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Miniature Moose posted:I love me some Betty Crocker recipes. I just tried one for "Apple Jack Cookies", and they are AMAZING. I saw the name and was hoping for your cookies to be filled with cereal.
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Apr 3, 2011 05:04
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BulimicGoat posted:I saw the name and was hoping for your cookies to be filled with cereal. I thought the same thing when I first read the title of the recipe.
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Apr 3, 2011 05:32
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polyfractal posted:
I actually found that they WERE too rich with a whole (or half) Oreo inside. It actually works better to crush up Oreos and put them in the batter, though that's a bit removed from the novelty of the recipe itself. It tastes good with peanut butter cookies.
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Apr 3, 2011 19:35
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Those cookies were rich originally, I can't even imagine with an oreo inside. I bet they taste delicious
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I've made this recipe (http://southernfood.about.com/od/chocchipcookies/r/blbb329.htm) at least 15 times and never had a problem, until now! The only thing I did different was use a different brand of butter and microwaved it for 25 seconds to soften it. The dough is super soft I can't roll it or anything. It just turns to mush. I have it in the fridge now to see if that will harden it. Is there any saving this dough or do I just start over?
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Apr 6, 2011 00:46
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Vixenella posted:I've made this recipe (http://southernfood.about.com/od/chocchipcookies/r/blbb329.htm) at least 15 times and never had a problem, until now! The only thing I did different was use a different brand of butter and microwaved it for 25 seconds to soften it. The dough is super soft I can't roll it or anything. It just turns to mush. I have it in the fridge now to see if that will harden it. Is there any saving this dough or do I just start over? The fridge will save it! Don't abandon such tastiness! 
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Apr 6, 2011 02:16
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PezMaster posted:The fridge will save it! Don't abandon such tastiness! Okay so I let it chill for a couple hours and then made them. They are flat and a little harder than normal. What would cause all of this? Normally I buy butter in Washington but this time I bought it in Vancouver it's the only difference! *note if anyone else makes these cookies in my oven I bake them for 9mins.
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Apr 6, 2011 03:51
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I have a friend who loves to bake, so I bought him a copy of Flour, and before wrapping it, I found her recipe for rosemary shortbread. I just made them, and they are delicious! I added a bit more rosemary than the 1 tsp the recipe called for, and I really like how strong the rosemary flavor is now. I held off buying the book for myself because the author is actually going to be at the bookstore near my house in the end of April and I am going to try and get a signed copy! The cookies: 
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Apr 6, 2011 04:00
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Vixenella posted:Okay so I let it chill for a couple hours and then made them. They are flat and a little harder than normal. What would cause all of this? Normally I buy butter in Washington but this time I bought it in Vancouver it's the only difference! Using different butter brands would make a bit of a difference - but maybe not so noticeably. The cookies I make using the lovely no-name stuff for sure has a different texture than when I use the lovely organic stuff. Really, though, I think your problem came from over-heating the butter (maybe melting it a bit?). That sometimes mucks up recipes. Funny, I'm from Vancouver. I wonder if my cookies would be fluffier if I bought butter down in the states? You guys do have loving cheap dairy. I bought my last pound of butter for just under four bucks up here:( :butterchat: 
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Apr 6, 2011 06:11
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Vixenella posted:Okay so I let it chill for a couple hours and then made them. They are flat and a little harder than normal. What would cause all of this? Normally I buy butter in Washington but this time I bought it in Vancouver it's the only difference! If you softened the butter too much, then you wouldn't be able to get enough air in it when you creamed it, which would result in flat, hard cookies.
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Apr 6, 2011 12:44
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BulimicGoat posted:I saw the name and was hoping for your cookies to be filled with cereal. You're in luck. I have that recipe on hand. 1 stick softened butter 1/2 Cup Packed Brown Sugar 1/3 Cup Sugar 1/3 Cup Peanut Butter 1 Egg 1 Teaspoon Vanilla Extract 1 Cup AP Flour 1/2 Teaspoon Baking Soda 3 Cups (crushed to 2) Apple Jacks Mix like a normal homemade dough. Bake at 350F for 9-11 minutes and let sit for 1.
