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(Some Food Nut)   Fark Food Thread: What makes the perfect cookie? Is it a special ingredient? Prepping a certain way? Don't hold out now, we've got milk ready and want fresh cookies... so help us out   (justataste.com) divider line 199
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989 clicks; posted to Main » on 20 Feb 2014 at 5:00 PM (22 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



199 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest
 
2014-02-20 03:08:38 PM
BUTTER.
 
DGS [TotalFark]
2014-02-20 03:08:39 PM
Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!
 
2014-02-20 03:09:04 PM
Not being filled with goddamned raisins.
 
2014-02-20 03:09:23 PM
If this goes green, I'm gonna f*cking puke and lose all faith in the system around here.
 
2014-02-20 03:10:02 PM
I like salty sweet cookies... like chocolate chip w/ salted caramel. Yum!
 
2014-02-20 03:10:15 PM

Solid State Vittles: BUTTER.


THis and not cooked to death
 
DGS [TotalFark]
2014-02-20 03:11:40 PM
I saw this on NPR not too long ago.


Mirrorz: Not being filled with goddamned raisins.


I love chewy oatmeal raisin cookies... they're my favorite. Look at it this way, I'll eat them all and you won't have to see that.
 
2014-02-20 03:11:53 PM
When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.
 
DGS [TotalFark]
2014-02-20 03:12:47 PM

Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.


Clearly we can no longer be best friends.
 
2014-02-20 03:12:56 PM
This is the magic of the America's Test Kitchen recipe:

Notes:
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned.  Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.  This recipe works with light brown sugar but the cookies will be less full-flavored.  If you're using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.
Allow all ingredients to come to room temperature.

1 and 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large whole egg
1 large egg yolk
1 and 1/4 cups semisweet chocolate chips or chunks

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees.
Line two large baking sheets with parchment paper.

2. Whisk the flour and baking soda together in a medium bowl; set aside.

3. Heat 10 tablespoons of the butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling the pan constantly until the butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.  Transfer the browned butter to a large heatproof bowl.  Add the remaining 4 tablespoons of butter and stir until completely melted.
**note - I recommend having the 4 tsp of butter at room temperature and cut up into smaller bits so when you pour the browned butter over it, it melts easily and quickly.

4. Add the sugars, salt and vanilla to the melted butter; whisk until fully incorporated. Add the whole egg and egg yolk; whisk until the mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking two more times until the mixture is thick, smooth, and shiny.  Using a rubber spatula, stir in the flour mixture until just combined, about 1 minute. Stir in the chocolate chips, giving the dough a final stir to ensure that no flour pockets remain.

5. Divide the dough into 16 portions, each about 3 tablespoons.  Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.

6. Bake one sheet at a time, rotating the sheet halfway through the baking time, until the cookies are golden brown and still puffy, and the edges have begun to set but the centers are still soft; 10 to 14 minutes.  Transfer the baking sheet to a wire rack, cool to room temperature.


scontent-b-lga.xx.fbcdn.net
 
DGS [TotalFark]
2014-02-20 03:13:23 PM

Pangit: If this goes green, I'm gonna f*cking puke and lose all faith in the system around here.


It's ok, cookies love you anyway.
 
2014-02-20 03:13:45 PM
The best cookies are vegan gluten-free quinoa, free-trade cashew butter, and organic raisin cookies.
 
2014-02-20 03:13:51 PM
The simple cooking for SO thread was much better.

How do I make admin around this joint? I have some submissions I'd like to greenlight.
 
DGS [TotalFark]
2014-02-20 03:14:29 PM

Starryeyes: This is the magic of the America's Test Kitchen recipe:



Whoa, nice. Thanks. I may have to change your farkie.
 
2014-02-20 03:14:56 PM

DGS: Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.

Clearly we can no longer be best friends.


:(

I always make a regular batch for the normal people.
 
2014-02-20 03:15:36 PM
Cananabutter.
 
DGS [TotalFark]
2014-02-20 03:16:26 PM

Blushing Wall Flower: DGS: Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.

Clearly we can no longer be best friends.

:(

I always make a regular batch for the normal people.


Oh ok. It's back on.

What is it about crispy cookies that works for you? Dunkability with milk? The tooth-shattering crunch? I mean, are those things not dry as a brick?
 
2014-02-20 03:17:03 PM
cdn.themetapicture.com
 
2014-02-20 03:17:26 PM

cookiefleck: I like salty sweet cookies... like chocolate chip w/ salted caramel. Yum!


Aye. A sprinkle of kosher salt on drop cookies is divine.

I personally think the best cookies in the world all incorporate crushed nuts in some form. And always substitute rum for vanilla extract. If vanilla flavoring is a must have, splurge on some actual vanilla beans, and use the old Alton Brown trick to infuse your supply of white granulated sugar with the vanilla.
 
2014-02-20 03:18:02 PM
Snickerdoodles.
 
DGS [TotalFark]
2014-02-20 03:18:50 PM

HotWingAgenda: splurge on some actual vanilla beans, and use the old Alton Brown trick to infuse your supply of white granulated sugar with the vanilla.


I will have to look this up, I like vanilla flavor. Thanks for mentioning it.


Pangit: [cdn.themetapicture.com image 540x445]


Ok, I laughed :D

/saving this in case wifey eats mah cookies
 
2014-02-20 03:18:56 PM
Now I want to make cookies tonight.
 
2014-02-20 03:20:31 PM
I'll take teabag cookies....
 
2014-02-20 03:20:47 PM
Baking on parchment rather than silpat. I can always taste people's dishwasher detergent in things that have been baked on silpat.

Get a cookie scoop. Know whether you want crisp cookies or soft ones and pick the appropriate size.

Chocolate chips don't make everything better. Pecans do.
 
2014-02-20 03:21:37 PM

DGS: Whoa, nice. Thanks. I may have to change your farkie.


what whaaaat.

Enjoy. they're amazing cookies.
 
2014-02-20 03:21:48 PM

DGS: Oh ok. It's back on.

What is it about crispy cookies that works for you? Dunkability with milk? The tooth-shattering crunch? I mean, are those things not dry as a brick?


I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.
 
2014-02-20 03:22:23 PM

Blushing Wall Flower: I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.


If you want crunch, add toffee. Don't burn the cookies!
 
DGS [TotalFark]
2014-02-20 03:22:34 PM

Anne.Uumellmahaye: Baking on parchment rather than silpat. I can always taste people's dishwasher detergent in things that have been baked on silpat.

Get a cookie scoop. Know whether you want crisp cookies or soft ones and pick the appropriate size.

Chocolate chips don't make everything better. Pecans do.


I rather enjoy pecans but wifey doesn't, so that's a no go for me. *shakes fist* And I do use parchment paper but never considered getting an actual scoop. Hrm. I'll have to look that up.
 
2014-02-20 03:23:20 PM

Starryeyes: Blushing Wall Flower: I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.

If you want crunch, add toffee. Don't burn the cookies!


Top with sugar and brulee that shiat.
 
2014-02-20 03:23:30 PM

Blushing Wall Flower: DGS: Oh ok. It's back on.

What is it about crispy cookies that works for you? Dunkability with milk? The tooth-shattering crunch? I mean, are those things not dry as a brick?

I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.


Are you averse to molasses?
 
DGS [TotalFark]
2014-02-20 03:24:52 PM

Blushing Wall Flower: DGS: Oh ok. It's back on.

What is it about crispy cookies that works for you? Dunkability with milk? The tooth-shattering crunch? I mean, are those things not dry as a brick?

I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.


Yeah, we'll just have separate batches, I dare say. Heh. I like soft and chewy, and sometimes I want coffee. Or hot chocolate. OK OK BOURBON LEAVE ME ALONE
 
DGS [TotalFark]
2014-02-20 03:25:28 PM

Epicedion: Starryeyes: Blushing Wall Flower: I like the crunch, and the flavor tastes deeper, like dark chocolate as opposed to milk chocolate. To me, anyway. They are dry, but who eats cookies without milk? Now that's just crazy.

If you want crunch, add toffee. Don't burn the cookies!

Top with sugar and brulee that shiat.


I just mentioned recently that I need to get a torch.
 
2014-02-20 03:25:38 PM
I want Christmas cookies. The spritz ones, that are like 60 percent butter.
 
2014-02-20 03:28:00 PM

HotWingAgenda: Are you averse to molasses?


I heart molasses cookies most of all.

But if I gotta make chocolate chip, I like them dark. NOT BURNT STARRY, JUST TOASTED.
 
DGS [TotalFark]
2014-02-20 03:28:32 PM

Blushing Wall Flower: HotWingAgenda: Are you averse to molasses?

I heart molasses cookies most of all.

But if I gotta make chocolate chip, I like them dark. NOT BURNT STARRY, JUST TOASTED.


And really, what farker doesn't like being toasted..
 
2014-02-20 03:28:59 PM

professorkowalski: I want Christmas cookies. The spritz ones, that are like 60 percent butter.


Not many things drive me to profanity, but

F*CK YES, THIS.

/butter drives me to profanity
 
2014-02-20 03:30:00 PM

DGS: Blushing Wall Flower: HotWingAgenda: Are you averse to molasses?

I heart molasses cookies most of all.

But if I gotta make chocolate chip, I like them dark. NOT BURNT STARRY, JUST TOASTED.

And really, what farker doesn't like being toasted..


*clinks glasses*
 
2014-02-20 03:30:45 PM
no. nuts.   cook them to the edge of doneness. they will firm up.
 
2014-02-20 03:32:31 PM

Solid State Vittles: BUTTER.


I've made a lot of cookies and sold a lot, too
Butter is fine if you are serving them fresh and warm, or going to store them properly in a jar.
 
2014-02-20 03:33:59 PM
Seriously. Raisins don't belong in cookies.

You may as well bake roach eggs in there.
It's just as gross.
 
2014-02-20 03:34:30 PM

Anne.Uumellmahaye: professorkowalski: I want Christmas cookies. The spritz ones, that are like 60 percent butter.

Not many things drive me to profanity, but

F*CK YES, THIS.

/butter drives me to profanity


img.pandawhale.com
 
DGS [TotalFark]
2014-02-20 03:35:02 PM

vudukungfu: Solid State Vittles: BUTTER.

I've made a lot of cookies and sold a lot, too
Butter is fine if you are serving them fresh and warm, or going to store them properly in a jar.


