I have been baking for awhile and I always use the same old brand. Just recently, I went to Target and found one that is new to me - King Arthur Flour. Good thing, I needed some self-rising flour for this summer's baking and found organic ones too! I bake at least once a week though I don't really post everything here in my blog. But from now on, I'll be baking using King Arthur Flour and I am going to share my experience using them too.King Arthur Flour Unbleached Self-Rising flour doesn't really have much difference compared with the other leading brands, and I mean it in a good way. While using it, I noticed how pure the color is, you won't see crumbs too. The flour looks very well granulated and there's no need to sift it. Saves time, eh? What I like about it is it was "milled from carefully selected 100% U.S-grown wheat", as in the package. I feel very safe in using it knowing it was made from something that was grown in a place I know and trust.
AllRecipes though I altered a few ingredients. I can't find the link anymore though I found it by Googling the keywords "self-rising flour", "cookie" and "allrecipes". I just wanted to let you know that this is not my own. I wanted to give the contributor a credit, I think I'll just update this post when I find it again. :) I chose this recipe because it doesn't contain a lot of ingredients. Besides, I want to do something with what I have and I thought this was perfect.
2 1/4 cup Self-Rising flour
3/4 cup Granulated Sugar
3/4 cup Brown Sugar
1 cup Butter (softened)
1 tsp Vanilla
1 pc Egg (large)
As wanted: Chopped walnuts, Milk chocolate morsels, Marshmallow
Mix wet ingredients with the dry. Line in a cookie sheet at least 2 inches apart. Bake at 375F for 12-14 minutes. Yields 2 dozens.
The basic ingredients needed.
|I added chocolate morsels and chopped walnuts.|
|Then I noticed I have marshmallows so I cut them into pieces and threw them in the batter too.|
The first, second and third batches!
|The end result: Some yummy, crunchy, chewy, thin but moist cookies!|
It was hot that day so I decided to add something cold. :D
Note and Tips:
- If you want to try adding marshmallows, just use like one big piece (for the original recipe) and cut it in very small sizes, smaller than those I did. Marshmallows make the cookie more appetizing but it tends to melt more and if you use a lot, you'll see some part of your cookie melted. Just imagine the moon. For the last batch I even needed to remove the marshmallows! LOL!
- I think the smaller the chocolate morsels are, the better.
- I used the regular milk chocolate morsels and they were great, they didn't really add too much sweetness in the cookie. It would have tasted a bit more different with bittersweet ones.
- Do not heat the butter in the microwave, just let it melt at room temperature. I tried to heat mine and the batter became super moist. So for the last batch, I needed to put it in the fridge first because baking it.
- If you put it in a fridge, use clear wrap and roll. When rolled, it'll be easier to just slice and put it in the sheet. What more, the shape and size of your cookies will probably look almost the same. ;)
I definitely suggest you use this recipe, it is very easy to do with less ingredients too. Well, the add-ons will depend on you. :) Good luck and happy baking!
I was not paid to do a review of the product/s mentioned above. I was given free samples to try but was not required to do an online review of them. Everything was based on my 100% honest opinion.