Oatmeal Cookies
 

With conventional recipes I can get crisp and I can get crumbly cookies
but I want "chewy".

What do I increase or decrease to get the desired results?

The last ones I made were made with butter and they tasted great but crumbled
terribly. Before that I used margarine and they were too crisp.

This cookin' business sure ain't easy for us old bachelors.

Oatmeal Cookies
 

On Jun 3, 2:19*pm, Roy > wrote:
> With conventional recipes I can get crisp and I can get crumbly cookies
> but I want "chewy".
>
> What do I increase or decrease to get the desired results?
>
> The last ones I made were made with butter and they tasted great but crumbled
> terribly. Before that I used margarine and they were too crisp.
>
> This cookin' business sure ain't easy for us old bachelors.

Are you using all brown sugar in them? Brown sugar makes a chewier
cookie. Also, don't overbake them if you want them to be chewy.
Oatmeal cookies can also get crumbly if you put too much oatmeal in
them.

Oatmeal Cookies
 

Roy wrote:

> With conventional recipes I can get crisp and I can get crumbly cookies
> but I want "chewy".
>
> What do I increase or decrease to get the desired results?

Here's mine:

http://groups.google.com/group/rec.f...9d717483?hl=en

Oatmeal Cookies
 

Oatmeal Cookies
 

On Sun, 3 Jun 2012 11:19:03 -0700 (PDT), Roy >
wrote:

>With conventional recipes I can get crisp and I can get crumbly cookies
>but I want "chewy".
>
>What do I increase or decrease to get the desired results?
>
>The last ones I made were made with butter and they tasted great but crumbled
>terribly. Before that I used margarine and they were too crisp.
>
>This cookin' business sure ain't easy for us old bachelors.

This is what I use for soft & chewy-
http://allrecipes.com/recipe/soft-oatmeal-cookies/

1895 reviewers aren't wrong-- 4.5stars

I usually add a cup or 2 of raisins.

Jim

Oatmeal Cookies
 

On Sun, 3 Jun 2012 11:32:33 -0700 (PDT), "
> wrote:

>On Jun 3, 2:19*pm, Roy > wrote:
>> With conventional recipes I can get crisp and I can get crumbly cookies
>> but I want "chewy".
>>
>> What do I increase or decrease to get the desired results?
>>
>> The last ones I made were made with butter and they tasted great but crumbled
>> terribly. Before that I used margarine and they were too crisp.
>>
>> This cookin' business sure ain't easy for us old bachelors.
>
>Are you using all brown sugar in them? Brown sugar makes a chewier
>cookie. Also, don't overbake them if you want them to be chewy.
>Oatmeal cookies can also get crumbly if you put too much oatmeal in
>them.

I hadn't noticed that my 'soft and chewy' does have a bit more brown
sugar than my crispy recipe. My wife likes them dry and crunchy
with nuts and no raisins. I like soft and chewy- no nuts, and lots
of raisins. so oatmeal cookies always end up a 2 batch recipe.

I use Yankee magazine's recipe for the crispy ones-- drop the raisins
and add nuts;
http://www.yankeemagazine.com/recipe...n-cookies/1180


My soft ones are here-
http://www.yankeemagazine.com/recipe...n-cookies/1180

Differences---
Crispy uses 1.5 cups white sugar and 1/2 cup brown.
Soft uses a cup of each sugar.
crispy uses 2 1/2 cups flour- soft uses 1
crispy uses 2 cups oats- soft uses 3
crispy uses 1 tsp baking powder- soft 0
Baking soda the same
butter the same

Forming is the same-- but I've long thought that the biggest
difference is that the crispy ones are baked for20-22 minutes at 350--
and the soft ones at 375 for 8-10.

Now I'm going to have to make these again soon-- I hadn't thought
about them for a while.

Jim

Oatmeal Cookies
 

On Jun 3, 11:19*am, Roy > wrote:
> With conventional recipes I can get crisp and I can get crumbly cookies
> but I want "chewy".
>
> What do I increase or decrease to get the desired results?
>
> The last ones I made were made with butter and they tasted great but crumbled
> terribly. Before that I used margarine and they were too crisp.
>
> This cookin' business sure ain't easy for us old bachelors.

If you overbake them they get too crisp. Here is the recipe that
will pretty much guarantee the kind of oatmeal cookie you are looking
for. It's my favorite.

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

Oatmeal Cookies
 

"Roy" > wrote in message
...
> With conventional recipes I can get crisp and I can get crumbly cookies
> but I want "chewy".
>
> What do I increase or decrease to get the desired results?
>
> The last ones I made were made with butter and they tasted great but
> crumbled
> terribly. Before that I used margarine and they were too crisp.
>
> This cookin' business sure ain't easy for us old bachelors.

http://www.youtube.com/watch?v=ZB-KVveLp3k

Start there. Pay attention to the green fuzzy thing. He knows his stuff.

