipe for every cup of light brown sugar called for.