But I kind of love my kitchen. It’s not terribly exciting, and it’s kind of small, but it’s my kitchen. And I have dishes that I dig. I received a ton of old Pyrex bakeware for my birthday, even when I said, “No presents!!” For Christmas, I bought myself a mixing set from my work that I thought would be “okay” but I really love it. It came with a giant measuring-cup-slash-mixing-bowl that I’ve used so many times that I feel it already paid for itself.
It’s not the greatest cookie making bowl, and paired with not having an electric mixer, this was a fun experience. But I figured people have been making cookies for billions of years without electric mixers, so can I. But if anyone would like to get me a Kitchen Aid Stand Mixer, I wouldn’t complain.
I wanted to try new cookies, specifically cookies with wheat flour, so I followed this recipe to so-so results. They are a little dry, and that made them extra hard to mix. I think I would just go for a full cup of butter and be done with it. Otherwise, I think the biggest problem I had was taking them out of the oven soon enough. I’m a soft cookie gal, and some of these turned out way too hard. Others were perfect. Go figure. I finally got to use the cookie scoop I bought myself last Christmas. This is not to say I haven’t made cookies since then… I just have never been able to find the scoop when I wanted to use it.
The result was little mound shaped cookies that were a little nutty like people say wheat flour usually is. But they’re incredibly addicting. And since some of them are crazy crunchy, it’s also a little like playing Russian Roulette. Only the end result is always delicious…
Side note: That Pyrex bowl so precariously close to the edge of the counter in the first picture actually took a tumble. It survived, cementing Pyrex in my heart for all eternity. The fork was my dough tasting fork. It got a thorough workout that afternoon.
If that is an actual granite countertop I will be ever so jealous. As someone who usually cooks gluten free, I have discovered that sometimes mixing flours – changing out 1/2 a cup of tapioca, cornstarch or potato flour will often make cookies with a heavy grain a little less dry. My oven is old and never cooks anything correctly. But I LOVE my KitchenAid mixer. It will be here long after I am gone, to be sure.
That’s good to know. I had partial white flour (as per the recipe), but I could try one of those. Any preferences?