Paul

Oatmeal Cookies
 

"Roy" > wrote in message
...
> With conventional recipes I can get crisp and I can get crumbly cookies
> but I want "chewy".

Melted butter, bread flour, use less egg white and more brown sugar. Darker
the better. AB rules.

Paul

Oatmeal Cookies
 

On Sunday, June 3, 2012 2:05:23 PM UTC-6, Paul M. Cook wrote:
> "Roy" > wrote in message
> ...
> > With conventional recipes I can get crisp and I can get crumbly cookies
> > but I want "chewy".
>
> Melted butter, bread flour, use less egg white and more brown sugar. Darker
> the better. AB rules.
>
> Paul

Thanks Paul and for ALL of the excellent replies...I am up to the task and will
make some chewy cookies or die in the attempt.

Oatmeal Cookies
 

"Roy" > wrote in message
...
> On Sunday, June 3, 2012 2:05:23 PM UTC-6, Paul M. Cook wrote:
>> "Roy" > wrote in message
>> ...
>> > With conventional recipes I can get crisp and I can get crumbly cookies
>> > but I want "chewy".
>>
>> Melted butter, bread flour, use less egg white and more brown sugar.
>> Darker
>> the better. AB rules.
>>
>> Paul
>
> Thanks Paul and for ALL of the excellent replies...I am up to the task and
> will
> make some chewy cookies or die in the attempt.

Now that's the spirit. Do leave your will handy.

Paul

Oatmeal Cookies
 

" > wrote:
> On Jun 3, 2:19 pm, Roy > wrote:
>> With conventional recipes I can get crisp and I can get crumbly cookies
>> but I want "chewy".
>>
>> What do I increase or decrease to get the desired results?
>>
>> The last ones I made were made with butter and they tasted great but crumbled
>> terribly. Before that I used margarine and they were too crisp.
>>
>> This cookin' business sure ain't easy for us old bachelors.
>
> Are you using all brown sugar in them? Brown sugar makes a chewier
> cookie. Also, don't overbake them if you want them to be chewy.
> Oatmeal cookies can also get crumbly if you put too much oatmeal in
> them.

That reminds me, I got to get over Ohio at the big flea market, and buy
those Amish oatmeal cookies. I don't get anything like that anywhere. I'm
not sure how to explain the consistency of the chew. A fried of mine made
some Xmas cookies, and the basic taste was very similar. Not sweet, just
good taste. I'm going to get her recipe. When I buy the Amish cookies, I
buy a bunch and freeze.

Greg

Oatmeal Cookies
 

Roy wrote:

>With conventional recipes I can get crisp
> and I can get crumbly cookies but I want
> "chewy".

>What do I increase or decrease to get
> the desired results?

>The last ones I made were made with
> butter and they tasted great but
> crumbled terribly. Before that I used
> margarine and they were too crisp.

>This cookin' business sure ain't easy for
> us old bachelors.

Well, good for you even attempting something like this, and more power
to you!

This is the recipe I have used since before I was even a teenager, and
have made others since, but nothing can even come close to these, AFAIC.
They are chewy and wonderful! My granddaughter asked me to make her
some, so she could take on the plane with her to snack on, when she flew
to VA. for an internship program this summer. We love them, and hope you
will too.

Oatmeal-Raisin Cookies

3/4 cup shortening (I use butter-flavored Crisco)
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup cold water
1 tsp. vanilla
1 cup all-purpose flour
1 tsp. salt (I cut it in half)
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp, nutmeg
3 cups quick-cooking oats
1 cup raisins

Put shortening, sugars, egg, water and vanilla in a mixing bowl and beat
thoroughly. Add flour, soda, salt and spices and mix in well. Blend in
oats and raisins. Drop by teaspoonfuls onto greased baking sheets. Bake
at 350º for about 12 minutes, until golden brown.

Enjoy!

Judy

Oatmeal Cookies
 

On Sun, 03 Jun 2012 15:25:20 -0400, Jim Elbrecht >
wrote:

> I use Yankee magazine's recipe for the crispy ones-- drop the raisins
> and add nuts;
> http://www.yankeemagazine.com/recipe...n-cookies/1180
>
>
> My soft ones are here-
> http://www.yankeemagazine.com/recipe...n-cookies/1180
>
> Differences---
> Crispy uses 1.5 cups white sugar and 1/2 cup brown.
> Soft uses a cup of each sugar.
> crispy uses 2 1/2 cups flour- soft uses 1
> crispy uses 2 cups oats- soft uses 3
> crispy uses 1 tsp baking powder- soft 0
> Baking soda the same
> butter the same
>
> Forming is the same-- but I've long thought that the biggest
> difference is that the crispy ones are baked for20-22 minutes at 350--
> and the soft ones at 375 for 8-10.
>
> Now I'm going to have to make these again soon-- I hadn't thought
> about them for a while.

