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Secret to Soft cookies - Page 3

post #31 of 55
8/27/07 at 7:25am
Thank you SweetConfectionsChef,
I was just wondering..... My mother always used "Parkay" and if I remember correctly, the cookies were what I call "dunker!" Have your glass of milk handy cuz they were kinda hard icon_wink.gif But she always liked everything cooked "well done."
Flavor wise, I dont think I had used Blue Bonnet, so I trust and believe you that it works great! I was just courious about needing an extra little kick of flavor. Cant wait to try them with Blue Bonnet! Hubby is gonna be away for a few days, so I have the kitchen all to myself (^.~)
Hugs,
Roxanne
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Hugs,
Roxanne
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post #32 of 55
8/27/07 at 7:42am
I use 1/2 butter and 1/2 butter crisco in my choc chip recipe. Then you have to watch the bake time. The cookies may not look done and cause you to put them back in the oven, then they will get too hard. You have to watch the cookies and see how long you have to bake. In my oven I bake 9 and 1/2 minutes at 370. This gives me a perfect cookies soft on the inside and crisp aroung the edge. I have no problem with the sugar cookies, they come out soft using all butter.
MYW
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MYW
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post #33 of 55
8/27/07 at 7:49am
ok on the topic of soft cookies. i find that mind are never done in the middle when they are in this soft stage. I have tried the cookie scoop and i have tried flattening them too. it seems when i use the cookie scoop they spread but leave a hump in teh middle that doesnt cook before the edge is brown. Any advice?

I have an oven thermometer and i watch them like a hawk.
-Tricia
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-Tricia
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post #34 of 55
8/27/07 at 8:03am
Quote:
Originally Posted by nefgaby

My CCC calls for a full box of pudding, the powder stuff, same thing you add to cake mix if you doctor your cakes up. What I would do is compare both recipes, yours and the one with pudding, and just make sure you add the right amount of liquids and eggs when adding the pudding. If you want I can post the recipe I use, let me know. HTH.



Would you please post your recipe? Also, does your recipe make the cookies more cake like?
Thanks!

___________
-Rezzy
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post #35 of 55
8/27/07 at 8:30am
Quote:
Originally Posted by beachcakes

Now I have the Blue Bonnet jingle in my head LOL icon_smile.gif



ME TOO!! icon_lol.gificon_lol.gif

I have always used Crisco (that dreaded trans fat stuff) in my CC cookies. I have tried the new Crisco (the scarey kind we hate) and it works about the same. I have used the same recipe for 45 years. I have found that the cookie sheet makes alot of difference. I bought new ones at the restaurant supply and they bake entirely different than any I had ever owned.

I am definitely going to try the Blue Bonnet. (You know--EVERYTHING'S BETTER WITH BLUE BONNET ON IT) Now all of you can have that jingle on your mind all day. icon_lol.gificon_lol.gif

My problem has never been not having a soft cookie as like others have said, I don't bake as long as the recipe calls for. My problem is just having enough dough to bake. My kids, grandkids, and me all would rather eat the dough than the finished product. One time one of my grandsons asked if he could have a ziplock bag of dough to take home with him. icon_lol.gif PLEASE, Don't tell me we shouldn't eat the raw eggs. I don't need a lecture on that. I would have died many years ago if it was as harmful as they say.

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #36 of 55
8/27/07 at 8:41am
Diane i am the same way. i love cookies 10x more BEFORE they are baked. Im actually going to try to make a batch without the eggs to see if they taste the same (just so i dont have to hear MY mom saying you shouldnt eat raw eggs).

I just love cookie dough.
-Tricia
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-Tricia
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post #37 of 55
8/27/07 at 8:50am
swingme83,

There is a recipe here on CC in the recipe section called Chocolate Chip Cookie Dough Bon Bons. It is basically a ccc without the eggs. I made them one afternoon and my husband (who also loves the dough more than the cookie) loved them. Just thought I would share.
Insanity is doing the same thing twice and expecting different results. Albert Einstein
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Insanity is doing the same thing twice and expecting different results. Albert Einstein
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post #38 of 55
8/27/07 at 8:57am
Here is my good cookie recipe I developed over the years...

