Author |
Message |
Reader234
Member
08-13-2000
| Sunday, October 17, 2004 - 6:21 am
Just needed to start a new thread!! *grin Sugar Cookies 1 c shortening 1 c sugar 3/4 c brown sugar 2 eggs 1 c buttermilk 1 t lemon extract 1 t vanilla extract 3 1/2 c flour 1 1/2 t baking soda 1/2 t baking powder 1/2 t salt 1/4 t nutmeg combine flour, soda, baking powder, salt & nutmeg in small bowl. In a bigger bowl,cream shortening,and sugars. Stir in eggs. Stir in buttermilk & extracts. Dump flour mixture into that one. Take 1/3 of the dough and roll it around in flour w/ your hands until not sticky.Pat it with your hand until its about 1/2 inch thick. Cut with top of drinking glass or round cookie cutter. Sprinkle lots of sugar on top. Bake at 350 degrees for about 12 minutes and I would appreciate your favorite Chocolate Chip Cookie Recipes, I'm esp looking for ones that dont turn flat, but are puffy and soft! (if that makes sense!)
|
Urgrace
Member
08-19-2000
| Sunday, October 17, 2004 - 12:03 pm
Reader, I have found that if you add extra flour to your usual recipe for chocolate chip cookies made with butter, that they will be plumper and softer. Length of time in the oven should be slightly less, too, using your own judgement. I do mine by trial and error, always burning the first batch because I'm not the greatest cook and luckily my dh likes burnt cookies!
|
Hereiam
Member
03-29-2002
| Sunday, October 17, 2004 - 12:14 pm
Here is the recipe we are loving lately. It is from allrecipes.com Aunt Cora's World's Greatest Cookies Aunt Cora's recipe. WORLD'S BEST CHOCOLATE CHIP PEANUT BUTTER COOKIES! Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 1 Hour 45 Minutes. Makes 4 dozen (48 servings). Printed from Allrecipes, Submitted by Mary Hays -------------------------------------------------------------------------------- 1 cup margarine, softened 1 cup peanut butter 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 cups unbleached all-purpose flour 1 teaspoon baking soda 2 cups semisweet chocolate chips Directions 1. Preheat oven to 325 degrees F (165 degrees C). 2. In a large bowl, cream together the margarine, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the peanut butter mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets. 3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned at the edges. Allow cookies to cool on the cookie sheets for a minute before removing to wire racks to cool completely.
|
Bobbie_552001
Member
03-26-2003
| Sunday, October 17, 2004 - 1:16 pm
I use to have a recipe for heath bits cookies, but I haven't been able to find it! Can anyone help me out?? Thanks....
|
Jmm
Member
08-16-2002
| Sunday, October 17, 2004 - 1:47 pm
Heath Bit Cookies
|
Bobbie_552001
Member
03-26-2003
| Sunday, October 17, 2004 - 3:00 pm
Thanks so much Jackie!! I actually purchased a bag of Heath chips at the store yesterday. You can find them right where the baking chocolate would be....off to the kitchen I go!!
|
Serate
Member
08-21-2001
| Sunday, October 17, 2004 - 9:48 pm
My brother was whining for me to come bake him cookies today. Only problem is I'm about 10 hours from him. So I made cookies, took pictures of them, then emailed him the pictures. Cruel aren't I? Here's the recipe. No link because it's one I've just kinda messed with until I got it the way I wanted it. I like soft moist cookies not hard crispy ones, and these usually are soft, sometimes too soft. Soft Chocolate Cookies 1. Put in bowl & mix well: 1 cup softened margarine 1 cup brown sugar 1/2 cup white sugar 2 eggs 1 teaspoon vanilla 1 teaspoon baking powder 1/2 cup cocoa 1/4 cup flour 1 bag of chips [see below] 2. After mixing well stir in another 2 cups of flour. 3. Put in fridge for at least 2 hours [I usually do it over night]. 4. Drop by teaspoon onto ungreased baking sheet [I use parchment paper so cookies don't get crispy] and bake at 350^ for 12 minutes. 5. Cool on cookie sheet for a couple minutes so cookies set, then cool on racks [I use waxed paper placed on top of newspaper - soaks up the excess butter/greasiness of cookies]. 6. TRY to convince husband to wait until they are cool before eating. 7. When you don't succeed, which happens every time at my house, clean up mess husband or brother makes when warm cookies fall apart all over the place. What kind of chips to use. The original recipe called for butterscotch chips. Everybody like that. I've also used peanut butter, chocolate chips, white chocolate chips, cherry chips, vanilla chips, M&M's, Reece's Pieces, but our all time favorite, and the kind I used to day, Ande's Mint chips. You can even leave the chips out if you want.