Let's pretend some of us don't have a farking clue about proper storage. If that's the case, what would you use instead of butter since that no longer would be 'fine'?

/or I guess just make everyone get a proper jar. heh
 
2014-02-20 03:39:29 PM

HotWingAgenda: Anne.Uumellmahaye: professorkowalski: I want Christmas cookies. The spritz ones, that are like 60 percent butter.

Not many things drive me to profanity, but

F*CK YES, THIS.

/butter drives me to profanity


I'm simultaneously hypnotized, horrified, and aroused.

I'm hypnohorroused.
 
DGS [TotalFark]
2014-02-20 03:41:00 PM

Anne.Uumellmahaye: I'm hypnohorroused.


Aaaand farkied.
 
2014-02-20 03:42:47 PM

HotWingAgenda: Are you averse to molasses?


man, I've cooked with it all.
Some folks have problems with some tastes,
I've used farking honey. I've used maple syrup.

For good cookies, just rotate them, stick to the recipe, and rack cool them. or pan cool them. Just get them off the hot pan and on to a cool one to cool. You want to stop cooking them when you take them out.

And jesus, don't over cook them.
No one wants a melba cookie.
Except a teething babby. Don't burn them.
When they puff up as high as they can, that is it.
Done. Book 'em.
Don't wait for that souffle to fall.
 
2014-02-20 03:44:08 PM

DGS: Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!


Decrease white sugar, increase brown sugar.
 
2014-02-20 03:45:51 PM

DGS: vudukungfu: Solid State Vittles: BUTTER.

I've made a lot of cookies and sold a lot, too
Butter is fine if you are serving them fresh and warm, or going to store them properly in a jar.

Let's pretend some of us don't have a farking clue about proper storage. If that's the case, what would you use instead of butter since that no longer would be 'fine'?

/or I guess just make everyone get a proper jar. heh


Butter flavored shortening.
 
2014-02-20 03:46:16 PM
www.bubblews.com
 
2014-02-20 03:46:36 PM

DGS: what would you use instead of butter


I actually prefer to use margarine.
 
2014-02-20 03:47:13 PM

Solid State Vittles: BUTTER.


THIS

Not margarine/spread, butter flavored Crisco, etc. Use real butter.
 
2014-02-20 03:47:17 PM

Cyno01: DGS: vudukungfu: Solid State Vittles: BUTTER.

I've made a lot of cookies and sold a lot, too
Butter is fine if you are serving them fresh and warm, or going to store them properly in a jar.

Let's pretend some of us don't have a farking clue about proper storage. If that's the case, what would you use instead of butter since that no longer would be 'fine'?

/or I guess just make everyone get a proper jar. heh

Butter flavored shortening.


Oh, god, why would you do that?!?
 
DGS [TotalFark]
2014-02-20 03:49:17 PM

vudukungfu: DGS: what would you use instead of butter

I actually prefer to use margarine.


Mind elaborating? I usually hear chefs/cooks/bakers say the exact opposite.. to stay away from margarine.


Cyno01: DGS: Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!

Decrease white sugar, increase brown sugar.


And make sure it's fresh brown sugar and not dried out, I'm sure, but yeah.. a good mix seems helpful. Thanks.
 
2014-02-20 03:51:34 PM
i.imgur.com

12oz thick cut bacon, good, but not great, its going in cookies, dont waste neuskes on this
1/2 cup brown sugar, divided
~
1/2 cup (1 stick) salted butter, softened
1/3 cup rendered and cooled (solid) bacon fat
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 shots (1.25oz ea) whiskey
~
2 large eggs
~
2 1/2 cups all-purpose flour (1/4 cup reserved)
1 teaspoon baking soda
~
2 cups (1 12oz pkg) semi-sweet chocolate chips
~


Preheat your oven to 375, lay out bacon on a parchment lined, lipped baking pan and lightly sprinkle the brown sugar over the top, bake for ~15 minutes, flip, sprinkle with the remaining brown sugar and bake for ~5 more minutes until nice and crunchy, if a few edges look a little burnt, dont sweat it. Move the bacon to a rack to cool, drain and strain grease from the pan and set aside to cool too. You can leave your oven on 375 if theres not a bunch of sausage in the bottom that fell off the last frozen pizza you made and is gonna smolder and stink up the place.


Anywho... Put that 1/4 cup of flour in a small bowl, set aside for now.


In a slightly larger bowl combine the remaining 2.25 cups flour and the wee bit of baking soda. Set that aside too.
In a yet largerish mixing bowl, mix together the butter, bacon fat (youll need to dip into the container in the fridge, 12oz of bacon probably didnt give you enough fat (you dont have a container of bacon grease in the fridge? go make some regular cookies, you dont deserve these)), the sugars, vanilla, and one shot of the whiskey.


Why whiskey you may ask? Well if this were a normal cookie recipe, it would call for one cup (2 sticks) of butter. Were being awesome and replacing half that with delicious bacon fat. BUT! Butter is not 100% fat. In the US at least butter is around 80% fat and 20% water and milky stuff. So 1/2 cup 80% butter fat + 20% water = 80% bacon fat (~1/3 cup) + ~35% whiskey (one shot) Why a little more whiskey than water? whiskey is 40% alcohol, some of which is going to evaporate. Why not just use water? Because fish fark in it.


Oh yeah, the recipe called for 2 shots. Drink the other one.


Anyways... after all the fat and sugar and booze is creamed together, mix in the eggs one at a time until you have a fairly homogeneous mixture. Take a break from the dough here and chop your hopefully by now cooled candied bacon into manageable cookie appropriate chunks, maybe ~1/3". This stuff is sticky, if you added it to the dough as is youre going to wind up with a solid ball of candied bacon in the middle of the bowl. Delicious yes, but impossible to bake. Remember that first little bowl with the 1/4 cup of flour in it? Toss the sticky bacon pieces in that to keep them separate.


Now to bring it all together, mix in the flour/baking soda to the fat/sugar/eggs about 1/3 at a time, when thats all mixed, gently fold in the bacon pieces and the chocolate chips. Throw the dough in the fridge to chill while you empty the dishwasher so you can use the other baking pans that were in there (dont reuse the one you cooked the bacon on unless you want a big smokey mess), and so you can put all the dirty dishes from the pasta salad you made earlier in there so theres room on the counter for the cookies to cool. All or only some of that may apply to you, but regardless, chill the dough a bit.


On parchment (or silpat if youre rich) lined baking sheets, spoon out about 1.5 tablespoon sized balls of dough evenly spaced. You can do 3 rows of 4 or whatever, i kinda like 11 cookies per pan in a 4:3:4 pattern, but im weird like that. Bake @ 375 for 4 minutes, switch the pans around, top to bottom, back to front, then another 4 minutes, should be just starting to get golden brown around the bottom edged. Remove from oven and let cookies rest on the pans for another 4 minutes, then remove to wire racks to cool completely. Repeat with the rest of it. All of that should make about 5 dozen cookies depending on how much dough you eat before you get to the actual baking.
 
2014-02-20 03:53:06 PM

Pangit: If this goes green, I'm gonna f*cking puke and lose all faith in the system around here.


Why?

This is fark's official weekly food thread that's posted to the main page.
 
2014-02-20 03:54:13 PM

DGS: Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.

Clearly we can no longer be best friends.


THIS!

Soft and gooey warm chocolate chip cookies for the win!
If your face isn't covered in chocolate after eating them they suck.
 
DGS [TotalFark]
2014-02-20 03:55:37 PM

Bathia_Mapes: This is fark's official weekly food thread that's posted to the main page.


I think at least once per thread someone complains about it despite being the weekly thread. We're farkers. Complaining and being biatchy is what we do. Heh.
 
2014-02-20 03:56:09 PM

Mirrorz: Not being filled with goddamned raisins.


This has happened to me so many times and I rank these among the worst experiences of my entire life. HATE raisins.

www.chronicle.su
 
DGS [TotalFark]
2014-02-20 03:56:23 PM

Cyno01: [i.imgur.com image 850x637]

12oz thick cut bacon, good, but not great, its going in cookies, dont waste neuskes on this
1/2 cup brown sugar, divided
~
1/2 cup (1 stick) salted butter, softened
1/3 cup rendered and cooled (solid) bacon fat
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 shots (1.25oz ea) whiskey
~
2 large eggs
~
2 1/2 cups all-purpose flour (1/4 cup reserved)
1 teaspoon baking soda
~
2 cups (1 12oz pkg) semi-sweet chocolate chips
~


Preheat your oven to 375, lay out bacon on a parchment lined, lipped baking pan and lightly sprinkle the brown sugar over the top, bake for ~15 minutes, flip, sprinkle with the remaining brown sugar and bake for ~5 more minutes until nice and crunchy, if a few edges look a little burnt, dont sweat it. Move the bacon to a rack to cool, drain and strain grease from the pan and set aside to cool too. You can leave your oven on 375 if theres not a bunch of sausage in the bottom that fell off the last frozen pizza you made and is gonna smolder and stink up the place.


Anywho... Put that 1/4 cup of flour in a small bowl, set aside for now.


In a slightly larger bowl combine the remaining 2.25 cups flour and the wee bit of baking soda. Set that aside too.
In a yet largerish mixing bowl, mix together the butter, bacon fat (youll need to dip into the container in the fridge, 12oz of bacon probably didnt give you enough fat (you dont have a container of bacon grease in the fridge? go make some regular cookies, you dont deserve these)), the sugars, vanilla, and one shot of the whiskey.


Why whiskey you may ask? Well if this were a normal cookie recipe, it would call for one cup (2 sticks) of butter. Were being awesome and replacing half that with delicious bacon fat. BUT! Butter is not 100% fat. In the US at least butter is around 80% fat and 20% water and milky stuff. So 1/2 cup 80% butter fat + 20% water = 80% bacon fat (~1/3 cup) + ~35% whiskey (one shot) Why a little more whiskey than water? ...


I loved the shiat outta this. Thanks!
 
