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.

Question: Do homemade cookies freeze well after cooling and drying a bit
overnight? I'm thinking that they might at least for a few weeks...in
ziplock bags with air squeezed out.

G.

On Sat, 19 Jan 2013 06:15:34 -0500, Gary > wrote:

>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.
....

YUP!! Factory made processed chemically treated against breakdown or
decay faux chocolate chip cookies, loaded with CRAP!

The recipe on the bag of chocolate chips is the one I always use.
Perfection, only I use 100% real ubsalted butter.

John Kuthe...

Gary wrote:

> Question: Do homemade cookies freeze well after cooling and drying a
> bit overnight? I'm thinking that they might at least for a few
> weeks...in ziplock bags with air squeezed out.

They never last long enough here to find out.

Although I do make them from scratch sometimes, the easiest is TJ's
frozen. And if only one person wants, we make "cookie bread" by putting
a couple of cookie's worth of the dough into a small soup bowl and
microwaving it.

-S-

On Jan 19, 5:15*am, Gary > wrote:
> 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.
>
> Question: *Do homemade cookies freeze well after cooling and drying a bit
> overnight? I'm thinking that they might at least for a few weeks...in
> ziplock bags with air squeezed out.
>
> G.

What? There's an island of cookies? Where? ;-)

I freeze extras every time I make them - like you say, in a Ziploc
vacuum bag - BUT, don't let them "dry," whatever you mean by that -
just cool to room temp and seal them up. They last a long time with
no bad effects. Just don't vacuum the air out to the point of mashing
them all together.

N.

On Jan 19, 6:35*am, John Kuthe > wrote:
> On Sat, 19 Jan 2013 06:15:34 -0500, Gary > wrote:
> >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. *
>
> ...
>
> YUP!! Factory made processed chemically treated against breakdown or
> decay faux chocolate chip cookies, loaded with CRAP!
>
> The recipe on the bag of chocolate chips is the one I always use.
> Perfection, only I use 100% real ubsalted butter.
>
> John Kuthe...

My recipe is better than the bag one:

Big Soft Chocolate Chip Cookies

½ stick oleo, melted and cooled to lukewarm
1 stick butter, melted and cooled to lukewarm
1 C. light brown sugar
½ C. white sugar
1 extra large or jumbo egg, plus 1 egg yolk
2 tsp. vanilla (I used a scant T.)
2 C. plus 2 T. flour (white, bleached, all-purpose)
½ tsp. salt
½ tsp. soda
1 12-oz. bag semi-sweet chocolate chips, regular or “mega.”

Put the melted shortening and the sugars in a mixing bowl. Mix until
thoroughly blended. Add the egg, egg yolk, and vanilla and mix
thoroughly. Put the flour, salt and soda in a bowl and whisk or sift
once. Add the dry ingredients to the sugar mixture and mix
thoroughly. Stir in chips by hand.

Line cookie sheets with baking parchment. Drop cookie dough on cookie
sheets. Cover unbaked dough with plastic wrap so it doesn't dry out.
Bake at 340 deg. for 13 minutes (check at 11 minutes). Cookies should
be slightly brown on the peaks and edges, and light colored and soft
in the center. (Convection oven - 325 deg. for about 13 minutes.

Remove from oven, leave on cookie sheets and cool. Do not put new
batches on hot cookie sheets; make sure sheets have cooled before
reusing. This recipe makes about 3 doz. cookies. I usually double it
and add more chocolate chips, because my family likes them chocolatey.

Store in airtight container with waxed paper between layers; (I just
use the parchment that the cookies were baked on). The baked cookies
can be frozen if sealed tightly, like in a vacuum bag. The raw dough
can be frozen in an airtight container for up to two weeks. Thaw it
in the refrigerator. Thaw baked cookies at room temperature. The
baked cookies that are not frozen are best eaten within two days.

Variations: Instead of chocolate chips, use chunks of white
chocolate (6 oz.) and macadamia nuts (about 3/4 cup, cut into coarse
bits) (or use proportions of chocolate and nuts to taste).

For the choc. chips, you can substitute 1 C. quick-cooking oatmeal and
1 C. raisins, plumped 5 minutes in boiling water.

