The Effect of the Mixing Method on Cookies
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- čas přidán 5. 05. 2024
- Iced Oatmeal Cookies (yield: 2 dz cookies)
6 oz (170g) unsalted butter, melted and cooled
1/2 c (100g) sugar
3/4 c (150g) brown sugar
1 egg
1 teaspoon vanilla extract
1 c (140g) all-purpose flour
1 tsp cinnamon
3/4 teaspoon fine salt
1/2 teaspoon baking soda
2 c (180g) rolled oats
1. Mix the sugars and melted butter together until combined.
2. Add the egg and vanilla and mix just until incorporated.
3. Add the dry ingredients and the oats and mix until a dough forms.
4. Cover the dough with plastic and chill in the fridge for an hour (this also gives time for the oats to hydrate).
5. Scoop into roughly two tablespoon (30g / #30 size scoop) portions and bake at 375F (190C) for 14-17 minutes or until the edge is just set.
6. Let cool completely before drizzling with the vanilla icing.
Vanilla Icing
2 c (227g) powdered sugar, sifted
3-5 tablespoons heavy cream
1/2 teaspoon vanilla extract
pinch of fine salt
1. Whisk the powdered sugar together with 3 tablespoons of the heavy cream, the vanilla, and salt. Add more heavy cream until the consistency is still thick but will flow off the end of a spoon.
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If someone could explain cooking to me the same way he does baking my life would be improved by 99%
Cookings easy compared to baking. There are no rules. Just taste as you go, if it tastes good, you've done it right.
Look into J Kenji Lopez Alt at Serious Eats or America’s Test Kitchen
With cooking once you learn how to cook meats and certain veggies/fruit after that it's all just (smack spices to preference) and (add water/milk/etc.) if necessary
watch kenji alt lopez, internet shaquille, and ethan chebowski, they offer similar insight
I find that a good old Betty Crocker cookbook helps. Jose el cook is pretty good CZcamsr-wise
i love that you leave it up to your viewers to decide what works for them instead of saying what the "wrong" way is. it's so refreshing cause honestly if it's working for someone there's no reason to change it!
Please, make your own book
You need to be made into a book.
@@MaoRattowhat
@@michellegonzalez8006yeah i was like what the fuck did mao said
@@MaoRattowhy do you want them to turn into a book?
@@MaoRattoBro are you okay? 😭
What I like about this channel is, unlike other baking channels, he doesn't say "this is the correct method" He just tells you the differences between them and let's you decide which you prefer
Oh, man, melted takes it for me. I would use that method every time if I were to bake.
These shorts are amazing for figuring out which way cookies can be made in specific ways that can suit most people's preferences.
Absolutely agreed! 💯
Also, in the recipe (it's in the description), I believe he uses the melted butter method too! 😋🍪
Take the extra time to brown your butter. It's so worth the extra 10 min.
Hi! I've tried different recipes using melted butter, but the cookies always came out greasy, even if I freezed them before baking. Can you give me some tips, please?
im seeing your pfp everywhere ngl lol
@@Maferja1110same case like me, the oil from butter even split away after it baked
We just started the melted butter method (we make cookies by hand and sometimes are a bit impatient when waiting for the butter to soften enough to mix without dislocating a shoulder) and we’re befuddled by the difference in the cookie. I had no idea why melting it made a difference, but thank you!
If all your shorts were in a cookbook I'd buy it in a heartbeat. They are so informative and helpful.
I like browning my butter first. Adds so much flavor
Ok
Because theres no wrong way, thats why i cook at least! I cook to make food the way I like be it cursed or not 😂😂
@@lukasausen never said it was wrong to not brown the butter. I learned it from this channel lol. Trying to put the word out there for ppl who don’t know. I didn’t know about it until recently.
Oh, so the reason my oatmeal cookies suck is because I make them with the traditional general method of making cookies instead if using melted butter ir reverse creaming.
I ALWAYS WONDERED WHY IT MATTERED
I prefer melted butter bwcause you also get a crispy crust if you wet the pan before putting your parchment paper down. So i get compact, chewy cookies eith a cripsy crust all over like macaroons
Creaming, definitely creaming!
For no reason at all, I really like how he sounds when he says "finally"
Thats crazy how this works and that there IS a sciences to baking the correct cookie.