2014-02-20 03:56:25 PM

Cyno01: 12oz thick cut bacon, good, but not great, its going in cookies, dont waste neuskes on this
1/2 cup brown sugar, divided
~
1/2 cup (1 stick) salted butter, softened
1/3 cup rendered and cooled (solid) bacon fat
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 shots (1.25oz ea) whiskey
~
2 large eggs
~
2 1/2 cups all-purpose flour (1/4 cup reserved)
1 teaspoon baking soda
~
2 cups (1 12oz pkg) semi-sweet chocolate chips
~


Preheat your oven to 375, lay out bacon on a parchment lined, lipped baking pan and lightly sprinkle the brown sugar over the top, bake for ~15 minutes, flip, sprinkle with the remaining brown sugar and bake for ~5 more minutes until nice and crunchy, if a few edges look a little burnt, dont sweat it. Move the bacon to a rack to cool, drain and strain grease from the pan and set aside to cool too. You can leave your oven on 375 if theres not a bunch of sausage in the bottom that fell off the last frozen pizza you made and is gonna smolder and stink up the place.


Anywho... Put that 1/4 cup of flour in a small bowl, set aside for now.


In a slightly larger bowl combine the remaining 2.25 cups flour and the wee bit of baking soda. Set that aside too.
In a yet largerish mixing bowl, mix together the butter, bacon fat (youll need to dip into the container in the fridge, 12oz of bacon probably didnt give you enough fat (you dont have a container of bacon grease in the fridge? go make some regular cookies, you dont deserve these)), the sugars, vanilla, and one shot of the whiskey.


Why whiskey you may ask? Well if this were a normal cookie recipe, it would call for one cup (2 sticks) of butter. Were being awesome and replacing half that with delicious bacon fat. BUT! Butter is not 100% fat. In the US at least butter is around 80% fat and 20% water and milky stuff. So 1/2 cup 80% butter fat + 20% water = 80% bacon fat (~1/3 cup) + ~35% whiskey (one shot) Why a little more whiskey than water? whiskey is 40% alcohol, some of which is going to evaporate. Why not just use water? Because fish fark in it.


Oh yeah, the recipe called for 2 shots. Drink the other one.


Anyways... after all the fat and sugar and booze is creamed together, mix in the eggs one at a time until you have a fairly homogeneous mixture. Take a break from the dough here and chop your hopefully by now cooled candied bacon into manageable cookie appropriate chunks, maybe ~1/3". This stuff is sticky, if you added it to the dough as is youre going to wind up with a solid ball of candied bacon in the middle of the bowl. Delicious yes, but impossible to bake. Remember that first little bowl with the 1/4 cup of flour in it? Toss the sticky bacon pieces in that to keep them separate.


Now to bring it all together, mix in the flour/baking soda to the fat/sugar/eggs about 1/3 at a time, when thats all mixed, gently fold in the bacon pieces and the chocolate chips. Throw the dough in the fridge to chill while you empty the dishwasher so you can use the other baking pans that were in there (dont reuse the one you cooked the bacon on unless you want a big smokey mess), and so you can put all the dirty dishes from the pasta salad you made earlier in there so theres room on the counter for the cookies to cool. All or only some of that may apply to you, but regardless, chill the dough a bit.


On parchment (or silpat if youre rich) lined baking sheets, spoon out about 1.5 tablespoon sized balls of dough evenly spaced. You can do 3 rows of 4 or whatever, i kinda like 11 cookies per pan in a 4:3:4 pattern, but im weird like that. Bake @ 375 for 4 minutes, switch the pans around, top to bottom, back to front, then another 4 minutes, should be just starting to get golden brown around the bottom edged. Remove from oven and let cookies rest on the pans for another 4 minutes, then remove to wire racks to cool completely. Repeat with the rest of it. All of that should make about 5 dozen cookies depending on how much dough you eat before you get to the actual baking.


This recipe makes me feel happy.
 
DGS [TotalFark]
2014-02-20 03:57:26 PM

Anne.Uumellmahaye: Cyno01: 12oz thick cut bacon, good, but not great, its going in cookies...


2 seconds away from a simulpost declaring happiness. Damnit.
 
2014-02-20 04:00:00 PM

Pangit: The simple cooking for SO thread was much better.

How do I make admin around this joint? I have some submissions I'd like to greenlight.


These threads aren't submitted by an admin. FYI-These weekly threads became a reality because many TFers, most of them TFDers asked us for this.

And as admins we seldom greenlight threads we've submitted with a few exceptions such as the HOTW/HOTY threads & the weekly weird news quiz. Otherwise we take our chances like everyone else.
 
2014-02-20 04:04:57 PM

DGS: Mind elaborating? I usually hear chefs/cooks/bakers say the exact opposite.. to stay away from margarine.



Funny you should ask. There were two of us bakers in the shop. Me and "Butter Boy"
Each of us made the same amount of cookies each month and I sold more of mine than he did of his.
Why?
He insisted on using butter and I insisted on using margarine.
Now let's say all other things being equal, that was the only difference.

This is a true story, by the way.

1)   Butter is costlier than margarine. His food cost was higher.
2)    Butter has more water than margarine, so those cookies dried out faster and were less moist when the customers got a drier, crisper cookie. Most customers preferred the softer moister cookies.
3)    The cookies were laid out for display and exposed to air so they were able to dry out faster all around.
Mine sold faster, and more and cost less. Some of his ended up not selling.
I made more money for the bakery, and got more repeat customers.
And the customer knew there were only two of us baking cookies. They knew when each of our batches hit the shelves.
 
2014-02-20 04:06:44 PM

vudukungfu: Solid State Vittles: BUTTER.

I've made a lot of cookies and sold a lot, too
Butter is fine if you are serving them fresh and warm, or going to store them properly in a jar.


I always use butter & I store the cookies in a couple of Rubbermaid food storage containers & I've never had them dry out.
 
2014-02-20 04:08:15 PM
The secret to good cookies is to have other cookies as an ingredient.  Example:
Black and White Chocolate Chip Cookies
farm4.static.flickr.com
Ingredients:
2/3 cup (11 Tablespoons) butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups chocolate chips
20 Oreos (or other creme-filled chocolate cookies)

Directions:
1. About a half an hour before you're going to bake, set the butter out on the counter to soften up.
2. Put your 20 Oreos in a gallon-sized zip-top bag. Squeeze most of the air out of it and seal well. Smash the cookies up into small pieces with a rolling pin. Put the cookie pieces in a measuring cup. You should have about 2 cups. If you don't, smash up a few more cookies until you do. Set aside.
3. Preheat your oven to 350F. Line two sheet pans with parchment paper and set aside.
4. Put the white sugar and brown sugar in your mixer's bowl. Add the vanilla extract, egg, and softened butter. Fit your mixer with a standard paddle beater. Beat on medium-high for maybe a minute, until all the ingredients come together.
5. Toss in the flour, baking soda, and salt. Beat on medium-high until the dry ingredients are well combined with the wet.
6. Scrape down the sides of the mixing bowl with a spatula and toss in the chocolate chips. Beat until mixed.
7. Add the crushed Oreos. Beat on medium-high for maybe a minute until the cookies are well combined into the dough. The creme filling will basically disappear into the cookie dough, which will be speckled with tiny bits of chocolate cookie.
8. With a large soup spoon, drop blobs of cookie dough onto the pans, evenly spaced out. If you're using a standard size sheet pan, you should be able to get 12 on each pan. Don't bother smooshing the cookie dough down. It will melt flat as the cookies bake.
9. When you have both pans filled with cookie dough blobs, pop them into your preheated oven. Bake for about 13 minutes at 350 degrees. When they're done, they'll be opaque and just starting to brown at the very edges. Don't let them brown too much on the edges, or they'll be crisp, not chewy. Yank them out of the oven. With a thin spatula, transfer the cookies to a rack to cool. Repeat this process until you've used up the rest of the dough.
 
DGS [TotalFark]
2014-02-20 04:08:38 PM

vudukungfu: DGS: Mind elaborating? I usually hear chefs/cooks/bakers say the exact opposite.. to stay away from margarine.


Funny you should ask. There were two of us bakers in the shop. Me and "Butter Boy"
Each of us made the same amount of cookies each month and I sold more of mine than he did of his.
Why?
He insisted on using butter and I insisted on using margarine.
Now let's say all other things being equal, that was the only difference.

This is a true story, by the way.

1)   Butter is costlier than margarine. His food cost was higher.
2)    Butter has more water than margarine, so those cookies dried out faster and were less moist when the customers got a drier, crisper cookie. Most customers preferred the softer moister cookies.
3)    The cookies were laid out for display and exposed to air so they were able to dry out faster all around.
Mine sold faster, and more and cost less. Some of his ended up not selling.
I made more money for the bakery, and got more repeat customers.
And the customer knew there were only two of us baking cookies. They knew when each of our batches hit the shelves.


See, that's an interesting set of information that I can make use of. I'm not anticipating all of the cookies disappearing immediately (even if I'm interested in inhaling the whole damn batch).. so it makes sense that if they're sitting out for a bit or will need to last a little while that I should consider ways to keep them fresher longer.. or at least keep them from turning into brittle cookie bricks.

/thanks
//this is an example of why I love these threads.
 
DGS [TotalFark]
2014-02-20 04:09:26 PM

ahab: The secret to good cookies is to have other cookies as an ingredient.


Heh, ok. Those may be awesome cookies.. but this line got a laugh. Well played.
 
2014-02-20 04:09:49 PM

Bathia_Mapes: store the cookies in a couple of Rubbermaid food storage containers


you can use an old fashioned cookie jar, too.
Just put a stale piece of bread in there as a desiccant.
 
2014-02-20 04:14:04 PM

DGS: Anne.Uumellmahaye: Cyno01: 12oz thick cut bacon, good, but not great, its going in cookies...

2 seconds away from a simulpost declaring happiness. Damnit.


It's a simulpost in my heart.
 
2014-02-20 04:14:44 PM

Walker: DGS: Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.

Clearly we can no longer be best friends.

THIS!

Soft and gooey warm chocolate chip cookies for the win!
If your face isn't covered in chocolate after eating them they suck.


FINE.

I didn't want to make you cookies anyway.
 
DGS [TotalFark]
2014-02-20 04:15:16 PM

Anne.Uumellmahaye: DGS: Anne.Uumellmahaye: Cyno01: 12oz thick cut bacon, good, but not great, its going in cookies...

2 seconds away from a simulpost declaring happiness. Damnit.

It's a simulpost in my heart.


Ok then, I'm counting it.
 
DGS [TotalFark]
2014-02-20 04:15:52 PM

Blushing Wall Flower: Walker: DGS: Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.