You can also substitute 1 ½ pkg. (about 18 oz.) of brickle bits and
3/4 C. coarsely chopped pecans for the choc. chips.

N.

I don't care much for choc chip cookies but there is definitely a broad
spectrum in the product.

Commercially, I tried WhoNu? choc chip cookies (the hard version is
better than the soft and chewy version) which offer a marvelous fiber
laxative effect :-) and tasted pretty good too. Those I would buy again
just for the fiber alternative. Beats broccoli any day lol.

A customer brings us choc chip cookies that would win awards I suspect.
She looks norwegian, and her choc chip cookies are an art form. She has
the whitest baked dough I have ever seen in a choc chip cookie.

On Saturday, January 19, 2013 9:26:54 AM UTC-6, Nancy2 wrote:
> On Jan 19, 6:35*am, John Kuthe > wrote:
>
> > On Sat, 19 Jan 2013 06:15:34 -0500, Gary > wrote:
>
> > >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.. *
>
> >
>
> > ...
>
> >
>
> > YUP!! Factory made processed chemically treated against breakdown or
>
> > decay faux chocolate chip cookies, loaded with CRAP!
>
> >
>
> > The recipe on the bag of chocolate chips is the one I always use.
>
> > Perfection, only I use 100% real ubsalted butter.
>
> >
>
> > John Kuthe...
>
>
>
> My recipe is better than the bag one:
>
>
>
> Big Soft Chocolate Chip Cookies
>
>
>
> ½ stick oleo, melted and cooled to lukewarm

What kind of an imbecile uses "stick oleo" in 2013?
>
> N.

--Bryan

On Jan 19, 4:35*am, John Kuthe > wrote:
> On Sat, 19 Jan 2013 06:15:34 -0500, Gary > wrote:
> >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. *
>
> ...
>
> YUP!! Factory made processed chemically treated against breakdown or
> decay faux chocolate chip cookies, loaded with CRAP!
>
> The recipe on the bag of chocolate chips is the one I always use.
> Perfection, only I use 100% real ubsalted butter.
>
> John Kuthe...

as opposed to unreal ubsalted butter?

On Jan 19, 8:35*am, Bryan > wrote:
> On Saturday, January 19, 2013 9:26:54 AM UTC-6, Nancy2 wrote:
> > On Jan 19, 6:35*am, John Kuthe > wrote:
>
> > > On Sat, 19 Jan 2013 06:15:34 -0500, Gary > wrote:
>
> > > >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. *
>
> > > ...
>
> > > YUP!! Factory made processed chemically treated against breakdown or
>
> > > decay faux chocolate chip cookies, loaded with CRAP!
>
> > > The recipe on the bag of chocolate chips is the one I always use.
>
> > > Perfection, only I use 100% real ubsalted butter.
>
> > > John Kuthe...
>
> > My recipe is better than the bag one:
>
> > Big Soft Chocolate Chip Cookies
>
> > ½ stick oleo, melted and cooled to lukewarm
>
> What kind of an imbecile uses "stick oleo" in 2013?
>
>
>
> > N.
>
> --Bryan

Anyone named Nancy.

In article >, Gary > wrote:

> 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.
>
> Question: Do homemade cookies freeze well after cooling and drying a bit
> overnight? I'm thinking that they might at least for a few weeks...in
> ziplock bags with air squeezed out.
>
> G.

Yep, cooled cookies will freeze well.

I prefer fresh baked cookies so I just bake a few and freeze the rest of
the dough in balls. Then when I want more cookies I just pull out a few
cookie dough balls and bake them up.

Either way works when you don't want several dozen cookies at a time.

marcella

On Sat, 19 Jan 2013 10:22:34 -0800 (PST), Chemo
> wrote:

>On Jan 19, 4:35*am, John Kuthe > wrote:
>> On Sat, 19 Jan 2013 06:15:34 -0500, Gary > wrote:
>> >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. *
>>
>> ...
>>
>> YUP!! Factory made processed chemically treated against breakdown or
>> decay faux chocolate chip cookies, loaded with CRAP!
>>
>> The recipe on the bag of chocolate chips is the one I always use.
>> Perfection, only I use 100% real ubsalted butter.
>>
>> John Kuthe...
>
>as opposed to unreal ubsalted butter?

