For many years I would only use the "original" Chocolate Chip Cookie
recipe on the Nestle's semi-sweet chocolate chip package, and thought
they were near perfect. However, the original recipe called for 1/4 tsp,
water and I don't recall it using 1 cup of all butter, and the cookies
were thicker and chewy, but I used 1 cup of Crisco shortening in place
of butter, as found that made them flat and crisp, and I don't like thin
crisp cookies.

Over the years I have tried other recipes, that said they were "the
best". Some used half butter and half shortening, and some used brown
AND white sugar both. I was pleased with them the day I baked them, as
seemed chewy and exactly what I wanted, but then after I stored them in
a airtight container (usually Tupperware) they would get soft and break,
and no longer chewy and solid. I get one I think is the "perfect one"
only to be disappointed after they sit awhile.

If you have a recipe you think I might be looking for, please post it
here...thanks! It's my hubby's favorite cookie, although it has never
been mine. Oatmeal Raisin are my favorite cookies, or a soft (but firm)
raisin spice cookie.

Judy

On Sep 24, 4:18*pm, (Judy Haffner) wrote:
> For many years I would only use the "original" Chocolate Chip Cookie
> recipe on the Nestle's semi-sweet chocolate chip package, and thought
> they were near perfect. However, the original recipe called for 1/4 tsp,
> water and I don't recall it using 1 cup of all butter, and the cookies
> were thicker and chewy, but I used 1 cup of Crisco shortening in place
> of butter, as found that made them flat and crisp, and I don't like thin
> crisp cookies.
>
> Over the years I have tried other recipes, that said they were "the
> best". Some used half butter and half shortening, and some used brown
> AND white sugar both. I was pleased with them the day I baked them, as
> seemed chewy and exactly what I wanted, but then after I stored them in
> a airtight container (usually Tupperware) they would get soft and break,
> and no longer chewy and solid. I get one I think is the "perfect one"
> only to be disappointed after they sit awhile.
>
> If you have a recipe you think I might be looking for, please post it
> here...thanks! It's my hubby's favorite cookie, although it has never
> been mine. Oatmeal Raisin are my favorite cookies, or a soft (but firm)
> raisin spice cookie.
>
> Judy

These were the cookies we served every day. I think they fit what
you are looking for.

Baking time will vary by a minute or so depending on what kind of
oven you use and how it holds
temperature.

http://hizzoners.com/recipes/cookies...e-chip-cookies

On Sep 24, 4:18*pm, (Judy Haffner) wrote:


Oatmeal Raisin are my favorite cookies, or a soft (but firm)
> raisin spice cookie.
>
> Judy

you probably have an oatmeal raisin recipe that you like, but we were
told ours were the bestest ever...

http://hizzoners.com/recipes/cookies...raisin-cookies

On 9/24/2011 5:18 PM, Judy Haffner wrote:
>
> For many years I would only use the "original" Chocolate Chip Cookie
> recipe on the Nestle's semi-sweet chocolate chip package, and thought
> they were near perfect. However, the original recipe called for 1/4 tsp,
> water and I don't recall it using 1 cup of all butter, and the cookies
> were thicker and chewy, but I used 1 cup of Crisco shortening in place
> of butter, as found that made them flat and crisp, and I don't like thin
> crisp cookies.
>


Alton Brown had a show years ago that featured three different recipes
for chocolate chip cookies: crisp, chewy, or soft.

This is the only one I could find on the Food Network site:


http://www.foodnetwork.com/videos/the-chewy/49666.html

gloria p

On Sat, 24 Sep 2011 19:20:29 -0600, "gloria.p" >
wrote:

> Alton Brown had a show years ago that featured three different recipes
> for chocolate chip cookies: crisp, chewy, or soft.

I saw that one too.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sep 24, 8:37*pm, sf > wrote:
> On Sat, 24 Sep 2011 19:20:29 -0600, "gloria.p" >
> wrote:
>
> > Alton Brown had a show years ago that featured three different recipes
> > for chocolate chip cookies: crisp, chewy, or soft.
>
> I saw that one too.
>
>
Add me to the 'me, too.' And I'd read somewhere after seeing his show
that the dark brown sugar is what gives the cookies that nice chewy
texture. Yummmm.