Clearly we can no longer be best friends.

THIS!

Soft and gooey warm chocolate chip cookies for the win!
If your face isn't covered in chocolate after eating them they suck.

FINE.

I didn't want to make you cookies anyway.


This works out. I have my cookies, you have yours, and we share the bottle. Everybody wins.
 
2014-02-20 04:17:07 PM

DGS: interesting set of information that I can make use of.


It's nice to see my antigonization by the other baker helped someone out.
He and I hated each other, but only because we were set in our ways, and did things differently.
I could have explained this all to him, but he would not have listened.
I did explain it to the owner.
She got it. I spent two years teaching her how to bake.
She bought a bakery. But. . . owning a bakery and knowing how to bake.
Well, I think there is a TV show about all that.
 
2014-02-20 04:21:40 PM

DGS: Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!


Put them in a tightly sealed container, and when they begin to get dry add a fruit peel, Orange works great for molasses cookies. I mostly use apple.
 
2014-02-20 04:25:30 PM
Tips:

Cream your sugar into your butter in the mixer.
It softens the butter and the sugar.

Use quality ingredients. Not hersheys or nestle's chips. Check out calumet chocolate

You can make one master batch of cookie and break it down for different types.

Never put cold dough into a hot oven.

Never spray food release on your cooking surface. (unless you like the edges to go out all runny and thin and crispy, then do eet)

When they are done, remove from the heat source, including the hot sheet they are on.

Let them cool flat and separate and stack only after they firm up.

Putting some nice ships on the top of the cookie makes a nicer presentation and doesn't waste expensive chips. Burying them inside or putting them on the bottom can be messy for fancy parties, ladies with white gloves on, etc.

Use fresh real, farkng eggs, and not that stuff that comes out of a carton.

Any sugar is fine, and you need a sugar source, a flour, eggs, and a shortening.

Shortenings are butter, lard, margarine, bacon grease (yes, try it) and oil.
Sugars are sugar, white and brown, or molasses, or honey, or syrups, or corn syrup.
 
2014-02-20 04:26:35 PM

DGS: Bathia_Mapes: This is fark's official weekly food thread that's posted to the main page.

I think at least once per thread someone complains about it despite being the weekly thread. We're farkers. Complaining and being biatchy is what we do. Heh.


True, but we fought long & hard for this weekly thread. :-D

TO THE MAIN PAGE!
 
2014-02-20 04:27:22 PM

powerful katrinka: I mostly use apple.


this is so true.
I've forgotten a lot in 13 years.
 
DGS [TotalFark]
2014-02-20 04:28:29 PM

powerful katrinka: DGS: Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!

Put them in a tightly sealed container, and when they begin to get dry add a fruit peel, Orange works great for molasses cookies. I mostly use apple.


Does the peel tend to wither and keep the cookies from drying further, or is there a different madness to this method?


Bathia_Mapes: DGS: Bathia_Mapes: This is fark's official weekly food thread that's posted to the main page.

I think at least once per thread someone complains about it despite being the weekly thread. We're farkers. Complaining and being biatchy is what we do. Heh.

True, but we fought long & hard for this weekly thread. :-D

TO THE MAIN PAGE!


Huzzah!
 
2014-02-20 04:30:03 PM

vudukungfu: Burying them inside or putting them on the bottom can be messy for fancy parties, ladies with white gloves on, etc.


You realize you are on Fark right?

No one here is going to fancy parties.
You're lucky to find someone here that doesn't regularly eat off of paper plates.
 
DGS [TotalFark]
2014-02-20 04:31:12 PM

Mirrorz: vudukungfu: Burying them inside or putting them on the bottom can be messy for fancy parties, ladies with white gloves on, etc.

You realize you are on Fark right?

No one here is going to fancy parties.


Hey now..


Mirrorz: You're lucky to find someone here that doesn't regularly eat off of paper plates.


Damnit.

/sulks as he shuffles off
 
2014-02-20 04:38:15 PM

Walker: Mirrorz: Not being filled with goddamned raisins.

This has happened to me so many times and I rank these among the worst experiences of my entire life. HATE raisins.

[www.chronicle.su image 500x664]


People who put raisins instead of chocolate chips in cookies should be arrested for fraud...
 
DGS [TotalFark]
2014-02-20 04:46:49 PM

Ponzholio: Walker: Mirrorz: Not being filled with goddamned raisins.

This has happened to me so many times and I rank these among the worst experiences of my entire life. HATE raisins.

[www.chronicle.su image 500x664]

People who put raisins instead of chocolate chips in cookies should be arrested for fraud...


It's how I get your grubby hands off my cookies.
 
2014-02-20 04:50:17 PM

DGS: Ponzholio: Walker: Mirrorz: Not being filled with goddamned raisins.

This has happened to me so many times and I rank these among the worst experiences of my entire life. HATE raisins.

[www.chronicle.su image 500x664]

People who put raisins instead of chocolate chips in cookies should be arrested for fraud...

It's how I get your grubby hands off my cookies.


You shouldn't even be allowed to call them cookies... call them overlyripegrapies or something.
 
DGS [TotalFark]
2014-02-20 04:52:39 PM

Ponzholio: DGS: Ponzholio: Walker: Mirrorz: Not being filled with goddamned raisins.

This has happened to me so many times and I rank these among the worst experiences of my entire life. HATE raisins.

[www.chronicle.su image 500x664]

People who put raisins instead of chocolate chips in cookies should be arrested for fraud...

It's how I get your grubby hands off my cookies.

You shouldn't even be allowed to call them cookies... call them overlyripegrapies or something.


Hmm, raisins in PB cookies!

/kidding
 
2014-02-20 04:52:58 PM

Ponzholio: Walker: Mirrorz: Not being filled with goddamned raisins.

This has happened to me so many times and I rank these among the worst experiences of my entire life. HATE raisins.

[www.chronicle.su image 500x664]

People who put raisins instead of chocolate chips in cookies should be arrested for fraud...


Agreed.

It almost happened again to me the other day. A co-worker gave me a cookie and I go "What kind of cookie is this?" and she goes "Chocolate chip". I studied it hard. "Chips" were purple and shriveled. RAISINS!!!!!
 
2014-02-20 05:05:29 PM
French macarons
 
2014-02-20 05:06:41 PM
triple ginger snaps  (made famous by Trader Joes)... but there are recipes online.

ground ginger, minced fresh ginger root and the piece de resistance, chunks of crystallized ginger.

the TJ's ones are hard and dry (typical for a gingersnap)... but you can make them chewy at home... mmmmm.   Warning:  very addictive.
 
2014-02-20 05:08:40 PM
also... Great harvest Bakery makes some darn tasty oatmeal chocolate chip walnut cookies...
 
2014-02-20 05:09:29 PM
The important part isn't in the recipe. It's coming home on a cold day to a the smell of cookies and the warm oven.
 
2014-02-20 05:11:33 PM
1. Raisins are always optional.
2. There isn't anything raisins can do that m&ms can't do better.
3. Alton Brown said 1 and 2.
4. His recipe for The Chewy is the best for chocolate chip cookies.
 
2014-02-20 05:13:01 PM
Secret ingredient? Panama 1967, so I've been told.
 
2014-02-20 05:14:41 PM
For those who don't like raisins, use dried blueberries and/or other dried berries. Expensive but worth it.
 
2014-02-20 05:15:29 PM
After Halloween cookies.  Left over butterfingers, snickers, whatchamacallits, scores etc.  Smash em add floor, baking soda, butter and bake.  I'll even go so far as to freeze chaleston chews then shatter them.  When baked they make for a gooey spots within the cookie.
 
2014-02-20 05:18:44 PM

Jekylman: For those who don't like raisins, use dried blueberries and/or other dried berries. Expensive but worth it.


Fact: Fruits/berries/vegetable do not belong in cookies. There should be nothing remotely healthy in there.
 
2014-02-20 05:21:24 PM
No nuts.
Sans nuts.
nein nuts
 
2014-02-20 05:23:30 PM

DGS: Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!


Use brown sugar instead of white!
 
2014-02-20 05:23:49 PM
 
2014-02-20 05:23:57 PM
Used to bake a few batches of cookies every Christmas.

best recipes always had butter in them.
use fresh roasted nuts.
don't overbake/burn
store them in cookie tins (fun to pick up old fashioned cookie tins at garage sales)
use miniature ice scream scoops to drop onto cookie sheets for even cookies and to save time.
chocolate and peppermint are a delicious combination.
Taste of Home magazine/cookbooks have best cookie recipes.
 
2014-02-20 05:24:10 PM
semen

no lie
 
2014-02-20 05:26:04 PM
Toast the pecans in a dry skillet first. Then let them cool before adding to the cookie dough.

/also a bookmark
 
2014-02-20 05:26:59 PM

a44v589: 1. Raisins are always optional.
2. There isn't anything raisins can do that m&ms can't do better.
3. Alton Brown said 1 and 2.
4. His recipe for The Chewy is the best for chocolate chip cookies.


^^^ So much THIS!

"The Chewy" is the best. I have tried that America's Test Kitchen and so many other recipes and they just don't compare. But do remember, the darker the brown sugar the better. You're making cookies for god's sake. Don't ruin them by trying to be healthy.
 
2014-02-20 05:27:55 PM
Real butter (actually doesn't always work in older/family recipes). That butter flavored shortening tip is good!

Sweet chocolate chips, not semi-sweet (might want to use a lil less sugar, depending).

Black walnuts instead of "regular".

/lots of good ideas here
 
2014-02-20 05:28:17 PM

Mirrorz: Jekylman: For those who don't like raisins, use dried blueberries and/or other dried berries. Expensive but worth it.

Fact: Fruits/berries/vegetable do not belong in cookies. There should be nothing remotely healthy in there.


You would hate my pumpkin butterscotch cranberry cookies. More for me.
 
2014-02-20 05:30:23 PM

WrongDroid: 1536 cookies later....
http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolat e- chip-cookies.html


I've been meaning to make those for a while.  Have you made them?  Are they worth the effort?
 
2014-02-20 05:31:56 PM

LeroyBourne: After Halloween cookies.  Left over butterfingers, snickers, whatchamacallits, scores etc.  Smash em add floor, baking soda, butter and bake.  I'll even go so far as to freeze chaleston chews then shatter them.  When baked they make for a gooey spots within the cookie.


