| How to Make Chewy Chocolate Chip Oatmeal Cookies Posted: 24 Dec 2020 04:00 PM PST Brown sugar and butter make these cookies chewy and moist. If the perfect cookie is defined as chewy on the inside and crisp on the outside, then chewy chocolate chip oatmeal cookies are perfection itself. [Edit]Ingredients Servings: 36
Prep time: 15 minutes
Cook time: 12 minutes - 14 minutes - 1 cup butter, softened at room temperature
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 3 cups quick-cooking oats
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
- Preheat the oven to 325°F (165 degrees C) and get a baking sheet out.
- Cream together the butter and sugars with a wooden spoon until they're smooth in a medium bowl.
- Beat the eggs in a small bowl with a whisk.
- Add the eggs to the butter and sugar and stir them in until they're blended.
- Stir in the vanilla until it is completely incorporated into the batter.
- Mix the flour, baking soda and salt in a small bowl with a spoon.
- Stir the dry ingredients into the creamed batter until they are blended.
- Mix in the oats, walnuts and the chocolate chips.
- Drop about a heaping tablespoon of dough onto an ungreased baking sheet. Space them about 2" apart because they will spread a bit while they are baking. Most cookie sheets can hold 12 cookies so you'll have to reuse your cookie sheet a couple of times.
- Bake the cookies for 12 minutes. If you bake two sheets of cookies at a time, you may need to slightly extend the baking time.
- Remove the cookie sheet from the oven
- Allow the cookies to cool for at least five minutes on the baking sheet.
- Use a metal spatula to transfer the cookies to a wire rack to complete the cooling process. If you remove the cookies from the baking sheet too soon, they will fall apart.
- Serve the cookies warm with a glass of cold milk.
- These cookies freeze very well and can last for about a month in an airtight, freezer-proof container. When you remove them from your freezer, pop them in the microwave oven for about 20 seconds—they will taste like you just baked them.
- When you remove the baking sheet from the oven, the cookies won't be cooked thoroughly; their centers will be slightly doughy. The centers of the cookies will set as the cookies cool down. Once they are cooled down, they will simply be chewy in the middle.
[Edit]Warnings - Be sure to heap the cookie dough with your spoon onto the baking sheet. If you make the dollops of dough too small, the cookies will get overdone and not have chewy centers.
[Edit]Things You'll Need - 2 mixing bowls
- 2 mixing spoons
- Measuring spoons
- Measuring cup
- Cookie sheets (enough for 36 2" cookies)
- Wire cooling rack
- Metal spatula
- Oven
- Serving plate
[Edit]Related wikiHows [Edit]References |
| How to Keep Steak Warm While Resting Posted: 24 Dec 2020 08:00 AM PST You've probably heard how important it is to rest steaks after cooking them, but do you know why? Resting steaks for a few minutes before you serve them lets the meat reabsorb juice so it doesn't spill onto the plate the moment you cut into the meat. It also gives the steaks a chance to finish cooking—and gives you a few moments to make a quick pan sauce, if you're interested. [Edit]Resting the Steak - Warm up the plate you're going to rest the meat on. It might not seem like a game-changer, but resting your steaks on a hot plate does prevent heat loss. Stick a heat-proof platter or large plate in the microwave and heat it for about 1 minute. Remember to wear oven mitts when you take the hot plate out! Then, set your cooked steaks on the plate.[1]
- If you don't have a microwave, don't worry! Stick the plate or platter in the oven and turn your oven to its lowest setting. It may take around 5 minutes for the plates to warm up, so put them in the oven when you start cooking your steaks.
- Cover the steak loosely with foil if you're outside and it's windy. There's a lot of controversy about whether or not foil traps heat effectively. Some argue that it doesn't make a noticeable difference unless you're cooking the steaks outdoors when it's cold or windy. It's totally up to you if you want to lay a piece of foil over the steaks.[2]
- Keep in mind that tenting the steaks does soften the crust so you lose the crisp exterior.
- Keep the steak uncovered if you like a crisp crust. While covering steak loosely with foil might keep it a little warmer than if you rest it uncovered, you will lose the crackly crust. If you'd rather have the crust, don't feel like you have to cover your steaks! It's totally fine to rest them uncovered on a warm plate.[3]
- Place the steaks in a oven if you want them to stay really hot. This is another controversial way to rest steaks. While the low heat from the oven will keep the meat warm while it rests, some argue that it can dry out the steaks. You might pop them in the oven for just a few minutes of the rest time so they don't have a chance to overcook.[4]
- If you try this method, leave the steaks uncovered so foil doesn't trap moisture and make the crust soft.
