I don't remember where I read, heard, or saw the recommendation that
cookie dough be refrigerated for several hours (even days) before
baking. Have you ever done that? Dough for drop cookies, not for
rolled cookies.

I've posted a recipe for Ground Raisin Cookies several times. I made a
double batch of the dough on Friday or Saturday and baked a couple dozen
and left the rest of the dough in the fridge to do whatever it would do
until I got around to baking them.

I baked them this evening and Oh, My Alex! These suckers are delicious.
What happened is that the dried fruit in the cookies (cherries,
cranberries, and apricots‹I never use raisins in them) rehydrates some
and you can actually taste the fruit. The cherry bits are wonderful. I
ground them using the coarse plate this time, instead of the small-hole
plate.

So that's my recommendation ‹ you could call it planning ahead if you
want to. Mix the dough and let it sit, covered, in the fridge for at
least 36-48 hours before baking.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009

Melba's Jammin' wrote:
> I don't remember where I read, heard, or saw the recommendation that
> cookie dough be refrigerated for several hours (even days) before
> baking. Have you ever done that? Dough for drop cookies, not for
> rolled cookies.
>
> I've posted a recipe for Ground Raisin Cookies several times. I made a
> double batch of the dough on Friday or Saturday and baked a couple dozen
> and left the rest of the dough in the fridge to do whatever it would do
> until I got around to baking them.
>
> I baked them this evening and Oh, My Alex! These suckers are delicious.
> What happened is that the dried fruit in the cookies (cherries,
> cranberries, and apricots‹I never use raisins in them) rehydrates some
> and you can actually taste the fruit. The cherry bits are wonderful. I
> ground them using the coarse plate this time, instead of the small-hole
> plate.
>
> So that's my recommendation ‹ you could call it planning ahead if you
> want to. Mix the dough and let it sit, covered, in the fridge for at
> least 36-48 hours before baking.

Can I just have you mix the dough and mail it to me, that would be much
easier on my part? <G>

Melba's Jammin' wrote:
>
> I don't remember where I read, heard, or saw the recommendation that
> cookie dough be refrigerated for several hours (even days) before
> baking. Have you ever done that? Dough for drop cookies, not for
> rolled cookies.
>
> I've posted a recipe for Ground Raisin Cookies several times. I made a
> double batch of the dough on Friday or Saturday and baked a couple dozen
> and left the rest of the dough in the fridge to do whatever it would do
> until I got around to baking them.
>
> I baked them this evening and Oh, My Alex! These suckers are delicious.
> What happened is that the dried fruit in the cookies (cherries,
> cranberries, and apricots‹I never use raisins in them) rehydrates some
> and you can actually taste the fruit. The cherry bits are wonderful. I
> ground them using the coarse plate this time, instead of the small-hole
> plate.
>
> So that's my recommendation ‹ you could call it planning ahead if you
> want to. Mix the dough and let it sit, covered, in the fridge for at
> least 36-48 hours before baking.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
> 10-30-2009

I don't know. The dough for my famous chocolate chip cookies *does not*
rest/hold/refrigerate well at all, it has to be portioned and baked
immediately or it dries out badly, even if well wrapped.

Melba's Jammin' wrote:
> I don't remember where I read, heard, or saw the recommendation that
> cookie dough be refrigerated for several hours (even days) before
> baking. Have you ever done that? Dough for drop cookies, not for
> rolled cookies.
>
> I've posted a recipe for Ground Raisin Cookies several times. I made a
> double batch of the dough on Friday or Saturday and baked a couple dozen
> and left the rest of the dough in the fridge to do whatever it would do
> until I got around to baking them.
>
> I baked them this evening and Oh, My Alex! These suckers are delicious.
> What happened is that the dried fruit in the cookies (cherries,
> cranberries, and apricots‹I never use raisins in them) rehydrates some
> and you can actually taste the fruit. The cherry bits are wonderful. I
> ground them using the coarse plate this time, instead of the small-hole
> plate.
>
> So that's my recommendation ‹ you could call it planning ahead if you
> want to. Mix the dough and let it sit, covered, in the fridge for at
> least 36-48 hours before baking.

