Help needed with cookies please

Sarah said:

Today I made cookies with the following recipe:
1 cup Butter
1 cup sugar
2 eggs
3 tbls whole milk
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cups of chocolate chips.
preheat oven 350 degrees
Cream together the butter, sugar, eggs, milk and vanilla in mixer

(snippage)

Quoted message said:

I didn't refrigerate overnight, and found the cookies to taste fine
but be too light, I prefer a heavier cookie.
Sarah

Butter makes for a crispy cookie, vegetable shortening or lard makes for a
moist, chewy cookie.

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sarah said:

Today I made cookies with the following recipe:
1 cup Butter
1 cup sugar
2 eggs
3 tbls whole milk
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cups of chocolate chips.
preheat oven 350 degrees
Cream together the butter, sugar, eggs, milk and vanilla in mixer

(snippage)

Quoted message said:

I didn't refrigerate overnight, and found the cookies to taste fine
but be too light, I prefer a heavier cookie.
Sarah

Butter makes for a crispy cookie, vegetable shortening or lard makes for a
moist, chewy cookie.

Jill

Would you replace the butter for lard or use half and half?
Sarah

On Fri 02 Sep 2005 10:48:44a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Sarah said:

Today I made cookies with the following recipe:
1 cup Butter
1 cup sugar
2 eggs
3 tbls whole milk
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cups of chocolate chips.
preheat oven 350 degrees
Cream together the butter, sugar, eggs, milk and vanilla in mixer

(snippage)

Quoted message said:

I didn't refrigerate overnight, and found the cookies to taste fine
but be too light, I prefer a heavier cookie.
Sarah

Butter makes for a crispy cookie, vegetable shortening or lard makes for
a moist, chewy cookie.

You could also change the granulated sugar to brown sugar. The only
correlation I could see to refrigerating the dough overnight, is that it
may partially negate the effect of the baking soda, since baking soda
reacts more immediately in the dough and without heat. This might make a
more compact cookie, thus heavier.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Sarah said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sarah said:

Today I made cookies with the following recipe:
1 cup Butter
1 cup sugar
2 eggs
3 tbls whole milk
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cups of chocolate chips.
preheat oven 350 degrees
Cream together the butter, sugar, eggs, milk and vanilla in mixer
(snippage) I didn't refrigerate overnight, and found the cookies to
taste fine
but be too light, I prefer a heavier cookie.
Sarah

Butter makes for a crispy cookie, vegetable shortening or lard makes
for a moist, chewy cookie.

Jill

Would you replace the butter for lard or use half and half?
Sarah

Personally I would use vegetable shortening; the lard was mentioned as an
alternative if you can't find products like Crisco.

Jill

Quoted message said:

Quoted message said:

Butter makes for a crispy cookie, vegetable shortening or lard makes for
a moist, chewy cookie.

You could also change the granulated sugar to brown sugar. The only
correlation I could see to refrigerating the dough overnight, is that it
may partially negate the effect of the baking soda, since baking soda
reacts more immediately in the dough and without heat. This might make a
more compact cookie, thus heavier.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

I don't know what the UK alternative for crisco is, does anyone have any
idea?

Sarah

On Fri 02 Sep 2005 12:39:01p, Sarah wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Quoted message said:

Butter makes for a crispy cookie, vegetable shortening or lard makes
for a moist, chewy cookie.

You could also change the granulated sugar to brown sugar. The only
correlation I could see to refrigerating the dough overnight, is that
it may partially negate the effect of the baking soda, since baking
soda reacts more immediately in the dough and without heat. This might
make a more compact cookie, thus heavier.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

I don't know what the UK alternative for crisco is, does anyone have any
idea?

Sarah

Sarah, I don't think there is a direct equivalent to Crisco. Crisco is a
vegetable shortening which is solid at room temperature. It has a creamy,
somewhat fluffy, consistency. You might try pure lard, but I can't think
of anything else.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 02 Sep 2005 12:39:01p, Sarah wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

>
> Butter makes for a crispy cookie, vegetable shortening or lard makes
> for a moist, chewy cookie.

