Cooking & Baking

Ohiogal

(36,356 posts)

29. I make cookies just about every week

Fri May 3, 2019, 11:22 PM

May 2019

Last edited Sat May 4, 2019, 10:51 AM - Edit history (1)

Even though my sons are all adults.

My choc chip cookie recipe includes a “secret ingredient “ - 4 TB real maple syrup. Everyone who’s had them really seems to like them. I prefer to use the mini chips.

This past week I just made Snickerdoodles and Almond Biscotti.

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For people whose cookies turn brick hard after a day or so. [View all] Blue_true May 2019 OP

you have cookies that last more than a day? Kali May 2019 #1

I was going to say that! trixie2 May 2019 #3

I am single and don't eat a lot of sweets. Blue_true May 2019 #11

it was a joke Kali May 2019 #12

EXACTLY!!! SkyDaddy7 May 2019 #27

Seriously... SkyDaddy7 May 2019 #28

I like hot MFM008 May 2019 #32

Similar here. I prefer hot cookies just out of the oven and cooled. Blue_true May 2019 #34

Great tip, thanks.....now I will have to bake cookies for testing. AJT May 2019 #2

It works beautifully, you will see. Blue_true May 2019 #13

I love science. rusty quoin May 2019 #4

Engineers are the best! (My father is a mechanical engineer.) fierywoman May 2019 #5

Granny made bran cookies with raisins and ginger and cinnamon and applegrove May 2019 #6

I prefer flat cookies that are somewhat harder on the inside. Blue_true May 2019 #18

I used to bake as a teen. No longer. I don't think I even have a cookie sheet applegrove May 2019 #20

What kind of cookies are you talking about in the first place? PoindexterOglethorpe May 2019 #7

Um. You totally need to post that recipe! Blue_playwright May 2019 #9

I bake Chocolate Chip, Chocolate/Chip Pecan, Oatmeal/Raisin/Cranberry and Snickerdoodle. Blue_true May 2019 #14

My best guess is the large amount of egg. PoindexterOglethorpe May 2019 #17

I use butter and vegetable shortening, always have. Blue_true May 2019 #21

Another solution for hard cookies jmbar2 May 2019 #8

Brown sugar and shortening in the place of white sugar and butter are supposed to soften them. Blue_true May 2019 #15

I guess our humidity is too high here in Atlanta... Phentex May 2019 #10

I live in Florida. It gets pretty humid here. nt Blue_true May 2019 #16

Here's my chocolate chip cookie recipe. PoindexterOglethorpe May 2019 #19

I see some difference between my dough and yours. Blue_true May 2019 #22

There are very large differences between our recipes. PoindexterOglethorpe May 2019 #23

I can cream the wet ingredients with a fork or spoon. Blue_true May 2019 #24

What I often do, since I live alone, PoindexterOglethorpe May 2019 #25

Good point on butter browning, that is why I bake at 300 F for longer time. Blue_true May 2019 #26

You do what works for you about how many cookies PoindexterOglethorpe May 2019 #31

I need to test both MFM008 May 2019 #33

I mixed up a batch of your cookie dough just after breakfast. Blue_true May 2019 #35

I got back home and panned and baked your dough recipe, what happened. Blue_true May 2019 #38

It is a soft dough. PoindexterOglethorpe May 2019 #40

I used a flat aluminum sheet with low sides. Blue_true May 2019 #41

Well I am glad you like it. PoindexterOglethorpe May 2019 #42

It is a very easy to do, good recipe. Blue_true May 2019 #43

I don't do complicated recipes. PoindexterOglethorpe May 2019 #44

I make cookies just about every week Ohiogal May 2019 #29

I have been toying with the idea of using Flaxseed oil to replace some butter Blue_true May 2019 #30

I don't know that it replaces anything Ohiogal May 2019 #36

Glycerin is the gold standard for maintaining moistness in baked goods sir pball May 2019 #37

Makes a lot of sense!!!! Blue_true May 2019 #39