cookies.


Who makes the best ones?

I like oatmeal. Any way I can get it. My oatmeal cookies are the best.

I do.


Best are home-made.
Fresh.
Still hot.
No preservatives, no added crap.
With raisins (or craisins).

Recipe on the back of the box isn't too shabby.

Oatmeal raisin are the best cookies, especially non-crunchy versions.

---

I am that Masked Man.

All you can do, is all you can do.

There’s trouble — it's time to play the sound of my people.

Your boos mean nothing to me, I've seen what you cheer for.

Insisting on your rights without acknowledging your responsibilities isn’t freedom, it’s adolescence.

I've been to the edge of the map, and there be monsters.

We are a government of laws, not men.

Everybody counts or nobody counts.

When a good man is hurt,
all who would be called good
must suffer with him.

You and I have memories longer than the road that stretches out ahead.

There is no safety for honest men except
by believing all possible evil of evil men.

We don’t do focus groups. They just ensure that you don’t offend anyone, and produce bland inoffensive products. —Sir Jonathan Ive

An armed society is a polite society.
And hope is a lousy defense.

You make me pull, I'll put you down.

I *love* SIGs. It's Glocks I hate.

Bake them with dried cranberries rather then raisins for a delightful treat.

Ye Gods, I sound like Martha Stewart! It's not a good thing.

outcast

The truly beautiful thing about the oatmeal cookies my wife makes, is that they are healthy. She assures me that the cholesterol-fighting properties of oatmeal cancel out the butter. She is a genius.

When I first met her, she was working at Mrs. Fields, and I got all the leftovers for myself and my crew at work. She became the Cookie Lady. When I left there, I don't know for sure if they were sad to see me go, or her...

Racer - got any recipes??

I liked Mrs. Fields, but they don't have them around here anymore. We have the Great American Cookie Company and the cookies suck big time.

Mrs Field's actually sent out either a mix or pre-made frozen dough for almost every cookie back then ('92-'94)

My wife uses the recipe on the Quaker Oats box, and uses butterscotch chips, peanut butter chips, or raisins. Never a combination. That would make them way too sweet for me. But butterscotch and raisins is pretty tasty, just really sweet to me. She frequently substitutes 1/2 light or dark brown sugar when she bakes (depending on what it is) and the cookies come out with far more flavor. Sugar cookies made with light brown sugar are bitchin with tea. Yeah, I like tea, what of it, not as harsh on my stomach? No, I don't squat when I pee.

All of Mrs. Field's stuff was really, really good.

My favorite was the white chocolate, macadamia nut cookies. YUM!. And for some reason, the number of her stores has decreased here, too.

There was a "Mrs. Field's" recipe that really seemed to be the real thing. Tasty.

Dried cranberries sounds pretty good, too. Won't replace raisins (figuratively, anyway) but a nice counterpoint.

---

I am that Masked Man.

All you can do, is all you can do.

There’s trouble — it's time to play the sound of my people.

Your boos mean nothing to me, I've seen what you cheer for.

Insisting on your rights without acknowledging your responsibilities isn’t freedom, it’s adolescence.

I've been to the edge of the map, and there be monsters.

We are a government of laws, not men.

Everybody counts or nobody counts.

When a good man is hurt,
all who would be called good
must suffer with him.

You and I have memories longer than the road that stretches out ahead.

There is no safety for honest men except
by believing all possible evil of evil men.

We don’t do focus groups. They just ensure that you don’t offend anyone, and produce bland inoffensive products. —Sir Jonathan Ive

An armed society is a polite society.
And hope is a lousy defense.

You make me pull, I'll put you down.

I *love* SIGs. It's Glocks I hate.

We have a bag or craisins here actually. We should try that next time. the tartness would be a great counterpoint to the slick buttery goodness.

I posted this Oatmeal Chocolate Chip recipe several months back. This is a good dunking cookie for milk or tea.

1 cup butter (use real)
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 1/2 cups flour
1 teaspoon baking soda
3 cups of instant oats
1/2 cup semi-sweet chocolate chips

Cream butter and sugars. Add eggs and vanilla. Add flour, soda, salt. Add oatmeal and chips. Drop onto cookie sheet by the teaspoon. Bake at 350º for approx 10 minutes on the middle rack, or until evenly brown.

