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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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990 clicks; posted to Main » on 20 Feb 2014 at 5:00 PM (29 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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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.
 
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