Advice for hand mixer making oatmeal cookies-?

Question

My Rival hand mixer just burned up mixing some oatmeal cookies today.-- what brand (economical) for a retired guy-- can someone recommend? Needs to be hand held with 5 speeds I think.

Thanks.

Answer 1

Hi there,

My personal experience with cookie-making (I have been doing it for years), includes using a hand mixer for the dough...up until the oatmeal is added. I've upgraded to a Kitchen-Aid, but I still hand mix the oatmeal in instead of relying on a mixer. I've found that using a mixer for adding in the oatmeal may break down the size of the oatmeal...an effect I'm not looking for. By the time the oatmeal is ready to be added, it should be a pretty thick dough, so you should get better distribution adding the oats by hand.

As a side note, I have what I believe is called a Swedish whisk...a wood handled whisk that I use for when I hand mix in some final ingredients like oatmeal or chocolate chips. My dad uses it for bread baking, and my parents gave me one for a Christmas present...excellent for blending in final ingredients into a stiff dough. Hope that helps...

Answer 2

I've owned several over the years and never found one strong enough for the final stages of oatmeal cookie dough. I agree with Redzilla that hand mixing the final stage is your best bet.

Although I will add this... If you have a stand mixer with a mixing blade (instead of whisk,) it will do the job as well as hand mixing, but without the effort. Just keep the speed low and add oatmeal gradually.

Answer 3

Kitchen Aid or Cuisanart are the top two. Kitchen Aid is cheaper, and be sure that you get the model which includes the beaters for 'doughs' or stiff batters. Good luck. (I also hand blend in the nuts, oats or chocolate chips etc., at the end of beating instead of using the mixer for the entire process)

Answer 4

in case you're making use of a field brownie/cookie combination study the instructions. in the event that they are asserting to "beat" then use the mixer. in the event that they are asserting to "stir properly" or in basic terms "combination properly" use a spoon or whisk. If it quite is a precise brownie combination that's rather uncommon to get a recipe or field that declares to triumph over the batter, it continually seems greater appropriate in case you stir it with a spoon. In truffles you do no longer choose a hundred% of the lumps out, it is going to easily be fairly lumpy once you pour it into the pan. Cookies, on the different hand, frequently get blended very properly with an electric powered mixer until the batter is amazingly gentle and lump loose.

Answer 5

If it quite is a precise brownie combination that's rather uncommon to get a recipe or field that declares to triumph over the batter, it continually seems greater appropriate in case you stir it with a spoon.