I agree that baking time must have a lot to do with it, but I wonder
how baking powder helps make one crispier than the other?

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Mon, 4 Jun 2012 00:45:03 +0000 (UTC), gregz >
wrote:

> A fried of mine made
> some Xmas cookies, and the basic taste was very similar. Not sweet, just
> good taste. I'm going to get her recipe.

Would you please share it when you get it? I'm interested.

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Sun, 03 Jun 2012 15:10:40 -0400, Jim Elbrecht >
wrote:

> On Sun, 3 Jun 2012 11:19:03 -0700 (PDT), Roy >
> wrote:
>
> >With conventional recipes I can get crisp and I can get crumbly cookies
> >but I want "chewy".
> >
> >What do I increase or decrease to get the desired results?
> >
> >The last ones I made were made with butter and they tasted great but crumbled
> >terribly. Before that I used margarine and they were too crisp.
> >
> >This cookin' business sure ain't easy for us old bachelors.
>
> This is what I use for soft & chewy-
> http://allrecipes.com/recipe/soft-oatmeal-cookies/
>
> 1895 reviewers aren't wrong-- 4.5stars
>
> I usually add a cup or 2 of raisins.
>
Thanks! How is it on the "sweet" scale?


--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

sf > wrote:

>On Sun, 03 Jun 2012 15:10:40 -0400, Jim Elbrecht >
>wrote:
>
>> On Sun, 3 Jun 2012 11:19:03 -0700 (PDT), Roy >
>> wrote:
>>
>> >With conventional recipes I can get crisp and I can get crumbly cookies
>> >but I want "chewy".
>> >
>> >What do I increase or decrease to get the desired results?
>> >
>> >The last ones I made were made with butter and they tasted great but crumbled
>> >terribly. Before that I used margarine and they were too crisp.
>> >
>> >This cookin' business sure ain't easy for us old bachelors.
>>
>> This is what I use for soft & chewy-
>> http://allrecipes.com/recipe/soft-oatmeal-cookies/
>>
>> 1895 reviewers aren't wrong-- 4.5stars
>>
>> I usually add a cup or 2 of raisins.
>>
>Thanks! How is it on the "sweet" scale?

That's a tough one-- I think I'd call it an 8. Pretty sweet-- but
not quite candy/date sweet.

The crispy ones I use are less sweet-- maybe a 5-6.

Jim

Oatmeal Cookies
 

On Tue, 05 Jun 2012 11:18:51 -0400, Jim Elbrecht >
wrote:

> sf > wrote:
>
> >On Sun, 03 Jun 2012 15:10:40 -0400, Jim Elbrecht >
> >wrote:
> >
> >>
> >> This is what I use for soft & chewy-
> >> http://allrecipes.com/recipe/soft-oatmeal-cookies/
> >>
> >> 1895 reviewers aren't wrong-- 4.5stars
> >>
> >> I usually add a cup or 2 of raisins.
> >>
> >Thanks! How is it on the "sweet" scale?
>
> That's a tough one-- I think I'd call it an 8. Pretty sweet-- but
> not quite candy/date sweet.
>
> The crispy ones I use are less sweet-- maybe a 5-6.
>
I cut Sitra's recipe in half and realized it was almost a duplicate of
your chewy recipe... made a batch yesterday. It definitely wasn't
sweet. It wasn't crisp, but it was too poofy for me and it didn't
look like the image - even after it cooled completely. I had only
enough oatmeal to make what I made, so I need to replenish the supply.
I'll try more oatmeal and less flour next time. Thanks for the
inspiration!


--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Jun 5, 9:32*am, sf > wrote:
> On Tue, 05 Jun 2012 11:18:51 -0400, Jim Elbrecht >
> wrote:
>
>
>
>
>
> > sf > wrote:
>
> > >On Sun, 03 Jun 2012 15:10:40 -0400, Jim Elbrecht >
> > >wrote:
>
> > >> This is what I use for soft & chewy-
> > >>http://allrecipes.com/recipe/soft-oatmeal-cookies/
>
> > >> 1895 reviewers aren't wrong-- 4.5stars
>
> > >> I usually add a cup or 2 *of raisins.
>
> > >Thanks! *How is it on the "sweet" scale?
>
> > That's a tough one-- I think I'd call it an 8. * Pretty sweet-- but
> > not quite candy/date sweet.
>
> > The crispy ones I use are less sweet-- maybe a 5-6.
>
> I cut Sitra's recipe in half and realized it was almost a duplicate of
> your chewy recipe... made a batch yesterday. *It definitely wasn't
> sweet. *It wasn't crisp, but it was too poofy for me and it didn't
> look like the image - even after it cooled completely. *I had only
> enough oatmeal to make what I made, so I need to replenish the supply.
> I'll try more oatmeal and less flour next time. *Thanks for the
> inspiration!
>
> --
> Food is an important part of a balanced diet.- Hide quoted text -
>
> - Show quoted text -

Hmmmm......mine were never "poofy". Wonder if you needed to use less
baking soda for a half batch. They always turned out nice and chewy
and dense for me.