So you bake when you're drunk too?
 
2014-02-20 05:31:58 PM

DGS: I saw this on NPR not too long ago.


Mirrorz: Not being filled with goddamned raisins.

I love chewy oatmeal raisin cookies... they're my favorite. Look at it this way, I'll eat them all and you won't have to see that.



When my grandma made oatmeal raisin cookies she would barely cover the raisins in boiling hot water and wait for them to plump up and throw the whole thing into the dough. Her cookies were always amazing.
 
2014-02-20 05:34:04 PM

bratface: DGS: I saw this on NPR not too long ago.


Mirrorz: Not being filled with goddamned raisins.

I love chewy oatmeal raisin cookies... they're my favorite. Look at it this way, I'll eat them all and you won't have to see that.


When my grandma made oatmeal raisin cookies she would barely cover the raisins in boiling hot water and wait for them to plump up and throw the whole thing into the dough. Her cookies were always amazing.


This method also works with rum, bourbon or what have you.
 
2014-02-20 05:34:16 PM
I just use cake mix, because I'm lazy.  And you can use any flavor of cake mix pretty much.  You use like one less egg and water instead of oil, or vice versa.  Google it.

/Funfetti cookies rock
 
2014-02-20 05:34:30 PM

Solid State Vittles: BUTTER.


Bathia_Mapes: Solid State Vittles: BUTTER.

THIS

Not margarine/spread, butter flavored Crisco, etc. Use real butter.


Real butter and quality ingredients.
When making oatmeal or molasses cookies use raw sugar to give them an extra deliciousness.
 
2014-02-20 05:34:43 PM
It's made of cookies!  http://www.youtube.com/watch?v=_BZsIY6PUPU


/I don't know if this would make cookies better or not... I just couldn't resist posting it.  :)
 
2014-02-20 05:34:46 PM

Jekylman: Mirrorz: Jekylman: For those who don't like raisins, use dried blueberries and/or other dried berries. Expensive but worth it.

Fact: Fruits/berries/vegetable do not belong in cookies. There should be nothing remotely healthy in there.

You would hate my pumpkin butterscotch cranberry cookies. More for me.

Pumpkin is excellent in cookies and other baked goods. Gives moistness and nice texture.  Pumpkin chocolate chip cookies and pumpkin white chip cookies with macademia nuts are delicious cookies I have made.  And one of the best and easiest cakes I bake is a pumpkin chocolate chip bundt cake from a Newport Rhode Island cook book. Throw all ingredients into large bowl. Mix for 5 minutes. Throw into a tube pan. Bake for an hour. Comes out perfect from pan. You have a delicious cake for a party.

 
2014-02-20 05:36:49 PM

Mirrorz: vudukungfu: Burying them inside or putting them on the bottom can be messy for fancy parties, ladies with white gloves on, etc.

You realize you are on Fark right?

No one here is going to fancy parties.
You're lucky to find someone here that doesn't regularly eat off of paper plates.


I am amazed there are farkers that can bake cookies.    I was pretty sure most Farkers go to Dollar General for a box o' cookies.
 
2014-02-20 05:37:43 PM
PUT THAT COOKIE DOWN
 
2014-02-20 05:37:57 PM
The perfect cookie is the Toll House cookie made from directions on the back of the semi-sweet chocolate package.

No raisins. No pecans. No oatmeal. No sprinkles.

Follow the directions on the back of the package.  It can't be beat.
 
2014-02-20 05:38:31 PM

peacheslatour: LeroyBourne: After Halloween cookies.  Left over butterfingers, snickers, whatchamacallits, scores etc.  Smash em add floor, baking soda, butter and bake.  I'll even go so far as to freeze chaleston chews then shatter them.  When baked they make for a gooey spots within the cookie.

So you bake when you're drunk too?


LOL, whoops.  Ironically a friend and I were drunk when we came up with the idea and executed said idea.  No, don't add floor.  I wonder what I could've meant????
 
2014-02-20 05:41:28 PM

DGS: Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!


Alton Brown's totally got you covered on this one with his chocolate chip cookie recipe "The Chewy". The bread flour is a big deal (besides the brown sugar, of course) because of the higher gluten content of bread flour. Gluten helps make baked goods chewy (among other things). I use that basic "bread flour = chewier than AP flour" thing whenever I want to help something along to chewy goodness.

Also, browned butter ROCKS. I love browned butter blondies and I love browned butter snickerdoodle cookies. So not long back I made myself some blondies using browned butter, added some cinnamon to the batter and then sprinkled the top with cinnamon and sugar for the snickerdoodle inspired flavor, baked it in a muffin tin until done (for blondies - about 20 minutes for my oven in that tin at 350F) and ended up with tasty, portion controlled Browned Butter Snickerdoodle Blondies.

If you haven't tried browned butter in things like cookies, biscuits or pastry crusts, you should. If the recipe calls for cold butter, then simply brown your butter and then stick it in the freezer or fridge until it's cold again. Totally worth it.

/now I want cookies
 
2014-02-20 05:42:20 PM
I make shortbread cookies from the Southern Living cookbook, and throw in Skor Bar chips and pecans. Divine.
 
2014-02-20 05:44:15 PM

Blushing Wall Flower: When it comes to chocolate chip cookies, baking them until they're darker brown and crispy makes them perfect in my book.


I prefer the best of both worlds when it comes to crispiness.  Use the original Toll House recipe on the bag of Nestle chips (semi sweet) and substitute baking powder for baking soda.  (Or vice versa -- I don't have it in front of me, but whichever the recipe says, use the other one.)  This will make the edges slump down a little so there's a thin brown crispy edge and a plump soft middle when baked for the time stated in the recipe.
 
2014-02-20 05:44:44 PM

Jekylman: You would hate my pumpkin butterscotch cranberry cookies.


That literally sounds like the ingredients list for vomit.
 
2014-02-20 05:45:23 PM

CruJones: I just use cake mix, because I'm lazy.  And you can use any flavor of cake mix pretty much.  You use like one less egg and water instead of oil, or vice versa.  Google it.

/Funfetti cookies rock


I listened to a radio interview with Zac Brown. He makes homemade vanilla wafers for banana pudding by baking cookie sized dollops of white cake batter. I want to try this.
 
2014-02-20 05:45:52 PM

Jim DiGriz: It's made of cookies!  http://www.youtube.com/watch?v=_BZsIY6PUPU


/I don't know if this would make cookies better or not... I just couldn't resist posting it.  :)


Correction: It's made out of cookies!
 
2014-02-20 05:46:55 PM
Do not trifle with other cookies.

(These are two peanut butter cookies pressed together with peanut butter between them)

amyalessio.com
Double Peanut Butter Cookies

1 1/2 cups sifted all-purpose flour
1/2 cup granulated sugar
1/2 tsp. soda
1/4 tsp. salt
1/2 cup shortening
1/2 cup creamy peanut butter
1/4 cup light corn syrup
1 tablespoon milk

Sift together dry ingredients. Cut in shortening and peanut butter till mixture resembles coarse meal. Blend in syrup and milk. Shape into 2-inch roll; chill. Slice 1/8 to 1/4 inch thick. Place half the slices on ungreased cookie sheet; spread each with 1/2 tsp. peanut butter. Cover with remaining slices; seal edges with fork. Bake at 350F for about 12 minutes. Cool slightly; remove from sheet. Makes 2 dozen.

I would makes these around age 8.  I've recently re-found the recipe and they are still good.

Two changes I would make to the recipe:

1) instead of a 2-inch roll, make a 4-inch roll (or even 6 inch) so that you can stick more peanut butter between the slices.
2) add chocolate to the peanut butter.  Nutella is fine, but chocolate chips are righteous
 
2014-02-20 05:47:48 PM
img.fark.net

Vegan koala nose cookies! Anise, almond and fig. These are a huge crowd pleaser.
 
2014-02-20 05:49:14 PM

Blushing Wall Flower: HotWingAgenda: Are you averse to molasses?

I heart molasses cookies most of all.


One Sunday the Mole Family goes on their habitual morning stroll through their network of tunnels. The come to a hole to the surfaces where Daddy Mole sticks out his head and then exclaims "I smell someone baking something".  Momma Mole wedges her head beside Daddy's and says "I smell gingerbread". Baby mole then complained "All I smell is mole asses".

// this was the first joke my son found hilariously funny. But later he didn't want me to use any molasses in cooking, maybe because I opened the jar and gave him a good smell.
 
2014-02-20 05:54:22 PM

Cyno01: 12oz thick cut bacon, good, but not great, its going in cookies, dont waste neuskes on this
1/2 cup brown sugar, divided
~
1/2 cup (1 stick) salted butter, softened
1/3 cup rendered and cooled (solid) bacon fat
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 shots (1.25oz ea) whiskey
~
2 large eggs
~
2 1/2 cups all-purpose flour (1/4 cup reserved)
1 teaspoon baking soda
~
2 cups (1 12oz pkg) semi-sweet chocolate chips
~


Preheat your oven to 375, lay out bacon on a parchment lined, lipped baking pan and lightly sprinkle the brown sugar over the top, bake for ~15 minutes, flip, sprinkle with the remaining brown sugar and bake for ~5 more minutes until nice and crunchy, if a few edges look a little burnt, dont sweat it. Move the bacon to a rack to cool, drain and strain grease from the pan and set aside to cool too. You can leave your oven on 375 if theres not a bunch of sausage in the bottom that fell off the last frozen pizza you made and is gonna smolder and stink up the place.


Anywho... Put that 1/4 cup of flour in a small bowl, set aside for now.


In a slightly larger bowl combine the remaining 2.25 cups flour and the wee bit of baking soda. Set that aside too.
In a yet largerish mixing bowl, mix together the butter, bacon fat (youll need to dip into the container in the fridge, 12oz of bacon probably didnt give you enough fat (you dont have a container of bacon grease in the fridge? go make some regular cookies, you dont deserve these)), the sugars, vanilla, and one shot of the whiskey.


Why whiskey you may ask? Well if this were a normal cookie recipe, it would call for one cup (2 sticks) of butter. Were being awesome and replacing half that with delicious bacon fat. BUT! Butter is not 100% fat. In the US at least butter is around 80% fat and 20% water and milky stuff. So 1/2 cup 80% butter fat + 20% water = 80% bacon fat (~1/3 cup) + ~35% whiskey (one shot) Why a little more whiskey than water? ...


