Question for making cookies

[Crab cake]

My mom's secret is a bit of finely crushed apple and brown sugar.

 

[FrustratedUser]

Originally posted by: Trey22

Originally posted by: FrustratedUser
I just did these:








Yum.

Hope you don't mind that I helped myself!

:Q

<Melvin>..and he took my cookies.... I'm burning this place down.... </Melvin>

 

[StevenYoo]

Originally posted by: WinstonSmith
Look here

BTW, that episode has all the hows and whys of crisp vs chewy cookies. Very, very worthwhile.

seconded. i was gonna post about this Good Eats ep as well.

Alton Brown breaks cookie science ALL down in this episode.

he's my freaking HERO.

 

[Tremulant]

Originally posted by: DougK62

Originally posted by: FungusFeet
When you store the s, put a carrot/apple/etc. in the container and the cookies will stay soft.

This is the best advice. Bread also works well. After I bake mine I immediately put them into tupperware with bread and they stay soft for quite a long time.

I've heard this also, to put them into a tupperware container with some bread on top of them to keep them soft. I haven't tried it though, because the cookies usually go so fast that they don't have time to harden.

:crumb; ?

 

[NikPreviousAcct]

Actually, you can use a slight hint of mayo to keep them soft, even after they cool.

 

[Kyteland]

Originally posted by: Trey22

Originally posted by: FrustratedUser
I just did these:








Yum.

Hope you don't mind that I helped myself!

Me too.

I'm a glutton. Sorry.

 

[OZEE]

Don't bake them -- just eat the dough!

 

[Chronoshock]

Its all about the butter. More butter = moister cookies. Personally I would just follow the recipe on the back of tollhouse chocolate chips since those are always moist for me.

 

[FrustratedUser]

Originally posted by: Kyteland

Originally posted by: Trey22

Originally posted by: FrustratedUser
I just did these:








Yum.

Hope you don't mind that I helped myself!

Me too.

I'm a glutton. Sorry.

Ohh nooo, my cookies.

 

[Kyteland]

Originally posted by: FrustratedUser

Originally posted by: Kyteland

Originally posted by: Trey22

Originally posted by: FrustratedUser
I just did these:








Yum.

Hope you don't mind that I helped myself!

Me too.

I'm a glutton. Sorry.

Ohh nooo, my cookies.

Bah, we left you half!

But since you're offering I'll have another.

 

[FrustratedUser]

Originally posted by: Kyteland

Originally posted by: FrustratedUser

Originally posted by: Kyteland

Originally posted by: Trey22

Originally posted by: FrustratedUser
I just did these:








Yum.

Hope you don't mind that I helped myself!

Me too.

I'm a glutton. Sorry.

Ohh nooo, my cookies.

Bah, we left you half!

But since you're offering I'll have another.

Enjoy, I'm buying.

:beer:

 

[FrustratedUser]

I like your new sig Kyteland.

 

[Kyteland]

Originally posted by: FrustratedUser
I like your new sig Kyteland.

:beer:

 

[drnickriviera]

Substitute some brown sugar for the regular sugar. It can absorb some water from the atmosphere and make the cookies soften upon standing.

If your cookies flatten out too much, substitute shortening for the butter.

 

[MDE]

It's the type of sugar used. Granulated sugar will crystallize and get hard, so use part brown sugar or fructose (or corn syrup should work IIRC).

 

[Kyteland]

Originally posted by: MDE
It's the type of sugar used. Granulated sugar will crystallize and get hard, so use part brown sugar or fructose (or corn syrup should work IIRC).

Granulated sugar really isn't a problem if you beat it enough. The process is called creaming. I usually mix the sugar/shorting for a minimum of 15 minutes before moving to the next step.

Try this recipe:
1 cup vegetable shortning
1 scant cup sugar
1 tsp salt (to taste)
1 scant cup brown sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
2 cups flour

Start by mixing the shortning, sugar and salt. Beat then until smooth. (at least 10 minutes)
Add the brown sugar and again beat until smooth. (5-10 minutes. Depends how rushed you are)
Stir in the eggs. Stir in the baking soda and vanilla. Don't overmix at this point
Stir in the flour. Do as little stiring at this point as you can get away with.
Add whatever flavorings you want at this point. Chocolate chips, oatmeal, raisins, beanutbutter, m&amp;ms, just about anything will do.
Bake at 350 for 8-10 minutes.

Every time I bring these to work people claim they're the best cookies they've ever had. If you like butter flavor cookies you can substitute 1/8-1/4 cup of butter for shortening, but they don't turn out as good.