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Apr 6, 2011 17:18
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PezMaster posted:Using different butter brands would make a bit of a difference - but maybe not so noticeably. The cookies I make using the lovely no-name stuff for sure has a different texture than when I use the lovely organic stuff. Really, though, I think your problem came from over-heating the butter (maybe melting it a bit?). That sometimes mucks up recipes. I live in Vancouver also but I go to the states on a regular basis to get groceries. And I always stock up on butter when I go. I always just buy store brand from Fred Myer or Walmart when we are down there, it's usually $1.50 a pound! I got this butter on sale at Save On for $3.29. I can't believe how much it costs up here! I guess I over heated it, I'm very impatient and didn't want to wait for it to soften on it's own! Now I know for next time. Thanks PezMaster and FlashGordonRamsay!
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Apr 6, 2011 17:59
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overdesigned posted:I made chocolate chip cookies the other day. These look perfect. That is exactly what I imagine the perfect chocolate chip cookie to look like. Are they as chewy as they appear? What recipe did you use?
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Apr 7, 2011 02:29
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Mississippi Mud Pie Cookies - awesome if you want a quick, chocolaty sugar high. I think I ate half a bag of mini marshmallows making them:
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Apr 11, 2011 01:49
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PezMaster posted:Mississippi Mud Pie Cookies - awesome if you want a quick, chocolaty sugar high. I think I ate half a bag of mini marshmallows making them: Oh my goodness, recipe please. I have to eat this immediately. They look gorgeous.
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Apr 11, 2011 15:09
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PezMaster posted:Holy crap, you sure did! You are seriously boggling my mind with those piping skills. What did you use for the last cookies? Food colour marker? Made these with almonds instead of walnuts/pecans and 1 tsp of vanilla and 1/2 tsp of almond extract. They're baking right now. So excited. First thing I've made from GWS (from tasting the batter, definitely not the last). My goddddddd mmmmmm. I made the second half of the batter into one giant cookie.. Can't wait to eat it. These things are delicious. Can't wait to try making pecan next.
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Apr 14, 2011 00:07
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A ILL BREAKFAST posted:Made these with almonds instead of walnuts/pecans and 1 tsp of vanilla and 1/2 tsp of almond extract. They're baking right now. So excited. First thing I've made from GWS (from tasting the batter, definitely not the last). Let me know how the giant cookies comes out - that sounds ridiculously awesome. I just hope the middle cooks okay for you  Jizzy Q posted:Oh my goodness, recipe please. I have to eat this immediately. They look gorgeous. A warning: they're super sweet! You might want to play around with the sugar content if cookies made for the palate of children disgusts you slightly: Mississippi Mud Pie Cookies Makes about 1 dozen 3 ounces semi-sweet chocolate, chopped and melted 1/4 cup butter, softened 1/3 cup sugar 1 large eggs 1/2 teaspoon vanilla 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped pecans 1/2 cup dark chocolate chips miniature marshmallows 1) Preheat oven to 350F. Combine Flour, baking powder, and salt in a small mixing bowl. Set aside. 2) In a large bowl, beat butter and sugar until fluffy. Mix in the egg, then the vanilla, and mix well until everything has come together. Add the melted chocolate and mix until everything is evenly chocolaty. 3) With a wooden spoon, mix the dry ingredients into your wet until just combined. Mix in the pecans and chocolate chips until everything is evenly distributed. Drop heaping tablespoonfuls onto your baking sheet and push three marshmallows into the top. Bake for 10 to 12 minutes, then cool until set. Best enjoyed while warm. 