In article >,
"gloria.p" > wrote:

> On 9/24/2011 5:18 PM, Judy Haffner wrote:
> >
> > For many years I would only use the "original" Chocolate Chip Cookie
> > recipe on the Nestle's semi-sweet chocolate chip package, and thought
> > they were near perfect. However, the original recipe called for 1/4 tsp,
> > water and I don't recall it using 1 cup of all butter, and the cookies
> > were thicker and chewy, but I used 1 cup of Crisco shortening in place
> > of butter, as found that made them flat and crisp, and I don't like thin
> > crisp cookies.
> >
>
>
> Alton Brown had a show years ago that featured three different recipes
> for chocolate chip cookies: crisp, chewy, or soft.
>
> This is the only one I could find on the Food Network site:
>
>
> http://www.foodnetwork.com/videos/the-chewy/49666.html

I remember the show that you mentioned in your first paragraph, which I
think is different than the show above. All three recipes are on the
site, but there is no explanation as to why the changes make for the
different cookies. It's a combination of flour, fat, leavening, shaping
and cooking, as well as some other changes. It was quite interesting.

--
Dan Abel
Petaluma, California USA

"Judy Haffner" <wrote, in part >
> Over the years I have tried other recipes, that said they were "the
> best". Some used half butter and half shortening, and some used brown
> AND white sugar both. I was pleased with them the day I baked them, as
> seemed chewy and exactly what I wanted, but then after I stored them in
> a airtight container (usually Tupperware) they would get soft and break,
> and no longer chewy and solid. I get one I think is the "perfect one"
> only to be disappointed after they sit awhile.
>
Maybe you don't need a different recipe. Maybe it's your manner of storing
exactly what you want that's doing you in. If the room where you store the
cookies is humid and the container (although air-tight) is frequently opened
by a Cookie Monster - that's what's causing your cookies to get soft and
break. That's just a maybe. Worth considering though. OTOH perhaps you're
storing them too tightly lidded and a cookie jar that's not so air tight
would help. There are no calories in broken cookies. Polly

ImStillMags wrote:

>you probably have an oatmeal raisin
> recipe that you like, but we were told
> ours were the bestest ever...

>http://hizzoners.com/recipes/cookies-and
>-desserts/186-hizzoners-oatmeal-raisin-c
>ookies

Thanks a bunch for both this recipe and also the one for chocolate chip
cookies, as both sound wonderful and the pictures look divine! I
couldn't find where it said how many cookies per batch each of these
make..do you recall? I'm not sure what butter blend is? I use real
butter for nearly all my baking and cooking, but some cookies just are
better with the butter flavored Crisco I have found.

Is it necessary, do you think, to use only unbleached flour for the
chocolate chip cookies? I always use pure vanilla when baking. I don't
have a convection oven. I have an electric range and the oven bakes a
little hot, so have to really keep an eye on something when it's baking,
and usually take it out 2 or 3 minutes sooner and I also turn the
temperature down just slightly.

Did you use to have a bakery, or something? It sounds like maybe you
did?

The recipe for Oatmeal Raisin Cookies I always use is the one that was
on the box of Mother's Oats years ago. I'm not sure they even make them
anymore, but I remember when mom would buy a box of them, she'd always
let me dig through the oats to find the "free" dish. :-)

Judy

gloria p wrote:

>Alton Brown had a show years ago that
> featured three different recipes for
> chocolate chip cookies: crisp, chewy, or
> soft.

>This is the only one I could find on the
> Food Network site:

>http://www.foodnetwork.com/videos/the-
>chewy/49666.html

Thanks, gloria! appreciate you sending this. It was taking forever 'n' a
day to open it on my WebTV, which I use to access the various
newsgroups, so sent it to my computer, so can open it there and print
the recipe out.

I'd never heard of Alton Brown...did he have a cooking show at one time>

Judy

On Sep 24, 11:36*pm, (Judy Haffner) wrote:
>
>
> I'd never heard of Alton Brown...did he have a cooking show at one time?
>
> Judy
>
>
Oh my heavens! Where have you been girl?? No cable or satellite for
your tv????