When my kids were in elementary school and I was a single mom who
couldn't afford fancy gifts for the teachers, I baked cookies that I put
in a pretty holiday paper plate and tied up with cellophane and ribbon.
I was working full-time and going to Rutgers University part-time so I
didn't have a lot of cookie baking time.

I would make a huge batch of cookie dough and put it in the fridge, then
every night for about a week, I'd light the oven and put a hunk of
cookie dough in the cookie press, shoot out and bake a few dozen while I
studied for finals and finished up thesis and term papers.

One of the teachers told me, years later, that she appreciated those
cookies much more than the bottles of stink-water and chatchkas the
other kids gave her. She also said that the teachers knew how hard I
struggled with 3 kids, work and school and they appreciated the cookies
all the more.

I had always felt a little ashamed of my inexpensive gift and she made
me feel so much better about it.

Thanks for reviving a good memory.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Nov 17, 9:52Â*pm, "Pete C." > wrote:
> Melba's Jammin' wrote:
>
> > I don't remember where I read, heard, or saw the recommendation that
> > cookie dough be refrigerated for several hours (even days) before
> > baking. Â*Have you ever done that? Â*Dough for drop cookies, not for
> > rolled cookies.
>
> > I've posted a recipe for Ground Raisin Cookies several times. Â*I made a
> > double batch of the dough on Friday or Saturday and baked a couple dozen
> > and left the rest of the dough in the fridge to do whatever it would do
> > until I got around to baking them.
>
> > I baked them this evening and Oh, My Alex! Â*These suckers are delicious.
> > What happened is that the dried fruit in the cookies (cherries,
> > cranberries, and apricots€¹I never use raisins in them) rehydrates some
> > and you can actually taste the fruit. Â*The cherry bits are wonderful. Â*I
> > ground them using the coarse plate this time, instead of the small-hole
> > plate.
>
> > So that's my recommendation €¹ you could call it planning ahead if you
> > want to. Â*Mix the dough and let it sit, covered, in the fridge for at
> > least Â*36-48 hours before baking.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> >http://web.me.com/barbschaller- Who Said Chickens Have Fingers?
> > 10-30-2009
>
> I don't know. The dough for my famous chocolate chip cookies *does not*
> rest/hold/refrigerate well at all, it has to be portioned and baked
> immediately or it dries out badly, even if well wrapped.

Even if wrapped??!! You must not be wrapping it very well!

John Kuthe...

"Melba's Jammin'" > wrote in message
...
>I don't remember where I read, heard, or saw the recommendation that
> cookie dough be refrigerated for several hours (even days) before
> baking. Have you ever done that? Dough for drop cookies, not for
> rolled cookies.
>

Many cookies benefit from chilling the dough prior to baking. There is some
though that will be adversely affected. Sure wouldn't hurt to experiment
with dough for one sheet every time you bake to see if the old can be
improved on!

Debbie

On Nov 17, 10:52*pm, "Pete C." > wrote:

> I don't know. The dough for my famous chocolate chip cookies *does not*
> rest/hold/refrigerate well at all, it has to be portioned and baked
> immediately or it dries out badly, even if well wrapped.

Wrap and in a Tupperware?

On Nov 17, 6:58Â*pm, Melba's Jammin' >
wrote:
> I don't remember where I read, heard, or saw the recommendation that
> cookie dough be refrigerated for several hours (even days) before
> baking. Â*Have you ever done that? Â*Dough for drop cookies, not for
> rolled cookies.
>
> I've posted a recipe for Ground Raisin Cookies several times. Â*I made a
> double batch of the dough on Friday or Saturday and baked a couple dozen
> and left the rest of the dough in the fridge to do whatever it would do
> until I got around to baking them.
>
> I baked them this evening and Oh, My Alex! Â*These suckers are delicious. Â*
> What happened is that the dried fruit in the cookies (cherries,
> cranberries, and apricots€¹I never use raisins in them) rehydrates some
> and you can actually taste the fruit. Â*The cherry bits are wonderful.. Â*I
> ground them using the coarse plate this time, instead of the small-hole
> plate.
>
> So that's my recommendation €¹ you could call it planning ahead if you
> want to. Â*Mix the dough and let it sit, covered, in the fridge for at
> least Â*36-48 hours before baking.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller- Who Said Chickens Have Fingers?
> 10-30-2009