|
Melfie1222
Member
07-29-2002
| Monday, October 18, 2004 - 7:43 pm
Not chocolate chips, but these are really yummy cookies: (also from allrecipes.com) Cinnamon Chip Apple Cookies INGREDIENTS: 3/4 cup butter, softened 1 cup packed light brown sugar 1 egg 1 tablespoon apple juice 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups quick-cooking oats 1 (10 ounce) package HERSHEY®'S Cinnamon Chips 1 cup apples - peeled, cored and chopped 1/2 cup raisins -------------------------------------------------------------------------------- DIRECTIONS: Heat oven to 350 degrees F. Lightly grease cookie sheet. Beat butter, brown sugar, egg, apple juice and vanilla in large bowl until creamy. Stir together flour, baking powder, baking soda and salt. Add to butter mixture; beat until blended. Stir in oats. Add cinnamon chips, apple and raisins; stir until blended. Drop by teaspoons onto prepared cookie sheet. Bake 10 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
|
Theowl
Member
09-28-2000
| Tuesday, October 19, 2004 - 11:28 am
I need an answer quick, what is the difference between bleached and unbleached flour as far as making the cookies? 
|
Skootz
Member
07-23-2003
| Tuesday, October 19, 2004 - 11:46 am
Personally I don't think there is any real difference..I would tend to be more worried about making sure you are using all purpose and not cake and pastry (or which ever the recipe calls for)
|
Theowl
Member
09-28-2000
| Tuesday, October 19, 2004 - 12:36 pm
OK, thanks alot Skootz!! I really didn't think that the color would make any difference. I'll let you know after I make them. 
|
Rslover
Member
11-19-2002
| Tuesday, October 19, 2004 - 12:47 pm
The Owl, Unbleached flour will spread the cookies more. Here's a link to more info on various flours http://www.baking911.com/pantry_flour,grains.htm
|
Theowl
Member
09-28-2000
| Tuesday, October 19, 2004 - 2:42 pm
Thank you for the info RsLover!! in between my hubby talking, the clothes dryer going off, my cat staring at me for no reason, and all the dogs singing at once on the front porch, I finally got it read, and decided that the bleached flour (I had to read it 4 times to remember what I had) will make the best cookies. As you can see, I don't make cookies from scratch very often. Mostly store bought refidged ones. OH WHAT A STRANGE DAY IT IS!! Never mind, I'm just babbleing!! Thanks again!! 
|
Reader234
Member
08-13-2000
| Monday, October 25, 2004 - 7:36 am
Thanks Rslover, and I'll post the only recipe I found on "Puffy Chocolate Chip Cookies" from Alton Bronw... (anybody have any experience?) CHOCOLATE CHIP Puffy Recipe Summary Prep Time: 20 minutes Cook Time: 15 minutes Yield: 2 1/2 dozen cookies 1 cup butter-flavored shortening 3/4 cup sugar 1 cup brown sugar 2 1/4 cups cake flour 1 teaspoon kosher salt 1 1/2 teaspoons baking powder 2 eggs 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.
|
Rslover
Member
11-19-2002
| Monday, October 25, 2004 - 1:54 pm
Wondering why you all are posting recipes with shortening. I know it tends to make a slightly crispier cookie but I have always thought the benefits of butter, such as better taste and no trans fats were better. Has anyone tried the new no trans fats shortening? HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Chip Cookies • 2-1/4 cups all-purpose flour • 1/3 cup HERSHEY'S Cocoa • 1 teaspoon baking soda • 1/2 teaspoon salt • 1 cup (2 sticks) butter softened • 3/4 cup granulated sugar • 3/4 cup packed light brown sugar • 1 teaspoon vanilla extract • 2 eggs • 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips • 1 cup chopped nuts (optional) 1. Heat oven to 375°F. 2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. 3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5 dozen cookies. PAN RECIPE: Prepare batter as above. Spread batter evenly in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. for 20 to 22 minutes or until cookie begins to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 48 bars.
|
Rslover
Member
11-19-2002
| Monday, October 25, 2004 - 2:06 pm
I had to post this recipe. It is the Grand Prize winner of the Quaker Oatmeal Cookie Contest They sound so scrumptous and look great. Maybe someone will make and report back. I am trying to be good.
