The specific settings for things like cookies and pizza in the Breville Joule Oven use the heating elements differently to help you get the best texture for different foods. Emily Farris Factors we evaluated Toasting capability When making toast—a toaster oven’s primary function—we looked for even color on both sides of the bread. In back-to-back … Read more
Step 1 Mix 3 cups (267 g) old-fashioned oats, 1 cup (113 g) whole wheat flour, ¾ cup (94 g) all-purpose flour, 5 Tbsp. brewer’s yeast powder, ¼ cup (25 g) ground flaxseed, 3 Tbsp. white chia seeds, 1 tsp. ground cinnamon, ½ tsp. aluminum-free baking powder, ½ tsp. baking soda, and ¼ tsp. fine … Read more
It’s highly doubtful anyone could tell that these gluten-free chocolate chip cookies weren’t made with wheat-based all-purpose flour. The key is the homemade gluten-free flour blend. Made from finely ground brown rice flour, potato starch, and tapioca flour, it gives the cookies an irresistibly chewy texture, complete with crispy edges and pillowy interiors. The nuts … Read more
For shortbread, buttery texture is everything, which is why most recipes limit the liquid they use and rely on eggs as the only binder. Bakers are hesitant to add water, which, when worked with flour, creates gluten. But dry shortbread dough is hard to work with and often results in overly brittle cookies that shatter … Read more
“Chocolate chipless cookies? But like, what even is the point?” asked more than one befuddled colleague when I told them I was developing a chocolate chip cookie recipe minus the chocolate chips. “I don’t know, just the perfect distillation of buttery, butterscotch-y cookie essence?” I replied, wild-eyed, deep in the midst of my 11th batch. … Read more
Saddle up because I have a new cookie to tell you about: cowboy cookies. Yes, the yeehawing, bootstrapping, twang-a-langing cowboys have their own namesake cookie and it’s pretty darn good. Most recipes for this all-American cookie involve an oatmeal cookie base studded with coconut, chocolate, and pecans: An oatmeal cookie taken to the max, if … Read more
Step 1 Place racks in upper and lower thirds of oven; preheat to 350°. Scatter 1 cup coarsely chopped raw pecans on a rimmed baking sheet and 1 cup (packed) unsweetened coconut flakes on another rimmed baking sheet. Toast coconuts and pecans, rotating baking sheets top to bottom and front to back and stirring after … Read more
Recipe inspiration can strike anywhere, and this idea came to me as I was eating a piece of one of my favorite candies, Chimes Ginger Chews. Chimes’ founder, Elvis Sae-Tang, was inspired by the ginger candies from his parents’ Javanese village and wanted to share the health benefits of these delicious treats with the world. … Read more
Step 1 Place racks in upper and lower thirds of oven; preheat to 375°. Whisk 2 cups (250 g) all-purpose flour, 1½ tsp. Diamond crystal or 1 tsp. Morton kosher salt, and ¾ tsp. baking powder in a medium bowl to combine. Step 2 Whisk 1 large egg, 1 large egg yolk, 2½ tsp. vanilla … Read more
There’s something about these hearty flourless oatmeal cookies that hits just right. They have a homespun appeal that says, “I’m wholesome enough to eat for breakfast—but decadent enough to satisfy as dessert.” Jammed with mix-ins including dried sour cherries, rich chunks of dark chocolate, crunchy toasted pecans, and a rounding hit of warm cinnamon, it’s … Read more