As opposed to salted anything, and all non-butters.

John Kuthe...

On Jan 19, 10:35*am, Bryan > wrote:
> On Saturday, January 19, 2013 9:26:54 AM UTC-6, Nancy2 wrote:
> > On Jan 19, 6:35*am, John Kuthe > wrote:
>
> > > On Sat, 19 Jan 2013 06:15:34 -0500, Gary > wrote:
>
> > > >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. *
>
> > > ...
>
> > > YUP!! Factory made processed chemically treated against breakdown or
>
> > > decay faux chocolate chip cookies, loaded with CRAP!
>
> > > The recipe on the bag of chocolate chips is the one I always use.
>
> > > Perfection, only I use 100% real ubsalted butter.
>
> > > John Kuthe...
>
> > My recipe is better than the bag one:
>
> > Big Soft Chocolate Chip Cookies
>
> > ½ stick oleo, melted and cooled to lukewarm
>
> What kind of an imbecile uses "stick oleo" in 2013?
>
>
>
> > N.
>
> --Bryan

This one - there is a Blue Bonnet one just for baking. It's a small
amount, relatively, in one's overall diet, unless you eat chocolate
chip cookies exclusively. It helps keep the cookies soft (not chewy,
just softer than crisp). YMMV, dolt.

N.

On 1/19/2013 6:35 AM, Bryan wrote:
>
> What kind of an imbecile uses "stick oleo" in 2013?
>
> --Bryan
>

The reason you'd use stick margarine these days is because you don't
want to use butter, shortening, or that 50% water emulsion material in
your cooking or baking. I used to use Nucoa margarine for frying and
baking because, back in the old days, butter was bad for your health. I
suspect that one day it's gonna be bad for people once again.

On Saturday, January 19, 2013 6:15:34 AM UTC-5, Gary wrote:
>
>
> but the best are the homemade ones from
>
> scratch.

You could safely engrave this in stone, relative to ANYthing
edible, just about.

Sure, you can freeze in small batches, but let me warn you - they won't be rock hard and need much thawing. I have tried this with brownies and we still managed to polish off a dozen in less than 24 hours. Just think of the money you've saved, tho, as you indulge.













l you

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.
>
>
>
> Question: Do homemade cookies freeze well after cooling and drying a bit
>
> overnight? I'm thinking that they might at least for a few weeks...in
>
> ziplock bags with air squeezed out.
>
>
>
> G.

"Gary" > wrote in message ...
>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.
>
> Question: Do homemade cookies freeze well after cooling and drying a bit
> overnight? I'm thinking that they might at least for a few weeks...in
> ziplock bags with air squeezed out.
>
> G.

Most cookies can be safely frozen. Not sure I would freeze frosted ones
though.

On 1/19/2013 2:48 PM, Nancy2 wrote:
>>> Big Soft Chocolate Chip Cookies
>> >
>>> > >½ stick oleo, melted and cooled to lukewarm
>> >
>> >What kind of an imbecile uses "stick oleo" in 2013?
>> >
>> >
>> >
>>> > >N.
>> >
>> >--Bryan
> This one - there is a Blue Bonnet one just for baking. It's a small
> amount, relatively, in one's overall diet, unless you eat chocolate
> chip cookies exclusively. It helps keep the cookies soft (not chewy,
> just softer than crisp). YMMV, dolt.
>
> N.

But, but... don't you realize Bryan is watching out for your health?
LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
tell you how wrong it is.

Jill

On Jan 20, 7:16*am, jmcquown > wrote:
> On 1/19/2013 2:48 PM, Nancy2 wrote:
>
>
>
>
>
>
>
>
>
> >>> Big Soft Chocolate Chip Cookies
>
> >>> > >½ stick oleo, melted and cooled to lukewarm
>
> >> >What kind of an imbecile uses "stick oleo" in 2013?
>
> >>> > >N.
>
> >> >--Bryan
> > This one - there is a Blue Bonnet one just for baking. *It's a small
> > amount, relatively, in one's overall diet, unless you eat chocolate
> > chip cookies exclusively. *It helps keep the cookies soft (not chewy,
> > just softer than crisp). *YMMV, dolt.
>
> > N.
>
> But, but... don't you realize Bryan is watching out for your health?
> LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
> tell you how wrong it is.
>
> Jill

i shouldn't bother to respond to someone who recommends olive oil in a
fryer.....