You could also change the granulated sugar to brown sugar. The only
correlation I could see to refrigerating the dough overnight, is that
it may partially negate the effect of the baking soda, since baking
soda reacts more immediately in the dough and without heat. This might
make a more compact cookie, thus heavier.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

I don't know what the UK alternative for crisco is, does anyone have any
idea?

Sarah

Sarah, I don't think there is a direct equivalent to Crisco. Crisco is a
vegetable shortening which is solid at room temperature. It has a creamy,
somewhat fluffy, consistency. You might try pure lard, but I can't think
of anything else.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

I'll have a look around the dairy and non dairy in the supermarket, I think
my mum's uses a vegetarian solid fat, instead of lard sometimes, so that
could be a good option.
Lard doesn't sound so good in cookies as butter or shortening!
Sarah

On Fri 02 Sep 2005 11:17:51p, Sarah wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 02 Sep 2005 12:39:01p, Sarah wrote in rec.food.cooking:

Quoted message said:

>>
>> Butter makes for a crispy cookie, vegetable shortening or lard makes
>> for a moist, chewy cookie.
>
> You could also change the granulated sugar to brown sugar. The only
> correlation I could see to refrigerating the dough overnight, is that
> it may partially negate the effect of the baking soda, since baking
> soda reacts more immediately in the dough and without heat. This
> might make a more compact cookie, thus heavier.
>
> --
> Wayne Boatwright *¿* ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

I don't know what the UK alternative for crisco is, does anyone have
any idea?

Sarah

Sarah, I don't think there is a direct equivalent to Crisco. Crisco is
a vegetable shortening which is solid at room temperature. It has a
creamy, somewhat fluffy, consistency. You might try pure lard, but I
can't think of anything else.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

I'll have a look around the dairy and non dairy in the supermarket, I
think my mum's uses a vegetarian solid fat, instead of lard sometimes,
so that could be a good option.
Lard doesn't sound so good in cookies as butter or shortening!
Sarah

What about vegetable suet?

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Sarah said:

Today I made cookies with the following recipe:
1 cup Butter
1 cup sugar
2 eggs
3 tbls whole milk
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cups of chocolate chips.

Remove the baking powder - you don't need it. Use both white sugar and
brown sugar.

This is one of my recipes:

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup sugar
3/4 cups brown sugar
1 egg
1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips or chunk bittersweet chocolate

I also have an oatmeal chocolate chip recipe that is yummy:

Oatmeal Cookies (Lyn Glover)

Basic recipe:

3/4 C. butter
1 C. light brown sugar
1/2 C. sugar
1 egg (jumbo)
1/3 C. water or milk
1 1/2 teaspoons vanilla extract (real vanilla, not imitation)
2 C. Quaker Quick Oats
1 C. Quaker Old Fashioned Oats
1 C. Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Cream butter, sugars, egg and vanilla. Stir in dry ingredients and
spices, adding oats last. Add additional ingredients as desired (see
variations, below). Spray non-stick baking sheet with PAM cooking
spray (I use Canola variety). Drop rounded tablespoons of dough onto
baking sheet, 1 1/2 inches apart. Flatten and shape lightly. Bake at
375F for five minutes, turn the sheet 180 degrees, and bake an
additional 4 minutes. Cookies are done when lightly browned at the
edges, and the tops are beginning to dry. May take a little longer
than the specified 9 minutes. If cookies run too much, add a little
flour to the dough, and refrigerate it before making more cookies.
Store in airtight container (Ziploc baggies).

************
Variations:
************
For Oatmeal Raisin Cookies:

Add:
3/4 C. raisins (soaked in cold water 1/2 hour, drained, and dried)
3/4 C. coarsely chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon clove

**********
For Oatmeal Chocolate Chip Cookies:

Add:
3/4 C. bittersweet chocolate chips or chunks
3/4 C. coarsely chopped walnuts or pecans (optional)

**************
For Oatmeal Butter Scotch Cookies:

Add:
3/4 C. Nestle Butterscotch morsels
1/3 C. Coconut (Baker's brand canned is best, but can use sweetened
flaked)
3/4 C. coarsely chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon clove

(May use more spices if desired - taste dough - it should taste very
spicy.)