On Sep 24, 7:18*pm, (Judy Haffner) wrote:
> For many years I would only use the "original" Chocolate Chip Cookie
> recipe on the Nestle's semi-sweet chocolate chip package, and thought
> they were near perfect. However, the original recipe called for 1/4 tsp,
> water and I don't recall it using 1 cup of all butter, and the cookies
> were thicker and chewy, but I used 1 cup of Crisco shortening in place
> of butter, as found that made them flat and crisp, and I don't like thin
> crisp cookies.
>
> Over the years I have tried other recipes, that said they were "the
> best". Some used half butter and half shortening, and some used brown
> AND white sugar both. I was pleased with them the day I baked them, as
> seemed chewy and exactly what I wanted, but then after I stored them in
> a airtight container (usually Tupperware) they would get soft and break,
> and no longer chewy and solid. I get one I think is the "perfect one"
> only to be disappointed after they sit awhile.
>
> If you have a recipe you think I might be looking for, please post it
> here...thanks! It's my hubby's favorite cookie, although it has never
> been mine. Oatmeal Raisin are my favorite cookies, or a soft (but firm)
> raisin spice cookie.
>
> Judy

It doesn't matter what recipe you use because once you seal them up in
a container they're going to get soft. A cookie that's dry and crisp
on the outside and moist and chewy on the inside when it comes out of
the oven is not going to stay that way.

ItsJoanNotJoann wrote

>Oh my heavens! Where have you been
> girl?? No cable or satellite for
>your tv????

No satellite dish, but do have cable and get LOTS of channels, but I
never watch daytime TV, except occasionally will watch the judge shows
(in part) that are on in the morning, but not for long. I watch very
little TV, as are other things I'd rather do.

Depending on how many years ago this guy was on TV too, as went from '74
to '87 without TV, as just felt it was better for our four kids to not
be staring at the boob tube all the time, and they thanked us later for
having the cable disconnected. Hubby and I sure never missed it, but now
I would, but I'm still very selective what I watch, and don't watch any
of the cooking shows, etc.

Judy

wrote:

>It doesn't matter what recipe you use
> because once you seal them up in a
> container they're going to get soft. A
> cookie that's dry and crisp on the
> outside and moist and chewy on the
> inside when it comes out of the oven is
> not going to stay that way.

Not true.....for the holidays, I make 20 to 23 different kinds of
cookies, and seal them up in Tupperware and Rubbermaid containers and
keep them in a cool place for two weeks, or more, and they stay the same
texture as when I first store them away, but I've always had this
trouble with chocolate chip cookies, and have tried several recipes over
the years, hoping to find one that didn't soften in a matter of hours.

Judy

Judy wrote:

> for the holidays, I make 20 to 23 different kinds of cookies, and seal
> them up in Tupperware and Rubbermaid containers and keep them in a cool
> place for two weeks, or more, and they stay the same texture as when I
> first store them away, but I've always had this trouble with chocolate
> chip cookies, and have tried several recipes over the years, hoping to
> find one that didn't soften in a matter of hours.

Have you tried storing them with a slice of bread in the container?

Bob

"Bob Terwilliger" <wrote> Have you tried storing them with a slice of bread
in the container?

>
> Bob

Bob, I wondered about the slice of bread, but figured the wolves here would
eat the bread too.
In her book, CookWise, Shirley Corriher explains everything there is
about cookie baking. She thoroughly discusses types of flour, fat,
sweeteners and explains 3 different ways to use the same recipe for
different results. There's a section on doing chocolate chip cookies basic,
thin, puffed and in between. There's another section on fine-tuning the
spread, puff, tenderness and color.
If there's a failure in CookWise, I guess it's that she never tells how
to bake cookies in secret or how to hide them. Polly

they will stay the way you want if you slip a slice of bread in there with
them. Lees
> wrote in message
...
On Sep 24, 7:18 pm, (Judy Haffner) wrote:
> For many years I would only use the "original" Chocolate Chip Cookie
> recipe on the Nestle's semi-sweet chocolate chip package, and thought
> they were near perfect. However, the original recipe called for 1/4 tsp,
> water and I don't recall it using 1 cup of all butter, and the cookies
> were thicker and chewy, but I used 1 cup of Crisco shortening in place
> of butter, as found that made them flat and crisp, and I don't like thin
> crisp cookies.
>
> Over the years I have tried other recipes, that said they were "the
> best". Some used half butter and half shortening, and some used brown
> AND white sugar both. I was pleased with them the day I baked them, as
> seemed chewy and exactly what I wanted, but then after I stored them in
> a airtight container (usually Tupperware) they would get soft and break,
> and no longer chewy and solid. I get one I think is the "perfect one"
> only to be disappointed after they sit awhile.
>
> If you have a recipe you think I might be looking for, please post it
> here...thanks! It's my hubby's favorite cookie, although it has never
> been mine. Oatmeal Raisin are my favorite cookies, or a soft (but firm)
> raisin spice cookie.
>
> Judy

