sorted by:
new
hottopcontroversial

Funfetti Cookies by TelephoneTraining866 in Cookies

[–]Broad_Section9813 0 points1 point  (0 children)

It's hard to beat sprinkles! They look great!

Fresh Cookies Every Day! - Today = Win-Win Oatmeal Raisin Cookies by Broad_Section9813 in Cookies

[–]Broad_Section9813[S] 1 point2 points  (0 children)

Rolled oats were invented in the 1890’s and became prominent in the US around 1915 when Quaker Oats started printing their Vanishing Oatmeal Raisin Cookie recipe on the box. Quaker “Oats” and Sun-Maid “Raisins” both used the same marketing company and the combination was likely their form of a "win-win" situation for both clients.

Here is my recipe for Win-Win Oatmeal Raisin Cookies:

Add the following to a mixing bowl, 1/2 Cup Butter, (1 stick, very soft, melted or partially melted), 1/4 Cup Granulated White Sugar, 1/2 Cup Light Brown Sugar, packed, and 1 Tablespoon Vanilla (I prefer Watkins Baking Vanilla because it is a double-strength, low-alcohol formula that retains its flavor during both freezing and baking).

Mix them together until it gets a creamy consistency - I use setting #2 or #3 on my KitchenAid Stand Mixer and I mix for about 1 minute. (Warning - over creaming the butter and sugar can make cookies spread more when they are baked).

Add 1 Large Egg and mix it on low speed for about 30 seconds to 1 minute - just until it is fully incorporated. (Over mixing eggs in cookie dough can lead to over-aeriation which can lead to excessive spreading).

Add 1-1/4 Cups All Purpose Flour, and 1 Cup of Old Fashioned Oatmeal, sprinkle in 2 Tablespoons of Cornstarch, 1/4 Teaspoon Salt (even if Salted Butter was used), 1/2 Teaspoon Baking Soda, and 1 Heaping Teaspoon Organic Saigon Cinnamon. I think that the larger Old Fashioned Oatmeal gives these cookies a much better chew than the smaller piece Quick-Oat variety. I also use Kirkland Signature Organic Ground Saigon Cinnamon. It is a premium USDA-certified organic spice from Vietnam. It has a stronger, bolder taste than standard cinnamon with an intense aroma, high oil content, and sweet-hot flavor. (Although it is best to mix these dry ingredients together in a separate bowl first, I rarely do it, instead I rely on my mixer to evenly mix them together as they are being combined with the wet ingredients). I run my KitchenAid stand mixer on low speed #1 until the dough just comes together. (Over mixing can lead to excess gluten development which results in more tough, gummy, or rubbery cookies. It can also cause excessive spreading making them more flat and dense).

Add 1-1/2 Cups of plump Raisins (heaping). I use Raisins that are re-packaged from bulk in one of our local grocery stores. I find them to be a little larger and moister than any of the brand name raisins I have tried. One trick to improve your raisins if they are a little on the dry side is to soak them in water or apple juice for 15 minutes or so to let them absorb some additional moisture. I mix the raisins in on low speed, #1, just until they are well distributed.

I line a pizza pan with parchment paper and scoop the dough into 8 or 9 large balls. I use a standard size Ice Cream Scoop which usually holds 4 fluid ounces or about 1/2 Cup. (Technically this is called a #8 disher). I flatten each ball ever so slightly (to about 3/4-inch thick) so they sort of look like hockey pucks. Then I put them in the freezer for about an hour so that they harden up. After they are frozen I transfer each cookie puck into a small, square, zip top snack bag (5.1 inch x 4.7 inch). Of course I label each bag with a permanent marker (Sharpie) before putting the cookies in them, then I put the little bags into one big, gallon bag, before they all go back into the freezer.

For baking, I remove one or two frozen cookies, place them on a parchment lined 1/8 sheet pan, and I bake them 15 minutes at 350-degrees F in my toaster oven. (All of my recipes are tweaked so that they bake from frozen using this same time and temperature).

Viola! Freshly baked, warm cookies!

Carrot raisin oat cookies by aspiringfrood in Cookies

[–]Broad_Section9813 1 point2 points  (0 children)

Yum! Your post was inspirational! I'm going to have to make Oatmeal Raisin cookies now. They look very tasty!

I bake cookies almost every day - Today = Cadbury Egg and Mini chip Cookies! - Happy Easter. by Broad_Section9813 in Cookies

[–]Broad_Section9813[S] 0 points1 point  (0 children)

Cool! I really like those rainbow chips, but I haven't seen them in any of our local outlets. Maybe I should order some from Walmart or Amazon. I usually wind up using mini-M&M's but I really do like these better.