These sound absolutely awesome.  I must have some as soon as possible.
 
2014-02-20 05:54:54 PM

Farnn: WrongDroid: 1536 cookies later....
http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolat e- chip-cookies.html

I've been meaning to make those for a while.  Have you made them?  Are they worth the effort?


I haven't made them yet, no.  But I thought the article was nice - especially the pictures of what happens with differing ingredients.  I'd think they would be worth the effort as long as you like being in the kitchen - making desserts is straight up fun.
 
2014-02-20 05:56:02 PM

freetomato: I listened to a radio interview with Zac Brown. He makes homemade vanilla wafers for banana pudding by baking cookie sized dollops of white cake batter. I want to try this.


he's from the south... those are 'nilla wafers.
 
2014-02-20 05:58:21 PM

Mirrorz: Jekylman: You would hate my pumpkin butterscotch cranberry cookies.

That literally sounds like the ingredients list for vomit.


Depends what you have with them, I guess.
 
2014-02-20 05:59:10 PM

Nestchick: [img.fark.net image 500x375]

Vegan koala nose cookies! Anise, almond and fig. These are a huge crowd pleaser.



How are koala noses vegan?  And where did you get so many of them?  Those little buggers are quick to run up a tree, even when you can spot one.
 
2014-02-20 06:00:25 PM
I've found the overall secret to getting cookies (chocolate chip of course) how I like is to back them at 350 until barely golden brown and then speed cool them in the refrigerator until the chocolate sets.
 
2014-02-20 06:10:42 PM
If you want non-flat, non burnt on the bottom choc chip (or any other kind) cookies it's important to refrigerate your batter before you roll it into balls.

Also, I use all brown sugar instead of half white half brown. And splurge on the Ghirardelli or Guittard chocolate chips.

And what's this I'm hearing about cake mix? No! Making dough from scratch is just as easy.
 
2014-02-20 06:11:31 PM

Mirrorz: Not being filled with goddamned raisins.


THIS^^^


Ooooh!  Chocolcate chip cookies!   NOM NOM ... (spit) WTF!  RAISINS!
 
2014-02-20 06:20:41 PM

Solid State Vittles: BUTTER.



This, cold chipped butter.
 
2014-02-20 06:21:12 PM
Oatmeal cookies with Cinnamon Chips (like chocolate chips, but made of cinnamon).  just use the recipe on the back of the Quaker oats canister, drop the raisins/nuts and add the chips.

Master Jedana always said that he hated oatmeal and oatmeal cookies.
I made a batch of these, and by the time I pulled the last pan out of the oven, over half of the batch was gone.
 
2014-02-20 06:23:06 PM

Starryeyes: This is the magic of the America's Test Kitchen recipe


Watch their shows, read their books, buy their magazines.  They know what's up with food.  You can't go wrong with them.
 
2014-02-20 06:24:32 PM
Love.  Love is the most important ingredient.

/followed by butter.
 
2014-02-20 06:29:42 PM

peacheslatour: cover the raisins in boiling hot water and wait for them to plump up and throw the whole thing into the dough. Her cookies were always amazing.


Try rum and butter
that's all
 
2014-02-20 06:30:01 PM

thy crotch: Love.  Love is the most important ingredient.

/followed by butter.


sd.keepcalm-o-matic.co.uk
 
2014-02-20 06:38:45 PM
1. A lot of people are saying use real butter. I agree that butter works well, but I use Imperial margarine. I think it makes a cookie that tastes just as good but stays soft longer. I won't use any other margarine, though. Imperial is the one.

2. Whether you go for butter or margarine, let it get to room temperature before doing anything. Don't rush it or the texture will suffer. Wait until it's totally soft and spreadable.

3. This one is key: Let the eggs warm up to room temperature before using them. This makes a huge difference. All the ingredients should be at the same temperature, but the eggs and butter/margarine absolutely have to be at room temp.

4. Cream the butter/margarine and the sugars together, regardless of what the recipe says to do. I have started doing that with every cookie recipe, and it has never done me wrong. Much better distribution of the sugar.

5. Use flour that hasn't been sitting for a year. The fresher the better. I also like to substitute wheat flour for about 1/4 of the total flour. This adds some really nice texture without impacting the taste.
 
2014-02-20 06:39:32 PM
Lard.  The answer is lard.
 
DGS [TotalFark]
2014-02-20 06:48:06 PM

bratface: DGS: I saw this on NPR not too long ago.


Mirrorz: Not being filled with goddamned raisins.

I love chewy oatmeal raisin cookies... they're my favorite. Look at it this way, I'll eat them all and you won't have to see that.


When my grandma made oatmeal raisin cookies she would barely cover the raisins in boiling hot water and wait for them to plump up and throw the whole thing into the dough. Her cookies were always amazing.


.... O_o Brilliant!
 
2014-02-20 06:50:04 PM
I find that the Internet Cookie Hoax recipe works quite well...especially with these tweaks.

Cut the sugars by 1/2.
Instead of grating a Hershey bar, use unsweetened baking chocolate....or just skip it altogether.
Add a teaspoon of cardamom (REALLY kicks up the chocolate flavor).
Cinnamon and clove (a very little of the latter) don't hurt either.

A variation that's gone over well:
Add about a cup of sultana (golden) raisins and instead of vanilla, use almond* flavoring.
The golden raisins work better with the almond flavor than the concord variety.
Add blanched, slivered almonds to the dough as well.

*Caveat: Almond flavoring is MUCH less 'forgiving' than vanilla if you add too much. A little bit goes a long way.
 
2014-02-20 06:52:46 PM
Raisins are great in hermits.
 
2014-02-20 06:56:12 PM

vudukungfu: Butter has more water than margarine


I can see this being an issue for a commercial bakery, but for baking at home I get the snooty Euro butter which is something ridiculous like 85-90% butterfat.  Makes awesome cookies (and sauces--the lemon Hollandaise turns out amazingly rich)

I've also started using raw sugar in my baking--it adds a subtle extra flavor that really enhances most cookie recipes.

Also, don't go get one of those dark colored cookie sheets at the grocery store.  Dark pans = burnt cookies, no matter how you fiddle with the timing.  Get light colored sheets at a bakery supply, or use parchment paper or a silpat to help keep your cookies looking less like hockey pucks on the bottoms.

For everyday "I want cookies NOW" I'm pretty much a straight up Toll House guy.  A plateful of hot cookies where the chocolate chips are still in their semi-liquid phase, and a glass of milk so cold your breath fogs when you gulp some--yeah, that'll do.  Holidays roll around and it's a whole other story.  Honey-lemon cookies for frosting and decorating, Costco-sized batches of butter spritz, biscotti, those odd crispy white cookies with almonds that are called "snowballs" or "russian tea cookies" or some such.

/Off to see if I have everything to make cookies now...
 
2014-02-20 06:56:18 PM
I like to bake myself with weed and then enjoy a package of this manna from Heaven.

cookiejartalk.com
 
2014-02-20 06:58:37 PM

bratface: DGS: I saw this on NPR not too long ago.


Mirrorz: Not being filled with goddamned raisins.

I love chewy oatmeal raisin cookies... they're my favorite. Look at it this way, I'll eat them all and you won't have to see that.


When my grandma made oatmeal raisin cookies she would barely cover the raisins in hot Bourbon and wait for them to plump up and throw the whole thing into the dough. Her cookies were always amazing.


FTFY

/bookmark
 
2014-02-20 07:01:31 PM

DGS: Starryeyes: This is the magic of the America's Test Kitchen recipe:

Whoa, nice. Thanks. I may have to change your farkie.


To what, Golden Brown and delicious?
 
2014-02-20 07:04:02 PM
Here are the cookies I make every holiday season even if I do no other type.  I have no idea where my mother found this, but growing up I remember her getting out the cookie cutters and the sprinkles, frosting, red hot candies, etc. to decorate them.  I've passed this on to the kids and now they look forward to it every year just as much as I did.

This cookie is pretty dense and chewy--it's really just a platform for the frosting and whatnot--but the honey and lemon flavors are unique.  Because of the high amount of honey used, this dough is sticky and messy and a pain to work with, but dear lord it's worth the effort.

Holiday Cookies

1/3 cup shortening, softened (yes, shortening.  I tried butter one year and they just fell apart)
1/3 cup sugar
1 egg
2/3 cup honey
1 tsp lemon extract
2 3/4 C all purpose flour
1 tsp baking soda
1 tsp salt

Cream together shortening, sugar, egg, honey and lemon extract.
Sift together flour, baking soda and salt
Place mixer on medium-low and add dry mixture in batches until incorporated
Wrap dough in wax paper and refrigerate overnight
Roll dough to 1/4 to 1/2 inch thickness and cut with floured cutters
Bake at 375 deg F for 8 - 10 minutes or until tops are lightly browned
Cool on wire rack and decorate as desired
 
2014-02-20 07:04:30 PM

Pangit: I'll take teabag cookies....


I hear the nuts on those cookies are really big.
 
2014-02-20 07:11:57 PM

Cyno01: [much deliciousness...]


You didn't specify, but considering the addition of bacon I'm assuming that by "whiskey" you mean "bourbon".
 
2014-02-20 07:11:58 PM

Jekylman: Mirrorz: Jekylman: For those who don't like raisins, use dried blueberries and/or other dried berries. Expensive but worth it.

Fact: Fruits/berries/vegetable do not belong in cookies. There should be nothing remotely healthy in there.

You would hate my pumpkin butterscotch cranberry cookies. More for me.


I've made pumpkin oatmeal cookies...but they redeem themselves from 'healthiness' with chocolate chips.
Lots of chocolate chips. Taste pretty good, too.
 
2014-02-20 07:12:05 PM
Use real butter.

Take them out of the oven before they look completely done.

For chocolate chip cookies, use a combo of dark and milk chocolate.
 
2014-02-20 07:15:52 PM

praxcelis: Cyno01: [much deliciousness...]

You didn't specify, but considering the addition of bacon I'm assuming that by "whiskey" you mean "bourbon".


Yes, a strong flavored bourbon would be the best option. Def not scotch as theyre already pretty salty, and not irish as the subtleties would be lost, but a regular old american or canadian whiskey would do in a pinch.
 