-L.

Sarah wrote on 03 Sep 2005 in rec.food.cooking

Quoted message said:

I'll have a look around the dairy and non dairy in the supermarket,
I think my mum's uses a vegetarian solid fat, instead of lard
sometimes, so that could be a good option.
Lard doesn't sound so good in cookies as butter or shortening!
Sarah

For soft chewy cookies
Try this one...it is quite very very good.
Store in a air tight container

@@@@@ Now You're Cooking! Export Format

Damsel's Sour Cream Chocolate Chip Cookies

none

1 cup brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup sour cream
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups flour
6 ounces chocolate chips
1/2 cup nuts -- optional

.. Combine ingredients in order given.
2. Drop dough by tablespoonfuls onto baking sheet.
3. Bake at 350F for 15 minutes.

Source:
'Jackie Fast'
'3 1/2 dozen'

** Exported from Now You're Cooking! v5.69 **

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

For soft chewy cookies
Try this one...it is quite very very good.
Store in a air tight container

@@@@@ Now You're Cooking! Export Format

Damsel's Sour Cream Chocolate Chip Cookies

none

1 cup brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup sour cream
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups flour
6 ounces chocolate chips
1/2 cup nuts -- optional

. Combine ingredients in order given.
2. Drop dough by tablespoonfuls onto baking sheet.
3. Bake at 350F for 15 minutes.

Source:
'Jackie Fast'
'3 1/2 dozen'

** Exported from Now You're Cooking! v5.69 **

I've got to give these a try in the next day or 2! I've even got all the
ingredients!
(have managed to leave some sour cream in the fridge!)

Sarah

"-L." <[email hidden]> wrote in message
news:[email hidden]...

<sniped recipes>

Quoted message said:

-L.

I've saved these recipes too, the spices do make them sound really
delicious, I'll buy some oats on my next shop.
I guess we'll be eating cookies for a while! The people at work will
appreciate the left overs! (the staff not the patients, I'm a theatre
nurse!)
Sarah

Sarah wrote on 03 Sep 2005 in rec.food.cooking

Quoted message said:

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

For soft chewy cookies
Try this one...it is quite very very good.
Store in a air tight container

@@@@@ Now You're Cooking! Export Format

Damsel's Sour Cream Chocolate Chip Cookies

none

1 cup brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup sour cream
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups flour
6 ounces chocolate chips
1/2 cup nuts -- optional

. Combine ingredients in order given.
2. Drop dough by tablespoonfuls onto baking sheet.
3. Bake at 350F for 15 minutes.

Source:
'Jackie Fast'
'3 1/2 dozen'

** Exported from Now You're Cooking! v5.69 **

I've got to give these a try in the next day or 2! I've even got all
the ingredients!
(have managed to leave some sour cream in the fridge!)

Sarah

Don't make too big of a batch... as they don't keep well is the good
news.
They won't have too is the bad news...they get wolfed down right away!

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Sarah said:

Today I made cookies with the following recipe:
1 cup Butter
1 cup sugar
2 eggs
3 tbls whole milk
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cups of chocolate chips.
preheat oven 350 degrees
Cream together the butter, sugar, eggs, milk and vanilla in mixer bowl.
Combine the flour, baking soda, baking powder and salt in another container.
Add to the butter mixture and blend well.
Gently stir in chocolate chips.
cover the bowl and refrigerate overnight.
Scoop out the dough by teaspoonfuls and drop on an increased cookie sheet, 1
inch apart
Bake until browned (about 8 minutes).
I didn't refrigerate overnight, and found the cookies to taste fine but be
too light, I prefer a heavier cookie.
Was it just that I didn't refrigerate or is it something in the recipe?
Does anyone have any tried recipes for cookies that are slightly chewy but
quite heavy and solid not light and airy?
Thanks
Sarah

Omit the milk. Adding any sort of liquid, besides eggs, to a cookie
recipe will make them come out more cake-like.