N.

On Sunday, January 20, 2013 7:16:19 AM UTC-6, jmcquown wrote:
> On 1/19/2013 2:48 PM, Nancy2 wrote:
>
> >>> Big Soft Chocolate Chip Cookies
>
> >> >
>
> >>> > >½ stick oleo, melted and cooled to lukewarm
>
> >> >
>
> >> >What kind of an imbecile uses "stick oleo" in 2013?
>
> >> >
>
> >> >
>
> >> >
>
> >>> > >N.
>
> >> >
>
> >> >--Bryan
>
> > This one - there is a Blue Bonnet one just for baking. It's a small
>
> > amount, relatively, in one's overall diet, unless you eat chocolate
>
> > chip cookies exclusively. It helps keep the cookies soft (not chewy,
>
> > just softer than crisp). YMMV, dolt.
>
Using partially hydrogenated fats in food is stupid. There's no shame in
*having been* wrong, but if you persist, you deserve to be insulted.
>
> > N.
>
>
>
> But, but... don't you realize Bryan is watching out for your health?
>
> LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>
> tell you how wrong it is.
>
"...there is likely no safe level of trans fat and that people should eat as little as possible."
source-- http://www.heart.org/HEARTORG/Gettin...63_Article.jsp
>
> Jill

--Bryan

On Sunday, January 20, 2013 8:53:51 AM UTC-6, Nancy2 wrote:
> On Jan 20, 7:16*am, jmcquown > wrote:
>
> > On 1/19/2013 2:48 PM, Nancy2 wrote:
>
> >
>
> >
>
> >
>
> >
>
> >
>
> >
>
> >
>
> >
>
> >
>
> > >>> Big Soft Chocolate Chip Cookies
>
> >
>
> > >>> > >½ stick oleo, melted and cooled to lukewarm
>
> >
>
> > >> >What kind of an imbecile uses "stick oleo" in 2013?
>
> >
>
> > >>> > >N.
>
> >
>
> > >> >--Bryan
>
> > > This one - there is a Blue Bonnet one just for baking. *It's a small
>
> > > amount, relatively, in one's overall diet, unless you eat chocolate
>
> > > chip cookies exclusively. *It helps keep the cookies soft (not chewy,
>
> > > just softer than crisp). *YMMV, dolt.
>
> >
>
> > > N.
>
> >
>
> > But, but... don't you realize Bryan is watching out for your health?
>
> > LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>
> > tell you how wrong it is.
>
> >
>
> > Jill
>
>
>
> i shouldn't bother to respond to someone who recommends olive oil in a
>
> fryer.....
>
I *DID NOT* recommend using olive oil in a fryer. Your reading skills are as poor as your knowledge of dietary fats. In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better."

This was in response to someone who had written, "[Polyunsaturates] are much less harmful for your cardiovascular system." Hey, but what's to be expected from a woman who is so stupid that she uses stick margarine in 2013?
>
> N.

--Bryan

On 1/20/2013 9:53 AM, Nancy2 wrote:
> On Jan 20, 7:16 am, jmcquown > wrote:
>> On 1/19/2013 2:48 PM, Nancy2 wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>>>> Big Soft Chocolate Chip Cookies
>>
>>>>>>> ½ stick oleo, melted and cooled to lukewarm
>>
>>>>> What kind of an imbecile uses "stick oleo" in 2013?
>>
>>>>>>> N.
>>
>>>>> --Bryan
>>> This one - there is a Blue Bonnet one just for baking. It's a small
>>> amount, relatively, in one's overall diet, unless you eat chocolate
>>> chip cookies exclusively. It helps keep the cookies soft (not chewy,
>>> just softer than crisp). YMMV, dolt.
>>
>>> N.
>>
>> But, but... don't you realize Bryan is watching out for your health?
>> LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>> tell you how wrong it is.
>>
>> Jill
>
> i shouldn't bother to respond to someone who recommends olive oil in a
> fryer.....
>
> N.
>
Yeah, there's that, too. Pan frying in a little olive oil is one thing.
Deep frying in it? Nope.