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Apr 14, 2011 03:59
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Vixenella posted:I guess I over heated it, I'm very impatient and didn't want to wait for it to soften on it's own! Now I know for next time. Thanks PezMaster and FlashGordonRamsay! I've found a great way to soften butter in a sort-of hurry without melting it completely is it to set it on top of the stove while pre-heating the oven - if the range and oven aren't two separate fixtures in your kitchen. Sadly, I have an older electric stove/oven in my apartment (god, I miss the gas range at my parents' place), but at least it's very convenient for softening butter.  EDIT: In other news, I have broken all three of my crappy store-brand wooden spoons mixing cookie dough. Any recommendations on higher-quality spoons that can withstand really thick oatmeal cookie dough, and other similar trials?
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Apr 14, 2011 04:19
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PezMaster posted:Let me know how the giant cookies comes out - that sounds ridiculously awesome. I just hope the middle cooks okay for you It was awesome. I used 6 tbsps of batter in a circle and cooked it for 18 minutes. Turned out as basically just a gigantic smaller one. Girlfriend and I devoured it.
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Apr 14, 2011 08:48
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PezMaster posted:Holy poo poo, seeing this brought back a repressed memory of mine: Slop Cookies. Take one perfectly normal chocolate chip cookie recipe. Add a bag of mini marshmallows and a packet of cherry koolaid. Cook. Oh God now I can taste it again 
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Apr 17, 2011 19:26
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Wandering Knitter posted:Holy poo poo, seeing this brought back a repressed memory of mine: Slop Cookies. I was liking this until the cherry kool-aid part. But maybe chopped, dried cherries instead... I wish I had PezMasters daring in the kitchen! My co-workers end up being my guinea pigs. They haven't started to hate me, yet. This digression does remind me of a batch of oatmeal cookies I made that I subbed dried cranberries for raisins and added slivered almonds. They actually came out really good.
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Apr 18, 2011 16:02
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cocoavalley posted:This digression does remind me of a batch of oatmeal cookies I made that I subbed dried cranberries for raisins and added slivered almonds. They actually came out really good. I made the "oatmeal scotchies" recipe from my Toll House cookbook the other night with chocolate chips instead of butterscotch and dried cranberries added, and did it as bars rather than drop cookies. It is astonishingly good for how simple it is.
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Apr 18, 2011 22:06
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ITM posted:
I made a double batch of these today for a meeting after getting inspired by this thread. I couldn't find custard powder anywhere, so I had to substitute in corn flour and vanilla extract. I put 1/3 cup 60% dark chocolate chips and 1/3 cup dried blueberries/raspberries/cherries/cranberries. I don't think I put enough of either in, and I don't think I put in enough vanilla, either, but I will certainly do try this again now that I know what I'm doing! They were still an unexpected hit at the meeting, though!
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Apr 19, 2011 03:40
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dik-dik posted:These look perfect. That is exactly what I imagine the perfect chocolate chip cookie to look like. Are they as chewy as they appear? What recipe did you use? Happy to oblige! They are wonderfully chewy with just the right amount of light crisp to the edge. The recipe is from the King Arthur Flour Baker's Companion (which I highly recommend to just about anybody who likes baking stuff), but it's not one of the myriad ones they've also got on their site, so here it is:  Chewy Chocolate Chip Cookies (makes about 3 dozen) Ingredients 12 tbsp (1.5 sticks, or 6oz) butter 1 1/4 cups (10 oz) packed light brown sugar 1/4 cup (2 1/2 oz) light corn syrup 2 tsp vanilla extract 3/4 tsp baking powder 3/4 tsp salt 1/4 tsp baking soda 1 large egg 2 1/4 cups (9 1/2 oz) AP flour 1 cup (4 oz) chopped and toasted nuts (optional, I omit them) 2 cups (12 oz) semisweet chocolate chips Procedure Preheat oven to 375F. Beat butter, brown sugar, and corn syrup until fluffy. Beat in vanilla, baking powder, salt, and baking soda, then mix in the egg and beat well. Beat in flour, then stir in chocolate chips (and nuts if you're using them). Drop by rounded tablespoon onto parchment or silpat-lined sheets, and bake for 12-14 minutes (or until they look like they did in my picture). They'll look a little underdone when you pull them but they'll set and be nice and chewy when they cool. Let them sit on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.
