Nothing beats the satisfaction of eating freshly-baked cookies.
Today I joined for a cookie making workshop at work as part of the Christmas celebrations. Normally I find cooking much easier compared to baking as the former allows for some room for error — baking requires more precision both in the ingredient proportions and oven timing/temperature. In other words, the more variables, the more things can go wrong.
For the workshop participants today, we had it easier as the base dough for the three types of cookies were already made by my colleagues who are clearly experts in cookie making. They took just two hours to make three large batches of cookie dough.
So the three flavours of cookies were: butter, gingerbread and oatmeal with raisin.
While the gingerbread and oatmeal with raisin dough held well in room temperature and contact with human hands, the butter one was much harder to work with. You basically had a limited time window to work on the dough because the heat from your hands or excessive rolling with rolling pin will cause the dough to disintegrate. You have to be quick and decisive about how you want to work with that dough.