Jill

On 1/20/2013 10:45 AM, Bryan wrote:
>> i shouldn't bother to respond to someone who recommends olive oil in a
>> >
>> >fryer.....
>> >
> I*DID NOT* recommend using olive oil in a fryer. Your reading skills are as poor as your knowledge of dietary fats. In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better."

And this in what way means you weren't recommending olive oil for the
deep fryer? You're the one who brought up olive oil in the reusing oil
for deep frying thread.

Jill

Marcella Peek wrote:
> In article >, Gary > wrote:
>
>> 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.
>>
>> Question: Do homemade cookies freeze well after cooling and drying a bit
>> overnight? I'm thinking that they might at least for a few weeks...in
>> ziplock bags with air squeezed out.
>>
>> G.
>
> Yep, cooled cookies will freeze well.
>
> I prefer fresh baked cookies so I just bake a few and freeze the rest of
> the dough in balls. Then when I want more cookies I just pull out a few
> cookie dough balls and bake them up.
>
> Either way works when you don't want several dozen cookies at a time.
>
> marcella

Yup. I was going to suggest freezing the dough in balls or in
short cones (as done by Judy Rosenberg* at a demonstration).

* Judy Rosenberg of Rosie's Bakery, which has some following in
the Boston area, has authored three cookbooks: Rosie's All-Butter
Fresh Cream Sugar-Packed Baking Book; Rosie's Bakery
Chocolate-Packed Jam-Filled Butter-Rich No-Holds-Barred Cookie
Book; and The Rosie's Bakery All-Butter, Cream-Filled,
Sugar-Packed Baking Book.

[quote='Julie Bove
I didn't think it was possible to screw up chocolate chip cookies but it
is.[/QUOTE]

Well as a certified old widder lady choc chip cookie maker in a previous incarnation I speak with some authority here. Granny has never gone wrong using the Nestle Chips and following the recipe I give em which is wrote on the bag. The more one varies and gets cute..the farther off the true path they have strayed. Now they did manage to leave out the raisins. Anybody leaving out the raisins make old ladies want to give them a biotch slap. Kids too. PS..Ditch that oleo marjoram. That stuff kills folks..plust gives them the grease burps.

On Jan 20, 9:33*am, Bryan > wrote:
> On Sunday, January 20, 2013 7:16:19 AM UTC-6, jmcquown wrote:
> > On 1/19/2013 2:48 PM, Nancy2 wrote:
>
> > >>> Big Soft Chocolate Chip Cookies
>
> > >>> > >½ stick oleo, melted and cooled to lukewarm
>
> > >> >What kind of an imbecile uses "stick oleo" in 2013?
>
> > >>> > >N.
>
> > >> >--Bryan
>
> > > This one - there is a Blue Bonnet one just for baking. *It's a small
>
> > > amount, relatively, in one's overall diet, unless you eat chocolate
>
> > > chip cookies exclusively. *It helps keep the cookies soft (not chewy,
>
> > > just softer than crisp). *YMMV, dolt.
>
> Using partially hydrogenated fats in food is stupid. *There's no shame in
> *having been* wrong, but if you persist, you deserve to be insulted.
>
> > > N.
>
> > But, but... don't you realize Bryan is watching out for your health?
>
> > LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>
> > tell you how wrong it is.
>
> "...there is likely no safe level of trans fat and that people should eat as little as possible."
> * * *source--http://www.heart.org/HEARTORG/GettingHealthy/FatsAndOils/Fats101/A-Hi...
>
>
>
> > Jill
>
> --Bryan

Really. If that's the worst thing anyone does (eating 1/36th of 8 oz.
of baking oleo about 6 times a year), then that person will likely
live a long life.

N.

