Cookies

Ruby P. Vang
Sep 5, 2018 · 6 min read

Stuck Between Cookies

Ideas and Recipe
2/3 cup almond flour
1/8 cup all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp vanilla extract
1 egg
1 tbs sugar
1/4 cup light brown sugar
2/3 graham crackers
Rice Kristie bars (5 bars)
1 cup white chocolate
1/4 cup melted unsalted butter

How to cook my cookie:

Step 1: Mix all dry ingredients together

Step 2: Melt the butter then mix with other wet ingredients.

Step 3: Mix both dry and wet ingredients together

Step 4: Place batter into a zip bloc bag and cut one corner off. Then start squirting your dough onto the cookie sheet or baking pan.

Step 5: Set oven to 375 degrees and bake for only 5–10 minutes until golden. No more than 10 min.

Step 6: While waiting for cookie to bake. Mix graham cracker crumbs and rice kristie together. Flatten the rice kristie then cut it into an exact shape.

Step 7: Melt the white chocolate and place it in a zip bloc bag as well.

Step 8: After the cookies are baked cut the cookies into an exact shape and squirt melted chocolate onto half of the cookie servings.

Step 9: Start placing the cookie in a sandwich form and sprinkle graham crumbs on the top.

My final cookie was completely different from how I expected it to be, but it worked. I called it “Stuck Between Cookies,” because it was a sandwich cookie. I think my cookie is creative because it has volume and it’s very chewy. It is also not as dry as I thought it may be, which in my case is a bonus. This cookie is low on carbs because of the almond flour and although it may look super sweet, it is not.

I mixed all dry and wet ingredients separatly before mixing it together. I had to play around with the dough to figure out how to form it in a way that wouldn’t be too messy or hard.

After playing around with the dough 2 times, I had finally gotten it to be chewy and round. After the dough, I wanted to make something in between the cookies. Most people would use jam or cream, but I wanted something chewy. Rice Kristie was really chewy, but I didn’t only want rice kristie, so I added graham cracker crumbs and smashed the two together. Using a cookie cuter I cut circular shapes from the cookies and the rice kristie to give it the same shape and size. After putting everything together I added some melted white chocolate at the top and sprinkled graham cracker crumbs.

Idea Generation

So instead of making huge batches, I looked up how to make smaller batches of cookies.

Idea 1
For my first idea I wanted almond flour, some kind of extract, strawberry, baking soda, salt, butter, eggs, and sugar. I decided to use strawberries in place of the vanilla extract. My strawberries were grind until in a liquid form. From there, I started mixing everything together.

First, I started out with my dry ingredients and mixed all that up. Then, I started to mix my wet ingredients, however, I separated the egg yolk from the egg white. After mixing my wet ingredients with my dry ingredients, I mixed the egg white on its own before adding it back into the dough. My dough turned out to be super soggy. However, I didn’t stop there; because I couldn’t keep the dough in any kind of form, I plastered the dough right onto the cookie sheet in a baking pan and spread it across like peanut butter. Then I added the strawberry jam on top of the dough.

I set the oven at 375 degrees and cooked it for 15 minutes. The outcome was terrible! I didn’t think that the cookie would be soggy when cooked, but it was. I didn’t stop there though. I used a cookie cutter to cut shapes in that big blob and waited for it to cool down. This idea did not go well. It did not look good, nor did it tasted good, even though it was edible.

Idea 2
For this cookie I wanted to go onto a normal route-ish, but still going off the small batch amount. I used normal flour, baking powder, powdered sugar, strawberries, melted butter, vanilla extract, eggs, and sugar.

This time I didn’t care whether the dry and wet ingredients were mixed together or not, I just put everything in. The dough was more solid. I thought that this idea was the best route to take, however, the out come wasn’t so great. It was dry and brittle.

I threw it away the moment I ate it. It was like eating sand the moment it entered your mouth.

I made two batches, but they both turned out the same. Adding the strawberry inside the dough didn’t work out well before, so I tried a different method by placing the strawberry in a certain spot. This idea still did not go well.

Can you believe it if I said this cookie was not only dray and brittle, that it was also soggy? I stored it away for two days and mold stared growing out from the strawberries.

Iteration
I was so hung up on strawberries and the different ways I could bake with it that I didn’t expect it to disappear when I was cooking. Apparently, my mother ate my strawberries the moment I needed them.

I am a broke college student and my time to cook is very tight. I could not afford the time and money to buy strawberries. This is how broke I am! I could only use what I have in the house and while during that time of stress, I was eating rice kristie and looking in the pantry to see what I could use. At the very top shelf I saw graham crackers and since I was eating rice kristie, a great idea came to mind. I had to make a new cookie and this was how “Stuck Between Cookies” was created. I can’t thank my mother enough when she had eaten my strawberries, however, it did cause me a great deal of time and stressing.

The photo on the left is the complete cookie and the photo on the right is the dough and my adding of other ingredients.

While making my new cookie, my dough had a liquid form. By adding all purpose flour, the form was a bit more stable, but still flowy. I put the dough in a zip bloc bag to create a cookie shape.

This dough expands very far. Do not put in to much dough even though it may look small. The heat from the oven will help the cookie fix its shape, so that it does not look like poop.

After making the dough and cooking it, this was when I found out my mother had eaten my strawberries and the stress began. However because I was lucky that my family store snacks away, it was about time to put those snacks to use!

Thank you for reading my blog!

Timeline:

  1. Wednesday (09/05/18): Prepare outline and timeline. Post on blog after reviewed/finished.
  2. Thursday (09/06/18): Look up recipes to know what goes in a cookie and generate ideas to substitute ingredients. Buy some ingredients or use what I have at home.
  3. Friday-Tuesday (07–11): Start creating idea 1 and possibly idea 2. May have more ideas if both fails. Jolt down notes (iteration) and take photos. Finalize ingredients and important notes/photos by Tuesday.
  4. Wednesday (09/12/18): remake the final cookie.
  5. Thursday (09/13/18): Make cookies in the morning.

Ruby P. Vang

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