In all the bakeries and catering companies I have worked in, we made
big batches of dough and baked off as needed. The only one I can
recall that didn't hold well were Snickerdoodles- maybe because of the
cream of tartar?

Wayne Boatwright wrote:

>>
>> Ayup. I did a quick search of splendidtable.org on Jacque Torres and
>> you are correct:
>> <http://splendidtable.publicradio.org/recipes/dessert_chocchip.shtml>
>>
>
> I have almost always refrigerated drop cookie dough for several hours to
> overnight before baking. It makes for easier spooning out of the dough and
> contributes to the baked shape of the cookie. I don't think it
> particularly affects the flavor.


I have never refrigerated drop cookie batter, but I sometimes make
Chocolate Crinkles using the recipe from the Better Homes and Gardens
cook book. It is similar to the batter for chocolate chip cookies, but
it uses melted chocolate instead of chips, and the dough is rolled into
balls which are then rolled in sugar. The dough has to cool for a few
hours, otherwise it is harder to roll and sticks to your hands.

On Wed, 18 Nov 2009 13:07:25 -0500, Dave Smith
> wrote:

>I have never refrigerated drop cookie batter, but I sometimes make
>Chocolate Crinkles using the recipe from the Better Homes and Gardens
>cook book. It is similar to the batter for chocolate chip cookies, but
>it uses melted chocolate instead of chips, and the dough is rolled into
>balls which are then rolled in sugar. The dough has to cool for a few
>hours, otherwise it is harder to roll and sticks to your hands.

Thanks for the reminder. I haven't made those in too many years.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Wed, 18 Nov 2009 13:07:25 -0500, Dave Smith
> > wrote:
>
>> I have never refrigerated drop cookie batter, but I sometimes make
>> Chocolate Crinkles using the recipe from the Better Homes and Gardens
>> cook book. It is similar to the batter for chocolate chip cookies, but
>> it uses melted chocolate instead of chips, and the dough is rolled into
>> balls which are then rolled in sugar. The dough has to cool for a few
>> hours, otherwise it is harder to roll and sticks to your hands.
>
> Thanks for the reminder. I haven't made those in too many years.
>

I just discovered them about a year ago and I like them a lot better
than chocolate chip cookies. I have made 3 batches of them and, for some
reason. each batch has had a different texture. But they were all good.
Come to think of it, I forgot the milk the first time and they were very
crisp.

Melba's Jammin' wrote:
>
> I don't remember where I read, heard, or saw the recommendation that
> cookie dough be refrigerated for several hours (even days) before
> baking. Have you ever done that? Dough for drop cookies, not for
> rolled cookies.

We do that all the time. It's very dry here in the desert and it helps
the flour rehydrate properly. However we did it when we lived in cold
and wet climates. Seems to improve the flavour.

>
> I've posted a recipe for Ground Raisin Cookies several times. I made a
> double batch of the dough on Friday or Saturday and baked a couple dozen
> and left the rest of the dough in the fridge to do whatever it would do
> until I got around to baking them.
>
> I baked them this evening and Oh, My Alex! These suckers are delicious.
> What happened is that the dried fruit in the cookies (cherries,
> cranberries, and apricots‹I never use raisins in them) rehydrates some
> and you can actually taste the fruit. The cherry bits are wonderful. I
> ground them using the coarse plate this time, instead of the small-hole
> plate.

Sounds good.

>
> So that's my recommendation ‹ you could call it planning ahead if you
> want to. Mix the dough and let it sit, covered, in the fridge for at
> least 36-48 hours before baking.

