Okay, listen up my friends. If you’ve learned to trust me when I tell you – these cookies are beyond wonderful. Not to be confused with the previous recipe I gave you for “safari anzac cookies” (the one provided by the African safari camp chef and posted here in November). These are mostly ordinary cookie ingredients, but an altogether different method and a tweak or two.
When I made the last iteration of these cookies (I’ve now made 3) I was less than pleased, although all my friends raved about them, and I agreed they were “good” but they weren’t perfect. I suppose if I were the more professional kind of blogger I wouldn’t have even posted the last recipe – since I wasn’t satisfied with them. But I did because everybody loved them, yet I wasn’t sure what in the world I could do with them to make them better or “right” in my book.
So, I do what I tend to do best – I researched. I went on the web and looked up things about the CHEMISTRY of cookie baking. The myriad of sites I went to had varying opinions about why one ingredient resulted in this type, or that method made the cookies a different way. But before I even did that, I went to my cookie recipe file (in my MasterCook program) and looked at each and every recipe I have in there (a couple hundred) and examined my photos, and analyzed the ingredients. And as I got down to the R’s in my list I came across my old recipe for Ranger Cookies. They’re a crispy cookie that contains oatmeal and corn flakes and other various things. But I was really looking more at the cookie dough ingredients than anything else – not the add-ins. And I remembered how good those cookies are. Don’t know why I don’t make them more often because I really like them.
Then I went on the web and researched. What I learned was this:
(1) using all butter makes for a very crispy cookie that may spread;
(2) adding shortening will help cookies to be more firm in height (less spreading) because shortening melts at a higher temp;
(3) eggs add tenderness (well, of course) and they’re a binder as well, something to hold the batter together;
(4) molasses makes cookies darker, sweeter, and since it’s a liquid, cookies tend to spread some because of it which causes quicker browning;
(5) melting the butter/shortening and molasses before baking also encourages spreading, creating a thin, flat cookie; and then
(6) cake flour tends to give cookies a more cake-like texture – duh, that’s why it’s called cake flour!
As am aside, I don’t use Crisco anymore because it’s hydrogenated (medical researchers tell us that’s not such a good thing to eat) so I seek out Spectrum brand non-hydrogenated shortening. It’s carried at some of my local grocery stores, but not all – it’s in a blue and white round plastic tub next to the Crisco. If they carry it. If you can’t find a non-hydrogenated shortening, you can use margarine, but I don’t know how it would work because it’s basically an oil and when it gets warm it melts. The whole idea behind the shortening is that it doesn’t melt easily – except at high temp, higher than the melting (flash) point of butter.
SO, keeping all those do’s and don’t’s in mind, I swapped out some of the butter and added the non-hydrogenated shortening. There were no eggs, but liquid was needed, so I added a little swig of milk. I took out the molasses altogether and used a combo of white and brown sugar. I used all-purpose flour and left the leaveners the same. When I started out making these, I had no idea whether they would turn out – I took one thing from one recipe, another from a different recipe, added a couple of things and removed some. And I changed the method of mixing too. I’m not usually as adventuresome about creating cookies because there truly IS a chemistry to baking, but perhaps not as critical as in baking a cake with specific ratios needed.
Here’s what I did: first I creamed the softened butter and shortening together and mixed it until there weren’t any streaks of shortening. Then I added the sugars and vanilla. Meanwhile, I’d made a mixture of the flour (all-purpose) and baking powder, soda and salt. Into the cookie batter I added oatmeal and unsweetened coconut and mixed that well enough, then I added in the flour and milk until the batter was pulling together, then I added the seeds (sesame, flax and pumpkin). It looked good. The batter tasted right too. I baked just one sheet of them and let them rest a few minutes after baking to see if they were okay. More than okay!
I’ve given away most of these cookies already and can’t wait to make another batch. These cookies aren’t exactly like the ones we had on safari (those were much thicker and almost jaw-breakers to bite through) but I’m so happy with the results of my experimentation that I don’t want to try yet again. I’d thought about making yet another (4th) iteration with adding more cookie part and less add-ins, but have concluded these cookies are just perfect. I mean it. They are.
What’s GOOD: these are just magnificent cookies, if I do say so myself. Love the seeds. Love the texture and the crispness. Love everything about them. Try them and you’ll see what I mean.
What’s NOT: absolutely nothing. These are a winner!
* Exported from MasterCook *
Safari Seeded Cookies
Recipe By: My very own cookie invention, 2016
Serving Size: 40
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
10 ounces unsalted butter
1/2 cup shortening — (preferably not hydrogenated) or Crisco (which is hydrogenated)
1 cup light brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 cup oatmeal
1 cup unsweetened coconut meat
3 tablespoons milk
1/2 cup sesame seeds
1/2 cup flax seeds
1/2 cup pumpkin seeds, roasted
NOTES: You can substitute other kinds of seeds for the ones used in this recipe, and you can use more of one than another – just use 1 1/2 cups of a combo of seeds of your choice. You can use regular Baker’s sweetened coconut, but reduce the sugar in the cookie batter by about 1/4 cup.
1. Preheat oven to 350°F. In a bowl combine the flour, soda, baking powder and salt. Stir to combine and set aside.
2. In a stand mixer combine the butter (softened in the microwave for about 10 seconds if the cubes are refrigerator-chilled) and shortening. Mix until both fats are completely combined and no streaks of shortening are visible. Add the brown and white sugars and vanilla and continue mixing until light and fluffy, about 2-3 minutes.
3. Add oatmeal and coconut and continue mixing until combined.
4. Slowly add the flour, along with the milk, until all are mixed into the dough.
5. Add the sesame seeds, flax seeds and pumpkin seeds, and mix just until combined.
6. Scoop heaping tablespoons of the dough onto a Silpat-lined cookie sheet. Slightly flatten tops of each cookie with your fingertips, then bake for about 13-16 minutes, until the cookies are golden and the edges are even darker. (If, by some chance, your cookies spread too much, add in about a tablespoon of flour and mix the dough well.) They can be baked longer so they reach a very dark brown with no real differences except the cookie will be much more crispy. Remove from the oven and set the cookie sheet on a rack to cool for 3-5 minutes, then gently remove cookies from the pan to a rack to cool completely. Continue baking until all cookies are made. Seal in plastic bags and freeze, or they will keep at room temp for about 2 weeks.
Per Serving: 139 Calories; 12g Fat (73.0% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 63mg Sodium.