RE: Cookies! (Full Version)

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RapierFugue -> RE: Cookies! (12/18/2010 5:17:55 AM)


quote:

ORIGINAL: GreedyTop
hey. cookie taste test from Steven.. bread from you/..

heh. If I'm going to do "sweet" baking, this is my fave:

http://www.deliaonline.com/recipes/cuisine/exotic/american/four-nut-chocolate-brownies.html

quote:

ORIGINAL: GreedyTop
be safe on the roads!!

You haven't seen my driving style – that’s a big ask [;)]

I may take SillyCar out later, once the proletariat have destroyed themselves. Or stick to SensibleCar and just pop down the shops for some wholegrain bread flour. I fancy a nice warm loaf.



LanceHughes -> RE: Cookies! (12/19/2010 1:16:58 PM)

quote:

ORIGINAL: LanceHughes
HMmmmm..... maybe sister has a copy.

quote:

ORIGINAL: tiggerspoohbear
If sister has a copy I wouldn't mind it, if you don't mind sharing. I can always use my landlady's kitchen to bake, once it's back in shape from being painted.

Turns out one didn't, but the other did.  Now we all have it.  And now you do, too.
NOT refrigerated as I strongly remembered.  I'll have to see if it needs altitude adjustment, 'cause it wasn't quite "right" when I last made it here in the Mile-High City.

Whirl O Way Cookies
===============
1 cup butter (1/2 lb)
1 cup confectioners' (powdered) sugar
2 tsp vanilla
1 &1/2 cups flour
1 cup rolled oats
Candy dots, sprinkles, colored sugars, etc.

Preheat oven to 325 degrees Fahrenheit or 165 degrees Celsius
1. Cream butter.
2. Gradually add sugar and continue to cream mixture until fluffy.
3. Add vanilla, flour, and rolled oats, mixing thoroughly.
4. Dough will be quite stiff. Shape into log rolls 1" in diameter.
5. Coat rolls with decorations.
6. Slice 3/8" thick, and then re-form each slice into a round shape.
7. Place on ungreased cookie sheet, about 3/4" apart.
7. Bake in preheated oven for 15 to 20 minutes.



DesFIP -> RE: Cookies! (12/19/2010 6:45:57 PM)

quote:

ORIGINAL: RapierFugue
Many thanks for the recipe it's greatly appreciated.

Sadly, I have absolutely no idea what a Symphony bar is! [:D]

Any Pan-Atlantic types care to offer a translation?


4.25 oz of milk chocolate or 120 grams. It isn't the chocolate per se, it's that it's the perfect amount for the recipe.



soul2share -> RE: Cookies! (12/19/2010 8:13:04 PM)

Man, all this talk of cookies has me wanting some Snickerdoodles......may not get to them tonight, but I'll probably be looking for my recipe tomorrow.  And chocolate chip cookies.....I'll have to go get some nuts, cuz I used them in my oatmeal raisin ones I just finished.

Here's a cooking tip for oatmeal raisin cookies....if you actually BOIL the raisins before putting htem into the batter, the cookies will be moist, and the raisins don't dry out while baking into little hard raisins.  Just drain them, don't rinse them, and add to the batter.  And using applesauce to replace the shortening also makes them soft and moist.  I'm not big on crunchy cookies, if you haven't figured that out......

I always make a double batch because my cookies are much bigger than what the recipe calls for.  I use a large ice cream scoop or tablespoon to form the cookies.  Damn....the baking bug has bitten me again!

I haven't tried bread in years.....the whole yeast thing has me stymied.  My ex's granma made the best cinnamon rolls I've had in a long time, I wish I'd gotten her recipe while I could.  If I could find a bread recipe that I knew I couldn't screw up, I'd try it.....



LanceHughes -> RE: Cookies! (12/19/2010 8:28:46 PM)

AHHHHhhhh!

Here is a vesion of "Mom's Whirl-O-Way" cookie that IS refrigerated.

http://www.grouprecipes.com/109238/stumps-ring-around-the-cookie.html

Maybe having it not so cold is making it too dry.  I swear I remember it getting wrapped in rolls in waxed paper just as this says.

AND!  If one traces down refrigerator cookies, one finds that mfgs. of refigerators came out with ALL kinds of "refigeration required" recipes. DUH!  http://www.texascooking.com/features/july2003refrigeratorcookies.htm



RapierFugue -> RE: Cookies! (12/20/2010 12:37:56 AM)


quote:

ORIGINAL: DesFIP

quote:

ORIGINAL: RapierFugue
Many thanks for the recipe it's greatly appreciated.

Sadly, I have absolutely no idea what a Symphony bar is! [:D]

Any Pan-Atlantic types care to offer a translation?


4.25 oz of milk chocolate or 120 grams. It isn't the chocolate per se, it's that it's the perfect amount for the recipe.


