Soft Cookies

Using Crisco instead of butter or margarine helps quite a lot. There's
also a big textural difference i baked good depending on if you use
real butter or if you use a baking spread.

Lewis Dodd said:

How do you make cookies that stay soft and chewy instead of getting
brittle and hard? What ingredient does that, molasses or what?

Some people say "use real butter", others say use something
else, I say undercook them a bit.

sf

Lewis Dodd said:

How do you make cookies that stay soft and chewy instead of getting
brittle and hard? What ingredient does that, molasses or what?

Alton Brown did an entire episode on cookie recipe modifications to get
different results from the same general recipe. Try looking at foodtv.com
and searching for good eats chocolate chip cookie recipes.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

sf <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Lewis Dodd said:

How do you make cookies that stay soft and chewy instead of
getting
brittle and hard? What ingredient does that, molasses or what?

Some people say "use real butter", others say use something
else, I say undercook them a bit.

sf

I say use sour cream

* Exported from MasterCook *

Sour Cream Chocolate Chip Cookies

Recipe By 😄amsel's Heirloom Recipes
Serving Size : 42 Preparation Time :0:00
Categories : cookies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
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

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

Source:
"Jackie Fast"
Yield:
"3 1/2 dozen"

- - - - - - - - - - - - - - - - - - -
NOTES : The bad news is, these don't keep well. The good news is, they
won't have to!

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

One time on Usenet said:

Lewis Dodd said:

How do you make cookies that stay soft and chewy instead of getting
brittle and hard? What ingredient does that, molasses or what?

Alton Brown did an entire episode on cookie recipe modifications to get
different results from the same general recipe. Try looking at foodtv.com
and searching for good eats chocolate chip cookie recipes.

I remember that episode -- he made "The Thin", "The Puffy", and "The
Chewy". The OP might also try the "Good Eats Fan Page", as they have
complete transcripts from the show:

http://www.goodeatsfanpage.com/GEFP/index.htm

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

at Sat, 12 Feb 2005 17:38:18 GMT in <[email hidden]>,
[email hidden] (Lewis Dodd) wrote :

Quoted message said:

How do you make cookies that stay soft and chewy instead of getting
brittle and hard? What ingredient does that, molasses or what?

For soft, more eggs. For chewy, more sugar. So by tweaking the egg ratio
and the sugar ratio, you can create the cookie with the texture you desire.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)