On Jan 20, 9:45*am, Bryan > wrote:
> On Sunday, January 20, 2013 8:53:51 AM UTC-6, Nancy2 wrote:
> > On Jan 20, 7:16*am, jmcquown > wrote:
>
> > > On 1/19/2013 2:48 PM, Nancy2 wrote:
>
> > > >>> Big Soft Chocolate Chip Cookies
>
> > > >>> > >½ stick oleo, melted and cooled to lukewarm
>
> > > >> >What kind of an imbecile uses "stick oleo" in 2013?
>
> > > >>> > >N.
>
> > > >> >--Bryan
>
> > > > This one - there is a Blue Bonnet one just for baking. *It's a small
>
> > > > amount, relatively, in one's overall diet, unless you eat chocolate
>
> > > > chip cookies exclusively. *It helps keep the cookies soft (not chewy,
>
> > > > just softer than crisp). *YMMV, dolt.
>
> > > > N.
>
> > > But, but... don't you realize Bryan is watching out for your health?
>
> > > LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>
> > > tell you how wrong it is.
>
> > > Jill
>
> > i shouldn't bother to respond to someone who recommends olive oil in a
>
> > fryer.....
>
> I *DID NOT* recommend using olive oil in a fryer. *Your reading skills are as poor as your knowledge of dietary fats. *In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. *They go rancid inside the body. *You left out the best choice, monounsaturates. *Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. *High oleic sunflower is even better."
>
> This was in response to someone who had written, "[Polyunsaturates] are much less harmful for your cardiovascular system." *Hey, but what's to be expected from a woman who is so stupid that she uses stick margarine in 2013?
>
>
>
> > N.
>
> --Bryan

You mentioned olive oil as an example of healthy oil. The thread was
about fryers. If you didn't want to imply olive oil was a viable
choice, you shouldn't have mentioned it.

N.

On Jan 20, 2:50*pm, bigwheel >
wrote:
> 'Julie Bove
> I didn't think it was possible to screw up chocolate chip cookies but it
> is.[/QUOTE Wrote:
>
>
>
> > Well as a certified old widder lady choc chip cookie maker in a previous
> > incarnation I speak with some authority here. Granny has never gone
> > wrong using the Nestle Chips and following the recipe I give em which is
> > wrote on the bag. The more one varies and gets cute..the farther off the
> > true path they have strayed. Now they did manage to leave out the
> > raisins. Anybody leaving out the raisins make old ladies want to give
> > them a biotch slap. Kids too. PS..Ditch that oleo marjoram. That stuff
> > kills folks..plust gives them the grease burps.
>
> --
> bigwheel

My cookies are still better (and easier) than the Nestle recipe. If
you don't want to use oleo, don't. Siimple.

N.

On Tue, 22 Jan 2013 09:32:09 -0800 (PST), Nancy2
> wrote:

> Really. If that's the worst thing anyone does (eating 1/36th of 8 oz.
> of baking oleo about 6 times a year), then that person will likely
> live a long life.

Last year, I bought margarine for the very first time since I was a
kid going to the grocery store with a shopping list I had to stick to.
Someone here told me it was the secret to the type of cookie I like
and it was! That said, I still have two sticks left... maybe three.
If it cuts my life by 10 minutes or a week, I won't care. I'll be
dead, but I'll be happy.

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

On Jan 20, 2:50*pm, bigwheel >
wrote:
> 'Julie Bove
> I didn't think it was possible to screw up chocolate chip cookies but it
> is.[/QUOTE Wrote:
>
>
>
> > Well as a certified old widder lady choc chip cookie maker in a previous
> > incarnation I speak with some authority here. Granny has never gone
> > wrong using the Nestle Chips and following the recipe I give em which is
> > wrote on the bag. The more one varies and gets cute..the farther off the
> > true path they have strayed. Now they did manage to leave out the
> > raisins. Anybody leaving out the raisins make old ladies want to give
> > them a biotch slap. Kids too. PS..Ditch that oleo marjoram. That stuff
> > kills folks..plust gives them the grease burps.
>
> --
> bigwheel

You would have to eat a pretty big volume of oleo to kill yourself,
and all grease, I would guess, will give you "grease burps." It isn't
the grease, anyway, it's the fat.

