Gather round, freaks, it's me
>>21882641Lookin’ forward to it
Tomorrow is Frieren Friday, also known as Fat Fern FridayThus, I am making cookies today!Overall recipeCOOKIES>1.5 cups dark brown sugar>.5 cups gran sugar>1 stick of butter>dash of salt>1 tbsp vanilla extract (can use vanilla sugar, instead)>1 tbsp spoon of honey>some lemon and orange zestMIX all together until creamy, then incorporate>2-3 eggs depending on size>small spoon of half baking soda half baking powder, activated with lemon juice extract>2.5 flour>dash of veg oil>.5-1 cup of oats>1 cup chocolate chips (plus some extra white chocolate chips)>1.5 bars of chocour dark chocolate or bagged dark chocolate chunks>refrigerator, a whole one>bake at 320ish for around 15-20 min
>>21882648Cute frierenSo I've got >one cup of semi-sweet choco chips>1.5 bars of choceur dark chocolate which were cut into rectangle chunks (this is my go-to for baking anything that requires chocolate. Solid choice. Also comes in milk chocolate. Usually used for chocolate glaze in other deserts)>white chocolate confectionary wafers. Normally I just use white chocolate chips, but I had noneTry to avoid the mini chocolate chips, they just wont look very good in your cookies unless you deliberately make them tiny
Why would you stand on the apricot preserve?
Now, I haven't used this brown sugar in a while, so it crystalized into chunks. I left it under running warm water yesterday for a bit and that broke it down from one huge chunk, but it's still too solid
>>21882656Where else do you want her to stand? With her boots on the counter? Unsanitary
Smashing it with a rolling pin was a mistake and I knew it was going to be a mistake but I did it anywaysAtleast the big chunks were crushed
Plan BHot water again until the butter beats
One DICK of butter
We woosh it
>half a cup of granulated sugarAfter the butter lightens in color and gets a bit fluffy. I couldve probably beaten it a bit more until in increased in volume, but it's hard to tell when there's already so little of it in there
The dark brown sugar has loosened up. Some of it melted, too, which is (probably) not a problem... this is 1.5 cups, roughly. I didn't measure it directly because some were huge chunks when they fell into the measuring cup and I didn't feel like remesuring
That apricot preseve jar is actually just where I store lemon and orange zest mixed with sugar. This makes for a nice little aroma jar you can scoop out of for your bakes if you don't have fresh fruit to zest. When using this, you should use a little bit more as it feels less strong than if it's fresh.Also a dash of salt added in. I used this same spoon, almost dull. Dunno how much that is compared to tea spoons, as I dont use those. I guess it's a about 2 or 3 teaspoons?
A tablespoon of vanilla extract
A tablespoon of honey
And a little bit of this hazelnut spreadThis ended up being virtually useless as it didn't change the taste at all. I used this instead of peanut butter, which I skipped out on because the jar I have is a little old and plus I don't really like peanut butter to begin with. But I will admit that peanut butter does add a good taste to cookies when used lightly. I assumed the same thing would be true with this hazelnut spread, but it just didn't matter that this was in at all. Maybe I didn't use enough?
This is the amount I used. If this were peanut butter I would have used less and it would have been more impactful
We press on
Looking good
Thread theme btw sorry forgot to post at the starthttps://youtu.be/oXMOFGtalPs?si=lFvtro4c2-rD4W5U
Activating the half baking soda/powder with some lemon juice extractThis is probably 2 teaspoons total? One time I used way too much and it was really noticable in a batch. I tend to put less now than is probably safe
Two whole eggs, added one at a time. Three if they're small.
After beating the eggs in, the flour should be added quite quickly. The eggs don't really like being in this mixture without it
I used slightly more than 2.5 cups of flour. I should have slightly less, though. But it's fine :)
A dash of vegtable oil
This is the texture around 2 cups of flour
And this is 2.5That's some good lookin cookie dough bros
It's time to fill it up
One cup of bröther may I have some oats
Chocolate. In.
We wooshin
Incorporate the chocolate on low speed. I took it out of the mixer and mixed it in with a silicone spoon afterwards, as the paddle left a ton of choco chips on the bottom of the bowlLooking back, this composition is fine, but there was either a little too much flour or oats, which made it a little bit too solid, and thus it turns out a tad too dense in the end. Less of either or both of those would have resulted in a better texture in the end
Still, it tasted very good. The next step is to eat half of the cookie dough rawIt's what Fern the Fatass would have done
Omg the raw cookie dough was so fucking delicious bros I took one little bite of this one little spoon with each of the three chocolate types and I audible moaned out loud and said>ohhhh yeeaaahhhhh mmmmhhhhmmmm>that's some good cookie dough right there mmmhhmmIt was so good holy shit next time I'm not even going to bake it im just going to make raw dough and eat it by the fucking spoonful I was losing my mind it was so good
Putting this in the firdge to chill for 20m while I clean up and get the trays ready. This was probably not necessary as the composition was already quite solid
Trays
Ice cream scoop
>trays with cookie forms on itim not going to say anything mean about it though, bump for the epic special ed cookalong
Look at how cute these little guys are
>>21882741I didnt follow themThey just happened to land on it. I would have done 3x4 if I had used a different silicone sheet that didn't have circles
Fern likes my cookie dough and she wouldn't call me retarded
This recipe makes about 25 cookies, give or take 1 or 2 depending on the size you choose. Last time I made double the amount because I was visiting family. Baked 50 cookies in one afternoon in my aunt's kitchen. Was fun.
