Cookie Madness

The Grand Central Bakery here in Portland is one of my favorite destinations in the spring and summertime. Before Miles came along, we would bike down to Sellwood, get a sack lunch, and have a picnic along the water. They make delicious bread and I always get the seasonal chicken salad sandwich with one of their oatmeal and golden raisin cookies. By the time the rain goes away for good and the sun comes out to stay, I think Miles will be old enough to ride along with us. Until then, I sometimes get a craving for their giant cookies. So, I was excited to see that the owner just published a baking book so I can try them at home. I quickly put it on my hold list at the library.

Last night, while waiting for Miles to settle down for the night, I baked a batch of the oatmeal chocolate chip cookies. The baking book is great, because it reveals the techniques that make their cookies so unique. Apparently, part of the texture is achieved by creaming the butter and sugars for a good 5 minutes, until it lightens significantly and the sugar almost melts entirely into the butter. Also, it provided the exact weight to equal a ping pong sized ball of dough. For the first time ever, I didn't just eyeball the scoops, meticulously measuring out each on my electric scale. The other secret I learned in the book is to take the cookies out of the oven when the edges are golden, but he centers are still look under cooked. You then let them cool on the pan and they finish cooking. It gives the cookies that nice chew that I love so much! Brilliant! 

The only downside of the recipe is that it was written in such a quantity that you might be able to open your own bakery -- this one makes about three dozen. However, Davis and Jackson have that covered too and give great instructions on how to freeze the dough for later use. Now we have two and a half dozen oatmeal chocolate chip cookies ready for our tummies. So, the verdict? Delicious. I'm not sure if they're exactly like the ones we get at the bakery, but they're pretty darn close. Crisp on the bottom and edges and chewy in the center. In fact, I'm having one for breakfast with my iced coffee. The book needs to go back to the library pretty soon, but I think this is one book that I should purchase for myself!