- Let the steaks rest for 5 minutes before serving them. Resist the urge to cut into the meat while it's resting! Just leave it alone and get the rest of your meal finished up so you can bring the steaks to the table the moment they're done resting. Give them at least 5 minutes.[5]
- Set a timer so you don't forget that your steaks are resting or they'll cool off way too much!
[Edit]Re-Heating Steak - Sear grilled steaks for 1 minute after resting to give them a crispy crust. You've taken your perfectly browned steaks off of the grill and rested them only to find that the exterior is soft and your steaks have cooled down. Don't worry! There's a quick fix. Toss a dozen coals onto your grill or turn your gas grill to high. Right before you're ready to serve the steaks, lay them on the grill and sear them for about 30 seconds on each side.[6]
- This quick sear on the grill just gets rid of the exterior moisture that made the crust turn soft and it warms your steaks without making them tough.
- Pour hot pan juices over pan-seared steaks for a crackly crust. If you've rested pan-seared steaks only to find they've lost their crisp exterior, don't worry! It's easy to re-heat them and get that great crust. Heat up the skillet with the pan juices and drippings while your steaks are resting. Just before you're ready to eat, pour the hot juices over the steaks. They'll crackle and bubble as the drippings crisp up the exterior of the meat.[7]
- It's really important to serve the steaks immediately or they'll cool down again and soften.
- Slice the steaks thin and pour hot gravy or sauce over them to warm the meat. If you're worried that you'll overcook the meat by re-heating it, try this great trick. Slice cold, cooked steaks as thin as you can and arrange the meat on warm serving plates. Then, heat up gravy or sauce until it's steaming hot and pour it over the meat. Your steak will be warm and the meat won't be tough at all![8]
- This is a great way to serve steak to a group since you can cook the steak in advance and slice it up right before you're ready to eat.
- Heat leftover steaks in the oven and finish them in a hot skillet. If you have leftover steaks in the fridge, the oven is your best way to reheat them. Set the steaks on a wire rack and place it on a baking sheet. Then, heat the steaks at until they're about . To get that great crisp crust, heat of vegetable oil in a skillet over high heat and lay the warm steak in it. Sear each side for 60 to 90 seconds and let your steaks rest on a plate for 5 minutes before you serve them.[9]
- Don't do this more than once with the same steaks since the texture of the meat won't hold up.
- Cover cold leftover steak with a damp paper towel if you have to microwave it. When you're hungry and have leftover steak, it's tempting to just stick it in the microwave for a few minutes. Unfortunately, microwaving uncovered meat dries it out and makes it chewy—not a pleasant experience. If you have no other way to reheat your steaks, lay a damp paper towel over the steaks and microwave the meat in 30-second increments. Flip the meat over each time so it warms evenly.[10]
- Lower the microwave power to medium, so you're not as likely to overcook the steaks.
- Plan on reheating the steaks for 90 seconds to 2 minutes. The amount of time it takes depends on the size and thickness of the meat.
- It doesn't matter how you cooked your steaks. The resting process is one of the best ways to get a fantastic steak, so don't skip it!
[Edit]Things You'll Need - Serving plate or platter
- Oven mitts
- Aluminum foil, optional
[Edit]References |
| How to Drink Baileys Irish Cream Posted: 24 Dec 2020 12:00 AM PST Baileys Irish Cream is a liqueur made with whiskey, cream, and a cocoa extract. Many people drink Baileys straight over ice, or use it as a mixer in shooters, martinis, and Irish coffee. Some even enjoy Baileys in hot chocolate or milkshakes. However you drink Baileys, it will be a welcome addition to your liquor cabinet. [Edit]Adding Baileys to Your Irish Coffee - Brew your coffee. Strong coffee works best. Use automatic drip, a French press, or the pour-over method. Instant coffee can work as well.
- Make your whipped cream. Pour of heavy cream and of Baileys into a metal bowl. Use an electric mixer to beat until stiff peaks form.
