Is it possible to make cookies without a mixer

A galette is basically just a rustic pie—you start with the same dough but bake it on a sheet pan. This galette is filled with sweet, mellow pears that we flavor with vanilla bean, ground cardamom, and Chinese five-spice powder. Because a galette is thinner than a pie, it only takes about 35 minutes to cook.

My favorite part of a pie is the filling—I could take or leave the crust, so I find myself making pies less often than biscuit-topped cobbler. This version is made with blackberries—if the berries aren't sweet enough then try mixing them with raspberries.

Our secret ingredient is cinnamon, which intensifies the flavor of the blackberries. Speaking of biscuits, this recipe is one of my favorites. We make it with yogurt rather than buttermilk, which Yankees like me rarely keep on hand. You have to use more yogurt than you would buttermilk to properly hydrate the dough, which could make the biscuits overly dense—a little baking soda neutralizes the extra acidity and ensures a perfect rise.

Cooking the biscuits in a cast iron skillet gives them a golden bottom crust. These scones come together in just 35 minutes, making them perfect for a weekend morning when you aren't looking for a huge project.

We make them with multiple kinds of of dairy to get the taste and texture just right—cream helps the scones brown, but butter keeps them nice and light. While we love dark chocolate, milk chocolate is a better match for the lightly sweetened dough.

For a long time, I only knew Irish soda bread as a dry, crumbly accompaniment to industrial corned beef and sulfurous cabbage in mediocre pubs. Real Irish soda bread, on the other hand, has a soft crumb and crackling crust perfect for mopping up beef stew. Buttermilk gives this bread a chewy but tender texture, while baking soda keeps it from tasting unpleasantly tangy. We find most zucchini bread recipes to be a little too sweet and greasy.

Simply cutting back on the sugar and oil would jeopardize the bread's tender, cake-like structure, so we use Greek yogurt to provide fat and acidity. This recipe calls for mixing a cup of crushed walnuts into the dough, but you don't have to stop there—a teaspoon of minced rosemary is a wonderfully aromatic addition. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.

Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. Get the recipe for Easy 1-Bowl Oatmeal Cookies. Get the recipe for Easy Mexican Wedding Cookies. Get the recipe for Lemon Meltaways. I had so many requests for quick and easy chocolate chip cookies that can be made in one bowl.

No stand mixer or hand mixer required. All you need is one bowl and a spoon. This is perfect for kids in college or when you want to whip up cookies in a snap. These cookies make the perfect chewy cookie with crisp edges.

This one bowl cookie recipe calls for melted butter and a mix of brown sugar, which is responsible for the chewy center, and sugar, which gives it those perfect crisp edges. The warm, melted butter helps to make the sugars silky smooth.

I have found that people are pretty opinionated about their chocolate. Some people are team milk chocolate and some are team semi-sweet chocolate.

I find that there is one way to please the masses -- use a mix of milk and dark chocolate. My favorite go to milk chocolate chips are from Guittard. My go to semi-sweet chocolate chips are Ghirardelli or chopped up dark chocolate bars. They melt so beautifully in the cookies. The key to make these absolutely perfect is to let the dough CHILL in the refrigerator for at least 30 minutes.

Cookie dough just gets better the longer it is chilled. The dough develops rich toffee, caramel notes and doesn't spread as much once it hits the oven. If you were to bake the cookie dough right away, the cookies would turn out pretty flat.

The chilling allows the cookie dough to harden and solidify. If time is on your side, let the dough chill for at least 24 hours. I have experimented over and over again and the cookies become so much better after 24 and hour chilling time. Trust me on this one. I don't suggest using dark-colored baking sheets as they attract heat and the bottoms of the cookies may end up burned.

Add brown sugar and sugar. Whisk or stir vigorously until smooth. Add egg and vanilla and whisk until silky. Fold in milk chocolate and semi-sweet chocolate chips. Cover bowl with plastic wrap. The cookie dough gets better with time.

If time is on your side, I suggest chilling it for hours. Chilling for at least 30 minutes is essential. When ready to bake, preheat oven to degrees. Using a cookie scoop or spoon, place cookie dough on light colored baking sheets. Bake for minutes, or until cookies become a light golden color. This recipe looks amazing, I have one question though.. After having chilled the cookies for 30 mins or 24 hr, do I let them come to room temp before putting them in the oven?

Or put fridge-temp dough in the oven? My cookies sometimes come out burnt at the edges and raw in the very centre.. They will get firmer after standing for a few hours.

Hope this helps. Entertaining The Ultimate Guide to Thanksgiving by Kristin Donnelly The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive Trending Discussions. Stoves Induction Cooking Cooktops. Updated 3 hours ago 3 comments. Roast Beef. Thanksgiving Holidays Main Dish. Cookbook of the Month Cookbooks.