cookie baking tips?

[Sara Noel]

Any tips on cookies? example: I add a little extra vanilla to make my chocolate chip cookies more flat and more chewy.

[DAAC3DEC]

Any tips on cookies? example: I add a little extra vanilla to make my chocolate chip cookies more flat and more chewy.

MMMM, COOKIES..............OH, I ADD PEANUT BUTTER OR CASHEW BUTTER TO THE CHOCOLATE CHIP COOKIE BATTER, ADDS A GREAT FLAVOR!!!

[sunshine]

I make up my favorite recipes (generally at least a double batch) divide the dough and roll into logs. Then I wrap the logs in waxes paper and put in zip lock freezer bags. My own version of slice and bake cookies.

[altbaby]

I add a scoop of ground flax ans wheat germ. Also replace half the flour with another flour (barry, whole wheat etc) for extra nutrition Then I don't feel so guilty putting htem in the kids lunch Also, I make them super small, like one teaspoon. Then they can have two cookies but the actual amount is really only one cookie. Also when they see the hge amount of small cookies (like 70 compared to 24 of the usual size) there is a huge wow factor! I freeze them on a cookie sheet after they are baked then plop in a ziplock to put in the kiddos lunch when needed.

Jennifer

[Sara Noel]

Anyone ever freeze cookie dough into ice cube trays instead of ball scoops? I wondered how well it worked.

[ilovechocolate]

I substitute brown sugar (combination of dark and light) for half of the white sugar in most of my cookie recipes.

I also use at least 1/2 whole wheat flour with 1/2 or less white flour, depending on the type of cookie.

I always use Crisco and really good vanilla.

[Dancing Lotus]

I substitute brown sugar (combination of dark and light) for half of the white sugar in most of my cookie recipes.

I also use at least 1/2 whole wheat flour with 1/2 or less white flour, depending on the type of cookie.

I always use Crisco and really good vanilla.

I do exactly this and it makes the yummiest cookies. The trick is the mixture of dark and light brown sugar and the crisco. NO BUTTER! And good vanilla makes a huge difference.

[pita1213]

most cookies need to be baked just till the edges are brown. they continue to cook while they cool on the cookie sheet and will darken as they cool. if you are letting them bake until most or all of the cookie has browned, they will be hard and over baked.
i also use uncoated pans. everybody thinks i'm nuts, but they love the cookies. nonstick pans make my cookies too dark too quick.

[nuisance26]

~I'm completely loyal to air-bake cookie sheets. The cookies bake so evenly and never burn llike they do on non-stick pans.~

[Sara Noel]

Overmixing with cookie dough is a lot like when you overhandle pie dough. The end results can be drastically different. Don't overmix cookie dough. It's what causes cookies to be like rocks.

[Granola]

I add a little cinnamon to chocolate chip cookies. Mmm...cookies.

I agree with the overworking thing- especially with sugar cookies!

[PrairieRose]

I like to use butter flavored crisco instead of margarine or butter. I find it makes a fluffier cookie (we don't like em so flat but more fluffy) and it tastes great too.

[Jayne]

I also use butter flavor crisco...add extra chcolate chips and I like my cookies monster size, so I use a regular ice cream scoop for the dough...oh and the best vanilla I can get!!

[baxjul]

I substitute brown sugar (combination of dark and light) for half of the white sugar in most of my cookie recipes.

I also use at least 1/2 whole wheat flour with 1/2 or less white flour, depending on the type of cookie.

I always use Crisco and really good vanilla.

Remember that I am the "Novice Hate To Baker" here. But can I really use Crisco instead of butter!!!! That would be wonderful!

[ilovechocolate]

Baxjul----I've always used Crisco in cookies instead of butter, and everybody loves my cookies. I use plain Crisco, not the butter-flavored kind, even though I know people who do use it and they say it works fine. I've just grown up using regular Crisco.