What’s up next
This is mostly just for me to keep track of what ideas keep rolling around in my head.
If you’ve got something you’d like to try or read about, let me know and it might show up here (and eventually get made!)
Cookies/Bakes
Strong Contenders
oatmeal creme pie - like cookie
- real oatmeal creme pies have raisins in the grist, which is interesting and homemade versions seem to omit, so maybe worth trying
- also a more oaty, more molassessy ocp sounds real good
- existing recipes of note:
- bravetart / serious eats
- sally’s baking addiction
- real thing ingredient list (>2% of the following)
- corn syrup
- enriched bleached flour
- palm and soy oils
- sugar
- oats
- water
- dextrose
- molasses
- raisins
- 2% or less:
- a whole lotta stuff
- also, use of applesauce to make a chewy cookie seems like a good use case. If molasses by itself doesn’t do the job fully, which it might
- would be a good way to hash iterative batter experiments. a couple ways do this
- make batter, bake 2 test cookies, adjust batter, make 2 more, and so on
- try to make microbatches. probably easier to repeat later on and less math to get to the final numbers
- also i just am kinda craving those good oat molasses cookies tbh
- i guess after the cookie i can tackle the creme later on
develop a mint chocolate cookie i’m happy with (maybe start from some actual existing recipe for once…)
Mushroom cookies???
S’mores cookies
- real oatmeal creme pies have raisins in the grist, which is interesting and homemade versions seem to omit, so maybe worth trying
Half-Baked Ideas
weird cookie shapes
- eggs for easter? Not like cut outs, but egg-shaped cookies with a filling. Probably can’t do this for easter, but nonstandard shapes
- probably needs a mold of some kind
other easter themes
- cadbury creme eggs or mini eggs
- peanut butter eggs, nice inversion to last week but too similar in practice
savory cookies
- cheese? not cream cheese, but, like… cheddar
cookies… for breakfast?
- how to make tiny cookies that you can fit multiple to a spoon, in a way that makes you not want to tear your hair out from doling out 1/4 tsp mounds for hours
- eggs for easter? Not like cut outs, but egg-shaped cookies with a filling. Probably can’t do this for easter, but nonstandard shapes
General Inspirations
using extracts vs other sources (e.g. lemon zest) for flavors
cookie recipe development and iteration
trying out new cookie types I haven’t made or documented well before
improved or different takes on snacks
- oreos
- oatmeal creme pies
- fudge stripes
- animal cookies/crackers
- nutter butter
- stroopwafels
- biscoff
- girl scout cookies
looking at how to best use gluten free flours + flour blends:
- chickpea
- almond
- hazelnut
- coconut
- buckwheat
- sorghum
- amaranth
- teff
- arrowroot
- brown rice
- oat
- corn
- tapioca
- cassava
- tigernut
- what even is this? just copied this from an online list earlier and now i don’t recognize it. this might be fake
egg replacements:
- done: peanut butter with an initial set of egg replacements
- try something that relies on the egg a bit more - a drop cookie of sort?
- haven’t tried flax vs chia
- firmer tofu? may turn out differently than the silken in the PB
- are there similar syrups that can be used like condensed milk
- honey? maple syrup? caramel?
oven temp modifications
on deck