It doesn't matter what recipe you use because once you seal them up in
a container they're going to get soft. A cookie that's dry and crisp
on the outside and moist and chewy on the inside when it comes out of
the oven is not going to stay that way.

we have never paid for cable, don't want it either, where we are now its
included, dh defaults to disney as it tends to be the least offnsive... at
the beginning of the month he watches a couple of hbo movies then back to
disney or pbs, Lee
"Judy Haffner" > wrote in message
...
>
> ItsJoanNotJoann wrote
>
>>Oh my heavens! Where have you been
>> girl?? No cable or satellite for
>>your tv????
>
> No satellite dish, but do have cable and get LOTS of channels, but I
> never watch daytime TV, except occasionally will watch the judge shows
> (in part) that are on in the morning, but not for long. I watch very
> little TV, as are other things I'd rather do.
>
> Depending on how many years ago this guy was on TV too, as went from '74
> to '87 without TV, as just felt it was better for our four kids to not
> be staring at the boob tube all the time, and they thanked us later for
> having the cable disconnected. Hubby and I sure never missed it, but now
> I would, but I'm still very selective what I watch, and don't watch any
> of the cooking shows, etc.
>
> Judy
>

In article >,
(Judy Haffner) wrote:


> No satellite dish, but do have cable and get LOTS of channels, but I
> never watch daytime TV, except occasionally will watch the judge shows
> (in part) that are on in the morning, but not for long. I watch very
> little TV, as are other things I'd rather do.
>
> Depending on how many years ago this guy was on TV too, as went from '74
> to '87 without TV, as just felt it was better for our four kids to not
> be staring at the boob tube all the time, and they thanked us later for
> having the cable disconnected. Hubby and I sure never missed it, but now
> I would, but I'm still very selective what I watch, and don't watch any
> of the cooking shows, etc.

http://en.wikipedia.org/wiki/Alton_Brown

He is still on tv, and has been for over ten years. He has written
several cooking books.

--
Dan Abel
Petaluma, California USA

On Sep 24, 9:23*pm, (Judy Haffner) wrote:
> ImStillMags wrote:
> >you probably have an oatmeal raisin
> > recipe that you like, but we were told
> > ours were the bestest ever...
> >http://hizzoners.com/recipes/cookies-and
> >-desserts/186-hizzoners-oatmeal-raisin-c
> >ookies
>
> Thanks a bunch for both this recipe and also the one for chocolate chip
> cookies, as both sound wonderful and the pictures look divine! I
> couldn't find where it said how many cookies per batch each of these
> make..do you recall? I'm not sure what butter blend is? I use real
> butter for nearly all my baking and cooking, but some cookies just are
> better with the butter flavored Crisco I have found.
>

Butter Blend is a brand name of a butter/margarine blend that
restaurants use for cooking and baking.
You can use pure butter. I never used Crisco in our cookies.


> Is it necessary, do you think, to use only unbleached flour for the
> chocolate chip cookies? I always use pure vanilla when baking. I don't
> have a convection oven. I have an electric range and the oven bakes a
> little hot, so have to really keep an eye on something when it's baking,
> and usually take it out 2 or 3 minutes sooner and I also turn the
> temperature down just slightly.
>

Baking time definitely has a direct correlation to the 'crispness' of
cookies. With a regular oven
that runs a bit hot (use an oven thermometer) you would need to check
them earlier in the baking cycle.


> Did you use to have a bakery, or something? It sounds like maybe you
> did?
>

I am/was a chef/owner of a restaurant that I had for 13 years.