Into the oven they goAbout 15m at 320f
Second tray is prepped and ready to goThe last three cookies were a little bit smaller than the rest. But I wanted an even 24 instead of 23
First tray doneThey're a bit tall and didn't flatten down as much as I've seen them do in the past. This is likely due to having too much flour/oats in the composition. I've made this recipe many times before and I've seen them go VERY flat. Likely just because there was less flour then. But I haven't made these in a year, so my cookie making is a little rusty
They settled down a bit after leaving the oven, tooI dont particularly have a preference for the shape. I like flat. I like bulbous. Both are good. Both are delicious.
>>21882765gj broyouve come a long way, i bet this beats eating crayons
Just for comparison sake, here are the cookies I made last year at my aunt's house. Used less flour and oatmeal, thus, the dough was more loose, thus the cookies were flatter, but the overall ingredients were basically the same. Plus and had a different type of fancy schmancy oven I was not used to,
>>21882771Dont tempt me again
I have a firm belief that every cookie site that doesn't show the inside of the cookie is a coward.Still, nice result >>21882765
I'm so fucked up
>>21882778I am not a cowardHere is the inside of my cookieDid you think I was done posting??
>>21882779blue board, anon, eww
I fucking love cookies so much it's unreal
Second tray doneThese were a tiny bit flatter as I flattened them a little bit before putting them in. Next time, if my dough is the same consistency, I will flatten them into pucks, as per a suggestion from an anon in the other cookie thread that is currently up
Open wide anon
>>21882641faggy butterbellfake white chocholategay animeraging homo detected.
Yum!
>>21882780comfy
OP and his pals cooking
>>21882789Uh oh, melty
>>21882789no need to sign your post
Thanks for coming to my threadI had a good time making cookies and I hope you had a good time following alongPlease feel free to post your own cookies and recipes, or even do you own little bakealong from here on outHave a cookie. Have two.
>>21882807>Have a cookie. Have two.negroni cookies when?
In conclusion, 8/10 batch. I've done better in the past>too much flour and/or oats caused the texture to be less soft and caused them to not flatten as much. This is just personal prefrence though, some might like the more oaty texture. I prefer them on the softer side>the secondary flavors, such as the vanilla and zest, could have been more pronounced. They were too unnoticable>the chocoalte content was perfect. This ratio of milk to dark to white is great and the chocolatey feel when you bite in is just sublime>the sweetness with 2 cups total of sugar is in the best spot. It's not overwhelmingly sweet, nor is it lacking. It's just the right amount of sweetness to leave you satisfied, especially when paired with the chocolateAll in all a very successful bakeI am ready for Frieren Friday
>>21882741I’m pretty sure these are for macrons desu>>21882807They look great, i was trying to avoid a sweet treat tonight and you’ve made it difficult
>>21882834Give in anonBecome FAT
>>21882802kek
>>21882834>macronsthe absolute state
>>21882807Those look very tasty, gj anon. Going to be making something confectionery with cream cheese I have in my fridge because of this thread.
>>21882860BasedI fvcking love cream cheese type desertCheesecake is my all time favorite
The cookies have been tinn'd
>>21882883>>21882860Helll yeahh>>21882854Ah shit, i just mistyped! >>21882839I don’t want to buy new pants, i like the ones i have!!
>>21882883based, i also love me a cream cheese type desert
>>21882897Catcat detected
>>21882790I like how these turned out, nice domed shape seems a little more luxe to me
IT’S FAT FERN FRIDAY
>>21883649Truly the fattest of days
>>21882783Fern would solo both trays btw
>>21882680Tell me the secrets of your zest storage.I tried looking it up but got results for "orange sugar" which looks to be more sugar than zest. I know someone that's constantly eating tangerines, so I'd like to find a use for that zest if possible, but not by having to cook something every time they eat a tangerine.What's your sugar/zest ratio and how long does it keep for? It's a pretty big jar for zest, so I figure it's gotta last for a while.
>>21884072I actually don't know what the ratio is because my mom makes it, not meBasically she zests lemons and oranges, leaves them on a papertowel to dry for a day or two, then sprinkles sugar on them and puts them in a jar she keeps in the fridge. Idk how much sugar she uses per fruit. It's enough to give it a sugary taste, but not enough to overpower the actual zest flavor. I would suggest you simply try it out yourself and do a 1 to 1 ratio with a small amount in grams, maybe like two fruits fully zested and measure how many grams and just add that. Then go from there if you think it's too sweet or if it wont be preserved enough. I believe itll last for several months, potentially a full year or maybe more, idk. If you take out a bit on a spoon and taste it and it tastes bad, then it's gone bad. But iver personally never experienced that despite using this for years and only seeing my mom make it once a year or so
>>21884102I see. Thanks, anon.
