This week’s baked good was motivated by a dazzling phenomenon: my raspberries were going to die. We bought them to make my friend Heidi a cake and it did not happen. I determined A. we have terminal fruit and B. I need to write a reflection for class. Two birds, one stone. I found a recipe on Pinterest that was relatively quick and used fresh raspberries and got to work. This was not a fruitful endeavor (mind the pun.) The raspberries had taken their last breath, or in other words were covered in mold. However, there were frozen raspberries at my disposal so we selected a new recipe and got to work. The recipe is as follows:
“Ingredients:

• 2/3 cup white sugar
• 1/2 cup light brown sugar
• 3/4 cup melted butter
• 1 whole egg
• 1 egg yolk
• 2 cups all-purpose flour
• 1 tbsp vanilla extract
• 3/4 cup frozen raspberries

Instructions

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine white sugar, brown sugar, and melted butter; whisk until smooth.

Add the whole egg, egg yolk, and vanilla extract; mix well.

Gradually incorporate flour, baking soda, baking powder, and salt until just combined.

Gently fold in frozen raspberries.

Scoop dough onto a lined baking sheet, spacing them about 2 inches apart.

Bake for 15-18 minutes until edges are golden but centers remain soft.”

You can find the recipe here: https://cakecoo.com/vanilla-raspberry-cookies/?utm_source=Pinterest&utm_medium=organic

The Baking Experience:

If you read the recipe vs the instructions, you would see that the baking soda and power, though mentioned, did not have measurements listed. I basically ballparked it and added 1.5 tsp of baking soda and 2 tsp of baking powder. It was a bit on the higher side as far as those ratios usually go, but the recipe calls for melted butter, which usually makes cookies spread out more, so I did higher baking powder to compensate and make sure they rise.

I am pleased with how they turned out but I did not realize until making the dough that they are essentially just chocolate chip cookies but with raspberries. I found this a little disappointing because it I am already quite proficient in chocolate chip cookies, but I am still happy I tried a new recipe.

My friend Heidi has very strong positive feelings about the cookies. I have somewhat positive feelings about them. I am happy with the baking success but the flavor isnt my preference. I think raspberry is a flavor better suited to be paired.