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Holiday Cookie Bakeoff

Six SUNY Oneonta employees faced off Tuesday in a battle of baking!

By SUNY Oneonta

December 12^th, 2018

the rules

On Dec. 11, President Barbara Morris, Monica Grau, Bill Harcleroad, Tracey Ranieri, Pathy Leiva and Angie Eichler went head-to-head at MyKitchen in Mills Dining Hall to see who could make the best holiday cookies. They each used their own recipe, and they were allowed to have one helper.

angie eichler

Angie, Associate Director of Student Life and Leadership (in black), made "Salted Caramel Chocolate Chip Cookies" with the help of her friend, Rachael Milavec Shaughnessy. They bake every holiday season for friends and family, and this is a favorite recipe, Angie said.

monica grau

At left, Monica, Director of New Student Services, made "Grinch Cookies," inspired by one of her favorite holiday movies! Her helper was colleague Kate McMichael.

pathy leiva

Pathy, Director of the College Assistance Migrant Program (CAMP), made "Alfajores" with the help of student Juan Aguilera, at right. They made two versions - one with powdered sugar, one with coconut flakes - and had a fan club!

tracey ranieri

Tracey, Director of Athletics (in gray), made "Kisses Macaroon Cookies" with the help of Foods and Nutrition Professor Jennifer Bueche.

bill harcleroad

Bill, Director of Campus Activities and Leadership, made "Adult Chocolate Chip Cookies," inspired by his grandmother's baking!

president morris

College President Barbara Morris said she likes to experiment with new recipes. She made "Double-Double Chocolate Cookies!"

meet the judges

Judging the cookies were Diane Williams, Executive Director of Oneonta Auxiliary Services; Oscar Oberkircher, Director of Food Service and Restaurant Administration; and Karen Brown, Executive Director of Admissions. Cookies were judged on taste, texture, presentation and creativity.

and the winner is...

Bill Harcleroad!

Bill won a Starbucks gift bag and the coveted Red Whisk.

Bill's recipe

Ingredients: 140g (1 cup) rye flour, 1-and-a-half sticks of salted butter, 124g (7/8) cup all-purpose flour, 3/4 teaspoon kosher salt, 1/2 teaspoon baking soda, 248g granulated sugar, 2 large eggs, 1 tablespoon molasses, 1 tablespoon vanilla extract, 105g (about 3/4 cups) semi-sweet chocolate chips, 105g white chocolate chips

Directions:

• In a 12-inch skillet over medium-high heat, toast the rye flour until fragrant and a shade or two darker, about 5 minutes, stirring frequently. Remove from heat, then add butter and stir until melted. Set aside to cool.

• Preheat oven to 350 degrees, with a rack in middle position. Line 2 baking sheets with parchment.

• In a medium bowl, whisk together the all-purpose flour, salt and baking soda

• In a large bowl, mix sugar, eggs, molasses and vanilla.

• When rye-butter mixture is cool to the touch, slowly stir it into the egg mixture. Add dry ingredients and stir until combined. Stir in chocolate chips and, if using, nuts.

• Drop 2-tablespoon mounds of dough about 2 inches apart onto prepared baking sheets. One sheet at a time, bake in preheated oven until edges are firm and centers are soft, 8 to 12 minutes, rotating sheet halfway through. Cool on sheet 5 minutes, then remove to a rack and cool 10 minutes. Repeat with second sheet.

not a bad batch

It was a great day. Thank you to all who came and supported their favorite team, and thank you to Sodexo for hosting the friendly competition. See you next year!