The history of high altitude cookie baking can be traced back to the late 1800s and early 1900s, when people began moving westward and settling in high-altitude regions of the United States. As more people began to bake at higher altitudes, they realized that their cookies were not turning out the same as they did at sea level.
In the early 1900s, the US Department of Agriculture began conducting research on high altitude baking. They discovered that the lower air pressure at high altitudes caused water to evaporate more quickly, which in turn affected the way ingredients interacted with each other. They also found that reducing the amount of leavening agents, such as baking powder and baking soda, could help prevent cookies from spreading too much.
Chocolate chip cookies: Chocolate chip cookies are one of the most popular types of cookies in the world. The cookie was invented in 1938 by Ruth Graves Wakefield, who ran the Toll House Inn in Whitman, Massachusetts. Wakefield was making a batch of Butter Drop Do cookies, but ran out of baker's chocolate. She substituted broken pieces of Nestlé chocolate into the dough, expecting the chocolate to melt and create an evenly distributed chocolate cookie. However, the chocolate retained its shape and the resulting cookie was a hit with Wakefield's customers. She named the new creation Toll House Crunch Cookies, and soon the recipe was published in a Boston newspaper, becoming an instant sensation.
The Toll House cookie recipe is a classic chocolate chip cookie recipe that was created in the 1930s by Ruth Graves Wakefield, who ran the Toll House Inn in Massachusetts. Here's a version of the recipe:
Ingredients:
2 1/4 cups all-purpose 11.7% FLOUR
1 teaspoon baking SODA
1 teaspoon SALT
1 cup unsalted BUTTER, softened
3/4 cup granulated SUGAR
3/4 cup brown SUGAR, packed
1 teaspoon VANILLA extract
2 large EGGS
2 cups semi-sweet chocolate CHIPS
1 cup chopped NUTS (optional)
Directions:
Preheat oven to 375°F (190°C).
In a medium mixing bowl, whisk together flour, baking soda, and salt.
In a large mixing bowl, cream together butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
Beat in eggs, one at a time, until well blended.
Gradually stir the dry ingredients into the creamed mixture until just blended.
Stir in chocolate chips and nuts (if using).
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 9-11 minutes or until light golden brown.
Cool on a wire rack before serving.
Note: This recipe makes about 5 dozen cookies, depending on the size of the dough balls.
Oatmeal cookies: Oatmeal cookies have been a popular treat in the United States since the early 1900s. The cookie gained popularity during World War I and World War II, when sugar and flour were rationed and bakers had to get creative with their recipes. Oatmeal was a readily available ingredient and provided a source of nutrition, making it a popular choice for cookie recipes. Oatmeal cookies are typically made with rolled oats, flour, butter, sugar, and eggs, and often include add-ins such as raisins, nuts, or chocolate chips.
One of the most well-known oatmeal cookie recipes is the one found on the lid of the Quaker Oats container. Here's a version of the recipe:
Ingredients:
1 cup (2 sticks) unsalted BUTTER, softened
1 cup granulated SUGAR
1 cup brown SUGAR, packed
2 large EGGS
1 teaspoon VANILLA extract
2 cups all-purpose 11.7 FLOUR
1 teaspoon baking SODA
1 teaspoon ground CINNAMON
1 teaspoon SALT
3 cups Quaker OATS (old-fashioned, not quick-cooking)
1 cup raisins or chocolate CHIPS (optional)
Directions:
Preheat oven to 350°F (175°C).
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs and vanilla extract.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually stir the dry ingredients into the creamed mixture until just blended.
Stir in oats and raisins or chocolate chips (if using).
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes or until light golden brown.
Cool on a wire rack before serving.
Note: This recipe makes about 4 dozen cookies, depending on the size of the dough balls.
Peanut butter cookies: Peanut butter cookies are another classic American cookie that has been around for over a century. The first published recipe for peanut butter cookies appeared in a 1916 cookbook called "The Good Housekeeping Cook Book," and the cookie quickly became a popular treat. Peanut butter was a relatively new ingredient at the time, having been invented in the late 1800s by Dr. John Harvey Kellogg as a nutritious protein source for his patients. Peanut butter cookies are typically made with flour, sugar, butter, eggs, and peanut butter, and can be made in a variety of styles, such as with a crisscross pattern on top or with added chocolate chips.
The Good Housekeeping Cook Book recipe for peanut butter cookies, published in 1916, is one of the earliest known recipes for this classic American treat. Here is a modernized version of the recipe:
Ingredients:
1/2 cup BUTTER, softened
1/2 cup creamy PEANUT butter
1/2 cup granulated SUGAR
1/2 cup brown SUGAR
1 EGG
1 Tablespoon VANILLA extract
1 1/4 cups all-purpose 11.7% FLOUR
1/2 teaspoon baking POWDER
1/2 teaspoon baking SODA
1 teaspoon SALT
Directions:
Preheat oven to 375°F (190°C).
In a large mixing bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in egg and vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually stir the dry ingredients into the creamed mixture until just blended.
Roll the dough into 1-inch balls and place them on an ungreased cookie sheet.
Using a fork, press down on each ball to flatten it and make a criss-cross pattern on top.
Bake for 8-10 minutes, or until the edges are lightly browned.
Cool on a wire rack before serving.
Note: This recipe makes about 24 cookies, depending on the size of the dough balls.
Visit my website for additional tips and tricks at altitude...In the meantime....
Ensuring your oven's temperature is accurate is essential for successful baking and cooking.
An oven thermometer is key to achieving this accuracy.
For baked goods and meats, checking internal temperature with a food thermometer is crucial.
Investing in a reliable thermometer is a wise choice for precision in cooking and baking.
Without accurate temperature measurements, the quality of your cakes or dishes could suffer.
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