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Learn how to make these delicious cookies with Chef Sandy Davis: Tropical Oatmeal Cookies
Tags:Tropical Oatmeal Cookies, by Sandy Davis recipe,cheflive,oatmeal cookies,sandy davis,tropical,tropical oatmeal cookies
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So you are going to always need at least a cup of margarine or butter melted. And the reason I have melted, lot of people use it soften, but the reason I have melt it because I have found that it goes into all of the ingredients so smooth and evenly and it incorporates the flavor throughout and allows the mixture of the cane and the regular sugar to just be very, very smooth. You get a real nice pretty consistency when you baking it.
So I have measured this out already and just for your information, each stick of butter is a half a cup. So if you want a cup, just two sticks of butter. So we have melted that. Now remember I said that when you are using your butter or your margarine and you in essence put your sugar in. Now I am going to have to refer which ward to my nose because with this cookie I have changed it, the size and I am not going to make it in a large quantity but I am making it in a small quantity. Remember when you use this, you could always triple and double it whatever you want, just by continuously adding the ingredients in double amount.
So I have used one cup of margarine with this and I am going to have to use one cup of brown sugar. You can use a light or dark. My preference is dark and the reason my preference is dark is because it gives to that really brown crispy look to it. So we are going to take one cup and remember brown sugar -- you want to pack that into your cup, is easy to do by just incorporating that into your measuring cup. And put in that over into your butter. You're also going to use the normal rule of thumb when you are making cookies as normally for every cup of brown sugar you use a half a cup of white sugar.
So we add that in. Now you take your spatula and you break your brown sugar up and it just melts right on down. Now if you had a soften butter you would be actually having to actually go to the size and press it down, but you notice how this is incorporated and it makes up for greedy batter and that's what you are looking for because now what you have done is you have incorporated all of that butter and flavor into your sugar which is going to distribute towards your finished product.
We are going to add our little seasonings and flavoring and we are going to add half a teaspoon salt. So let's put a half a teaspoon of salt and it is always best mix your dry ingredients in into the moist batter and that helps as well kind of flow through everything. So we have our soda and we are going to be putting in a half a tea spoon of soda. We are also going to add our flavor, I normally use two teaspoons. Don't worry about any extra vanilla! A little vanilla never hurt any recipe. It just adds that much flavor. Now we are going to go and we are going to add a half a teaspoon of nutmeg.
Then we are going to take those and stir them, you know up in our sugar. You see why I like to use in dark brown sugar because it just looks so nice and rich. Now a lot of times what I do ahead of time, you can do this as well is sometimes I would take all of my ingredients, that need to be measured, and I will take them ahead of time and I got a little bit of more time, Put them all in the bag, this is one of my favorite bags, this is zip lock bag. And I take it, put my flour and put my dry ingredients and everything in the bag and that way I speed up my process of making cookies. And I zip them and I have a more like a happening and I just put down there, complete mix for my oatmeal cookies and then I just add them to my liquid and you are ready to go. Really-really neat idea! Okay?
Okay! Now we have our eggs that we are going to add, before put in our flour and the reason being is that the eggs also is your stabilizing force it holds ingredient together. So what we are going to do is we're going to put in -- normally I use two large eggs but these eggs are not as large as how I am accustomed to use them so, I am going to add, I am going to add four and just tap it right in. A lot of people like to crack their eggs and put them in a bowl prior to doing this, because they don't want to get any eggshells in their mixture.
After a while if you learned when you break them, if you learned how to hold them you usually don't have that problem. But if you feel comfortable in cracking them ahead a time and put them in a bowl just do so. Now once again this spatula great tool again helps you to actually incorporate the mixture in. Now you can use your hand mixer or you can use a larger house hold mixer if you want but I always do things granny style. I have always incorporated mixing by hand and I think it is just because the way I was raised and in terms of all the other trainings that I have had of the years, it just seems like I have a close relationship with my actual part that I am creating. It's kind of gives like a little bit maybe, I don't know, a little bit maybe a little controlled cook. Now what you have got and what you have done now, you have incorporated your eggs in all your batter. I just love a process of doing that because consequently it just puts everything in there together.
So now we are going to add our flour, we going to have two and a half cups of flour, flour here. Make sure -- here we go, here we go. One of the things you will learn, you have less of a mess with your flour that if you actually get it from your bags, I think incorporate from your bags because we can also use this to help you, fill the cavity of your cup. The overflow goes inside the bag and we don't have such a big mess to clean out. So we are going to get the half cup.
Now we are going to incorporate our flour mix and with our sugar and our butter and our spices. Now when you are using our oats be sure and use your old fashioned oats, do not use instant oats. And that is something you have to remember. So you want to make notes on that, do not use instant oats. Okay, we are going to add in that; we have raisins and our walnuts. Now what I want to do here, now I got the large you can get these actually crushed or in smaller pieces. But I got the large ones for reason because I am planning on using some for decoration as well.
So what I like to do is I like to take and incorporate the actual nuts like they break them, so you just take them like that, just take them and break them in there. I really like walnuts and a lot of nuts, some people not, this is optional and keep that in mind too. You do not have to use nuts if someone has an allergy or as they say just their not favorite nuts, so you do not have to do that. What instead you can do is you can option to putting in fresh fruit, you can put in cranberries, dry cranberries, you can put in mango, you can put in raisins because everybody is not a nut person. Okay!
Now we can just scoop up, cup of those just put them in. Now when you see large nuts and cookies outside, they call those premiums and the larger your nuts are in your product, the more the nut, the more the cookie costs because it is premium. So we have our raisins and we just use a half a cup of raisins. And we just incorporate those in. I like the spoon; once again it gives you a lot of formation. Now notice that we did not grease the pan that's because we have one cup of butter in this recipe. So there is no need to do that but on our macaroons we definitely want to do that.
Now with these, you can always make the cookie as large as you want, you can even make them big enough to do a whole message on if you want to. So we are ready to put those in the oven. And notice how easy it came off that you didn't wipe it in that oil. We did not oil our cookie sheet. There you have it! When taking them and I am going to show you this for demonstration purposes, when taking them and put them into your tin. Remember what I said you do not have to have the actual sealer, you can use your zip lock bags. But you always - and this just makes it just really, really festive, you can always add - your little garland inside your can, you want to seal the cookies inside your can.
And we are going to pretend like we have just placed zillions-zillions of them in there and you would seal that down. And we take a cellophane paper which you can get at any gifts-stop shop or any store and you will take those in with your cookies. Take that just up your corners, bring them up, like so and just fit them, like gather in then, if one end seals that will be a less shorter, you just want to incorporated it into the inside of the long pieces, bring them in, fold it under, bring it up and you'll have -- okay, then you tape all your toppings, with the scissors and you just trim the edges. It is almost like you are giving them a haircut. And you get it until you have, have it just the way that you would want it. And you can cut along.