Priority one for me was getting an oven. Turns out I put almost everything I cook in the oven. Getting an oven wasn't hard. (Getting it hooked up, and properly installed, and making sure it couldn't melt anything or set anything on fire, well, that's another story).
To inaugurate the oven, I made cookies. They look good don't they!
Of course, I didn't take pictures of the poor, unfortunate "test" cookies.
In the end, they were tasty, but much cakey-er than this recipe usually is. The likely culprits:
To inaugurate the oven, I made cookies. They look good don't they!
Of course, I didn't take pictures of the poor, unfortunate "test" cookies.
In the end, they were tasty, but much cakey-er than this recipe usually is. The likely culprits:
- Oven temperature. I converted to celsius for the oven, but the temp gauge isn't incredibly detailed.
- Ingredients. I had to make a few substitutions so I could use things I could easily get here, but by far the biggest issue might be the flour. All purpose flour, this was not. More research required. Also, I'm pretty sure eggs are smaller here.
- Measuring. Ok, this is probably it. I don't have measuring cups or measuring spoons. They are proving ... challenging ... to acquire. So in my enthusiasm, I eyeballed it. And halved the recipe. And needed to substitute for several things. But not really knowing how much baking soda is in you cookies? That's definitely not going to yield the optimal result.