N.

On Sunday, January 20, 2013 9:52:31 AM UTC-6, jmcquown wrote:
> On 1/20/2013 10:45 AM, Bryan wrote:
>
> >> i shouldn't bother to respond to someone who recommends olive oil in a
>
> >> >
>
> >> >fryer.....
>
> >> >
>
> > I*DID NOT* recommend using olive oil in a fryer. Your reading skills are as poor as your knowledge of dietary fats. In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better."
>
>
>
> And this in what way means you weren't recommending olive oil for the
>
> deep fryer? You're the one who brought up olive oil in the reusing oil
>
> for deep frying thread.
>
Context, Jill, context. No one who had read what I wrote with any care or
comprehension would conclude that I was suggesting filling a deep fryer with
olive oil. I was obviously commenting merely on the fatty acid composition,
saying that high oleic sunflower oil compared favorably with olive oil. Just
because it was in a threat with the subject being deep frying, doesn't mean you
can make such an assumption.
>
> Jill

--Bryan

Nancy2 wrote:

> My cookies are still better (and easier) than the Nestle recipe.

Huh. Why should we believe that claim?

"Gary" > wrote in message ...
>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.)

On 1/22/2013 12:33 PM, Nancy2 wrote:
> On Jan 20, 9:45 am, Bryan > wrote:
>> On Sunday, January 20, 2013 8:53:51 AM UTC-6, Nancy2 wrote:
>>> On Jan 20, 7:16 am, jmcquown > wrote:
>>
>>>> On 1/19/2013 2:48 PM, Nancy2 wrote:
>>
>>>>>>> Big Soft Chocolate Chip Cookies
>>
>>>>>>>>> ½ stick oleo, melted and cooled to lukewarm
>>
>>>>>>> What kind of an imbecile uses "stick oleo" in 2013?
>>
>>>>>>>>> N.
>>
>>>>>>> --Bryan
>>
>>>>> This one - there is a Blue Bonnet one just for baking. It's a small
>>
>>>>> amount, relatively, in one's overall diet, unless you eat chocolate
>>
>>>>> chip cookies exclusively. It helps keep the cookies soft (not chewy,
>>
>>>>> just softer than crisp). YMMV, dolt.
>>
>>>>> N.
>>
>>>> But, but... don't you realize Bryan is watching out for your health?
>>
>>>> LOL Trans fats, partially hydrogenated oils and whatnot... he's sure to
>>
>>>> tell you how wrong it is.
>>
>>>> Jill
>>
>>> i shouldn't bother to respond to someone who recommends olive oil in a
>>
>>> fryer.....
>>
>> I *DID NOT* recommend using olive oil in a fryer. Your reading skills are as poor as your knowledge of dietary fats. In a thread about reusing fryer oil, I wrote, "Polyunsaturates are awful. They go rancid inside the body. You left out the best choice, monounsaturates. Olive oil is high in monounsaturated fatty acids and low in polyunsaturated. High oleic sunflower is even better."
>>
>> This was in response to someone who had written, "[Polyunsaturates] are much less harmful for your cardiovascular system." Hey, but what's to be expected from a woman who is so stupid that she uses stick margarine in 2013?
>>
>>
>>
>>> N.
>>
>> --Bryan
>
> You mentioned olive oil as an example of healthy oil. The thread was
> about fryers. If you didn't want to imply olive oil was a viable
> choice, you shouldn't have mentioned it.
>
> N.
>
Exactly!

Jill

On Jan 22, 12:43*pm, George M. Middius > wrote:
> Nancy2 wrote:
> > My cookies are still better (and easier) than the Nestle recipe.
>
> Huh. Why should we believe that claim?

Make my recipe and get back to me ;-). But I'll give myself an out and
say everyone has their favorite chocolate chip cookie and mine might
not be yours. For example, Martha Stewart likes them medium brown and
very flat. That isn't the way I like them.

N.

On Jan 22, 12:51*pm, The Other Guy > wrote:
> On Tue, 22 Jan 2013 13:43:11 -0500, George M. Middius
>
> > wrote:
> >Nancy2 wrote:
>
> >> My cookies are still better (and easier) than the Nestle recipe.
>
> >Huh. Why should we believe that claim?
>
> Exactly! *SEND us some, and let US judge!!
>
> To reply by email, lose the Ks...