Oh smashing, many thanks!



MercTech -> RE: Cookies! (12/20/2010 1:47:31 AM)

You can't go wrong with Toll House Cookies.... see any Nestle chocolate chip package.

The trip to shipping is the packaging. Stack with a layer of waxed paper between each cookie. Biscotti doesn't actually ship too well as it tends wit break up into crumbs with rough handling. Individual wrapping of each cookie and packing so nothing rattles in the package helps.

Based on many years of care packages sent to an APO address and received months later....
Stefan



RapierFugue -> RE: Cookies! (12/20/2010 1:51:50 AM)


quote:

ORIGINAL: MercTech

You can't go wrong with Toll House Cookies.... see any Nestle chocolate chip package.

The trip to shipping is the packaging. Stack with a layer of waxed paper between each cookie. Biscotti doesn't actually ship too well as it tends wit break up into crumbs with rough handling. Individual wrapping of each cookie and packing so nothing rattles in the package helps.

Based on many years of care packages sent to an APO address and received months later....
Stefan

It was the OP who had the shipping issue - anything I bake rarely survives the day, let alone escapes from the house :)

By coincidence, my StumbleUpon suggested this, this morning:

http://www.tastespotting.com/

Nom nom nom!



LanceHughes -> RE: Cookies! (12/20/2010 4:04:17 PM)

OKAY!  The conference team has decided.... This is the official version of our Mother's beloved "Whirl-O'-Way" refrigerated, oatmeal cookies.....


Whirl-O'-Way Cookies
================
1 cup butter (1/2 lb)
1 cup confectioners' (powdered) sugar
2 tsp vanilla
1 & 1/2 cups flour
1 cup rolled oats (NOT instant)
Candy dots, sprinkles, colored sugars, chocolate shot, etc.


Preheat oven to 325 degrees Fahrenheit.

Cream butter and sugar until fluffy.  Mix in vanilla and flour.
Stir in oats by hand, mixing thoroughly.

Dough will be quite stiff. Shape into log-shaped rolls 1" in diameter.
Wrap logs in waxed paper and twist ends to seal.
Refrigerate for a minimum of 1 hour.  Overnight (or longer) is fine.

Spread each decoration on a separate sheet of waxed paper.
Roll each log in a decoration to coat sides.  (One in red sugar and one
in green sugar is absolutely required at Christmas time.)

Slice 3/8" thick, and then re-form each slice
into a circular shape, still 3/8" thick.
Place on un-greased cookie sheet, about 1"
apart.  Bake in preheated oven for 15 to 20 minutes.

Store tightly covered.



LanceHughes -> RE: Cookies! (12/20/2010 7:57:35 PM)

OOPS!  The pre-heat instruction / direction needs to be moved down.  Why would one pre-heat an oven for as little as an hour and as much as overnite (or even longer) ?

LOL!



RapierFugue -> RE: Cookies! (12/21/2010 7:20:16 AM)


quote:

ORIGINAL: LanceHughes

OOPS!  The pre-heat instruction / direction needs to be moved down.  Why would one pre-heat an oven for as little as an hour and as much as overnite (or even longer) ?

LOL!

heh ... "I like to bake in a nice warm kitchen" :)



LanceHughes -> RE: Cookies! (12/21/2010 9:40:20 PM)

Those are STILL not the way I remember them!  Closer, but not right!  This time I ate about 9 in a row.  Last time I made them, only 6.  I havae sent the recipe to some professionl baker friendss in Florida asking for altitude adjustment if needed.



DMFParadox -> RE: Cookies! (12/21/2010 10:30:15 PM)

15-20 minutes seems about 5 minutes too much, but I can't judge your mom's memories.

I'd add a dash of salt to that, perhaps some baking soda.

Also, 'quick' oats (not instant, but not totally untreated) may make the cookies taste a bit better.

...Good luck. This thread iz relevant to mah interests. Not that I can eat the things, but I turn into the baking Kringus around this time.

Edit: lower temp + longer cook time = altitude adjustment. Missed that part.

Though if they're coming out dry, you want to shorten the cook time, and possibly raise the temp to compensate.



RapierFugue -> RE: Cookies! (12/22/2010 2:19:56 AM)


quote:

ORIGINAL: LanceHughes
This time I ate about 9 in a row.  Last time I made them, only 6. 

That had me in stitches :) A kind of "Pig-Out-A-Bility" index. Sound :)



DesFIP -> RE: Cookies! (12/22/2010 6:30:13 AM)

Works for me. Unfortunately I can't go by the kids' reactions. They eat anything even if they say it isn't as good as the previous recipe. I went through a pound cake recipe trying months ago. The teen criticized all of them while scarfing them all down. Finally determined he likes a sponge cake instead of a pound cake, same ingredients, different baking instructions.



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