Nancy2 wrote:
> On Jan 22, 1:13 pm, "Christopher M." > wrote:
>> "Gary" > wrote in
>> ...
>>> I didn't think it was possible to screw up chocolate chip cookies
>>> but it is.
>>> I bought a bag of "Chips Ahoy - Chewy" yesterday afternoon
>>> and....yuk! Very
>>> weird tasting. They should be labeled, "Processed Cookie Product,"
>>> IMO.
>>
>>> Actually most of the CC cookies found in the cookie isle are not so
>>> good. Only the bakery has acceptable ones but the best are the
>>> homemade ones from
>>> scratch.
>>
>>> Guess I'll just make my own from now on. Another plus is that I
>>> won't eat them often as I'm usually too lazy to make them. Once I
>>> do though I find it
>>> hard to stop and, since I live alone now, I eat them up too fast.
>>
>> Sometimes I roll them in cinnamon. Those are called wookie cookies.
>> (1 part cinnamon to 3 parts sugar). Have to use half milk chocolate
>> chips and half semi-sweet chips so you don't overpower the cinnamon
>> though.
>>
>> Sometimes I substitute 1/4 cup of milk for an egg, and substitute
>> some of the butter with shortening. I think that's the original Toll
>> House cookie recipe.They're crispier, and more sugary. And, of
>> course, they have a longer shelf life.
>>
>> W. Pooh (AKA Winnie P.)
>
> Uh-oh, now you will experience the wrath of Mr. Negative,

I blocked that dude years ago.

> who thinks
> we will die sooner if we eat "shortening" once in a while.

Yeah, I think I'd have to eat a lot of whoopie pies to get shortening
poisoning.

> (In my
> cookie experience, oleo makes them softer, all butter makes them
> crispier.)
>
> N.

I haven't done much experimenting with different types of fats. If I want to
make them softer I guess I'd decrease the temperature by 25 degrees (F) and
cook them an extra five minutes.


W. Pooh (AKA Winnie P.)