Cake Central › Cake Forums › Cake Talk › Cookies! › Secret to Soft cookies
New Posts  All Forums:Forum Nav:

Secret to Soft cookies - Page 4

post #46 of 57
Quote:
Originally Posted by Mel1965

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....



Are you making the PB cookies from the Eagle Brand cookbook? That's what I use at Xmas to make my thumb print cookies and ones with candy kisses. They are great!

I have never used pudding in my cookies either but now I will have to try it. Using the white chocolate pudding sounds yummy in CCC.

Diane
Lord, If you can't make me thin, please make my friends fat.
Reply
Lord, If you can't make me thin, please make my friends fat.
Reply
post #47 of 57
I tried the 'chewy' version of the CCC on Alton Brown's website last night. I'm glad I did - they were delicious! I did not have any bread flour on hand, so I used all purpose and we all thought they tasted incredible. Melting the butter first was different - the dough was almost like eating melted caramel. I am a chocolate lover, but I would probably reduce the choc chips next time because the cookie itself was really, really tasty. It's worth trying - they're definitely very, very, chewy!!!
post #48 of 57
I tried the CCC recipe by Nefgaby and they turned out great! I made them about a week ago, but not with blue bonnet and they were cakey. This time I used blue bonnet and there was a big difference. I made the white choc macadamia nut, with white choc pudding . Thanks Nefgaby
post #49 of 57
Quote:
Originally Posted by candae

I tried the CCC recipe by Nefgaby and they turned out great! I made them about a week ago, but not with blue bonnet and they were cakey. This time I used blue bonnet and there was a big difference. I made the white choc macadamia nut, with white choc pudding . Thanks Nefgaby



Hi Candae, I'm so happy you liked time!! icon_biggrin.gificon_biggrin.gificon_biggrin.gif Thanks for keeping me posted!

I also posted the recipe on CC for everyone to have... thumbs_up.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!
Reply
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
post #50 of 57
I thought you'd find this funny. I made a double batch of the dough and made Chocolate chip M&M. I sent a couple dozen to work with my DH so I wouldnt eat them all. I ended up eating the dough. LOL The DH can home from work and told me that one of the guys he works with wanted to know if I wanted a new husband. He'd come marry me just for more cookies.
post #51 of 57
Thanks for this info.
post #52 of 57
everything IS better with blue bonnet on it!

i guess the secret is out!....i think it has more buttery flavor than real butter...(if that makes sense).

when i was testing icing recipes, none of the things i used ...including land o lakes butter, had a better taste....i i WAS a die hard butter fan.

slamming the pan down after you take it out of the oven like indy said really does help the texture...

HEY INDY YOU NEED TO WRITE A BOOK....then you could retire from cooking.
post #53 of 57
I use "I can't believe its not butter" margarine to make ccc and they are great!
post #54 of 57
madgeowens, I also love and use "I can't believe it's not butter", it has the best buttery taste not to be butter. LOL, got a funny story about this... when this stuff first came out, we had a friend of DH's who came for supper. He put some of this on his food and took a bite and said "Man this stuff is good what kind of butter is it? I said "I can't believe it's not butter", he said I can't neither but what kind is it? My DH & I laugh so hard while he looked at us like we were crazy. I had to go get the tub and show him, he got a little icon_redface.gif and then blasted out laughing.

I also do as Indy & the others, do the touch thing and then take out of the oven a little early and leave them on the pan, been doing them that way for over 30 some years and it has work for me.

God Bless,
Sharon
My grand babies are the fruits in my pie, the sugar in my candy, the sweetness in my cake, the flavor in my icing, the royal on my cookies, the decoration in my design and the oven in my life that melts my heart.
Avatar: A loving father, my son.
Reply
My grand babies are the fruits in my pie, the sugar in my candy, the sweetness in my cake, the flavor in my icing, the royal on my cookies, the decoration in my design and the oven in my life that melts my heart.
Avatar: A loving father, my son.
Reply
post #55 of 57
I have also found that if you mix them too long or over bake them they will not be soft. I give people my recipe all the time, and they come back and say they can't make them like mine. It is so funny because its on the bag. I use crushed walnuts in mine also.
post #56 of 57

I find that using cake flour, butter flavored shortening instead of butter and using baking powder instead of baking soda are changes that I have made that work. I also struggled to find that perfect soft  cookie but after these changes I always get a soft cookie.  Use parchment paper instead of greasing your pan. That will help.

If using both white and brown sugar, I use more of the brown sugar.

Hope this helps. Good Luck!!

post #57 of 57

I wish that in the package Nestlé's Tollhouse it would recommend all your recommending.. cake flour, butter flavored shortening, everyone at work makes great cookies and I can't believe It's that difficult! I'm a cookie monster so i'll have to keep trying. :)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Secret to Soft cookies