Biking Cookies

The success of these cookies hinges on the ratio of four basic ingredients: flour, butter, sugar and eggs. These four ingredients together provide the structural integrity to which all the other ingredients can be added (or not, depending on your preferences!) to create a unique cookie. You may notice that aside from the sugar, the ratio of the four basic ingredients in this recipe is mostly consistent with Toll House cookies, and indeed the preparation of these cookies is the same.

09-IMG_4990

1-IMG_5090

1-IMG_5091

2-IMG_5094

1-IMG_5098

Reducing the sugar in these cookies results not only in a cookie that is not as sweet, but also in a denser cookie. The reason for this is that while creaming the butter with the sugar, tiny air bubbles are incorporated into the butter as a result of the sharp sugar crystals being smashed, at high speed, through the butter. The air bubbles then expand during the baking process allowing the cookie to rise. The added baking soda does not create any additional air bubbles during the baking process; its function is to further expand the air bubbles already present in the dough.

Having the butter at room temperature (62-68 F) prior to beating in the sugar is important, because butter that is cold is hard to beat, while butter that is warmer than 68 F will have started to melt, allowing sugar crystals to move freely through the fat without generating air bubbles.

While researching the background for this post, I came across several mentions (here and here) of the idea that letting cookie dough rest overnight in the refrigerator improves the taste and texture of the final product.  So I decided to give it a try and baked half the batch right after making the dough and let the other half sit in the refrigerator overnight.  The overnight rest definitely improved the flavor but a couple of cookies broke apart during the baking.  Will I be resting my dough routinely?  I am on the fence.

13-IMG_5000

14-IMG_5004

15-IMG_5006

1-IMG_5108

2-IMG_5111

 

 
Print Recipe
Biking Cookies
We eat these cookies for breakfast, snack or as an energy bar substitute while we are out on the trail (this is how they got their name).  The original recipe called for chopped almonds, however to make them school friendly, I use only sunflower seeds during the school year.  These cookies are only mildly sweet, dense and very satisfying.  Adapted from Living Magazine
biking breakfast cookie low sugar
Servings
cookies
Ingredients
  • 4 cups whole-wheat flour 560g
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon coarse salt
  • 4 sticks unsalted butter room temperature, 454g
  • 3/4 cups packed dark-brown sugar 160g
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups rolled oats 350g
  • 1 cup sunflower seeds 125g
  • 1/2 cup chia seeds 70g
  • 1/2 cup shredded unsweetened dried coconut 50g
  • 1/2 cup raisins or currants 60g
  • 1/2 cup dried cranberries 50g
  • 2 cups bittersweet chocolate chips
Servings
cookies
Ingredients
  • 4 cups whole-wheat flour 560g
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon coarse salt
  • 4 sticks unsalted butter room temperature, 454g
  • 3/4 cups packed dark-brown sugar 160g
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups rolled oats 350g
  • 1 cup sunflower seeds 125g
  • 1/2 cup chia seeds 70g
  • 1/2 cup shredded unsweetened dried coconut 50g
  • 1/2 cup raisins or currants 60g
  • 1/2 cup dried cranberries 50g
  • 2 cups bittersweet chocolate chips
biking breakfast cookie low sugar
Instructions
  1. Pre-heat oven to 350F.
  2. In a large bowl, cream butter and sugar until the mixture changes in color, and turns a light tan, 6-8 minutes. Add vanilla and eggs one at a time beating the mixture between each addition.
  3. Combine flour, baking soda, and salt. Using a spoon, combine the flour and butter mixture, then add remaining ingredients and stir well.
  4. The dough will be crumbly at this point and I shape individual cookies by hand for a total of 25-30 cookies (each cookie weighing about 75g).
  5. Bake on a greased or parchment lined baking sheet for 20-22 minutes, depending on the size of your cookies.
  6. Cool and store for up to 1 week in an airtight container.


Leave a Reply

Your email address will not be published. Required fields are marked *