Sunday, January 20, 2013

a brief foray into food photography

Over winter break, I commandeered my mom's DSLR, and basically took the camera everywhere for two weeks.  Most notably, I baked up dozens of cookies, which were meant to be gifted to our neighbors.  They ended up not getting any (sorry neighbors!).  Most were eaten at the gatherings we had at our house, but there is still a tin with some leftovers.  I bet they'll still be there when I go home for the summer.

I started off using the lenses that came with the camera, but my dad later picked up a Canon EF 50mm f/1.8 lens that multiple bloggers suggested.  So I went back and reshot some of those original photos.

Now that I'm back at school, however, I no longer have the camera at my disposal.  Boo hoo.

These cookies are based off the ones gifted at the DoubleTree Hotel.  They're chewy from the ground oats, and chock full of chocolate chips and nuts.  I think they're are absolutely fantastic while still warm from the oven, but are still really good when cooled. 

I'm still working on the photography conditions that I like best.  But it's still a good start, no?

adapted from Iowa Girl Eats

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 1/2 tsps baking soda
1 tsp salt
1/4 tsp cinnamon
1 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 tsps vanilla extract
1/2 tsp lemon juice
2 eggs
12 oz semi-sweet chocolate chips
1 1/2 cups chopped walnuts (optional)

Pulse oats in food processor until fine.  Whisk together oats with flour, baking soda, salt, and cinnamon, and set aside.  Beat together butter, sugars, vanilla, and lemon juice until light and fluffy, about 3 minutes.  Beat in eggs one at a time until combined.  Add dry ingredients in two batches, mixing well after each addition.  Mix in chocolate chips (and walnuts).  Cover, and chill dough overnight.

Preheat oven to 350°F.  Roll 2 Tbsp of dough into a ball and set on parchment-lined baking sheet.  Bake for 12-14 minutes, or until golden brown around the edges. Let cookies sit for 2 minutes before cooling on racks.

Makes 28 cookies.

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