On Sep 25, 5:57*am, "Polly Esther" > wrote:
> "Bob Terwilliger" <wrote> Have you tried storing them with a slice of bread
> in the container?
>
>
>
> > Bob
>
> Bob, I wondered about the slice of bread, but figured the wolves here would
> eat the bread too.
> * * In her book, CookWise, Shirley Corriher explains everything there is
> about cookie baking. *She thoroughly discusses types of flour, fat,
> sweeteners and explains 3 different ways to use the same recipe for
> different results. *There's a section on doing chocolate chip cookies basic,
> thin, puffed and in between. *There's another section on fine-tuning the
> spread, puff, tenderness and color.
> * * If there's a failure in CookWise, I guess it's that she never tells how
> to bake cookies in secret or how to hide them. *Polly

My mom used to hide them in the freezer labeled as liver

On Sep 25, 10:39*am, Dan Abel > wrote:
> In article >,
> (Judy Haffner) wrote:
>
> > No satellite dish, but do have cable and get LOTS of channels, but I
> > never watch daytime TV, except occasionally will watch the judge shows
> > (in part) that are on in the morning, but not for long. I watch very
> > little TV, as are other things I'd rather do.
>
> > Depending on how many years ago this guy was on TV too, as went from '74
> > to '87 without TV, as just felt it was better for our four kids to not
> > be staring at the boob tube all the time, and they thanked us later for
> > having the cable disconnected. Hubby and I sure never missed it, but now
> > I would, but I'm still very selective what I watch, and don't watch any
> > of the cooking shows, etc.
>
> http://en.wikipedia.org/wiki/Alton_Brown
>
> He is still on tv, and has been for over ten years. *He has written
> several cooking books.
>
> --
> Dan Abel
> Petaluma, California USA
>

>
>
Alton was on at night. Not only did he have great recipes but he
would give you hows and whys of recipes and not just tossing out
ingredients and throw the concoction into the oven. And if you'd be
willing to watch a few cooking shows you'd have a lot of your cooking
questions answered. Tv is not the boogey man you imagine if you are
selective in what you watch and that goes for monitoring what children
watch as well. Some, not all, of the cooking shows can be quite
informative, much more so than 99% of those 'judge' shows you watch.
Most of them are in the Jerry Springer category.

Most tv cooks will just tell you they've been preparing such and such
recipe for years and it's a family favorite. Alton would tell you how
oil reacts at different temperatures, why some small appliances are
better than others, what a brine to does to meat, what an egg does for
a recipe, and many, many, many more things. You get an understanding
of why you get the results from a certain dish if you do this instead
of that, etc. And he makes it all very entertaining.

Bob wrote:

>Have you tried storing them with a slice
> of bread in the container?

No, I haven't tried that with chocolate chip cookies, but I remember my
mom doing that with some she'd make, but I was thinking it was to keep
them from getting HARD? I want my chocolate chip cookies chewy, and not
to be real soft and delicate, so they crumble when storing.

Judy

totally disagree, 99 percent of tv is a waste, nothing to be afraid of if
you can turn it off, if you take one cooking class from a reputable school
you learn all of that science stuff, and experience teaches most of it as
well, tv is for the most part something that should entertain and educate if
you haven't had the oppertunity to learn it from a real source of
education... ymmv

Lee
"ItsJoanNotJoann" > wrote in message
...
On Sep 25, 10:39 am, Dan Abel > wrote:
> In article >,
> (Judy Haffner) wrote:
>
> > No satellite dish, but do have cable and get LOTS of channels, but I
> > never watch daytime TV, except occasionally will watch the judge shows
> > (in part) that are on in the morning, but not for long. I watch very
> > little TV, as are other things I'd rather do.
>
> > Depending on how many years ago this guy was on TV too, as went from '74
> > to '87 without TV, as just felt it was better for our four kids to not
> > be staring at the boob tube all the time, and they thanked us later for
> > having the cable disconnected. Hubby and I sure never missed it, but now
> > I would, but I'm still very selective what I watch, and don't watch any
> > of the cooking shows, etc.
>
> http://en.wikipedia.org/wiki/Alton_Brown
>
> He is still on tv, and has been for over ten years. He has written
> several cooking books.
>
> --
> Dan Abel
> Petaluma, California USA
>

>
>
Alton was on at night. Not only did he have great recipes but he
would give you hows and whys of recipes and not just tossing out
ingredients and throw the concoction into the oven. And if you'd be
willing to watch a few cooking shows you'd have a lot of your cooking
questions answered. Tv is not the boogey man you imagine if you are
selective in what you watch and that goes for monitoring what children
watch as well. Some, not all, of the cooking shows can be quite
informative, much more so than 99% of those 'judge' shows you watch.
Most of them are in the Jerry Springer category.

