Baking cookies in a microwave can be a bit different from traditional oven baking. Microwaves use electromagnetic waves to heat food quickly, but they don't provide the same even and controlled heating as an oven. As a result, the texture and taste of microwave-baked cookies may not be exactly the same as oven-baked ones, but they can still be a quick and tasty treat. Here's a simple recipe for making microwave cookies:
Ingredients:
- 1/4 cup (half a stick) of unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- A pinch of salt
- 1/4 cup chocolate chips (or any other add-ins you prefer, like nuts or dried fruit)
Instructions:
In a microwave-safe mixing bowl, soften the butter by microwaving it for about 10-15 seconds. It should be soft but not melted.
Add the granulated sugar and brown sugar to the softened butter, and mix until well combined.
Stir in the vanilla extract and egg yolk until the mixture is smooth.
In a separate bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth cookie dough.
Fold in the chocolate chips or any other add-ins of your choice.
Take a microwave-safe plate and either lightly grease it or use parchment paper to prevent sticking.
Divide the cookie dough into small balls, and place them on the plate with some space between each cookie.
To maintain a cookie-like texture, it's essential to microwave the cookies one at a time. Microwave a single cookie on high power for about 40-60 seconds. The exact timing will vary depending on your microwave's power, so keep an eye on it to avoid overcooking. The cookie should look set but still slightly soft in the center.
Carefully remove the plate from the microwave (it may be hot) and let the cookie cool for a minute or two before enjoying.
Keep in mind that microwave cookies are best when eaten soon after they are baked, as they may become rubbery or lose their texture if stored for too long. It's also important to note that the result may not be the same as oven-baked cookies, but this method can be a quick fix for your cookie cravings when you don't have access to an oven.