2014-02-20 07:15:57 PM
The perfect cookies are the ones you get for free after slapping the ever-living crap out of the Girl Scout at your front door and she drops the box running away crying.
 
2014-02-20 07:17:55 PM
I like the chocolate chunk cookies at Subway.
 
2014-02-20 07:21:50 PM

yakmans_dad: The perfect cookie is the Toll House cookie made from directions on the back of the semi-sweet chocolate package.

No raisins. No pecans. No oatmeal. No sprinkles.

Follow the directions on the back of the package.  It can't be beat.


This. The only thing you may have to tweak is oven heat and cooking time depending on your oven.  I do 380 for 11 min for perfection.
 
2014-02-20 07:26:27 PM
Vaped bud can be put straight into cookies.

They'll get you pretty gnarled.
 
2014-02-20 07:28:38 PM

Abox: yakmans_dad: The perfect cookie is the Toll House cookie made from directions on the back of the semi-sweet chocolate package.

No raisins. No pecans. No oatmeal. No sprinkles.

Follow the directions on the back of the package.  It can't be beat.

This. The only thing you may have to tweak is oven heat and cooking time depending on your oven.  I do 380 for 11 min for perfection.


I concur. Simple is always good. Also, I have a baking stone and have never burnt a cookie. If you don't have one, get one.
 
2014-02-20 07:31:39 PM

vudukungfu: DGS: what would you use instead of butter

I actually prefer to use margarine.


BURN IN HELL, BLASPHEEEEEEMER!!!
 
DGS [TotalFark]
2014-02-20 07:41:54 PM

Chimpy McSquirrel: DGS: Starryeyes: This is the magic of the America's Test Kitchen recipe:

Whoa, nice. Thanks. I may have to change your farkie.

To what, Golden Brown and delicious?


What, can't she be all of that and more?
 
2014-02-20 07:44:20 PM
 
2014-02-20 07:46:40 PM

DGS: Yay! Cookies! I always seem to end up with cookies that get crunchy even when I pull them early and get them off the sheet, and that pretty much kills most cookies for me. HAILP!


I've had good luck with the crisco recipe straight from either the container/stick or from their website. I use dark brown sugar, whether a recipe says light or dark. And then I chill the dough overnight at least. I've been doing double batches, chilling, and baking a few cookies at a time. Also, I use a little more flour than the recipe calls for, and that seems to help.

The best results I have found in terms of chewiness, however, have not come from ingredients, but from the object I use to bake the cookies upon. I have found that a stone works *way* better for softer/chewier cookies than a metal cookie sheet. No matter how nice a metal cookie sheet I have. I can't wait 'til I can go back to the states and fetch three things from my parents' house: my dog, my kitchenaid mixer, and my stoneware cookie sheet.
 
2014-02-20 07:55:13 PM

DGS: Anne.Uumellmahaye: Baking on parchment rather than silpat. I can always taste people's dishwasher detergent in things that have been baked on silpat.

Get a cookie scoop. Know whether you want crisp cookies or soft ones and pick the appropriate size.

Chocolate chips don't make everything better. Pecans do.

I rather enjoy pecans but wifey doesn't, so that's a no go for me. *shakes fist* And I do use parchment paper but never considered getting an actual scoop. Hrm. I'll have to look that up.


How does wifey feel about walnuts? I think they are the superior cookie nut anyway... I suppose you could also have a lot of patience, wait and hope that the little one grows up to like pecans and then the two of you can outvote wifey on cookie elections.

Also, I feel like I've hit the jackpot with a husband who will eat anything I bake or cook, whether or not it's "something he'd pick out for himself." (And oh my did he dig himself a hole with that one the other day)
 
2014-02-20 07:56:41 PM
PSYCHOSIS_INDUCING'S PEANUT BUTTER WAFFLE COOKIES!

This is really easy! You'll need a waffle iron with removable plates (grids? Whatever you call them.)
Make cookie dough from your favorite recipe. If your recipe is "Buy the dough and open the package," that's fine. Then make it into the same size pieces as you would for regular cookies, but pat it into patties rather than rolling it into balls. Coat the patties in sugar.
Grease the HELL out of your preheated waffle iron. Use lots and LOTS of it. Spray it some more, I don't think you used enough. Is it kinda puddling in the trenches? Good. Spray a bit more just to be sure. Have something the size of your waffle iron ready to put the cookies on.
Put the dough patties onto the iron and cook them until done. Leave them some room to spread. Press the lid down a little bit as you close it to give them a starting push out as they spread-- not too much, just press the lid a little farther than where it would rest on top of the dough. I don't think waffle iron temperatures are standardized, but for what it's worth I set a timer for one minute and they are done.
When they're done, they'll be too fragile when hot to lift out like you would a waffle. So lift the bottom plate out of the waffle iron and tip it over so the cookies fall out onto whatever you had ready to put them on. Tip it really fast; if you lean it over slowly,  they may crumble instead of falling out neatly.

These are so delicious! The sugar you rolled them in caramelizes on the outside and the inside is cooked just perfect- yum!
 
2014-02-20 07:57:41 PM

Mirrorz: Not being filled with goddamned raisins.


Once you grow up you may learn to like adult cookies.
 
2014-02-20 07:57:44 PM
standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.
 
2014-02-20 07:58:34 PM
Bookmark so I can try those bacon creations
 
2014-02-20 08:09:50 PM

StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.


PS  ALWAYS real butter and REAL vanilla extract
 
2014-02-20 08:14:34 PM
I've been using the Betty Crocker Kids Cookbook recipe for chocolate chip cookies since I was about 11-12.  Not sure if I sound old or silly.

Here are my tips for perfect chocolate chip cookies (some of these have already been mentioned):
- use real butter (softened, not melted) and shortening
- use the full measurement of salt
- dark chocolate chips and real vanilla extract
- I use two metal baking pans.  When one comes out of the oven, I pop it in the freezer until it's needed for the next batch of cookies.  The cold pan helps keep the dough from getting to soft too soon.
- Bake them only for the minimum time noted on the directions.  If it says 8-10 minutes, pull them at 8 - I don't care how underdone they look, you'll thank me later.  Transfer to a cooling rack about a minute after they've come out of the oven.
 
DGS [TotalFark]
2014-02-20 08:18:40 PM

Luthien's Tempest: DGS: Anne.Uumellmahaye: Baking on parchment rather than silpat. I can always taste people's dishwasher detergent in things that have been baked on silpat.

Get a cookie scoop. Know whether you want crisp cookies or soft ones and pick the appropriate size.

Chocolate chips don't make everything better. Pecans do.

I rather enjoy pecans but wifey doesn't, so that's a no go for me. *shakes fist* And I do use parchment paper but never considered getting an actual scoop. Hrm. I'll have to look that up.

How does wifey feel about walnuts? I think they are the superior cookie nut anyway... I suppose you could also have a lot of patience, wait and hope that the little one grows up to like pecans and then the two of you can outvote wifey on cookie elections.

Also, I feel like I've hit the jackpot with a husband who will eat anything I bake or cook, whether or not it's "something he'd pick out for himself." (And oh my did he dig himself a hole with that one the other day)


She likes walnuts, so I'll try to incorporate those. :)
 
2014-02-20 08:32:58 PM
The secret to good cookies are cockroach droppings mixed with the chocolate. What you do is leave the dough with some chocolate exposed near the sewers for a night. Return to it the next day and it should have a few cockroach poop or even trapped cockroaches in it. Bake the cookies and serve!

The cockroaches add the needed protein in order to make the cookies a lot more nutritionally balanced. The cockroach droppings are just there because you're supposed to serve the cookies to your most hated enemies, you don't eat these yourself.
 
2014-02-20 08:38:29 PM
Lard
 
2014-02-20 08:41:01 PM
Use whole milk, butter, lard, etc.

Don't use anything that is less than the original, like *%, reduced* or *free.

Live boldly; die happy.
 
2014-02-20 08:41:05 PM
I give you the worlds best cookies

White Chocolate Raspberry Macadamia nut cookies

1 - cup shortening
1 - cup butter
1 - cup packed brown sugar
1 - cup sugar
1 - teaspoon baking soda
4 - eggs
4 - teaspoons vanilla
5 - cups flour
2 - 12 oz packages white chocolate chips (Ghirardelli)
1 - 2oz package dried raspberries (Just Raspberries brand)
1 - 7 oz jar of Macadamia Nuts

Beat butter and shortening in a bowl for 30 seconds. Add brown sugar, sugar and baking soda, beat till combined. Beat in eggs and vanilla till combined. Add flour and mix by hand till combined. Chop macadamia nuts and add. Crunch up dried raspberries and add. Add white chocolate chips and mix till combined. Drop onto cookie sheet and bake for 12 minutes at 350 degrees.


And here's the second best

Oatmeal Cookies

1 cup melted butter (two sticks)
2 cups packed dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs
2 tablespoons molasses
1 tablespoons milk
2 cups whole wheat flour
2.5 cups rolled oats (not instant)
2 cups raisins

Beat butter with mixer on medium for 30 seconds. Add brown sugar, baking soda and baking powder. Beat till combined. Add eggs, molasses and milk. Beat till combined. Add whole wheat flour, oats and raisins. Mix by hand till combined.

Drop tablespoon sized pieces on un-greased non-stick cookie sheet and bake @ 350 degrees Fahrenheit for 16 minutes
 
2014-02-20 08:51:00 PM
A friend of a friend makes cookies with just peanutbutter & sugar in equal parts.
They do taste very peanutbuttery ...
 
2014-02-20 09:31:16 PM
Love
 
2014-02-20 09:37:08 PM

El Dudereno: vudukungfu: DGS: what would you use instead of butter

I actually prefer to use margarine.

BURN IN HELL, BLASPHEEEEEEMER!!!


For profit.
Not for taste.
See reasons postted earlier
 
2014-02-20 09:37:20 PM
A farmers market by me makes something they call a chocolate truffle cookie. It looks like a rather boring chocolate chip cookie from the outside, but the center is filled with a thick chocolate fudgie stuff. They are awesome. I asked for the recipe, but they wouldn't give it to me.

Good old chocolate chip like Alton Brown's Chewy are still my favorite especially if made with big chunks of quality chocolate.
 