"djs0302" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sarah said:

Today I made cookies with the following recipe:
1 cup Butter
1 cup sugar
2 eggs
3 tbls whole milk
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cups of chocolate chips.
preheat oven 350 degrees
Cream together the butter, sugar, eggs, milk and vanilla in mixer bowl.
Combine the flour, baking soda, baking powder and salt in another
container.
Add to the butter mixture and blend well.
Gently stir in chocolate chips.
cover the bowl and refrigerate overnight.
Scoop out the dough by teaspoonfuls and drop on an increased cookie
sheet, 1
inch apart
Bake until browned (about 8 minutes).
I didn't refrigerate overnight, and found the cookies to taste fine but
be
too light, I prefer a heavier cookie.
Was it just that I didn't refrigerate or is it something in the recipe?
Does anyone have any tried recipes for cookies that are slightly chewy
but
quite heavy and solid not light and airy?
Thanks
Sarah

Omit the milk. Adding any sort of liquid, besides eggs, to a cookie
recipe will make them come out more cake-like.

Yeah, I'm going to try Damsels cookie recipe with a little sour cream
instead. (the one posted by Mr Libido). I know its still a liquid of sorts
but is much thicker. It also has oil instead of butter, so I'm hoping to get
the cookies of my dreams!
Sarah

"Sarah" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Yeah, I'm going to try Damsels cookie recipe with a little sour cream
instead. (the one posted by Mr Libido). I know its still a liquid of
sorts but is much thicker. It also has oil instead of butter, so I'm
hoping to get the cookies of my dreams!
Sarah

and when you have achieved that dream I will offer to be your tester🙂

Sarah said:

Today I made cookies with the following recipe:
1 cup Butter
1 cup sugar
2 eggs
3 tbls whole milk
1 tsp vanilla extract
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cups of chocolate chips.
preheat oven 350 degrees
Cream together the butter, sugar, eggs, milk and vanilla in mixer bowl.
Combine the flour, baking soda, baking powder and salt in another container.
Add to the butter mixture and blend well.
Gently stir in chocolate chips.
cover the bowl and refrigerate overnight.
Scoop out the dough by teaspoonfuls and drop on an increased cookie sheet, 1
inch apart
Bake until browned (about 8 minutes).
I didn't refrigerate overnight, and found the cookies to taste fine but be
too light, I prefer a heavier cookie.
Was it just that I didn't refrigerate or is it something in the recipe?
Does anyone have any tried recipes for cookies that are slightly chewy but
quite heavy and solid not light and airy?
Thanks
Sarah

Check out this site. It is Alton Brown's program on making chocolate
chip cookies.
http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_17114,00.html
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

In message 'Sarah said:

Quoted message said:

Quoted message said:

Butter makes for a crispy cookie, vegetable shortening or lard makes for
a moist, chewy cookie.

You could also change the granulated sugar to brown sugar. The only
correlation I could see to refrigerating the dough overnight, is that it
may partially negate the effect of the baking soda, since baking soda
reacts more immediately in the dough and without heat. This might make a
more compact cookie, thus heavier.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

I don't know what the UK alternative for crisco is, does anyone have any
idea?

Sarah

Yes, Sarah. The product is called "Trex". It is vegetable fat ie shortening
and is available all over the place. I get it at a Brit Store here in
Belgium. I use it for making shortcrust and rough puff pastry.

Don

--
Draco Dormiens Nunquam Titillandus

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sarah wrote on 04 Sep 2005 in rec.food.cooking

Quoted message said:

ooops, don't know if I added too much sour cream, but they're light
and fluffy again! Taste nice but haven't got the texture I'm after.
Once I've polished these off I'm going to try again, I think I'll
search out a recipe with no milk, I want the mixture 'shorter' and
sort of lumpier if that makes any sense!?
Well must go I've got cookies to eat!
Sarah

Are you after a soft chewy cookie or a hard crunchy cookie?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Not soft but chewey, like a 'sad' cookie I supose!
Sarah