Recipe help, Cookies

Quoted message said:

On impluse some time back I tried out a box Sunmaid Oatmeal
Raisin Cookie Mix, primarily because it would be a quick
and easy way for me to see if my childhood boredom with
oatmeal raisin cookies was still about. I added a half
teaspoon of cinnamon and a quarter teaspoon of nutmeg to
the mix and was quite surprised with how good the cookies
were. Having those put me on a quest for "building" my own
recipe for the cookies, but with using up the Hersheys mini
cinnamon chips and chopped pecans I had on hand.

My recipe for making five dozen 2-1/2" ones is below, and
although good, the cookies definately are so "cinnamony"
that I will eliminate the tsp. of ground cinnamon if using
the chips next time, but I haven't a clue what to change so
that the cookies bake up chewy, rather than as crumbly as
they did. I always bake at least four dizen cookies at a
time, to share with neighbor children or to take aboard for
my Marines, but these are a bit of a crumbly mess to share
well. What can be changed to this recipe, other than the
baking temp or the oven time that I did fool around with?
(I'm hoping this keryboard's return key "takes" so as not
to have this post all jumbled together.)

OATMEAL RAISIN NUT COOKIES 1-1/4 cup softened butter
3/4 cup pascked brown sugar
1/2 cup granulated white sugar 1 whole egg 1 tsp. vanilla
extract
1/2 tsp. almond extract 1 cup white flour
1/2 cup wheat flour 1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg 3 cups quick oats 1 cup mini
cinnamon chips 1 cup raisins 1 cup chopped pecans Heat
oven to 375F. and cream butter and sugars. Beat in egg,
vanilla and almond extracts. Combine flours, baking soda,
salt and ground spices. Add those dry ingredients to wet,
and mix well. Stir in oats and chopped nuts. Roll dough
into four 1-1/2" logs to wrap in wax paper and
refrigerate for a few hours; cut 1/2 to 3/4" slices for
then flattening a bit to bake.

I did try them at 10, 11, 12 and 13 minutes, as well as
turning the oven up to 400 degrees to try having them bake
up with just a hint of browning 'round the edges, but each
tray of these cookies comes out just too crumbly. What can
be changed so that they come out chewy, preferrably, or at
least so that they hold together?

Picky ~JA~

Your dough is too dry. I would either cut back on the amount
of oatmeal, 3 cups is an awful lot considering you only have
1 1/4 cups of butter and 1 egg for your wet ingredients, or
you could try adding another egg to the recipe.

On Sat, 12 Jun 2004 20:01:53 -0700, [email hidden]

(Richard's ~JA~) said:

Having those put me on a quest for "building" my own
recipe for the cookies, but with using up the Hersheys
mini cinnamon chips and chopped pecans I had on hand.

I use the traditional Toll House recipe and add a 1/2 cup of
rolled oats to it.

Practice safe eating - always use condiments

On Sat, 12 Jun 2004 20:01:53 -0700, [email hidden]

(Richard's ~JA~) said:

On impluse some time back I tried out a box Sunmaid Oatmeal
Raisin Cookie Mix, primarily because it would be a quick
and easy way for me to see if my childhood boredom with
oatmeal raisin cookies was still about. I added a half
teaspoon of cinnamon and a quarter teaspoon of nutmeg to
the mix and was quite surprised with how good the cookies
were. Having those put me on a quest for "building" my own
recipe for the cookies, but with using up the Hersheys mini
cinnamon chips and chopped pecans I had on hand.

My recipe for making five dozen 2-1/2" ones is below, and
although good, the cookies definately are so "cinnamony"
that I will eliminate the tsp. of ground cinnamon if using
the chips next time, but I haven't a clue what to change so
that the cookies bake up chewy, rather than as crumbly as
they did. I always bake at least four dizen cookies at a
time, to share with neighbor children or to take aboard for
my Marines, but these are a bit of a crumbly mess to share
well. What can be changed to this recipe, other than the
baking temp or the oven time that I did fool around with?
(I'm hoping this keryboard's return key "takes" so as not
to have this post all jumbled together.)

OATMEAL RAISIN NUT COOKIES 1-1/4 cup softened butter
3/4 cup pascked brown sugar
1/2 cup granulated white sugar 1 whole egg 1 tsp. vanilla
extract
1/2 tsp. almond extract 1 cup white flour
1/2 cup wheat flour 1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg 3 cups quick oats 1 cup mini
cinnamon chips 1 cup raisins 1 cup chopped pecans Heat
oven to 375F. and cream butter and sugars. Beat in egg,
vanilla and almond extracts. Combine flours, baking soda,
salt and ground spices. Add those dry ingredients to wet,
and mix well. Stir in oats and chopped nuts. Roll dough
into four 1-1/2" logs to wrap in wax paper and
refrigerate for a few hours; cut 1/2 to 3/4" slices for
then flattening a bit to bake.

I did try them at 10, 11, 12 and 13 minutes, as well as
turning the oven up to 400 degrees to try having them bake
up with just a hint of browning 'round the edges, but each
tray of these cookies comes out just too crumbly. What can
be changed so that they come out chewy, preferrably, or at
least so that they hold together?