---

Le poète doit vivre beaucoup, vivre dans tous les sens. - Verlaine

Why aren't you people sharing recipes? And none of those sissy ass raisins either.

---

trisho.
----------------
Official Card-Carrying Mother Earthin' Sl*t.

Quote
trisho.
Why aren't you people sharing recipes? And none of those sissy ass raisins either.

LOL
This, for someone as sweet as you:

My name is Fred Fredburger, I like oatmeal too : )

---

Bryan
______________________________________________________
Mac Studio 2022
MacBook Pro 14 inch 2021
iPhone 14 Pro
Location: Cincinnati

This thread is going nowhere....












....until i get me some cookies!

I substitute dried jabinero peppers for raisins, for the girls with attitude.

This separates the candy asses from real women [who walk the Walk].

I like the flavor of dark brown sugar in recipes. My mom uses it in her pecan pies.

I buy the brown natural cane sugar for my coffee. It has a good flavor.

I think I am going to buy some fresh cinamon, brown sugar and high quality vanilla and give it a shot soon.

Who are you calling ass raisin?!!
I'd like'm both ... with my cookies :-D

---

SoCal for now.



Edited 1 time(s). Last edit at 09/25/2006 10:36PM by kap.

Mrs. Fields Peanut Butter cookies are great: very much like the ones I remember my gransmother making.

I don't much like raisins in oatmeal cookies. However, fresh dates, cut up in small pieces, are really, really good in oatmeal cookies. If you haven't ever tried this, you definitely should.

Sometimes I'll substitute molasses for brown sugar .
When I can gt the cap off.

Marc,
Can I substitute chocolate chips with raisins?

====

Racer X,
I will try the Quaker Oak recipe for oatmeal raisins.

---

SoCal for now.

Kap, substituting raisins or butterscotch chips (or even peanut butter chips) should be fine.

And this Thursday on the Food network, Good Eats/Alton Brown is re-airing the "3 Chips for Sister Marsha" episode where he makes 3 different choc chip cookies. They all turn out different as he changes the ingredients around. A must see, if only for some understanding of how substituting ingredients and technique will alter a cookie recipe.

For something different take just about any plain oatmeal cookie recipe (I don't like to add any fruit, or chips to this version though), and add cayenne pepper to taste.

After a few bites your stomach should start to get a mild warm feeling, unless you've used the MasterBlaster® quantity of cayenne.

Not for everyone, but we’ve turned a lot of skeptics into believers around here.

We call ‘em Afterglows.

These deserve the Nobel Prize for Cookies.

From kingarthurflour.com:

Oatmeal crispies
INGREDIENTS
1/2 cup (1 stick) butter
1/2 cup vegetable shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups King Arthur Unbleached All-Purpose Flour
2 cups oatmeal
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup milk
1 cup chopped walnuts
INSTRUCTIONS
Preheat your oven to 375°F.

Cream the butter, shortening and sugars together until they are light and fluffy. Add the vanilla and eggs and beat until the mixture is light.

Thoroughly combine the flour, oats, salt, baking powder and baking soda. Add about 1 cup to the butter mixture. Blend in the milk and then the remaining dry ingredients. Fold in the nuts.

Drop the dough from a teaspoon (or tablespoon) onto a lightly greased baking sheet and bake from 10 minutes (small cookies) to 14 minutes (large cookies), or until the edges and tops are beginning to brown.

Quote
Racer X
And this Thursday on the Food network, Good Eats/Alton Brown is re-airing the "3 Chips for Sister Marsha" episode where he makes 3 different choc chip cookies. They all turn out different as he changes the ingredients around. A must see, if only for some understanding of how substituting ingredients and technique will alter a cookie recipe.

Here ya go....

Good Eats
Three Chips for Sister Marsha

Alton uses time travel to explain the mystery behind cookies with three kinds: the thin, the puffy and the chewy. All recipe's based on Nestle Toll House recipe, modified to make particular styles.

The Thin
Recipe courtesy Alton Brown

Baking soda reduces the acidity of the batter thus raising the temperature at which the batter sets. If you desire a flatter cookie, increasing the soda called for in the recipe by up to half would be appropriate.