Got a pcture??

Oatmeal Cookies
 

sf > wrote:

>On Tue, 05 Jun 2012 11:18:51 -0400, Jim Elbrecht >
>wrote:
>
>> sf > wrote:
>>
>> >On Sun, 03 Jun 2012 15:10:40 -0400, Jim Elbrecht >
>> >wrote:
>> >
>> >>
>> >> This is what I use for soft & chewy-
>> >> http://allrecipes.com/recipe/soft-oatmeal-cookies/
>> >>
>> >> 1895 reviewers aren't wrong-- 4.5stars
>> >>
>> >> I usually add a cup or 2 of raisins.
>> >>
>> >Thanks! How is it on the "sweet" scale?
>>
>> That's a tough one-- I think I'd call it an 8. Pretty sweet-- but
>> not quite candy/date sweet.
>>
>> The crispy ones I use are less sweet-- maybe a 5-6.
>>
>I cut Sitra's recipe in half and realized it was almost a duplicate of
>your chewy recipe... made a batch yesterday. It definitely wasn't
>sweet. It wasn't crisp, but it was too poofy for me and it didn't
>look like the image - even after it cooled completely. I had only
>enough oatmeal to make what I made, so I need to replenish the supply.
>I'll try more oatmeal and less flour next time. Thanks for the
>inspiration!'

Other than a bit more oats, more vanilla, and less soda, in 'mine'
they are nearly the same.

I wonder if Sitara's oven is hotter than mine? I do 375 for 10
minutes-- hers is 350 for 13.

I just noticed that the recipe I linked says 'roll cookies' -- I
scoop & flatten a bit like Sitara's.

Jim

Oatmeal Cookies
 

On Jun 5, 10:58*am, ImStillMags > wrote:
> On Jun 5, 9:32*am, sf > wrote:
>
>
>
>
>
> > On Tue, 05 Jun 2012 11:18:51 -0400, Jim Elbrecht >
> > wrote:
>
> > > sf > wrote:
>
> > > >On Sun, 03 Jun 2012 15:10:40 -0400, Jim Elbrecht >
> > > >wrote:
>
> > > >> This is what I use for soft & chewy-
> > > >>http://allrecipes.com/recipe/soft-oatmeal-cookies/
>
> > > >> 1895 reviewers aren't wrong-- 4.5stars
>
> > > >> I usually add a cup or 2 *of raisins.
>
> > > >Thanks! *How is it on the "sweet" scale?
>
> > > That's a tough one-- I think I'd call it an 8. * Pretty sweet-- but
> > > not quite candy/date sweet.
>
> > > The crispy ones I use are less sweet-- maybe a 5-6.
>
> > I cut Sitra's recipe in half and realized it was almost a duplicate of
> > your chewy recipe... made a batch yesterday. *It definitely wasn't
> > sweet. *It wasn't crisp, but it was too poofy for me and it didn't
> > look like the image - even after it cooled completely. *I had only
> > enough oatmeal to make what I made, so I need to replenish the supply.
> > I'll try more oatmeal and less flour next time. *Thanks for the
> > inspiration!
>
> > --
> > Food is an important part of a balanced diet.- Hide quoted text -
>
> > - Show quoted text -
>
> Hmmmm......mine were never "poofy". * Wonder if you needed to use less
> baking soda for a half batch. * They always turned out nice and chewy
> and dense for me.
>
> Got a pcture??- Hide quoted text -
>
> - Show quoted text -

Did you use regular flour, or unbleached flour, or did you go gluten
free with Bob's all purpose gluten free mix?
I'm thinking of trying some of my cookie recipes with the gluten free
flour mix to see how they turn out.

