ginger oatmeal cookies ~ my favorite autumn cookies

 Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it’s not a necessity. If you don’t use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

MAKES 16 TO 20 LARGE COOKIES
INGREDIENTS
2 sticks unsalted butter (1/2 pound), softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
** 2 Tablespoons finely diced candied ginger
**2 Tablespoons grated, fresh ginger
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
**1 1/4 teaspoon ground ginger (original 3/4 t.)
**2 teaspoons fresh ground nutmeg (original 1/4 t.)
**1/2 teaspoon cinnamon
3 cups rolled oats
INSTRUCTIONS
1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
2. Mix flour, salt, baking powder, ground ginger, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats.
3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
** My additions or adjustments to the original recipe.
Originally Published January 1, 1997, Cooks' Illustrated.

Well-Rested Cookies

In my search for the perfect chocolate chip cookie (or any kind of cookie, really) I overheard a rumor that allowing cookie dough to rest in the refrigerator for 24-36 hours is key to perfect appearance, taste and texture. I have noticed that when I make a large batch & bake in installments, the latter cookies do look and taste better so I did some research online. I found this interesting article from the NYTimes,
and contrasted it with another article I found in Cook's Illustrated (my FAVORITE magazine) and both agreed that cookie dough does, in fact, benefit from a resting period. While I don't always have the luxury of time to take advantage of this little known fact, I am planning ahead this weekend so I can experiment and see the results for myself. I have mixed my favorite (all-butter) Chocolate Chip Cookie recipe & put it in the fridge to wait! I'll let you know how it turns out!

Big And Chewy Chocolate Chip Cookies
3 1/3 Cups all purpose flour
3/4 t baking soda
1/2 t salt
16 T (2 sticks) butter, melted & cooled
1 1/4 c packed brown sugar
1/2 c granulated sugar
2 large eggs
2 large egg yolks
1 T vanilla extract
1 (12-ounce) bag semisweet chocolate chips (you can substitute white, milk or bittersweet chocolate chips or peanut butter chips. You can also stir in 1/2 c chopped nuts, raisins or shredded coconut into the dough with the chips.)
Preheat oven to 325 degrees. Whisk flour, baking soda and salt together in a large bowl and set aside. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed. Reduce speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
(At this point, I covered the dough with plastic wrap and let it rest in the fridge for 24-36 hours.)
Working with 1/4 c of dough at a time, roll into balls and lay on 2 parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Recipe Courtesy of America's Test Kitchen Family Cookbook

Ultimate Chocolate Chip Cookies- they really are!

These are the best tasting, no-fuss, basic chocolate chip cookies. I like to use dark brown sugar for a deep caramel flavor. (You may have to increase the temperature and decrease the cooking time at high altitudes when using dark brown sugar.)
Ultimate Chocolate chip Cookies
3/4 C. Butter Flavored Crisco
1 1/4 C. Brown Sugar (golden or dark)
1 T. Vanilla
2 T. Milk
1 Egg
1 3/4 C. Flour
1 t. salt
3/4 t. Baking Soda
1-2 C. Baking Chips (I prefer milk chocolate, but you can use any type.)
Optional: 1 C. Heath Toffee Chips- For extra buttery, caramel-ly flavor!
Also Optional: 1 C. Coarsely Chopped, Toasted Pecans- I never put nuts in...

Preheat oven to 375 degrees. Cream together sugar and crisco, add vanilla & milk. Add egg & mix well. Sift together dry ingredients and add slowly to creamed mixture. Stir in baking chips and toffee chips if using. Drop rounded teaspoonfuls onto parchment covered baking sheet 3 inches apart. Bake for 8-10 min. Makes about 3 dozen cookies.
Enjoy!