July 10, 2009

Baking for Bocce

Being relatively young and living in Marin often proves to be a bit tough…socially. Thank god for Friday night bocce league. Yes, there is certainly an older crowd, but there are also young couples and groups of coworkers, downing PBR, getting rowdy, and staying up past 9 p.m. Now let’s clarify one thing: our team isn’t any good. In fact, I believe we’re at the bottom of the roster. So often, other things steal our attention: Cathy K’s hot bean dip, cheap red wine, Michelle’s awesome cheese plates, Cathy A.’s popcorn, Fred’s banana muffins. More cheap wine. You get the picture. So this week, I decided to make some ultra thin oatmeal, coconut cookies to add to our spread. A little sugar and butter to help us hone in on that pellino. Maybe even take home a win. We’ll see–they’re good, but they’re not magic.

Now there are chewy cookie people and crispy cookie people. This is a super thin, super crispy cookie.

Thin and Crispy Oatmeal Coconut Cookies

Yield: 24
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins

If you like a more fluffy oatmeal cookie, play around with the flour/oat ratio a bit (I’d add 1/4 cup flour and a dash of extra oats and see what happens). If you’re not a fan of coconut, leave it out and increase the amount of oats to 2 cups (instead of 2 as called for below).

Adapted from: Cook’s Illustrated

Ingredients

1 cup flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

14 T unsalted butter, softened, but still cool (65 degrees)

1 cup sugar

1/4 cup light brown sugar

1 large egg

1 tsp vanilla extract

2 cups old fashioned rolled oats (use Quaker Old Fashioned for best results)

1 1/4 cups sweetened coconut

Instructions

1. Adjust oven rack to middle position and heat oven to 350. Line 3 large baking sheets with parchment paper. Whisk flour, baking powder, baking soda, salt in medium bowl.
2. In standing mixer fitted with paddle, beat butter and sugars at medium-low speed, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and coconut and mix until well incorporated, 20 seconds. Give dough final stir with spatula to ensure no flour pockets remain.

3. Divide dough into 24 portions, each about 2 T, then roll between palms into balls. Place cookies on prepared baking sheets, spacing them 2 1/2 inches apart, 8 dough balls per sheet. Using fingertips, gently press ball to 3/4 inch thickness.
4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when touched, 13 to 16 minutes, rotating sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.

starcj coupons
May 1, 2013

I tend not to leave a great deal of responses, however i did some searching and wound up
here Baking for Bocce | A Sweet Spoonful. And I actually do have
a couple of questions for you if it's allright. Could it be simply me or does it look as if like a few of these remarks appear like left by brain dead visitors? :-P And, if you are writing at other places, I would like to follow anything new you have to post. Could you list of all of all your communal pages like your linkedin profile, Facebook page or twitter feed?

Reply