Oatmeal Cookies
 

On Sunday, June 3, 2012 11:10:14 PM UTC-6, Judy Haffner wrote:
> Roy wrote:
>
> >With conventional recipes I can get crisp
> > and I can get crumbly cookies but I want
> > "chewy".
>
> >What do I increase or decrease to get
> > the desired results?
>
> >The last ones I made were made with
> > butter and they tasted great but
> > crumbled terribly. Before that I used
> > margarine and they were too crisp.
>
> >This cookin' business sure ain't easy for
> > us old bachelors.
>
> Well, good for you even attempting something like this, and more power
> to you!
>
> This is the recipe I have used since before I was even a teenager, and
> have made others since, but nothing can even come close to these, AFAIC.
> They are chewy and wonderful! My granddaughter asked me to make her
> some, so she could take on the plane with her to snack on, when she flew
> to VA. for an internship program this summer. We love them, and hope you
> will too.
>
> Oatmeal-Raisin Cookies
>
> 3/4 cup shortening (I use butter-flavored Crisco)
> 1 cup packed brown sugar
> 1/2 cup granulated sugar
> 1 egg
> 1/4 cup cold water
> 1 tsp. vanilla
> 1 cup all-purpose flour
> 1 tsp. salt (I cut it in half)
> 1/2 tsp. baking soda
> 1 tsp. cinnamon
> 1/4 tsp, nutmeg
> 3 cups quick-cooking oats
> 1 cup raisins
>
> Put shortening, sugars, egg, water and vanilla in a mixing bowl and beat
> thoroughly. Add flour, soda, salt and spices and mix in well. Blend in
> oats and raisins. Drop by teaspoonfuls onto greased baking sheets. Bake
> at 350º for about 12 minutes, until golden brown.
>
> Enjoy!
>
> Judy

Thanks Judy...I'm off to buy some raisins. My mother always put raisins in
her oatmeal cookies as I recollect.

Oatmeal Cookies
 

On Wed, 6 Jun 2012 00:23:16 +0000 (UTC), gregz >
wrote:

> sf > wrote:
> > On Mon, 4 Jun 2012 00:45:03 +0000 (UTC), gregz >
> > wrote:
> >
> >> A fried of mine made
> >> some Xmas cookies, and the basic taste was very similar. Not sweet, just
> >> good taste. I'm going to get her recipe.
> >
> > Would you please share it when you get it? I'm interested.
>
>
> I'm working on it.
>
Thanks


--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Tue, 5 Jun 2012 10:58:49 -0700 (PDT), ImStillMags
> wrote:

> On Jun 5, 9:32*am, sf > wrote:
> > On Tue, 05 Jun 2012 11:18:51 -0400, Jim Elbrecht >
> > wrote:
> >
> >
> >
> >
> >
> > > sf > wrote:
> >
> > > >On Sun, 03 Jun 2012 15:10:40 -0400, Jim Elbrecht >
> > > >wrote:
> >
> > > >> This is what I use for soft & chewy-
> > > >>http://allrecipes.com/recipe/soft-oatmeal-cookies/
> >
> > > >> 1895 reviewers aren't wrong-- 4.5stars
> >
> > > >> I usually add a cup or 2 *of raisins.
> >
> > > >Thanks! *How is it on the "sweet" scale?
> >
> > > That's a tough one-- I think I'd call it an 8. * Pretty sweet-- but
> > > not quite candy/date sweet.
> >
> > > The crispy ones I use are less sweet-- maybe a 5-6.
> >
> > I cut Sitra's recipe in half and realized it was almost a duplicate of
> > your chewy recipe... made a batch yesterday. *It definitely wasn't
> > sweet. *It wasn't crisp, but it was too poofy for me and it didn't
> > look like the image - even after it cooled completely. *I had only
> > enough oatmeal to make what I made, so I need to replenish the supply.
> > I'll try more oatmeal and less flour next time. *Thanks for the
> > inspiration!
> >
> > --
> > Food is an important part of a balanced diet.- Hide quoted text -
> >
> > - Show quoted text -
>
> Hmmmm......mine were never "poofy". Wonder if you needed to use less
> baking soda for a half batch. They always turned out nice and chewy
> and dense for me.
>
> Got a pcture??

No, but I could take one. I'll email the picture to you. It would be
the "small" version though, because I sent the big ones home with my
grandkids.

I didn't know baking soda could "poof" anything of those ingredients!

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Tue, 5 Jun 2012 11:00:56 -0700 (PDT), ImStillMags
> wrote:

> Did you use regular flour, or unbleached flour, or did you go gluten
> free with Bob's all purpose gluten free mix?
> I'm thinking of trying some of my cookie recipes with the gluten free
> flour mix to see how they turn out.

I usually buy unbleached flour. Couldn't tell you for sure what it
was because I transfer it to another container and throw away the
package. For sure, it wasn't gluten free.

