Did you know that while the baker's percentage is a way that bakers communicate with each other, baking ratios help give you a formula for how ingredients are combined so you never really need a recipe, again?
I'm no baker but both bakers' percentage and baking ratios will definitely make you a much more confident dough puncher!
I'm a fan of both!
This all started when I was learning to make sourdough breads, at home, using bakers' percentage. Soon, I was making sourdough pizzas and more! Then, my interest in baking grew and extended to other bakes as well, like cookies.
Speaking of which, I've been craving oatmeal cookies for a while now but I haven't been able to settle on a suitable recipe. They were either too sweet or just too much of something else.
Either way, I was trying to find a means of adjusting the ingredients so that they were not too sweet, yet totally satisfying!
I think I finally found it and I wanna be the first to share it with you.
I came across this baking ratio for cookies in this article I found online. And because I was able to confidently adjust the sugar level downwards, that gave me the final push to make those chewy oatmeal cookies that I've been dreaming about. And guess what? It's as simple as 1-2-3 or should I say 3-2-1. That is, 3 parts of flour : 2 parts of fat : 1 part of sugar.
The list of ingredients below is an approximation of this cookie baking ratio.
In the end, the cookies turned out better than I had expected. So here's my take on a classic recipe for oatmeal cookies.
INGREDIENTS (Makes 25 cookies, 40mm scoop)
|1||Preheat oven at 200°C, then turn it down to 180°C when baking|
|2||Mix butter and xylitol in stand mixer until smooth and creamy|
|3||Add almond milk and mix until combined|
|4||Mix the rest of the dry ingredients in a separate bowl|
|5||Add dry ingredients to wet mixture, continue mixing until a dough forms|
|6||Add raisins and dried cranberries or Craisins (73g)|
|7||Portion equal amounts of cookie dough onto baking sheet|
|8||Bake at 180°C for about 18 to 20 minutes, or until golden brown|
Using a cookie dough scoop really helps to portion out near equal amounts of the cookie batter onto the baking sheet so the cookies will cook and brown, evenly.
The second time I made these cookies, I substituted the all purpose flour for almond meal and coconut flour. They were noticeably less chewy, more delicate and crumbly but they all had the same great taste, if not better!
I sincerely hope you give this recipe a go. My wish, is that the above baking ratio will give you the confidence to adjust the prescribed sugar amounts, in any recipe, down to a level that is healthfully beneficial to you and your family.
Till my next post, have a beautiful day!
P.S. Follow @lovelynettetan for more!