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...

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.

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, 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.

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 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 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.

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 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 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...

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.

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.

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

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.

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.

[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, 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.

Nancy2 wrote:

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

Huh. Why should we believe that claim?

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 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.

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.

On Jan 22, 7:55*pm, bigwheel >
wrote:
> 'Nancy2[_2_ Wrote:
>
> > ;1806143']On Jan 20, 2:50*pm, bigwheel b

> 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.
>
> --
> bigwheel

I hope you meant Cajuns, but maybe you were making a joke. A GP will
tell you that acid reflux is the result of eating fat. Grease is fat.

N.

.

Well not sure why a person would think DO's are not on a par with MD's but it appears to be a moot point since Dr. Becker is an MD. The "others" to which you appeal are not well versed on the topics of which the Good Doctor expounds. Will say even the typical old pill pushers are getting somewhat educated thanks to enlightened folks such as Dr. Becker. What you will find is the information provided is based on well researched clinical trials and other worthy sources. He is currently expounding on our near universal shortage of Vitamin D-3 and tracing this lack to numerous physical ailments. His main advice is to stay away from high fructose corn syrup..hydrogenated vegetable oils..MSG..and do not allow any crazy dentists to give you implants or mercury amalgam teeth fillings/root canals. If you dont want autistic children do allow them to be vaccinated for diseases they are not likely to catch or suffer traumatic consequences if contracted. Highly recommended is D-3 supplementation..Omega 3's..consumption of Turmeric/Curcumin etc. Watch his show. He is a real smart guy.

Your Health With Dr. Richard and Cindy Becker - TV Show, Episode Guide & Schedule

"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 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.

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.)

On Tuesday, January 22, 2013 8:33:10 PM UTC-6, Christopher M. wrote:
> 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.
>
Nancy2 is an old dog. New tricks are too much for her.
>
> Yeah, I think I'd have to eat a lot of whoopie pies to get shortening
>
> poisoning.
>
And you're the kind of pig to stuff crap into your body.
"...the NAS [National Academies of Science] has concluded there is no safe level of trans fat consumption. There is no adequate level, recommended daily amount or tolerable upper limit for trans fats. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease."
source-- http://en.wikipedia.org/wiki/Trans_f...nal_guidelines
>
> W. Pooh (AKA Winnie P.)

--Bryan

On Jan 24, 7:01*am, Bryan > wrote:
> On Tuesday, January 22, 2013 8:33:10 PM UTC-6, Christopher M. wrote:
> > 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.
>
> Nancy2 is an old dog. *New tricks are too much for her.
>
> > Yeah, I think I'd have to eat a lot of whoopie pies to get shortening
>
> > poisoning.
>
> And you're the kind of pig to stuff crap into your body.
> "...the NAS [National Academies of Science] has concluded there is no safe level of trans fat consumption. There is no adequate level, recommended daily amount or tolerable upper limit for trans fats. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease."
> * * *source--http://en.wikipedia.org/wiki/Trans_fat#Nutritional_guidelines
>
>
>
> > W. Pooh (AKA Winnie P.)
>
> --Bryan

Knowing what combo of ingredients makes cookies that < I > like
doesn't require new tricks. Gosh, it is really a miracle that my
ancestors lived such long and healthy lives without the benefit of
your Wiki expert knowledge!

N.