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Tue, 05 Jun 2012 14:00:49 -0400, Jim Elbrecht >
wrote:

> Other than a bit more oats, more vanilla, and less soda, in 'mine'
> they are nearly the same.
>
> I wonder if Sitara's oven is hotter than mine? I do 375 for 10
> minutes-- hers is 350 for 13.
>
> I just noticed that the recipe I linked says 'roll cookies' -- I
> scoop & flatten a bit like Sitara's.

I was thinking I would increase the oats and decrease flour by the
same margin next time, but soda could be the issue. I scooped and
flattened, but I didn't flatten them very much. Flatten means nothing
to me unless it's spelled out. I just took the top off, because I'm
used to cookies that spread and as you know, I was avoiding "crispy".
I had no idea that the opposite of crispy was poofy.

Why is this so hard????

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Tue, 5 Jun 2012 11:00:56 -0700 (PDT), ImStillMags
> wrote:

> Did you use regular flour, or unbleached flour, or did you go gluten
> free with Bob's all purpose gluten free mix?
> I'm thinking of trying some of my cookie recipes with the gluten free
> flour mix to see how they turn out.

I usually buy unbleached flour. Can't tell you for sure what it was
after I transferred it to my flour container and threw away the
package. For sure, it wasn't gluten free.

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Tue, 05 Jun 2012 21:49:29 -0700, sf > wrote:

>On Tue, 05 Jun 2012 14:00:49 -0400, Jim Elbrecht >
>wrote:
>
>> Other than a bit more oats, more vanilla, and less soda, in 'mine'
>> they are nearly the same.
>>
>> I wonder if Sitara's oven is hotter than mine? I do 375 for 10
>> minutes-- hers is 350 for 13.
>>
>> I just noticed that the recipe I linked says 'roll cookies' -- I
>> scoop & flatten a bit like Sitara's.
>
>I was thinking I would increase the oats and decrease flour by the
>same margin next time, but soda could be the issue. I scooped and
>flattened, but I didn't flatten them very much. Flatten means nothing
>to me unless it's spelled out. I just took the top off,

Yup-- That's all I do-- I'll dust with cinnamon and
brown/raw/turbinado/panela sugar if I remember.

>because I'm
>used to cookies that spread and as you know, I was avoiding "crispy".
>I had no idea that the opposite of crispy was poofy.

Mine aren't poofy-- at all. If you hold a 3" cookie in the center,
it will droop. If I hit the perfect combination, it won't break,
but end up looking like one of Dali's clocks.

>
>Why is this so hard????

At least you got to send a batch away. I'd have to eat my way
through them.<g>

Jim

Oatmeal Cookies
 

> > Now I'm going to have to make these again soon-- I hadn't thought
> > about them for a while.
>
> I agree that baking time must have a lot to do with it, but I wonder
> how baking powder helps make one crispier than the other?
>
> --
> Food is an important part of a balanced diet.

Real butter would make them crispier; oleo would make them softer. I
haven't used Crisco in decades, so I don't know what that result would
be like. I use the recipe on the Quaker Oats container if I want more
flat, crispy cookies. I use my mom's oatmeal cookie recipe (with
raisins) if I want a puffier one. The QO recipe is probably too sweet
for some people.

N.

Oatmeal Cookies
 

On Jun 6, 1:03*am, sf > wrote:


> > Did you use regular flour, or unbleached flour, or did you go gluten
> > free with Bob's all purpose gluten free mix?
> > I'm thinking of trying some of my cookie recipes with the gluten free
> > flour mix to see how they turn out.
>
> I usually buy unbleached flour. *Can't tell you for sure what it was
> after I transferred it to my flour container and threw away the
> package. *For sure, it wasn't gluten free.

I've decided that this weekend I'm going to make a half batch of my
recipe and convert it to gluten free.
I'm going to use 1/2 butter and 1/2 coconut oil for the fat, and the
Bob's Red Mill Gluten free baking mix for the flour.
I already have some certified gluten free oats on hand as well.
I'll let you know how they turn out.


..

Oatmeal Cookies
 

On Wed, 6 Jun 2012 14:07:37 -0700 (PDT), Nancy2
> wrote:

> Real butter would make them crispier; oleo would make them softer. I
> haven't used Crisco in decades, so I don't know what that result would
> be like. I use the recipe on the Quaker Oats container if I want more
> flat, crispy cookies. I use my mom's oatmeal cookie recipe (with
> raisins) if I want a puffier one. The QO recipe is probably too sweet
> for some people.

I only use butter (never buy margarine or crisco), but I wanted to
know why they were so poofy. I'll leave the baking soda out next
time.

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Wed, 6 Jun 2012 14:19:39 -0700 (PDT), ImStillMags
> wrote:

> I've decided that this weekend I'm going to make a half batch of my
> recipe and convert it to gluten free.
> I'm going to use 1/2 butter and 1/2 coconut oil for the fat, and the
> Bob's Red Mill Gluten free baking mix for the flour.
> I already have some certified gluten free oats on hand as well.
> I'll let you know how they turn out.

