CRISPY COOKIES

Shared by Marta Liaño:

SCHOOL YEAR:   5th primary                                                                 

SUBJECT: Science

TOPIC: healthy food

Estimated TIME/SESSIONS: 1 session

LESSON OBJECTIVE:

-To know how to prepare home made cookies.

-To know how to mix ingredients.

CONTENTS/SKILLS:

-to know how to mix correctly the ingredients,

how to cook and how to eat the cookies!!!

DESCRIPTION:

Begin by asking the students:

Do you think it is important to do something like following a recipe in order? Why or why not?  (Allow the students to answer.). 

Do you think it is better to do cookies at home or buying them at the supermarket? Why or why not?

• When following directions to make a recipe or to put something together, it is important to following the steps in order. 
• If you do not follow directions in order, what could happen? (Allow the students to answer.)
• Raise your hand if you have ever followed a recipe or put something together following directions. 
• When reading directions, it is important to start at the beginning and read everything.  After you understand what the directions are telling you to do, you can start.
• Today, you are going to read about how to make vcrispie cookies.  When you are reading the directions, make sure that you understand what the recipe is telling you.  (Allow the students time to read the recipe.)
• Raise your hand if you can tell me what the directions are telling you to do.  (Allow the students to answer.  Answers should refer to mixing ingredients together and baking.)
• What is the first step?  How do you get from step one to the last step?  (Allow the students to answer.)
• You are now going to sequence all of the steps.  Under the recipe that you read are all of the steps, but they are not in order.  You will put a number next to each step.  The first step will have a number 1. 
• Does anyone have any questions?

RECIPE:

Total Time: 15 minutes

 Ingredients

·         1 cup minus 1 tbsp flour

·         1/2 tsp baking soda

·         1/4 tsp salt

·         1/2 cup sugar 

·         1/4 cup mini chocolate chips

·         2 1/2 tbsp milk of choice

·         2 tbsp oil

·         1/4 tsp pure vanilla extract

 

Instructions

• *The easiest way to measure the flour is to add a full cup to the mixing bowl, then remove 1 tbsp from the bowl. All-purpose flour will yield the crispiest results but spelt or oat flour also work.
• Preheat oven to 310 F. Grease a cookie sheet. Combine first 5 ingredients in a large bowl. Stir in remaining ingredients to form a dough – it will be very dry at first, so keep stirring and breaking up clumps until it turns into cookie dough. You should not need more liquid. Roll balls. Place on the greased tray, then press down to flatten. (I rolled 16 balls, which turned into the cookies in the photos. They expand a lot as they cook, so leave room between cookies.) Bake 15 minutes, then let cool 10 minutes before removing from the tray. They also get crispier as they sit. As a rule, crispy cookies are best stored in a cookie jar or glass container instead of plastic. If you try the recipe, be sure to leave a comment or rate it below!

NOTES/ PIECES OF ADVICE:

How To Make Crispy Cookies – The 3 Tricks

Trick #1: Don’t Use Brown Sugar: It has more moisture than white and is also more acidic, meaning it reacts with baking soda to produce air that helps cookies to rise. Cookie recipes made without brown sugar will be harder, flatter, and crispier.

Trick #2: Lower your oven temperature. Baking at a lower temperature allows the cookies to spread before rising so they are even and crispy all around. I’ve lowered the oven temperature in this recipe to 310 degrees.

Trick #3: No Eggs. If you’re vegan, you’ve already got this one covered! Eggs add structure and moisture to a recipe, which will detract from the crispiness of the finished cookie. Leave them out for the perfect crunchy chocolate chip cookies.

Other tricks to crispy cookies include using less flour, not chilling the dough before baking, storing in a cookie jar or glass instead of a plastic container, and making the recipe with all-purpose flour because it has a higher protein content that helps with crisping and browning.

(Substituting spelt or oat flour is fine to do in this recipe; the results will just be softer and chewier.

 

CREDITS - Links and resources:

 

Crispy Cookies - 3 Tricks How To Make Them! (chocolatecoveredkatie.com)