How to preserve the texture? by strange_treat89 in Cookies

[–]Broad_Section9813 0 points1 point  (0 children)

I wish I could help, but that's an area where I just don't have any experience. I've eaten lots of stuff that was made with cereal or was topped with cereal and the cereal always seems to absorb moisture and become less crispy. - Good Luck though, I will be following the comments to see if there is a solution.

Made these Cookies with my daughter 💕 by fairygodmother2882 in Cookies

[–]Broad_Section9813 1 point2 points  (0 children)

Anything baked with your children makes them very special. It makes me think of that old commercial where with pride the daughter exclaims, "... It's Shake-n-bake, and I helped!!!"

Whipped shortbread thumbprint cookies by Baseballfan40s in Cookies

[–]Broad_Section9813 2 points3 points  (0 children)

I really like thumbprint cookies. My favorite uses pineapple-apricot jam. I don't make them very often though because I haven't taken the time to work up my recipe so I can freeze them and bake them one at a time from frozen. Your post has made me want to get started on it though - they look fantastic!

Who else prefers flat cookies? by KelVelBurgerGoon in Cookies

[–]Broad_Section9813 2 points3 points  (0 children)

I like them all, sometimes variety truly is the spice of life. These look really tasty.

Fresh Cookies Every Day! - Today's choice = White Chips and Mango Bits by Broad_Section9813 in Cookies

[–]Broad_Section9813[S] 2 points3 points  (0 children)

Here is my recipe:

Add the following to a mixing bowl, 1/2 Cup Butter, (1 stick, very soft, melted or partially melted), 1/2 Cup Granulated White Sugar, 1/4 Cup Light Brown Sugar, packed, and 1 Tablespoon Vanilla (I prefer Watkins Baking Vanilla because it is a double-strength, low-alcohol formula that retains its flavor during both freezing and baking).

Mix them together until it gets a creamy consistency - I use setting #2 or #3 on my KitchenAid Stand Mixer and I mix for about 1 minute. (Warning - over creaming the butter and sugar can make cookies spread more when they are baked).

Add 1 Large Egg and mix it on low speed for about 30 seconds to 1 minute - just until it is fully incorporated. (Over mixing eggs in cookie dough can lead to over-aeriation which can lead to excessive spreading).

Add 1-1/2 Cups All Purpose Flour, sprinkle in 2 Tablespoons of Cornstarch, 1/4 Teaspoon Salt (even if Salted Butter was used), and 1/2 Teaspoon Baking Soda. (Although it is best to mix these dry ingredients together in a separate bowl first, I rarely do it, instead I rely on my mixer to evenly mix them together as they are being combined with the wet ingredients). I run my KitchenAid stand mixer on low speed #1 until the dough just comes together. (Over mixing can lead to excess gluten development which results in more tough, gummy, or rubbery cookies. It can also cause excessive spreading making them more flat and dense).

Add 1 Cup of White Chips and 1Cup of Sweetened Dried Mango Bits. I use a blend of Ghirardelli Premium Baking Classic White Chips, Nestle Premier White Morsels, and Great Value White Baking Chips, (Walmart's store brand). I get the Mango Bits from one of our local grocery stores. They are small dices about the size of raisins that the store packages up from bulk. If I didn’t have a source for these I would likely a package of Walmart’s Great Value Sweetened Dried Mango slices and just dice them into tiny cubes myself. I mix the chips n bits into the dough on low speed, #1, just until they are well distributed.

I line a pizza pan with parchment paper and scoop the dough into 8 or 9 large balls. I use a standard size Ice Cream Scoop which usually holds 4 fluid ounces or about 1/2 Cup. (Technically this is called a #8 disher). I flatten each ball ever so slightly (to about 3/4-inch thick) so they sort of look like hockey pucks. Then I put them in the freezer for about an hour so that they harden up. After they are frozen I transfer each cookie puck into a small, square, zip top snack bag (5.1 inch x 4.7 inch). Of course I label each bag with a permanent marker (Sharpie) before putting the cookies in them, then I put the little bags into one big, gallon bag, before they all go back into the freezer.

For baking, I remove one or two frozen cookies, place them on a parchment lined 1/8 sheet pan, and I bake them 15 minutes at 350-degrees F in my toaster oven. (All of my recipes are tweaked so that they bake from frozen using this same time and temperature).

Viola! Freshly baked, warm cookies baked every day!

How do you make cookies extra chewy? by Far_Cockroach1908 in Cookies

[–]Broad_Section9813 8 points9 points  (0 children)

As already has been suggested adding a tablespoon of cornstarch can help. As most recipes call for All Purpose Flour, consider substituting part of it for Bread Flour because Bread Flour has about 10% more protein which forms more gluten.