- Mix your whiskey, sugar, and coffee. Choose a tall glass and pour in:
- to of Irish whiskey (Irish whiskey is the go-to liquor for Irish coffee, but other bourbon, whiskey, or rye can work as well)
- of brown sugar (White sugar can work as well, as can honey, maple syrup, or other sweeteners)
- Around of coffee, leaving at the top for the whipped cream
- Finish your drink with whipped cream. Top your drink with a liberal amount of the Baileys whipped cream you prepared in step two.[1]
[Edit]Pouring Baileys Shooters - Add a citrus twist to your coffee and cream with a B-52. The B-52 is a layered shot that starts with the densest liquid on the bottom of the shot glass. Pour of Kahlua, then of Baileys, then of Triple Sec (orange liqueur) to create a triple-decker combination of coffee, cream, and citrus flavors.[2]
- Make a Blow Job for a creamier drink. The Blow Job contains Baileys Irish Cream as well as whipped cream, so it's a dairy lover's drink. Layer this shooter, rather than mixing or blending it. Start by pouring of Amaretto into a shot glass, then follow with of Baileys, and then top your drink with a liberal amount of whipped cream.
- Tradition has it that this shot should be taken hands free, so drinkers should keep their hands behind their backs and lift and drink the shot using their mouths alone. [3]
- Pour a Screaming Orgasm for a stiff drink that's still sweet. Pour an equal amount ( each) of Baileys, vodka, Amaretto, and Kahlua into a cocktail shaker. Shake with ice until cold and fully mixed. Strain into a shot glass.[4]
[Edit]Making Baileys Martinis - Keep it classic with a Baileys martini. Mix of Baileys with vodka. Shake with ice cubes in a cocktail shaker, then strain it into a chilled martini glass.
- Win over coffee lovers with a Baileys flat white martini. Pour of Baileys, of espresso, and of vodka into a cocktail shaker filled with ice cubes. Shake your drink until it's good and cold, and then strain it into a martini glass. [5]
- Sweeten things up with a Baileys chocolatini. Fill a cocktail shaker with ice cubes, and then pour of Baileys, of vanilla vodka, and of chocolate liqueur. Shake your drink, and then strain it into a martini glass.[6]
- For a flourish, you can garnish your glass with shaved chocolate, or drizzle the inside of the glass with chocolate syrup before you pour the drink.
- If you prefer a coffee flavor, swap out the chocolate liqueur for a coffee liqueur to make a classic mudslide. Pour it into a rocks glass or martini glass. You can even serve it frozen for an extra-refreshing treat.[7]
- Pour a Baileys Jack Knife for a stiffer martini. Make this strong drink by mixing of Baileys with of whiskey. Shake your concoction until it's cold, and then strain it into a martini glass. [8]
[Edit]Spiking Your Hot Chocolate with Baileys - Prepare the hot chocolate. You will add Baileys at the end of the process, so you can make hot chocolate according to your own recipe. Mix cocoa, milk, and sugar and cook on the stove. Instant hot chocolate can work too, as can hot chocolates flavored with mint or caramel.
- Add Baileys. Add to of Baileys per of hot chocolate. Start with less, then taste to gauge the flavor before you add more.
- Bring the heat back up. If your Baileys is room temperature, it won't bring down the heat of your hot chocolate very far, so you'll only need to heat the mixture for another minute or so. If you pulled an open bottle of Baileys from the refrigerator, you may need to continue heating for another 2 to 3 minutes.
- Finish with a flourish. Top your hot chocolate with miniature marshmallows or whipped cream and chocolate shavings. For even more flourish:
- Add a drizzle of chocolate sauce
- Stick a chocolate wafer cookie into the whipped cream.
- Serve the milkshake with a cookie straw.
[Edit]Shaking Things up with a Baileys Milkshake - Choose your ice cream. Chocolate and vanilla are the old standbys, but feel free to get creative. Select flavors that pair well with Baileys. Of course Baileys and coffee ice cream go well together, but consider mint chocolate chip, peanut butter, rum raisin, pumpkin, or cookies and cream.
- Choose your mix-ins. Select flavors that pair well with Baileys, like chocolate, citrus, or Amaretto. Consider adding:
- Syrups such as hot fudge, caramel, or butterscotch.
- Fresh fruit like a banana, peaches, or strawberries.
- Peanuts, walnuts, or almonds.
- Mix ice cream, Baileys, and your mix-ins and blend to your desired consistency. For a single-serving milkshake, measure of ice cream with of Baileys and of milk and blend in your blender or milkshake maker.
- For a thicker milkshake, use a little less milk.
- For a thinner milkshake, use a little more.
- Top your drink with whipped cream. Whipped cream from a can is fine, or you can get ambitious and make your own Baileys whipped cream by whipping of heavy cream and of Baileys into a metal bowl and beating with an electric mixer until it's stiff.
[Edit]References [Edit]Quick Summary |
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