2 cups Butter, softened
2 cups brown sugar
1 cup sugar

Cream these 3 ingredients together. Then add:

4 eggs
1 Tbsp vanilla

Cream together well. Then, while your KA is mixing, add 1Tbsp baking soda and 1 tsp. salt. After that is mixed in scrape the bowl well. Then gradually add 6 cups of flour and mix until it just comes together. Then I add 4 cups (or 2 12 ounce packages) of semi sweet chocolate chips.


Drop by large tablespoonful onto parchment lined cookie sheets. Bake at 375 for 12-15 minutes, or until they are as brown as you like them.
I usually get about 4 1/2 dozen large cookies out of this recipe.

I know you are getting a lot of recipes on here, but everyonr raves about these...
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post #39 of 55
8/27/07 at 9:15am
Here it goes, in my opinion, this makes THE BEST CCC ever!! And that white chocolate macadamia idea, yuuuuuuuum, might try that soon!

Ingredients:
3/4 c. brown sugar
1/2 c. sugar (I've done the whole 1 1/4 of brown sugar and it is great)
3/4 c. butter or margarine, room temp (I use margarine)
2 eggs
1 - 3.4 oz pudding (I use vanilla, will try white chocolate soon)
2 tsp vanilla
2 c. flour
1 tsp baking soda
1/2 tsp salt
1 pkg chocolate chips (I use ghirardelli, semi sweet, milk chocolate or white)
1 c. chopped nuts (I've used pecans, will try macadamia) optional

Oven at 375. Beat sugar, brown sugar and margarine until light and fluffy. Add puddig mix, vanilla, eggs. Beat 2 mins at med speed. Stir in flour, baking soda and salt. Mix well and stir in chips and nuts. Bake!

Hope you all like it!!!
Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #40 of 55
8/27/07 at 9:21am
Quote:
Originally Posted by swingme83

ok on the topic of soft cookies. i find that mind are never done in the middle when they are in this soft stage. I have tried the cookie scoop and i have tried flattening them too. it seems when i use the cookie scoop they spread but leave a hump in teh middle that doesnt cook before the edge is brown. Any advice?

I have an oven thermometer and i watch them like a hawk.



I always use a cookie scoop. I tke mine out at the right-before-they-are-done stage. When you take the baking sheet out, bang it down when you set it down. This deflates any hump or bubble in the middle. As they set on the baking sheet, they are actually still baking from the heat from the pan (the science of baking!) .... which is the logical reason why I take them out early. So when you've banged the hump down and as it continues to bake, it bakes more evenly.

When they are baked on parchment, then allowed to set-up on the baking sheet when removed from the oven, you should be able to pick them up with your hand (no spatula needed) and they will hold their shape and still be soft cookies.

Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://thimblefulsofhistory.blogspot.com/

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Cake Cutting Guide: http://cateritsimple.blogspot.com/search/label/cake%20comb
http://www.flickr.com/photos/55969028@N00/
www.cateritsimple.blogspot.com
http://thimblefulsofhistory.blogspot.com/

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post #41 of 55
8/27/07 at 9:29am
Ohh.. forgot to add, I bake my cookies in pampered chef stones. I don't know if this makes a difference or not but the cookies turn out Oh So Good!
Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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post #42 of 55
8/27/07 at 1:21pm
Thread Starter 
Thank you so much for all the great replies and advice...I never thought to add pudding to the cookie recipe..can't wait to try it. I do have to say, tho, that even tho my CCC aren't soft (they will be soon!), I do make a mean PB cookie, and this recipe uses sweetened condensed milk and biscuit mix, and of course the PB, but these are gooey and chewy and stay that way. So I have thought about at least using biscuit mix instead of regular flour....
www.mels-celebrations.com
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www.mels-celebrations.com
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post #43 of 55
8/27/07 at 1:39pm
Those recipes look great. Thanks everyone for sharing them!


_____________
-Rezzy
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post #44 of 55
8/27/07 at 2:06pm
I just made nefgaby's cookies. I added M&M's to them... holy cow! I now have my favorite cookie recipe! I think i'll start experimenting with pudding flavors and add in's now!
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post #45 of 55
8/27/07 at 2:07pm
Quote:
Originally Posted by Melody25

I just made nefgaby's cookies. I added M&M's to them... holy cow! I now have my favorite cookie recipe! I think i'll start experimenting with pudding flavors and add in's now!



I'm sooo happy you liked them! icon_biggrin.gif
Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
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Gaby
www.SweetArtShop.com

For some reason I no longer get CC notifications. If you need to get a hold of me please e-mail me through my website. Thanks!
Reply
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