Most tv cooks will just tell you they've been preparing such and such
recipe for years and it's a family favorite. Alton would tell you how
oil reacts at different temperatures, why some small appliances are
better than others, what a brine to does to meat, what an egg does for
a recipe, and many, many, many more things. You get an understanding
of why you get the results from a certain dish if you do this instead
of that, etc. And he makes it all very entertaining.

Storrmmee wrote:

>totally disagree, 99 percent of tv is a
> waste, nothing to be afraid of if you can
> turn it off, if you take one cooking class
> from a reputable school you learn all of
> that science stuff, and experience
> teaches most of it as well, tv is for the
> most part something that should
> entertain and educate if you haven't had
> the oppertunity to learn it from a real
> source of education... ymmv

And.....I completely agree with you! TV has never been a big part of my
life, as would much rather read, be on my computer, or just spending
time with my family and friends. When I do have some time to just sit
and be a couch potato <G> then I want to watch something that will
entertain me....a "no-brainer" show, that will make me smile and feel
good, such as I particularly enjoy "Glee", "Drop Dead Diva", "Project
Runway", etc. I don't turn on TV to get an education. I feel anyway,
that experience is the best teacher there is. There is good shows on the
various channels, but there is a lot of crappy stuff too.

I started cooking/baking when I was 9 years old and joined a 4-H Club,
and belonged for 4 years, so I got my basic knowledge there, and through
several years of taking Home Economics in school, but most of what I got
was hand's on from a fantastic cook and baker....my dear mother. I also
have been an avid cookbook collector all my life and hubby built 5 long
shelves in our storage room for them, and they are completely filled. I
read them, as one would a bible.

I have won several blue ribbons in local baking contests, and I'm going
to be 71 years old next month, so I'm not a novice in the kitchen, but I
don't boost certainly that I know it all.

Judy

how cool for you, i am not anti tv just don't see the point when there is so
much else to do in the world, and the concept of paying over fifty dollars a
month to have all those channels is boggling to me...fifty dollars will buy
a lot of things that interest me more. Lees
"Judy Haffner" > wrote in message
...
>
> Storrmmee wrote:
>
>>totally disagree, 99 percent of tv is a
>> waste, nothing to be afraid of if you can
>> turn it off, if you take one cooking class
>> from a reputable school you learn all of
>> that science stuff, and experience
>> teaches most of it as well, tv is for the
>> most part something that should
>> entertain and educate if you haven't had
>> the oppertunity to learn it from a real
>> source of education... ymmv
>
> And.....I completely agree with you! TV has never been a big part of my
> life, as would much rather read, be on my computer, or just spending
> time with my family and friends. When I do have some time to just sit
> and be a couch potato <G> then I want to watch something that will
> entertain me....a "no-brainer" show, that will make me smile and feel
> good, such as I particularly enjoy "Glee", "Drop Dead Diva", "Project
> Runway", etc. I don't turn on TV to get an education. I feel anyway,
> that experience is the best teacher there is. There is good shows on the
> various channels, but there is a lot of crappy stuff too.
>
> I started cooking/baking when I was 9 years old and joined a 4-H Club,
> and belonged for 4 years, so I got my basic knowledge there, and through
> several years of taking Home Economics in school, but most of what I got
> was hand's on from a fantastic cook and baker....my dear mother. I also
> have been an avid cookbook collector all my life and hubby built 5 long
> shelves in our storage room for them, and they are completely filled. I
> read them, as one would a bible.
>
> I have won several blue ribbons in local baking contests, and I'm going
> to be 71 years old next month, so I'm not a novice in the kitchen, but I
> don't boost certainly that I know it all.
>
> Judy
>

On 9/24/2011 6:36 PM, Judy Haffner wrote:
>
> gloria p wrote:
>
>> Alton Brown had a show years ago that
>> featured three different recipes for
>> chocolate chip cookies: crisp, chewy, or
>> soft.
>
>> This is the only one I could find on the
>> Food Network site:
>
>> http://www.foodnetwork.com/videos/the-
>> chewy/49666.html
>
> Thanks, gloria! appreciate you sending this. It was taking forever 'n' a
> day to open it on my WebTV, which I use to access the various
> newsgroups, so sent it to my computer, so can open it there and print
> the recipe out.
>
> I'd never heard of Alton Brown...did he have a cooking show at one time>

Alton Brown likes to explain the processes that takes place during food
preparation. I like this approach because a cook should be aware of
what's happening on thermochemical and chemical level. The problem is
that he lets these reactions dominate his style which results in some
pretty impractical cooking practices. Mostly, he's good for a laugh
these days.