I have coconut oil, I'll try that next time. Thanks.

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Jun 6, 8:59*pm, sf > wrote:
> On Wed, 6 Jun 2012 14:07:37 -0700 (PDT), Nancy2
>
> > wrote:
> > Real butter would make them crispier; oleo would make them softer. *I
> > haven't used Crisco in decades, so I don't know what that result would
> > be like. *I use the recipe on the Quaker Oats container if I want more
> > flat, crispy cookies. *I use my mom's oatmeal cookie recipe (with
> > raisins) if I want a puffier one. *The QO recipe is probably too sweet
> > for some people.
>
> I only use butter (never buy margarine or crisco), but I wanted to
> know why they were so poofy. *I'll leave the baking soda out next
> time.
>
> --
> Food is an important part of a balanced diet.

I wouldn't leave the baking soda out completely, maybe cut it way
down, but you need a bit of that chemical reaction to plump them up
just a bit.

Oatmeal Cookies
 

On Thu, 7 Jun 2012 07:18:10 -0700 (PDT), ImStillMags
> wrote:

> I wouldn't leave the baking soda out completely, maybe cut it way
> down, but you need a bit of that chemical reaction to plump them up
> just a bit.

But I don't want them plump, I want them to look like the ones in your
picture. They look perfect! I don't care if they plump up and
deflate, I just don't want them to stay that way.

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

Nancy wrote:

>Real butter would make them crispier;
> oleo would make them softer. I haven't
> used Crisco in decades, so I don't know
> what that result would be like. I use the
> recipe on the Quaker Oats container if I
> want more flat, crispy cookies. I use my
> mom's oatmeal cookie recipe (with
> raisins) if I want a puffier one. The QO
> recipe is probably too sweet for some
> people.

I like the recipe off the Quaker Oats box, but prefer the one that use
to be on the Mother's Oats box, and that is the one I posted here. I
don't even think they have them anymore, but I remember as a kid, mom
always let me dig the dish out that was in the box with the oats, and
was always something different.

There are some cookies that are best with all butter, such as cut out
sugar cookies, Spritz, Shortbread, or any rich buttery cookie, but there
are some I prefer using shortening in (my recipe calls for all
shortening and I use nothing but butter flavored Crisco) but even some
cookies are better with HALF butter and half shortening, so they don't
spread out so much and get so crispy, which I don't care for in either
peanut butter cookies (use all shortening in them also) chocolate chip
cookies (use half butter and half shortening most of the time, as don't
care for them with all butter) and also oatmeal. I like a chewier
texture, I guess, and shortening achieves the 'right' degree of
chewiness to my liking. I rarely use margarine for anything, as most
never have it on hand.

I think the Mother's Oat recipe is impossible to beat, and is the one my
kids grew up on, and still enjoy to this day, as do the grandchildren
now, even the ones that won't eat raisins by themselves, but will in the
cookie!

If a person has a craving for Oatmeal-Raisin Cookies and doesn't want to
bother making them, stop at McDonalds and get theirs, as are the best
commercial ones I've ever had...especially when go there late, after a
movie, or something, and get them warm. Yum!

Judy

Oatmeal Cookies
 

On Thu, 7 Jun 2012 10:56:55 -0800, (Judy Haffner)
wrote:

>
> Nancy wrote:
>
> >Real butter would make them crispier;
> > oleo would make them softer. I haven't
> > used Crisco in decades, so I don't know
> > what that result would be like. I use the
> > recipe on the Quaker Oats container if I
> > want more flat, crispy cookies. I use my
> > mom's oatmeal cookie recipe (with
> > raisins) if I want a puffier one. The QO
> > recipe is probably too sweet for some
> > people.
>
> I like the recipe off the Quaker Oats box, but prefer the one that use
> to be on the Mother's Oats box, and that is the one I posted here. I
> don't even think they have them anymore, but I remember as a kid, mom
> always let me dig the dish out that was in the box with the oats, and
> was always something different.
>
> There are some cookies that are best with all butter, such as cut out
> sugar cookies, Spritz, Shortbread, or any rich buttery cookie, but there
> are some I prefer using shortening in (my recipe calls for all
> shortening and I use nothing but butter flavored Crisco) but even some
> cookies are better with HALF butter and half shortening, so they don't
> spread out so much and get so crispy, which I don't care for in either
> peanut butter cookies (use all shortening in them also) chocolate chip
> cookies (use half butter and half shortening most of the time, as don't
> care for them with all butter) and also oatmeal. I like a chewier
> texture, I guess, and shortening achieves the 'right' degree of
> chewiness to my liking. I rarely use margarine for anything, as most
> never have it on hand.
>
> I think the Mother's Oat recipe is impossible to beat, and is the one my
> kids grew up on, and still enjoy to this day, as do the grandchildren
> now, even the ones that won't eat raisins by themselves, but will in the
> cookie!
>
>
I guess I have to buy some butter flavored Crisco then because that
ingredient seems to be the biggest difference between recipes that I
can see. I won't let it go to waste because my friend's 90 something
YO MIL makes the world's best pie crust and she claims she just
follows the recipe on her can of Crisco.