Sometimes it's just a matter of having time to mix it up but not time to
bake it just then.
We also leave bread dough in the fridge as well as yeast-based
pancake/waffle batters.

"Arri London" > wrote in message
...
>
>
> Melba's Jammin' wrote:
>>
>> I don't remember where I read, heard, or saw the recommendation that
>> cookie dough be refrigerated for several hours (even days) before
>> baking. Have you ever done that? Dough for drop cookies, not for
>> rolled cookies.
>
> We do that all the time. It's very dry here in the desert and it helps
> the flour rehydrate properly. However we did it when we lived in cold
> and wet climates. Seems to improve the flavour.

My mom did this with all of her cookie dough. It was especially importantg
for what she called "spritzers," butter cookies colored yellow blue and pink
and pressed through a cookie press onto the sheet.

Janet Wilder wrote:

> When my kids were in elementary school and I was a single mom who
> couldn't afford fancy gifts for the teachers, I baked cookies that I put
> in a pretty holiday paper plate and tied up with cellophane and ribbon.
> I was working full-time and going to Rutgers University part-time so I
> didn't have a lot of cookie baking time.
>
> I would make a huge batch of cookie dough and put it in the fridge, then
> every night for about a week, I'd light the oven and put a hunk of
> cookie dough in the cookie press, shoot out and bake a few dozen while I
> studied for finals and finished up thesis and term papers.
>
> One of the teachers told me, years later, that she appreciated those
> cookies much more than the bottles of stink-water and chatchkas the
> other kids gave her. She also said that the teachers knew how hard I
> struggled with 3 kids, work and school and they appreciated the cookies
> all the more.
>
> I had always felt a little ashamed of my inexpensive gift and she made
> me feel so much better about it.
>
> Thanks for reviving a good memory.
>

What a lovely story. Thank you for sharing it. Yet another bit of
proof that it truly is the thought that counts.

TammyM (but feel free to break the bank for my BD present in January....)

On Wed, 18 Nov 2009 15:05:42 -0700, Christine Dabney
> wrote:

>On Wed, 18 Nov 2009 16:38:51 -0500, Dave Smith
> wrote:
>
>>sf wrote:
>>> On Wed, 18 Nov 2009 13:07:25 -0500, Dave Smith
>>> > wrote:
>>>
>>>> I have never refrigerated drop cookie batter, but I sometimes make
>>>> Chocolate Crinkles using the recipe from the Better Homes and Gardens
>>>> cook book. It is similar to the batter for chocolate chip cookies, but
>>>> it uses melted chocolate instead of chips, and the dough is rolled into
>>>> balls which are then rolled in sugar. The dough has to cool for a few
>>>> hours, otherwise it is harder to roll and sticks to your hands.
>>>
>>> Thanks for the reminder. I haven't made those in too many years.
>>>
>>
>>I just discovered them about a year ago and I like them a lot better
>>than chocolate chip cookies. I have made 3 batches of them and, for some
>>reason. each batch has had a different texture. But they were all good.
>>Come to think of it, I forgot the milk the first time and they were very
>>crisp.
>
>Hmm..I have never had those. Anyone got a recipe they care to post?

too lazy to walk 8 feet and check my Betty Crocker cookbook, but here
http://www.bettycrocker.com/recipes....0-27479e76d484



--
I love cooking with wine.
Sometimes I even put it in the food.

On Nov 17, 9:58*pm, Melba's Jammin' >
wrote:
> I don't remember where I read, heard, or saw the recommendation that
> cookie dough be refrigerated for several hours (even days) before
> baking. *Have you ever done that? *Dough for drop cookies, not for
> rolled cookies.

Better yet, refrigerate it for a few hours, cut it into squares, and
then freeze it in plastic wrap.

Then whenever you want, take some squares out and bake them. They will
turn into circles if the dough is of average consistency.

Fresher is always better, but the frozen dough will keep quite a
while.

In article
>,
Piet de Arcilla > wrote:

> Better yet, refrigerate it for a few hours, cut it into squares, and
> then freeze it in plastic wrap.

That's a thought, too. Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009