Since eggs tend to puff rather than spread, replacing one or more of the eggs with milk will promote spreading.

Nothing affects the cookies texture more than the melting characteristic of its fat. Butter has a sharp melting point. And since the conversion happens at a relatively low temperature, the resulting batter spreads prior to setting.

The higher ratio of white to brown sugar will lend crispness to the final cookie.

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

Dry Stuff:
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
Pinch baking soda

Wet Stuff:
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract

2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.

Sift together the Dry Stuff: flour, salt, and baking soda in a mixing bowl.

Combine the Wet Stuff: egg, milk, and vanilla and bring to room temperature in another bowl.

Prepare with Creaming Method:
(Why cream the butter and sugar together until light and fluffy? Wouldn't butter soften by itself? Yes but only as it melts, and since the melting point is sharp, it would separate, and there would be water and fat and... a mess. By working cold butter with the sugar, the sugar cuts into the butter creating very small bubbles, whihc make it easier for other ingredients to cut into the batter. )

Creaming Method:
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Add slowly since flour takes up moisture slowly.

Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.

They should come out of the oven before the LOOK completely done. As soon as edges are brown and crispy looking, they are done. If centers are hard and set, they are burned.

Remove the parchment and cookies from the pans immediately. Once cooled, store in an airtight container.


The Puffy
Recipe courtesy Alton Brown

Shortening melts at a higher temperature than butter so it remains solid longer, giving the batter time to rise and set before it spreads.

Increasing the brown to white sugar ratio creates a more tender cookie.

Cake flour has lower protein, tying up less moisture, making it available for steam production and thus lift.

Baking powder instead of soda creates an acidic batter which will set quicker and spread less.

Chill the dough because it spreads slowly, giving the cookie time to climb before setting.

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

Dry Stuff:
2 1/4 cups cake flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder

Wet Stuff:
2 eggs
1 1/2 teaspoons vanilla extract

1 cup butter-flavored shortening
3/4 cup sugar
1 cup brown sugar
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact) The smaller the scoop, the more puff.
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.

Sift together the cake flour, salt, and baking powder and set aside.

Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening in three steps and combine well.

Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

Remove the parchment and cookies from the pans immediately. Once cooled, store in an airtight container.


The Chewy
Recipe courtesy Alton Brown

Melted butter will release water, which will combine during agitation with the higher wheat protein of the bread flour, making GLUTEN, which is CHEWY.

Bread flower can absorb much more moisture than all purpose flour, so more moisture will stay in the cookie.

Brown sugar is coated in molasses, which loves moisture. More brown sugar means they absorb moisture from the air and stay chewy.

One egg and one egg yolk because egg whites dry out baked goods. Dry is not chewy. Add milk to replace the egg while moisture in the Wet Stuff.

Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

Dry Stuff:
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda

Wet Stuff:
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract

2 sticks unsalted butter
1/4 cup sugar
1 1/4 cups brown sugar
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.

Sift together the flour, salt, and baking soda and set aside.

Melt the butter in a heavy-bottom medium saucepan over low heat.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture, scraping down the sides as you go, until thoroughly combined.

Stir in the chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

Remove the parchment and cookies from the pans immediately. Once cooled, store in an airtight container.

Episode#: EA1C05

Copyright © 2003 Television Food Network, G.P., All Rights Reserved



The Original Nestle Toll House Chocolate Chip Cookie Recipe

Recipe Summary

Dry Stuff:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Wet Stuff:
1 teaspoon vanilla extract
2 eggs

1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Prepare dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): Increase flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

---

Don't ask who the bell's for, dude. It's you.

Now we're talkin'...

---

trisho.
----------------
Official Card-Carrying Mother Earthin' Sl*t.

how did you find all that info along with the recipes? The Good Eats page at FoodTV.com doesn't show all that, just the 3 recipes displayed seperately.

Quote
Racer X
how did you find all that info along with the recipes? The Good Eats page at FoodTV.com doesn't show all that, just the 3 recipes displayed seperately.

I took notes during the show. Seriously.

I'm such a geek... <sigh>

---

Don't ask who the bell's for, dude. It's you.