My suggestion is that you increase the amount of sugar and oil in your
cookie recipe and don't overbake. I'm eating cookies that's pretty much
the exact opposite. It's called "stone cookies" and is essentially a
biscotti in a cookie shape. Boy is it hard!

http://www.food.com/recipe/big-islan...cookies-416203


>
> Judy
>

On Sep 25, 2:31*pm, "Storrmmee" > wrote:
> totally disagree, 99 percent of tv is a waste, nothing to be afraid of if
> you can turn it off, if you take one cooking class from a reputable school
> you learn all of that science stuff,
>
>
Bull shit.
>
>
> and experience teaches most of it as
> well, tv is for the most part something that should entertain and educate if
> you haven't had the oppertunity to learn it from a real source of
> education... ymmv
>
>
Your statements already prove you don't watch to tv to even know
what's offered. Your comments are meaningless until you can comment
with some authority. Being a Disney fan doesn't qualify.

merryb wrote:
>
>My mom used to hide them in the freezer labeled as liver

Anything chocolate tastes better frozen. My mom used to hide her
stash of chocolates in her bra drawer, I ain't kidding... was a big
mistake. hehe My grandmother, my mom's mother always had candy for
me; Charms, Chicklets, Tootsie Rolls, Chuckles etc., I wasn't supposed
to eat any before dinner but my gramma would hide her goodies in her
bra and have me reach in for a surprise... what does a three year old
know.

On Sep 25, 3:52*pm, (Judy Haffner) wrote:
> Storrmmee wrote:
> >totally disagree, 99 percent of tv is a
> > waste, nothing to be afraid of if you can
> > turn it off, if you take one cooking class
> > from a reputable school you learn all of
> > that science stuff, and experience
> > teaches most of it as well, tv is for the
> > most part something that should
> > entertain and educate if you haven't had
> > the oppertunity to learn it from a real
> > source of education... ymmv
>
> And.....I completely agree with you! TV has never been a big part of my
> life, as would much rather read, be on my computer, or just spending
> time with my family and friends. When I do have some time to just sit
> and be a couch potato <G> then I want to watch something that will
> entertain me....a "no-brainer" show, that will make me smile and feel
> good, such as I particularly enjoy "Glee", "Drop Dead Diva", "Project
> Runway", etc.
>
>
Now we know.
>
>
> I started cooking/baking when I was 9 years old and joined a 4-H Club,
> and belonged for 4 years, so I got my basic knowledge there, and through
> several years of taking Home Economics in school, but most of what I got
> was hand's on from a fantastic cook and baker....my dear mother. I also
> have been an avid cookbook collector all my life and hubby built 5 long
> shelves in our storage room for them, and they are completely filled. I
> read them, as one would a bible.
>
> I have won several blue ribbons in local baking contests, and I'm going
> to be 71 years old next month, so I'm not a novice in the kitchen, but I
> don't boost certainly that I know it all.
>
> Judy
>
>
All this experience and blue ribbons and you don't know why your
cookies crumble?? Tsk, tsk. Sounds like a lot of smoke and mirrors
to me.

ItsJoanNotJoann wrote:

>All this experience and blue ribbons and
> you don't know why your cookies
> crumble?? Tsk, tsk. Sounds like a lot of
> smoke and mirrors to me.

You really must be a very sarcastic person, as I only found the cooking
group just this week, and have noticed most of your posts are of a
"snippy" nature. Do you ever offer advice without putting the person
down in negative manner? Just asking! <shrug>

FYI winning blue ribbons has nothing to do with asking for a T&T
chocolate chip cookie that is chewy in texture, instead of hard and
crisp, or light and fragile. I never said my cookies crumbled. I won a
blue ribbon on my filled mincemeat cookies and also my fresh orange
frosted cookies. I have been baking cookies since I was in grade school
with great results, but for some reason the last few times I made CC
Cookies I was disappointed because they didn't seem to be the exact
texture I wanted them to be, but I know that many products have changed
their ingredients too, as Crisco is a lot "greasier" feeling on my hands
as I remembered it to be, and I've had better results with certain
brands of butter than others also, which makes a big difference in any
type of baking.