CHOCOLATE TOFFEE COFFEE OATMEAL COOKIES Preparation Time: 30 minutes Baking Time: 12 to 14 minutes 1/4 cup boiling water 1/2 to 1 teaspoon instant coffee powder 1-1/3 cups firmly packed brown sugar 1 cup (2 sticks) Blue Bonnet® 65% vegetable oil spread, softened 1 egg 1-1/2 teaspoons vanilla 3 cups Quaker® Oats (quick or old fashioned, uncooked)* 1-1/4 cups all-purpose flour 3/4 teaspoon salt 1/2 teaspoon baking soda 1 package (8 ounces) milk chocolate toffee bits (about 1-1/3 cups) 1-1/2 cups semisweet chocolate chips 1 cup coarsely crumbled sugar cones (about 5 cones) *If using old fashioned oats, add 2 tablespoons flour. Preheat oven to 350°F. Line cookie sheets with parchment paper or non-stick aluminum foil or use non-stick cookie sheets. Dissolve coffee in boiling water; cool to room temperature. In large bowl, beat sugar and spread on medium speed of electric mixer until creamy. Add egg; beat well. Beat in coffee and vanilla. Combine oats, flour, salt and baking soda; mix well. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits, chocolate chips and sugar cones. Drop dough by heaping measuring tablespoonfuls 2 inches apart onto cookie sheets. Bake 12 to 14 minutes, just until golden brown. Cool 1 minute on cookie sheets; transfer to wire racks. Cool completely. Store loosely covered. MAKES ABOUT 5 DOZEN COOKIES NUTRITION INFORMATION: 1 cookie Calories 100, Calories From Fat 45, Total Fat 5g, Saturated Fat 2g, Cholesterol 5mg, Sodium 80mg, Total Carbohydrates 14g, Dietary Fiber 1g, Protein 1g NOTE: I assume she had to use "their products" so I am sure you can substitute real butter.
|
Serate
Member
08-21-2001
| Tuesday, November 16, 2004 - 8:56 pm
Has anybody made these cookies yet? Do you think it would matter if I left the coffee out?
|
Cathie
Member
08-16-2000
| Tuesday, November 16, 2004 - 9:08 pm
This is my secretary's recipe for chocolate chip cookies, and they are wonderful! They retain the shape that you drop them in (don't flatten out while cooking.) My daughter has made them using a devil's food cake mix with white chocolate chips and they are great like that, too. Chocolate Chip Cookies Makes 36 1 box yellow cake mix 1/4 cup firmly packed light brown sugar 6 ounces semisweet chocolate chips 3/4 cup oil 1 egg 1/2 cup pecan pieces Mix above ingredients together. Drop on ungreased cookie sheet and bake for 8 10 minutes at 350. Don't overbake--they don't brown like most chocolate chip cookies, so don't wait for the brown look, just test in 8-10 minutes.
|
Julieboo
Member
02-05-2002
| Tuesday, November 16, 2004 - 9:08 pm
At only a half teaspoon, I doubt it would make a diff.
|
Lumbele
Member
07-12-2002
| Wednesday, November 17, 2004 - 9:43 am
Serate, you may need a little extra liquid if you skip the coffee. Maybe use an extra large egg or 2 small ones instead of a reg one.
|
Julieboo
Member
02-05-2002
| Wednesday, November 17, 2004 - 10:33 am
but it's coffee powder, not liquid, if that matters....
|
Lumbele
Member
07-12-2002
| Wednesday, November 17, 2004 - 12:12 pm
"Dissolve coffee in boiling water" It probably won't make a difference. Just thought you should be aware of that if your dough is on the dry side.
|
Serate
Member
08-21-2001
| Wednesday, November 17, 2004 - 6:48 pm
Thanks Julieboo & Lumbele for the input. I was going to go ahead and just use tap water, figured no reason to boil it then cool if I wasn't using the coffee. I know it's weird, and you probably wouldn't be able to taste that little coffee, but I absolutely abhor coffee. If somebody else made the cookies and I didn't know about the coffee I might not taste it, but if I knew it was in there I'd gag. Besides to me it would be a waste of money buying instant coffee just for cookies that I'll not make too often. My husband won't drink instant. I'm planning on trying these cookies, but not until we move. IF we ever move. *sigh*
|
Neko
Member
08-03-2001
| Thursday, November 18, 2004 - 8:02 am
I'm thinking about trying to make the Chocolate Toffee Coffee cookies Friday night. But that's only if I can get the ingredients... But if I do end up making them, I'll post how they turned out.....
|
Vee
Member
02-23-2004
| Thursday, November 18, 2004 - 8:35 am
Oh good, then maybe the rest of us can enjoy them vicariously because they look like diet killers! I'll be anxious to hear...have already printed off the recipe.
|
|
|
|