{"id":870,"date":"2012-11-26T09:59:53","date_gmt":"2012-11-26T09:59:53","guid":{"rendered":""},"modified":"2015-11-25T05:00:38","modified_gmt":"2015-11-25T05:00:38","slug":"perfect-cookie-yes-with-home-milled-flour","status":"publish","type":"post","link":"https:\/\/pantryparatus.com\/articles\/perfect-cookie-yes-with-home-milled-flour\/","title":{"rendered":"The Perfect Cookie. Yes, with Home Milled Flour."},"content":{"rendered":"

Troubleshooting Flat Cookies, & a Foolproof Whole Foods Recipe<\/span><\/h2>\n
(All while using home milled flour)<\/em><\/h5>\n

\u00a0<\/span><\/strong><\/p>\n

Home milled flour has a learning curve.<\/strong>\u00a0 I am often asked about cookies, even from expert bread bakers.\u00a0 We often think of \u201cwhipping up a batch of cookies\u201d as something so simple, something we have done our entire lives.\u00a0 Why would someone who can produce a perfect loaf of artisan sourdough question how to make cookies?\u00a0 Because when you venture into the world of milling your own flour\u2014or into whole foods– you find that the rules change.\u00a0 What you could do on \u201cautopilot\u201d now must be deliberately re-thought:\u00a0 Crisco\u00ae, nope, not using that artery-clogging stuff.\u00a0 White sugar?\u00a0 Ooof, not with our diabetic family history!\u00a0 Home milled flour? It is so much heavier<\/em> than the dead bleached stuff from the grocery store.<\/span>\"Cookies<\/p>\n

Many people say that the cookies flatten.\u00a0 If that is what you have, here are a few suggestions:<\/span><\/h5>\n

\u00a01)\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0Use a regular cookie sheet, not a baking stone.<\/strong>\u00a0 If you insist on the stone, place it in the oven to pre-heat along with the oven, then pull it out to put the cookies on it.\u00a0 The stones just take too long to come to heat and the cookie will flatten in the meantime.\u00a0 Keep in mind that the bottoms of cookies will burn easily on the stone for the opposite problem, too: those stones keep cooking long after they are removed from the oven.\u00a0 So be sure to remove the cookies immediately from the stone and you might need to adjust baking times.<\/span><\/p>\n

\u00a0Homemade chocolate chip cookies with home milled flour<\/span><\/em><\/p>\n

2)\u00a0\u00a0\u00a0\u00a0\u00a0 Check your oil-to-flour ratio.<\/strong>\u00a0 Does your cookie dough feel thick or more wet than normal?\u00a0 Too much oil\/butter\/lard will flatten your cookie every time.\u00a0<\/span><\/p>\n

\u00a0\"The3)\u00a0\u00a0\u00a0\u00a0\u00a0 Use lard! <\/strong>\u00a0Lard and tallow are my secret ingredient for a fluffy, perfectly-browned cookie.\u00a0 These were how cookies were invented, remember.\u00a0 The Fake Stuff (shortening) came later and we have a whole generation (maybe 2?) that haven\u2019t an idea on how to cook the real<\/em> way.\u00a0\u00a0 When I first swore off the fake stuff, I tried oil and butter and every combination, with inconsistent results.\u00a0 If you must use something other than lard or tallow (vegetarian?) I would suggest coconut oil.\u00a0 I will not guarantee perfectly consistent<\/span><\/p>\n

Delicious chocolate chip cookies from home milled flour<\/p>\n

results with the recipe below, though.\u00a0 Play with it and let us know what you find.\u00a0<\/span><\/p>\n

\u00a0FLOUR:\u00a0<\/strong> I prefer to mill <\/a>oat groats for cookies.\u00a0 I find that the cookie is lighter in color and texture than with wheat, although spelt flour and soft white wheat work well too, and sometimes I mix oat, spelt, or soft white.\u00a0\u00a0 Oat flour will make this cookie indistinguishable from the cookies you remember from childhood.<\/span><\/p>\n

\u00a0<\/span><\/h2>\n

\u00a0The Perfect Whole Foods Cookie<\/h2>\n

\u00a0Put your favorite nut or chip in these.\u00a0 I often do chocolate chips because it is what my family prefers.\u00a0 These pictures have both chocolate chips and Macadamia nuts. \u00a0Consider this a \u201cbasic\u201d cookie recipe and do what you want with it!<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Preheat oven 375\u00b0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Makes over 3 dozen medium-sized cookies<\/span><\/em><\/p>\n