Picky ~JA~

Here's Quaker's Oatmeal Raisin Cookie Recipe:

oatmeal raisin cookies

ingredients 4 tablespoons (1/2 stick) margarine, softened 3
tablespoons granulated sugar or 2 tablespoons heat-stable
sugar substitute equal to 3 tablespoons sugar
1/4 cup egg substitute or 2 egg whites, lightly beaten
2/4 cup unsweetened applesauce
3/4 cup frozen unsweetened apple juice concentrate (thawed)
1 teaspoon vanilla 1 cup all-purpose flour 1 teaspoon
baking soda
4/2 teaspoon ground cinnamon
5/4 teaspoon salt (optional) 1-1/2 cups Quaker® Oats (quick
or old fashioned, uncooked)
6/3 cup raisins, chopped

preparation 1. Heat oven to 350°F. Lightly spray cookie
sheet with cooking spray.
7. In large bowl, beat margarine and sugar or sweetener
until creamy. Add egg substitute; beat well. Add
applesauce, apple juice concentrate and vanilla; beat
well. Add combined flour, baking soda, cinnamon and
salt; mix well. Add oats and raisins; mix well.

Bill

On Sat, 12 Jun 2004 20:01:53 -0700, [email hidden]

(Richard's ~JA~) said:

3/4 cup pascked brown sugar

You could also use dark brown sugar, which has more molasses
in it (moister) than the medium or light brown sugar.

Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no
longer a healthy choice?

In article <[email hidden]>,

(DJS0302) said:

Your dough is too dry. I would either cut back on the
amount of oatmeal, 3 cups is an awful lot considering
you only have 1 1/4 cups of butter and 1 egg for your
wet ingredients, or you could try adding another egg to
the recipe.

Would oatmeal have more of a dryness factor than an equal
quantity of flour? I'd think the protein in the white flour
might absorb and thereby retain more liquid.

The OP said that she already "penciled in" a second egg, but
I'm not sure if it was actually used in the too-dry recipe.
So, we have: dry: 3 cups quick oats 1 cup white flour
1/2 cup wheat flour

wet: 1-1/4 cups softened butter 2 eggs

I have a great cookie recipe that uses dry: 2 cups quick
cooking oats 2 cups white flour

wet: 1 cup soft butter 2 eggs

My recipe isn't for oatmeal raison, to the proportion of
oats:flour is lower. Very similar: the OP's recipe uses
1/2 cup more dry, but 1/4 cup more butter. My recipe is
very moist and chewy. If it's a matter of the OP's recipe
being too dry, it's not by much. Maybe take out 1/4 cup of
the oatmeal?

I noted something else in the original post:

Quoted message said:

I did try them at 10, 11, 12 and 13 minutes, as well as
turning the oven up to 400 degrees to try having them bake
up with just a hint of browning 'round the edges, but each
tray of these cookies comes out just too crumbly. What can
be changed so that they come out chewy, preferrably, or at
least so that they hold together?

If cookies look done in the oven, they're overbaked.

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

Scott <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

(DJS0302) said:

Your dough is too dry. I would either cut back on the
amount of oatmeal, 3 cups is an awful lot considering you
only have 1 1/4 cups of butter and 1 egg for your wet
ingredients, or you could try adding another egg to the
recipe.

Would oatmeal have more of a dryness factor than an equal
quantity of flour? I'd think the protein in the white
flour might absorb and thereby retain more liquid.

The OP said that she already "penciled in" a second
egg, but I'm not sure if it was actually used in the
too-dry recipe. So, we have: dry: 3 cups quick oats 1
cup white flour
1/2 cup wheat flour

wet: 1-1/4 cups softened butter 2 eggs

I have a great cookie recipe that uses dry: 2 cups quick
cooking oats 2 cups white flour

wet: 1 cup soft butter 2 eggs

My recipe isn't for oatmeal raison, to the proportion of
oats:flour is lower. Very similar: the OP's recipe uses
1/2 cup more dry, but 1/4 cup more butter. My recipe is
very moist and chewy. If it's a matter of the OP's recipe
being too dry, it's not by much. Maybe take out 1/4 cup of
the oatmeal?

I noted something else in the original post:

Quoted message said:

I did try them at 10, 11, 12 and 13 minutes, as well as
turning the oven up to 400 degrees to try having them
bake up with just a hint of browning 'round the edges,
but each tray of these cookies comes out just too
crumbly. What can be changed so that they come out chewy,
preferrably, or at least so that they hold together?

If cookies look done in the oven, they're overbaked.

Plumping the raisins in a little hot water or Brandy (my
choice). Letting them soak for 20-30 minutes would help with
the dryness some, plus add flavour.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

DJS0302 offers....

Quoted message said:

Your dough is too dry. I would either cut back on the
amount of oatmeal, 3 cups is an awful lot considering you
only have 1
1/4 cups of butter and 1 egg for your wet ingredients, or
you could try adding another egg to the recipe.

Yes, I have already penciled in the second egg, but I hadn't
considered the oatmeal being too much. Thank you for the
minute of thought. This does sound reasonable, as it now
seems clearly to be among the oatmeal's chunks of solidity
that the cookies crumble apart.

Picky ~JA~

On Sat, 12 Jun 2004 23:05:25 -0700, [email hidden]

(Richard's ~JA~) said:

DJS0302 offers....

Quoted message said:

Your dough is too dry. I would either cut back on the
amount of oatmeal, 3 cups is an awful lot considering you
only have 1
1/4 cups of butter and 1 egg for your wet ingredients, or
you could try adding another egg to the recipe.

Yes, I have already penciled in the second egg, but I
hadn't considered the oatmeal being too much. Thank you for
the minute of thought. This does sound reasonable, as it
now seems clearly to be among the oatmeal's chunks of
solidity that the cookies crumble apart.

Picky ~JA~

You could also try rolled oats. They are less likely to
soak up the wet ingredients as much as the quick. Maybe try
a 1/2 quick to 1/2 rolled and also reduce the amount as
previously noted.

Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no
longer a healthy choice?