I have worked at 10 cafeterias within Compass over the last 20 years. One constant has been the choice of cookies:
Chocolate Chip, Oatmeal, Peanut Butter, Sugar, and Snickerdoodles
If I were to write a professional vegan cookbook, I would need to include these cookies, and they would have to be:
2) Look exactly like regular cookies
3) Remain soft for a couple of days
4) Made with common ingredients found in all kitchens: This would require using vegetable oil instead of vegan margarine and no egg replacer powder.
The recipes would have to make at least 6 dozen large cookies.
|Soft Chocolate Chip Cookies |
(Should I have used more chocolate chips?
Is there such a thing as too many chocolate chips?)
|My Recipe Book|
One secret I found: Let the batter sit for 30 minutes before scooping to allow the oatmeal to soften and the batter to thicken.
|Everyone wants me to substitute the raisins with chocolate chips.|
|Most kitchens use convection ovens so be careful with |
the time and temperature.
Rotate the cookie sheets for even cooking.
|It must be some kind of unwritten kitchen law to flatten peanut butter cookies with a fork...|
(see recipe on recipe page/tab)
|Ready for their close-up.|
|When making a recipe, I always round down on the yield.|
This guarantees you have enough
no matter how much cookie dough you eat.
|I like the way they puff slightly and then get |
little cracks in the dough.
|Snickerdoodles cooling on a speed rack.|
|Snickerdoodles are versatile. With a little frosting they can be made|
into a completely different cookie.
by Brian P. McCarthy