Not to brag or anything, but (Spoiler
Alert: Bragging Ahead!) I make awesome cinnamon rolls. My cinnamon
rolls are so light and fluffy you'll think St. Peter himself took
them out of the oven just in time to greet you at the pearly gates.
My caramel pecan rolls have made a
grown woman (me) cry. My breads and rolls are airy and flaky at least
90% of the time. I once made a batch of kolaches so buttery and rich
that they made even the most die-hard kolache haters love kolaches.
So why can't I make slice and bake
cookies?
My point is I can bake. I can
bake the heck out of things. Just call me Queen Betty Jo
Crocker-Pillsbury.
So why can't I make slice and bake
cookies?
I can bake. But sometimes I
don't want to bake. When I get a hankering for a hot, gooey,
chocolate chip cookie (preferably with pecans) I barely have time to
preheat the oven, let alone mix thoroughly. When I'm jonesin' for a
cookie, the time and effort required for homemade, is more time and
effort than I have.
All those aforementioned rolls, buns
and breads have nothing to do with me being some sort of baking
savant. I'm not the dough whisperer. All I do is read and follow the
recipe, cross my fingers and hope for the best.
With slice and bake you don't even have
to follow a recipe. There is no measuring. No proofing the yeast. No
letting the dough rest or punching it down.
There are only two vital instructions:
“Preheat oven to 350 degrees. Bake 11-12 minutes.”
How can two more minutes possibly make
the difference between an oozing lump of raw dough and a dried-out
charcoal briquet?
And yet, that's what I made. One dozen
mummified, chocolate chip hockey pucks.
Chockey pucks.
I needed a cookie fix bad. I made a
special trip to the store, dusted off the cookie sheets, and even
waited for the oven to preheat. Soon the aroma of baking cookies
filled the house. I ran to the oven when the timer (I used a timer!)
went off, but those anemic, melty blobs were far from “golden
brown.”
Back in the oven they went. Two minutes
on the timer.
In an instant, the house-warming smell
of baking was replaced by the house-clearing stench of carbonized
cookies. I tried to snatch edibility from the jaws of defeat by
quickly transferring the cookies from the pan to the cooling rack. But the damage was done, and the cookies were over-done.
“Ohhh, they're fine,” I told the
Little Prince. “Just a little on the done side. See? Not a speck of
black,” I said, showing him the bottom of a cookie. And it was
true. Somehow they managed to burn from the inside out. There was no
visible sign of burnt-ness. That's what made the taste test such a
surprise.
The Little Prince stood by my side,
waiting expectantly for my reaction as I took a bite. (Would I gag?
Break a tooth?) I didn't say a word, but my labored chewing (and the
loud crunching) must have been clue enough. He smiled and patted my arm,
then took a handful of Oreos and snuck out of the kitchen.
My wonderful husband picked up two
cookies and disappeared into his office. I haven't checked his
trash can, but I wouldn't blame him if he threw the cookies away.
That was my first thought when I bit into my cookie.
The Princess returned home. “Mmmmm,
what smells so good?”
“Burnt cookies.”
“They smell delicious. It can't be
that ba...”. She took one look at the chockey pucks and made
herself a bag of microwave popcorn.
My Grandma once ruined a pan of Rice
Krispie treats. I don't know if it was the marshmallows or the cereal
or what, but those were the driest, most tasteless desert I had ever
eaten. Until my last batch of slice and bake cookies.
I've been told that Grandma used to
bake angel food cakes. From scratch. Multiple cakes at a time.
I wonder how she would have done with
slice and bake cookies.