Sure, I'll fax you some. LOL.

N.

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, who thinks
we will die sooner if we eat "shortening" once in a while. (In my
cookie experience, oleo makes them softer, all butter makes them
crispier.)

N.

dsi1 wrote:

>The reason you'd use stick margarine
> these days is because you don't want to
> use butter, shortening, or that 50%
> water emulsion material in your cooking
> or baking. I used to use Nucoa
> margarine for frying and baking
> because, back in the old days, butter
> was bad for your health. I suspect that
> one day it's gonna be bad for people
> once again.

Many moons ago, I also used Nucoa margarine for baking and cooking, but
then I switched to I Can't Believe It's Not Butter, and find I liked it
better.

However, for chocolate chip cookies, I do NOT like them made with all
butter, as I find they spread out too thin, and are harder and crispier,
which I don't find appetizing. I want my cookies to be in mounds and
more of a "chewy" texture, so I use the recipe on the Nestle's chocolate
chip package and use ALL shortening, or sometimes use half real (salted)
butter and the other half shortening. Many have complimented me on the
cookies and exclaim that they are better than their's and yet they use
the same recipe, so are perplexed.

They never last around our house long enough to ever freeze any...they
eat them warm right off the sheets even! Sometimes if I'm lazy, I spread
them into 15x10 inch sheet pan and make bars.

Judy

On Tue, 22 Jan 2013 13:31:15 -0900, (Judy Haffner)
wrote:

>
> Many moons ago, I also used Nucoa margarine for baking and cooking, but
> then I switched to I Can't Believe It's Not Butter, and find I liked it
> better.
>
> However, for chocolate chip cookies, I do NOT like them made with all
> butter, as I find they spread out too thin, and are harder and crispier,
> which I don't find appetizing. I want my cookies to be in mounds and
> more of a "chewy" texture, so I use the recipe on the Nestle's chocolate
> chip package and use ALL shortening, or sometimes use half real (salted)
> butter and the other half shortening. Many have complimented me on the
> cookies and exclaim that they are better than their's and yet they use
> the same recipe, so are perplexed.

Maybe I'm asking too much. I want them to be so flat the chocolate
chips look like little black hills and still remain soft & chewy.

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

sf wrote:

>Maybe I'm asking too much. I want them
> to be so flat the chocolate chips look
> like little black hills and still remain soft
> & chewy.

LOL it sounds to me like you want the best of both worlds! I don't think
it would be possible to achieve that wish. I've never cared for flat
(thin) chocolate chip cookies, as want them in little round uniform
mounds of baked golden brown dough that are chewy in texture, but yet
tender at the same time. With using all butter, it just doesn't give me
the perfect cookies.

The "original" recipe called for 1/4 tsp. cold water, which I could
never understand the purpose of, and on the Nestle's chips package, it
hasn't listed water in the ingredients for a very long time. However, my
favorite M&M Cookie recipe does, and it also calls for ALL shortening,
and they are the best cookies in the world, of that type. My favorite
peanut butter cookie recipe also calls for all shortening and they are
also wonderful, as are my Oatmeal-Raisin, using shortening.

Butter isn't necessary to make delicious cookies, although for some
types, such as shortbread, spritz, cut out sugar cookies, and many
others I make for the holidays, need ALL butter to make them taste good,
and a person just can't substitute with margarine, or shortening.

Judy

Cant speak for all old fat guys by any means but have noted bad indigestion producers for me are canola oil..cotton seed oil..and oleo margarine. I can eat lard..butter..peanut oil..olive oyl and bacon grease without issues. I am convinced canola is also deadly. You need to watch Dr. Becker on TV. He is very smart about that kind of stuff. Now as you say doubt a person not notice it in a bi annual pan of cookies. Where it will give a person vapor lock is mostly on fried food..gravies..rouxs etc. Them crazy cajones sometimes make roux with oleo. You start burping them greasy old firey burps about midnight..you will wish you had chosen the Chinese food instead.

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.)