2014-02-20 09:58:14 PM
My wife has a few tricks for making cookies that bring uptight Japanese bakers to tears:

1. Use Plus Gras (high fat butter) whenever she can
2. Use half all-purpose and half cake flour.
3. Let the dough chill overnight

And recently she's started...

4. Use mini peanut butter cups from Trader Joe's instead of chocolate chips. She shipped a box of them to our house in Japan specifically for this.
 
2014-02-20 10:02:36 PM

CreativeFarkHandle: Lard


No, lard is for pie crust.
 
2014-02-20 10:23:31 PM

StainedGlassRuby: StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.

PS  ALWAYS real butter and REAL vanilla extract


you should certainly use real butter and it should be unsalted.

but fake vanilla is actually better tasting according to the people at Cook's Illustrated (they taste test these things with thousands of people).  The reasoning: It's more intense and is probably (for Americans) what you are used to.

/just saying
 
2014-02-20 10:42:00 PM

bratface: CreativeFarkHandle: Lard

No, lard is for pie crust.


No, butteresque Crisco is for pie crusts.

I followed recipes for pie crust, and it was never quite right till I had the METHOD shown to me.....gently working the ice water in, patting it in, proper rolling method. My mother in law is an amazing Southern little old lady cook. I am a damn good cook myself but seeing a pie crust done in action made the difference. I'm a pie crust making monster. Will never buy a frozen one again.

/shortbread with Skor and pecans...I'm telling you....
 
2014-02-20 11:06:12 PM

freetomato: bratface: CreativeFarkHandle: Lard

No, lard is for pie crust.

No, butteresque Crisco is for pie crusts.

I followed recipes for pie crust, and it was never quite right till I had the METHOD shown to me.....gently working the ice water in, patting it in, proper rolling method. My mother in law is an amazing Southern little old lady cook. I am a damn good cook myself but seeing a pie crust done in action made the difference. I'm a pie crust making monster. Will never buy a frozen one again.

/shortbread with Skor and pecans...I'm telling you....


have you tried using vodka in the pie crust -- it evaporates (reducing the total amount of liquid in the end product making it more flakey)

http://food52.com/blog/8953-cook-s-illustrated-s-foolproof-pie-crust
 
2014-02-20 11:20:02 PM
Ive recently been using coconut butter instead of crisco. And eggnog instead of milk. No you can't have any.
 
2014-02-20 11:23:52 PM

keithgabryelski: freetomato: bratface: CreativeFarkHandle: Lard

No, lard is for pie crust.

No, butteresque Crisco is for pie crusts.

I followed recipes for pie crust, and it was never quite right till I had the METHOD shown to me.....gently working the ice water in, patting it in, proper rolling method. My mother in law is an amazing Southern little old lady cook. I am a damn good cook myself but seeing a pie crust done in action made the difference. I'm a pie crust making monster. Will never buy a frozen one again.

/shortbread with Skor and pecans...I'm telling you....

have you tried using vodka in the pie crust -- it evaporates (reducing the total amount of liquid in the end product making it more flakey)

http://food52.com/blog/8953-cook-s-illustrated-s-foolproof-pie-crust


Hmm. Okay. What is the booze/satisfaction ratio? I made a Grand Marnier chicken recipe once that was an expensive waste. I am cynical.
 
2014-02-20 11:45:55 PM
I'll have my "cookies" stuffed with marinara, onion, peppers (various), garlic, shredded cheese and Italian Sausage on a hot plate with olive oil, shredded Parmigiano-Reggiano and napkins as well on the side.  TYVM
 
2014-02-20 11:47:46 PM

keithgabryelski: StainedGlassRuby: StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.

PS  ALWAYS real butter and REAL vanilla extract

you should certainly use real butter and it should be unsalted.

but fake vanilla is actually better tasting according to the people at Cook's Illustrated (they taste test these things with thousands of people).  The reasoning: It's more intense and is probably (for Americans) what you are used to.

/just saying


I make my own vanilla extract.  It smells terrific and a quart-sized jar lasts forever.
 
2014-02-21 12:10:37 AM

Oh-Blonde-One: keithgabryelski: StainedGlassRuby: StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.

PS  ALWAYS real butter and REAL vanilla extract

you should certainly use real butter and it should be unsalted.

but fake vanilla is actually better tasting according to the people at Cook's Illustrated (they taste test these things with thousands of people).  The reasoning: It's more intense and is probably (for Americans) what you are used to.

/just saying

I make my own vanilla extract.  It smells terrific and a quart-sized jar lasts forever.


I'm sure it is great...  and I am not discounting your own preference:

http://www.cooksillustrated.com/taste_tests/455-vanilla-extract

THE HEAT IS ON
Real vanilla's advantage in milk and pudding was clear, but most of time, we're using vanilla extract in cookies and cakes. To help our tasters focus, we limited our baked-goods tasting to just three samples. After averaging the scores from the milk and pudding tastings, we chose the top-ranked pure vanilla, the highest-ranked imitation, and the bottom-ranked imitation. If tasters couldn't tell these three vanillas apart in baked goods, we knew the game was up; it really didn't matter. We baked three yellow cakes and three batches of vanilla cookies-and waited. To our surprise, each recipe showed two distinct outcomes. In cake, the pure vanilla came out on top but just a hair ahead of the high-ranking imitation. In cookies, the pure vanilla dropped to last place, and that high-ranking imitation soared to first place. As it turns out, flavor and aroma compounds in vanilla begin to bake off at around 280 to 300 degrees. Cakes rarely exceed an internal temperature above 210 degrees; cookies become much hotter as they bake. As a result, pure vanilla kept a slight flavor advantage in the cake-but not in the cookies.
 
2014-02-21 12:21:03 AM

keithgabryelski: Oh-Blonde-One: keithgabryelski: StainedGlassRuby: StainedGlassRuby: standard tollhouse choc chip recipe with walnuts and dried cherries.  1/2 or all white choc if you prefer, but semi-sweet good, too.

PS  ALWAYS real butter and REAL vanilla extract

you should certainly use real butter and it should be unsalted.

but fake vanilla is actually better tasting according to the people at Cook's Illustrated (they taste test these things with thousands of people).  The reasoning: It's more intense and is probably (for Americans) what you are used to.

/just saying

I make my own vanilla extract.  It smells terrific and a quart-sized jar lasts forever.

I'm sure it is great...  and I am not discounting your own preference:

http://www.cooksillustrated.com/taste_tests/455-vanilla-extract

THE HEAT IS ON
Real vanilla's advantage in milk and pudding was clear, but most of time, we're using vanilla extract in cookies and cakes. To help our tasters focus, we limited our baked-goods tasting to just three samples. After averaging the scores from the milk and pudding tastings, we chose the top-ranked pure vanilla, the highest-ranked imitation, and the bottom-ranked imitation. If tasters couldn't tell these three vanillas apart in baked goods, we knew the game was up; it really didn't matter. We baked three yellow cakes and three batches of vanilla cookies-and waited. To our surprise, each recipe showed two distinct outcomes. In cake, the pure vanilla came out on top but just a hair ahead of the high-ranking imitation. In cookies, the pure vanilla dropped to last place, and that high-ranking imitation soared to first place. As it turns out, flavor and aroma compounds in vanilla begin to bake off at around 280 to 300 degrees. Cakes rarely exceed an internal temperature above 210 degrees; cookies become much hotter as they bake. As a result, pure vanilla kept a slight flavor advantage in the cake-but not in the cookies.


One more thing.  My wife worked for Cook's Illustrated when they did these tests.  I was present and a taster.  The clear winner (by majority of the people that did the taste test) was imitation vanilla in ALL cases.  The main person controlling the test (the owner, his name is Chris) chose to ignore the popular vote and made pure vanilla extract the winner (although only slightly as mentioned in the above paragraph).

Basically: Americans generally prefer the imitation flavoring (probably because they are accustom to it).  Some french bakers (but not all) prefer real vanilla.

For the record; I preferred the imitation.
My wife, a Le Cordon Bleu Pastry Chef (who has the best tasting palette of anyone i know) prefers real vanilla.
 
2014-02-21 12:41:06 AM
I love these cool/nerd/genius threads. Recipes abide.
 
2014-02-21 03:20:16 AM
Was challenged by a co worker to barbecue cookies. Made 2 batches so far. Going to use aluminum foil and a raised track in the pan to try to stop them from burning so fast./googled bbq'd cookies, looks like I am the first to do it.//or the first to admit he did it///fark needs a homebrew thread
 
2014-02-21 09:04:35 AM
Seeeectrrreeeeetss:
People have different tastes. Make them the way you like them.
Seeeectrrreeeeetss.
 
2014-02-21 09:05:21 AM

freetomato: No, butteresque Crisco is for pie crusts.


What's a matter? You don't like pie?
 
2014-02-21 10:02:11 AM
I thought for sure I was going to see pictures of pot leaves in this thread.
 
2014-02-21 12:11:39 PM

Solid State Vittles: BUTTER.


Amen. farking grocery-store shortening cookies (the pallid ones that always have more icing piped on top than actual cookie, to hide their flavor) are an abomination.
 
2014-02-21 02:21:34 PM
AnyName: 

Oatmeal Cookies

1 cup melted butter (two sticks)
2 cups packed dark brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs
2 tablespoons molasses
1 tablespoons milk
2 cups whole wheat flour
2.5 cups rolled oats (not instant)
2 cups raisins


FTFY
 
2014-02-21 02:42:00 PM
The batch of cookies that I plan to bake in the next few days (by special request) will be oatmeal scotchies. Oatmeal cookies with butterscotch morsels.
 
2014-02-21 03:50:08 PM
5. Divide the dough into 16 portions, each about 3 tablespoons

Is America's test kitchen high? A cookie using three tablespoons of batter would be as big as a large pancake.

Go to hell America's test kitchen.
 
2014-02-21 08:16:41 PM

Rex Kramer - Danger Seeker: 5. Divide the dough into 16 portions, each about 3 tablespoons

Is America's test kitchen high? A cookie using three tablespoons of batter would be as big as a large pancake.

Go to hell America's test kitchen.


Not really, a little big maybe.  I use about two tablespoons and they come out regular cookie size.
 
DGS [TotalFark]
2014-02-21 09:58:51 PM

Bathia_Mapes: The batch of cookies that I plan to bake in the next few days (by special request) will be oatmeal scotchies. Oatmeal cookies with butterscotch morsels.


Well now I want some!
 
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