I honestly do not care.
They all look fantastic!
I did every single method as a kid when I made cookies. I didn't know the difference and sometimes I'd grab the butter before the eggs or visc versa. 😂 They came out different but not different enough to not eat or not know it was a chocolate chip cookie. So I was happy. ❤
My goodness, you're suuuuuch a good teacher. Thanks, Benjamin.
Melted is definitely my type of oatmeal cookie
You are genius baker just take it as compliment
Not all gets good compliments 😉
Hands down favorite baker of all time 🙌
I’ve always done the creaming method but I might seperate my ingredients into thirds next time and see the differences for myself ! A fun experiment and I can make my friends taste test and tell me which they prefer
creaming is the best method for my tastes then i guess! glad i know that now
benjamin the baker. more like goated the baker 🐐 🫶
I think Benjamin the GOAT'ed sounds a bit better
dense and chewy!!! 🤤🤤🤤
Melted looks faaaabulous
Thank you for putting this out
A lot of people won't follow directions exactly and then wonder why it went wrong
Melted gives the perfect finished product! That's the cookie I'd go crazy for!
I can't even bake yet I'm watching 😂
I'm trying to make homemade brownies and iced oatmeal cookies. I knew to come straight to this channel first 😊
Love the channel you don’t know how much your shorts have helped me seriously(I’m in culinary school for professional paistry arts) I was wondering if you could give some tips on a good old opera cake,it gave me a huge challenge in school and think it’s a wonderful bake that many people should know of. Thank you for all those tips and keep it up brother👍🫡
thanks i needed this for my edibles
Got to get this right… …
gonna make 3 kinds, with raisins, with pumpkin seeds, walnuts, pecans, and raisins swirls frosting, then half/half brownie oatmeal with chocolate chips… Mia habibi
Each method came out good 😊
You are a star! Learn so much from you!
I rarely make cookies, so this is intriguing 🤔
I'll have to see what I like!
You're doing such a great job. Unique content and the effort you put in to gather this knowledge is highly appreciated ❤ thanks so much for starting this channel
Amazing video as usual
Thank you 💗
Thank you kindly for your videos.
They have helped me immensely ❤
I get the feeling you would write a culinary textbook instead of a cookbook full of recipes.
Dense and chewy beats light and fluffy
They all look so good! Which texture would he the most ideal? Honestly 2 and 3 look like my ideal oatmeal cookie
@netflix or @prime please make a series for this guy. I would watch it for hours and days.
Very helpful
Ok, i might try melted. I really like a soft but chewy cookie
All of this very true I have made all of these types of cookies
DOH these look good
Love chewy
This is basically the difference between my grandma and her sisters cakes.
my grandma was a professional Baker and her cakes and her sisters of the same recipe were different in terms of density.
Grandma's were light Airy and fluffy but her sisters were densely packed almost like a bread
Or you can be like how I used to "bake" cookies from highschool: buy a Tollhouse cookie dough roll & only cook them for half of the time the packaging says. Then, take your "cookies" out of the oven & put in a bowl & eat with ice-cold milk. You'll likely feel extremely sick afterwards, but it's worth it 😂😂😂
I had no idea it made a difference. I've been melting the butter all this time
Wowwww ❤
I don't bake but god i love cookies
Where's the option where the egg whites and yokes are whisked until fluffy before incorporating? I would imagine that would make for the fluffiest cookie.
im gonna study all these videos to impress my wife
So would you guys say that the reverse of melted are the ideal ones?
I’ll take them all. Thank you.. That is all😂
So what if you do a reverse melted method?
I imagine the cookie will have less structure and spread out more than the regular reverse method
Where do we find the recipe for the cookies? They look to die for!!
What about melting the butter but then chilling the dough? Can someone please explain where that fits in?
I almost always chill my dough and have used the first 2 methods. I feel like it helps shape more than texture.
any tips on using substitutes for eggs? and methods of incorporating those substitutes?
Who freaking knew!
People who bake
Well I didn't know and I think it's pretty cool!! 😎
I know I’m probably the weird one but while I don’t mind a soft or chewy cookie I much preferred and crunchy cookie but not thin and churchy thick and crunchy like you get sometimes in grocery cookies
What the recipe?
