If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(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
    More: Interesting  
•       •       •

989 clicks; posted to Main » on 20 Feb 2014 at 5:00 PM (21 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



199 Comments   (+0 »)
   
View Voting Results: Smartest and Funniest

First | « | 1 | 2 | 3 | 4 | » | Last | Show all
 
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.
 
Displayed 50 of 199 comments

First | « | 1 | 2 | 3 | 4 | » | Last | Show all

View Voting Results: Smartest and Funniest


This thread is closed to new comments.

Continue Farking
Submit a Link »






Report