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Apr 19, 2011 05:04
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RazorBunny posted:I made the "oatmeal scotchies" recipe from my Toll House cookbook the other night with chocolate chips instead of butterscotch and dried cranberries added, and did it as bars rather than drop cookies. It is astonishingly good for how simple it is. I love what oatmeal does for cookies. I like to add some to my favorite chocolate chip cookie recipe instead of nuts and they have such good flavor from it. Incidentally, my favorite chocolate chip cookie recipe is the one from my grandmother's Betty Crocker Red Book (you know, the one that says how every good wife knows how her man likes his eggs) and lately it has just tasted too sweet to me (drat grown-up sweetness intolerance, I guess?) Can I take out some of the sugar without borking the recipe?
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Apr 19, 2011 14:15
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  Truffle with raw chocolate chip cookie dough. No eggs and Baileys instead of milk.
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Apr 21, 2011 20:36
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Robo Olga posted:
and how?
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Apr 22, 2011 20:07
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For my brother-in-law's birthday: I figured it's more cookie than cake, so I posted here. The recipe is Hershey's Three Great Tastes Blond Brownies and it came out with the same soft, chewy texture of the store bought cookie-cakes (but better flavor.) I subbed mini chocolate chips, Heath bits and mini M&Ms for the prescribed chips and spread it in a 14" pizza tray. It was baked for 25 minutes but probably could have been taken out at 20 because it was slightly tough around the edges. Since he and my sister just had a baby, their dog has been acting neglected (she's not) so as a joke I put her face on it. (Thanks frankdiabetes for the inspiration with your pug-face cake!)
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Apr 25, 2011 15:08
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Pate Brisee Cookies These are really easy and quick to make. I almost have a tin of them in the cupboard for eating with coffee. Most people just make them from pie dough scraps. I have a tendency to not measure, so the amounts for the topping are guesses. Taste it and add more cinnamon/spice depending on what you like. Dough: 1 1/4 cups flour 4 oz. (one stick) cold butter, cut into small cubes 1/2 tsp. kosher salt 1/2 tbsp. sugar 2 tbsp. ice-cold water Topping: 1 tbsp. butter 1/2 cup sugar 1 tsp. cinnamon Dash of cayenne pepper A few dashes of allspice Pinch of salt -Combine the flour, salt, and sugar in a food processor and pulse to combine. -Add the butter a few chunks at a time and use short pulses to process until the texture is sandy. -Add the water while pulsing just until pinching the mixture will make it adhere. You may not need a full two tbsp. -Handling it as little as possible, pat the dough into a ball, flatten into a small disc and refrigerate for a half hour. -Pre heat the oven to 375 degrees F. -Combine the dry ingredients for the topping and set aside. -Melt the 1 tbsp. butter in a small pan. -Roll out the dough into a large rectangle, no thicker than 1/4 inch, and brush the surface with the melted butter. -Sprinkle on the topping and pat it into the dough gently to make it adhere. -Cut into strips using a pizza cutter. You can put those on a baking sheet as-is or shape into spirals, long twists, or whatever else suits your fancy. -Bake 13-15 minutes or until just barely firm to the touch. Cool on a wire rack.  If you didn't mess with the dough too much, they'll be crisp and sweet on the outside, flaky and rich inside.
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Apr 25, 2011 15:43
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lanefrost posted:and how? I think you could probably use any chocolate chip cookie recipe you like just minus the eggs and baking soda or whatever, but this is what I did 1 C butter room temp combine with 3/4 brown sugar + 3/4 granulated sugar mix until fluffy and then add 1/3 cup Baileys mix in 2 1/2 C a/p flour 1 t salt mix until all the flour is incorporated and then stir in 1 C dark chocolate chips Make a bunch of little cookie balls, about 1 T each. Melt 16 ounces or so of dark chocolate in a double boiler Roll the cookie balls in the melted chocolate and let them sit at room temperature on parchment paper for about 45 minutes. The chocolate coating will harden and you can store them in the fridge after that.