Judy

Lee wrote:

> if you take one cooking class from a reputable school you learn all of
> that science stuff

This is simply not true. People take YEARS to acquire that kind of
knowledge, and some of the people on the forefront (e.g. Harold McGee and
Shirley Corriher) are still experimenting and learning after thirty years.

Bob

Clueless AOL newbie Sheldon "Pussy" Katz blathered stupidly:

> Anything chocolate tastes better frozen.

Utter bullshit. Utter *ignorant* bullshit.

Bob

"Judy Haffner" > wrote in message
...
>
> ItsJoanNotJoann wrote:
>
>>All this experience and blue ribbons and
>> you don't know why your cookies
>> crumble?? Tsk, tsk. Sounds like a lot of
>> smoke and mirrors to me.
>
> You really must be a very sarcastic person, as I only found the cooking
> group just this week, and have noticed most of your posts are of a
> "snippy" nature. Do you ever offer advice without putting the person
> down in negative manner? Just asking! <shrug>

Just ignore it Judy, there are always a few in every group. :-)

Cheri

On Sat, 24 Sep 2011 19:04:56 -0700 (PDT), ItsJoanNotJoann
> wrote:

> On Sep 24, 8:37*pm, sf > wrote:
> > On Sat, 24 Sep 2011 19:20:29 -0600, "gloria.p" >
> > wrote:
> >
> > > Alton Brown had a show years ago that featured three different recipes
> > > for chocolate chip cookies: crisp, chewy, or soft.
> >
> > I saw that one too.
> >
> >
> Add me to the 'me, too.' And I'd read somewhere after seeing his show
> that the dark brown sugar is what gives the cookies that nice chewy
> texture. Yummmm.

I need to remember that the next time I make chocolate chip cookies,
(because I usually switch it out for plain white) and see if it makes
a difference.



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

Brooklyn1 wrote:
> merryb wrote:
>> My mom used to hide them in the freezer labeled as liver
>
> Anything chocolate tastes better frozen. My mom used to hide her
> stash of chocolates in her bra drawer, I ain't kidding... was a big
> mistake. hehe My grandmother, my mom's mother always had candy for
> me; Charms, Chicklets, Tootsie Rolls, Chuckles etc., I wasn't supposed
> to eat any before dinner but my gramma would hide her goodies in her
> bra and have me reach in for a surprise... what does a three year old
> know.

Hmmmm. And thus your fixation?

--
Jean B.

Cheri wrote:

>Just ignore it Judy, there are always a
> few in every group. :-)

Thanks, Cheri.....for a minute I almost forgot what group I was in and
thought I was in the A. I. group! =:-}

I was tickled to find this group, as cooking 'n' baking have always been
my most favorite pastime, and enjoy talking to other happy cookers!

Judy

On Sep 25, 7:14*pm, (Judy Haffner) wrote:
> ItsJoanNotJoann wrote:
> >All this experience and blue ribbons and
> > you don't know why your cookies
> > crumble?? Tsk, tsk. Sounds like a lot of
> > smoke and mirrors to me.
>
> You really must be a very sarcastic person, as I only found the cooking
> group just this week, and have noticed most of your posts are of a
> "snippy" nature. Do you ever offer advice without putting the person
> down in negative manner? Just asking! <shrug>
>
>
> Judy
>
>
September 18 to be exact. Deal with the snippiness. <shrug>

On Sep 25, 10:08*pm, (Judy Haffner) wrote:
> Cheri wrote:
> >Just ignore it Judy, there are always a
> > few in every group. :-)
>
> Thanks, Cheri.....for a minute I almost forgot what group I was in and
> thought I was in the A. I. group! =:-}
>
> I was tickled to find this group, as cooking 'n' baking have always been
> my most favorite pastime, and enjoy talking to other happy cookers!
>
> Judy

>
>
Both of you will have to deal with it.

On Sun, 25 Sep 2011 19:08:32 -0800, (Judy Haffner)
wrote:

> thought I was in the A. I. group!

A. I. ?

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