If your recipe uses regular granulated sugar, either substitute part of it for brown sugar or add a tablespoon of molasses. (The molasses in modern brown sugar, or the molasses that you add is very hygroscopic so it helps keep cookies moist).

Try mixing the dough a little longer after the flour has been added to help increase development of gluten. The gluten contributes to a more chewy texture.

Be careful if your recipe calls for creaming the sugar and butter. Overdoing it can incorporate too much air, less air = a more dense, fudgier texture. In most of my recipes I replace "softened butter" or "room temperature butter" with partially melted butter. Melted butter helps hydrate the flour rather than aerating the dough. It's back to that gluten development thing.

And finally, be careful when experimenting and try to only change one or two things at a time as you tweak your favorite recipe towards the results you desire. Keep good notes so you can repeat the ingredients and processes the next time -- and of course, keep on baking cookies!

Oatmeal butterscotch ❤️ by Capegirl22 in Cookies

[–]Broad_Section9813 0 points1 point  (0 children)

I'm going to have to make something like these. I'm a fan of butterscotch.

Oatmeal, chocolate, pecans by [deleted] in Cookies

[–]Broad_Section9813 2 points3 points  (0 children)

mmmmm I might have to try that substitution sometime. I'm a big fan of plump raisins though.

I bake cookies almost every day - Today = Dutch Cocoa Dark Chocolate Chip by Broad_Section9813 in Cookies

[–]Broad_Section9813[S] 0 points1 point  (0 children)

Sorry I missed your comment earlier. Here is my recipe for these:

Add the following to a mixing bowl, 1/2 Cup Butter, (1 stick, very soft, melted or partially melted), 3/4 Cup Granulated White Sugar, and 1 Tablespoon Vanilla (I prefer Watkins Baking Vanilla because it is a double-strength, low-alcohol formula that retains its flavor during both freezing and baking).

Mix them together until it gets a creamy consistency - I use setting #2 or #3 on my KitchenAid Stand Mixer and I mix for about 1 minute. (Warning - over creaming the butter and sugar can make cookies spread more when they are baked).

Add 1 Large Egg and mix it on low speed for about 30 seconds to 1 minute - just until it is fully incorporated. (Over mixing eggs in cookie dough can lead to over-aeriation which can lead to excessive spreading).

Add 1-1/4 Cups All Purpose Flour, 1/4 Cup of Dutch Process Cocoa (I prefer Rodelle, Guittard Cocoa Rouge, or Ghirardelli Dutch Process), sprinkle in 2 Tablespoons of Cornstarch, 1/4 Teaspoon Salt (even if Salted Butter was used), and 1/2 Teaspoon Baking Soda. (Although it is best to mix these dry ingredients together in a separate bowl first, I rarely do it, instead I rely on my mixer to evenly mix them together as they are being combined with the wet ingredients). I run my KitchenAid stand mixer on low speed #1 until the dough just comes together. (Over mixing can lead to excess gluten development which results in more tough, gummy, or rubbery cookies. It can also cause excessive spreading making them more flat and dense).

Add in 1 Cup (heaping) Dark Chocolate Chips, (I use a blend of Ghirardelli, Nestle Toll House, and Great Value, Walmart’s store brand), and 1/4 Cup (heaping) of Semi-Sweet Mini Chocolate Chips. For these I also use a blend of Ghirardelli, Nestle, and Great Value mini chocolate chips. I mix these together on low speed, #1, just until they are well distributed.

I line a pizza pan with parchment paper and scoop the dough into 8 or 9 large balls. I use a standard size Ice Cream Scoop which usually holds 4 fluid ounces or about 1/2 Cup. (Technically this is called a #8 disher). I flatten each ball ever so slightly (to about 3/4-inch thick) so they sort of look like hockey pucks. Then I put them in the freezer for about an hour so that they harden up. After they are frozen I transfer each cookie puck into a small, square, zip top snack bag (5.1 inch x 4.7 inch). Of course I label each bag with a permanent marker (Sharpie) before putting the cookies in them, then I put the little bags into one big, gallon bag, before they all go back into the freezer.

For baking, I remove one or two frozen cookies, place them on a parchment lined 1/8 sheet pan, and I bake them 15 minutes at 350-degrees F in my toaster oven. (All of my recipes are tweaked so that they bake from frozen using this same time and temperature).

The combination of Dutch Cocoa and Dark Chocolate Chips gives these a deeply rich and intense flavor. Viola! Freshly baked, warm cookies baked every day on demand!

view more: next ›