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Apr 25, 2011 19:13
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 There's nothing quite like baking cookies at 4 in the morning. I'm pretty pleased with these, there's just the right amount of peanut butter flavor, and the roommates seem inclined to agree. I doubled this recipe and cut out the chocolate chips, opting to place one large chip in the middle of each cookie, because Ghiradelli's chips are huge, and I didn't have 2 cups of them. I used crunchy peanut butter, as it absolutely perfects the texture (and I was raised on crunchy). I also wound up baking these for the full time of 12 minutes to get them golden, but of course, your mileage will vary based on oven.
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May 7, 2011 10:49
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MsJoelBoxer posted:Pate Brisee Cookies Hah, this is exactly what my mom always did with leftover pie crust pieces from a pie. We call them Snippy Doodles, and my Uncle Pat has an uncanny ability to show up at our house after they've just come out of the oven. These things taste like happy childhood to me.
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May 11, 2011 00:02
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Let's kick this cookie thread into gear again: Twix Cookies 2 cups + 2 Tablespoons flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter (melted and cooled) 3/4 cup packed brown sugar 1/2 cup granulated sugar 1 large egg + 1 egg yolk 2 teaspoons vanilla extract 2 cups Twix bars, coarsely chopped 1) Preheat your oven to 325. In a medium bowl, whisk together your flour, baking soda and salt. Set aside. 2) With an electric mixer, mix up your butter and two sugars until light and fluffy. Add your egg, and continue mixing, then add your yolk. Beat in the vanilla. With a wooden spoon, mix in your dry ingredients. When everything has started to come together, mix in your twix pieces. 3) Plop walnut- to golf ball-sized pieces on your baking pan and bake for about 15 to 18 minutes, or until golden brown. Enjoy!
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May 25, 2011 05:06
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PezMaster posted:Some loving amazing-looking cookies I am making these tomorrow because they look goddamned amazing, and sound fantastic. And it's been like 2-3 weeks since I last made cookies (but I made cupcakes last week - that counts, right?)
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Jun 7, 2011 04:07
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Blueberry Crumb Bars It's like a slightly sweet shortbread cookie, with blueberry pie on top, with streusel on top of that. Link to recipe (and better pictures that I cannot hope to replicate with my terrible phone camera) can be found at http://smittenkitchen.com/2008/07/blueberry-crumb-bars/.
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Jun 10, 2011 01:13
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PezMaster posted:Twix Cookies I made these tonight and they are reeeally good. The cookie dough tastes very caramel-y and complements the twix great. Definitely taking these into work so that I don't eat them all myself! I found that it was worth trying to make sure that the twix pieces were surrounded by dough - my first batch out of the oven had pools of melted chocolate/caramel running out of them that hardened when cool (gotta love parchment paper!) Perhaps some would prefer them that way though... Thanks Pezmaster!
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Jun 10, 2011 03:44
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chaniara posted:Blueberry Crumb Bars oh my goodness, so good. perfect for summer.
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Jun 10, 2011 04:27
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chaniara posted:Blueberry Crumb Bars You inspired me to make this, however mine ended up too crumbly and delicate to cut up into bars and eat like a cookie. Still a drat good crumbly cobbler thing, but I was going for cookie bar. Any idea what I could do to fix that?
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Jun 16, 2011 03:01
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Frosted Ambassador posted:You inspired me to make this, however mine ended up too crumbly and delicate to cut up into bars and eat like a cookie. Still a drat good crumbly cobbler thing, but I was going for cookie bar. Any idea what I could do to fix that?
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Jun 16, 2011 08:58
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 Boston cream pie cookies for our Stanley Cup celebration. They were eaten up fast - even here in Vancouver.
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Jun 18, 2011 05:49
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What's a cookie recipe that uses a lot of milk? I want to make chai cookies, but just adding cinnamon, cloves and cardamom won't cut it, so my idea is to make chai and then use it as a substitute for milk.
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Jun 18, 2011 07:59
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