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

On Jun 7, 9:21*am, sf > wrote:
> On Thu, 7 Jun 2012 07:18:10 -0700 (PDT), ImStillMags
>
> > wrote:
> > I wouldn't leave the baking soda out completely, maybe cut it way
> > down, but you need a bit of that chemical reaction to plump them up
> > just a bit.
>
> But I don't want them plump, I want them to look like the ones in your
> picture. *They look perfect! *I don't care if they plump up and
> deflate, I just don't want them to stay that way.
>
> --
> Food is an important part of a balanced diet.

ok, now I understand. To me, those are plump, simply because of the
chewy texture and they are not completely flat and crispy.
semantics.

Oatmeal Cookies
 

On Jun 7, 12:06*pm, sf > wrote:
> On Thu, 7 Jun 2012 10:56:55 -0800, (Judy Haffner)
> wrote:
>
>
>
>
>
>
>
> > Nancy wrote:
>
> > >Real butter would make them crispier;
> > > oleo would make them softer. I haven't
> > > used Crisco in decades, so I don't know
> > > what that result would be like. I use the
> > > recipe on the Quaker Oats container if I
> > > want more flat, crispy cookies. I use my
> > > mom's oatmeal cookie recipe (with
> > > raisins) if I want a puffier one. The QO
> > > recipe is probably too sweet for some
> > > people.
>
> > I like the recipe off the Quaker Oats box, but prefer the one that use
> > to be on the Mother's Oats box, and that is the one I posted here. I
> > don't even think they have them anymore, but I remember as a kid, mom
> > always let me dig the dish out that was in the box with the oats, and
> > was always something different.
>
> > There are some cookies that are best with all butter, such as cut *out
> > sugar cookies, Spritz, Shortbread, or any rich buttery cookie, but there
> > are some I prefer using shortening in (my recipe calls for all
> > shortening and I use nothing but butter flavored Crisco) but even some
> > cookies are better with HALF butter and half shortening, so they don't
> > spread out so much and get so crispy, which I don't care for in either
> > peanut butter cookies (use all shortening in them also) chocolate chip
> > cookies (use half butter and half shortening most of the time, as don't
> > care for them with all butter) and also oatmeal. I like a chewier
> > texture, I guess, and shortening achieves the 'right' degree of
> > chewiness to my liking. I rarely use margarine for anything, as most
> > never have it on hand.
>
> > I think the Mother's Oat recipe is impossible to beat, and is the one my
> > kids grew up on, and still enjoy to this day, as do the grandchildren
> > now, even the ones that won't eat raisins by themselves, but will in the
> > cookie!
>
> I guess I have to buy some butter flavored Crisco then because that
> ingredient seems to be the biggest difference between recipes that I
> can see. *I won't let it go to waste because my friend's 90 something
> YO MIL makes the world's best pie crust and she claims she just
> follows the recipe on her can of Crisco.
>
> --
> Food is an important part of a balanced diet.- Hide quoted text -
>
> - Show quoted text -

please don't buy butter flavored crisco. Use a butter blend
product that has both margerine and butter in it instead. Butter
flavored crisco has a way too pronounced butter "flavor"....it's vile.

Oatmeal Cookies
 

On Thu, 7 Jun 2012 12:12:06 -0700 (PDT), ImStillMags
> wrote:
>
> please don't buy butter flavored crisco. Use a butter blend
> product that has both margerine and butter in it instead. Butter
> flavored crisco has a way too pronounced butter "flavor"....it's vile.

I can do that, but I thought those blends had added water too. Not
true?

--
Food is an important part of a balanced diet.

Oatmeal Cookies
 

ImStillMags > wrote:

-snip-
>
>please don't buy butter flavored crisco. Use a butter blend
>product that has both margerine and butter in it instead. Butter
>flavored crisco has a way too pronounced butter "flavor"....it's vile.

Wow-- I disagree with you on that one. I like the flavored Crisco
better than the 'Smart Balance' -- and some other one I bought by
mistake once.

I use it to pop popcorn sometimes-- also use it for pie crust & in
cookies I want to veganize for my daughter. No complaints here.

Jim