If you are watching this on mobile, right top corner has three dots (watching on laptop? Look for the three dots in the right bottom corner, next to the video). Click/tap on them. Click on the first term in the row, Description. Recipe has both grams and cups/ounces.
Cookies, it is a soft crunchy biscuit
Why no full cronch cookies?
Bc wanting your mouth to get sliced up capn crunch style by baked goods is a forbidden pleasure very few enjoy. 😂
Perhaps pick one of the methods and bake a bit longer for crunchier cookies.
I WANT A SOFT A CHEWY COOKIE
Soo I prefer my cookies not to be chewy. Like, at all. The chocolate chip cookie recipes I have tried to make always make the cookie too chewy for my taste. I want my cookies to be crumbly or 'short', but also thick (so not thin and crispy). I know it also comes down to the sugars (I should put more white sugar instead of brown sugar), but I really like the flavour of brown sugar 🥲 What do you recommend I do?
Cook it for longer at lower temperature too until it's crispy
I guess it just really depends on how you like your cookies.
Now if you blend the different styles?
reverse is basically like biscuiting but with less gluten development
could you pls tell me how Subway does it? And the fact that I was making cookies today and I wondered how diff it would be js a few minutes ago!!
Cream
Hi Ben :)
Is there a way to them like you know crack like when you crack tempered chocolate
I always wondered why recipes were so insistent on the order in which to add ingredients
❤
soo is browning the butter for cookies a good idea or what?
He already has a short on that
browning the butter is more for the taste. because you can put it back to the fridge, wait for it to be whip-able, then cream it. It's good if you like your cookies with some nutty flavors from the brown butter. Some like their cookies the simplest but to each is own. In this video, he's showing how the cookies would turn if you whip the butter and sugar vs not. The taste is probably the same, it's just the cookie's texture will change depends on the method, creaming or not creaming the butter.
What attachment should I use on my stand mixer to cream the butter and sugar? And which method is best for chocolate chip cookies?
recipe PLEASE
Dose it all all taste the same?
Could i brown some butter, cool it down again and cream it? Or will this be redundant/just better with the brown butter still melted
I do this but honestly if you use a stand mixer the butter will eventually cool down enough that it takes on air and gets lighter. Not as light but enough to still be good. I like my chocolate chips with crisp outer edge and soft inside
I put my brown butter in the fridge while I weigh and/or mix my other ingredients, Because I want my brown butter to be whip-able. Once it's a bit more solid, I'll whip it with a mixer then cream the sugars. I like this method because I don't want my cookies to be flat like ones on methods 2 & 3 that he shown. If I want it to be soft, I'll bake it less than a minute before it's done and cool it. If I want it to be solid with a bit of snap or at least it won't break easily when dipped in milk, bake it 1 minute more after it's done.
what if i want then crisp instead of soft?
These look like the exact same cookie three times.
i like the melted butter one, i dont like crispy cookies
I like the creamy cookie❤. I have a question. So when i do my cookies they don't come out they way a want them to they are not crunchy, can someone help?
Interesting... Last method is like middle ground
Method 2 and 3 yielded similar results
Exact recipe?
doesn't The creaming method corporate air into the dough? When i tried it the cookies puffed like a cake and then all the steam came out and went flat 🤕
I like my oatmeal cookies exactly like the second one. Soft and chewy 😋 ❤
Melted is the way to good a cookie should be dense and chewy
Melted it is
Reverse for me please.
Tbh they look almost the same
To those who can see, they look vastly different
"Creaming, Melting, Reverse," a book on bottoming by me.
.
creaming
You and I know what he doesn't know about creaming. 😏
Yeah but, what if you can’t eat butter or egg?
Use vegetable shortening instead of butter and either aquafaba, storebought egg replacer, or applesauce instead of eggs
Then don't be vegan
2 Tablespoons water +2 teaspoons baking powder+1 teaspoon vegetable oil per egg to not change the flavor like applesauce or banana may. Oils can replace butter. Basically you need a fat for the fat you leave out not using butter.
@@JanDane-yj3xdsome can’t because of allergies or severe dairy intolerance
@@JanDane-yj3xd yeah i wish i was vegan. I'm allergic.
I’m really getting sick of you
Not posting more often