On 12/24/2015 2:26 PM, Cindy Hamilton wrote:
> On Thursday, December 24, 2015 at 12:45:58 PM UTC-5, Nancy Young wrote:
>> On 12/24/2015 9:40 AM, Cindy Hamilton wrote:

>> Sorry. It's hard to be watching what you eat this time of the
>> year.
>
> I scored a salted-caramel chocolate chip cookie today. Ate half of
> it after I came home from the grocery store. It was even uglier
> than your cookies (which I don't actually think were ugly at all),
> but tasted wonderful. I'll see if I can eat another 1/4 tomorrow.

You have the willpower of 100 people.

> According to Xeno's paradox, if I eat half of the remainder every
> day, I'll never run out of cookie.

Cookie for life! Even if you can't see it with the naked eye.

> Incidentally, how do your cookies taste? That's what really matters,
> after all.

They're delicious. No complaints in that regard.

nancy

On 12/24/2015 4:05 PM, dsi1 wrote:
> On Wednesday, December 23, 2015 at 6:52:18 PM UTC-10, Nancy Young wrote:
>> I made my cookies today, the first ones were some chocolate chips
>> for my nephew.
>>
>> I really don't know what I did wrong, but I hope no one minds
>> bendy limp cookies. Maybe I can serve them with a spoon.
>>
>> http://tinypic.com/r/30x7k45/9

> If those are your ugly cookies, I'd sure like to see your good-lookin' ones.

Hee ... my camera has a way of making things look better than they
really are. In real life they were all sagging onto one another like
boneless chickens, as if they'd been stacked while still hot.

nancy

On Thursday, December 24, 2015 at 11:36:46 AM UTC-10, Nancy Young wrote:
> On 12/24/2015 4:05 PM, dsi1 wrote:
> > On Wednesday, December 23, 2015 at 6:52:18 PM UTC-10, Nancy Young wrote:
> >> I made my cookies today, the first ones were some chocolate chips
> >> for my nephew.
> >>
> >> I really don't know what I did wrong, but I hope no one minds
> >> bendy limp cookies. Maybe I can serve them with a spoon.
> >>
> >> http://tinypic.com/r/30x7k45/9
>
> > If those are your ugly cookies, I'd sure like to see your good-lookin' ones.
>
> Hee ... my camera has a way of making things look better than they
> really are. In real life they were all sagging onto one another like
> boneless chickens, as if they'd been stacked while still hot.
>
> nancy

Hopefully, they'll install those cameras in Android phones. I want to look like The Most Interesting Man in the World - instead of Gabby Hayes.

I received some cookies yesterday. The chocolate chip cookies seemed to have some crunchy bits in it. I can't tell if it's corn flake crumbs or hard brittle bits. If you ask me, that's a very good thing to add to cookies although I've never tried it. Good luck with your baking during the holidays.

I'm not much of a baker but my wife wants me to make some baklava for my daughter's boyfriend's family. I've made my share of baklava over the years but I think I can find it in me to make it one last time for a worthy cause. Ho ho ho!

On 24/12/2015 12:13 PM, Dave Smith wrote:
> On 2015-12-24 11:31 AM, graham wrote:
>> On 24/12/2015 8:56 AM, John Kuthe wrote:
>>> On Thursday, December 24, 2015 at 9:45:18 AM UTC-6, Dave Smith wrote:
>>>> On 2015-12-23 11:52 PM, Nancy Young wrote:
>>>>> I made my cookies today, the first ones were some chocolate chips
>>>>> for my nephew.
>>>>>
>>>>> I really don't know what I did wrong, but I hope no one minds
>>>>> bendy limp cookies. Maybe I can serve them with a spoon.
>>>>>
>>>>> http://tinypic.com/r/30x7k45/9
>>>>>
>>>>
>>>> It looks to me like there was a little too much fat, or perhaps
>>>> sugar. A
>>>> little extra flour might have made them perfect. I used to make
>>>> chocolate chip cookies frequently and I even though I followed the
>>>> recipe closely, as I always do when baking, I learned to tell from the
>>>> raw batter if they were going to turn out properly.
>>>
>>> Baking is weird like that. Very touchy when it comes to amounts of
>>> which ingredients, handling, temp and humidity conditions, etc.
>>> Especially when you seek a particular outcome in the finished product.
>>>
>>> John Kuthe...
>>>
>> You rarely get problems if you weigh the ingredients. It's a crapshoot
>> if you use cups.
>> Graham
>
>
>
> You can still run into problems when you weigh things. If the relative
> humidity is high there will be more moisture in the flour and sugar.

Those differences are trivial compared to the variations in cup measure,
particularly of flour and brown and confectioner's sugar.

The
> size of an egg can vary.

I often weigh mine.

I learned from making a lot of cookies what
> the batter will look like when it is going to make a good batch and to
> adjust it for that consistency.

Fine if you have many years of experience. When I was a child, I never
saw my mother weigh anything, it was all by eye. However, she started
cooking at the age of 9 and had years practising! When she was in her
70s, she lost that control and started weighing everything again.
Graham

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> "Nancy Young" > wrote in message
>> ...
>> >I made my cookies today, the first ones were some chocolate chips
>> > for my nephew.
>> >
>> > I really don't know what I did wrong, but I hope no one minds
>> > bendy limp cookies. Maybe I can serve them with a spoon.
>> >
>> > http://tinypic.com/r/30x7k45/9
>> >
>> > nancy
>>
>> Did you use the wrong form of fat? Forget to chill the dough? Not bake
>> long enough? Use a cheap baking sheet?
>
> A cheap baking sheet? Really?

Yeah. I got my Airbakes back in probably the late 70's or early 80's. I
even ventured into a department store to get them. I wanted them that
badly. Actually I think one was a gift and then I wanted another one. I
like them that much. They are the only pans I will use for cookies.

When we moved to Cape Cod, I was mortified to discover that my MIL had
attempted to throw them away. She said they were dirty. It wasn't dirt on
them but that sort of golden/brown discoloration that comes with a well used
pan. And they have gotten plenty of use over the years, although not much
recently. I had to go out and buy Brillo pads to scrub them or she wouldn't
let me keep them. They were expensive and I wasn't about to let them go.

I do buy cheap cookie sheets but they are never used for cookies. I was
pleased to find some small ones at the Business Costco. Had I known that
they sold metal mixing bowls, I would have gotten them there too. Although
these cookie sheets were very inexpensive, they arenot cheaply made and I
expect to be able to use them for a long time. The cheap ones will warp and
maybe rust in time. I use them under things that I think might drip over
and make a mess. I rarely actually bake anything on them.
>
> Looking at those delicious cookies, my first thought was maybe a bit
> too many chips per cookie. Those cookies were loaded with chocolate
> chips and something else (nuts or peanut butter chips). Maybe too much
> filling vs cookie dough?

Looked that way to me too but... When I used to make them, I always put so
many extra chips in them that there was just enough dough to hold them
together. Mine never flattened out like that. I always used a mix of
shortening and margarine. Never butter. I do use butter for other cookies.
Just not those. Neighbor boy did a trial and error thing on the fat and
determined that was the best combo to use.
>
> Regardless, she could have set them out on paper towels for a day or
> two to let them dry up and harden a bit.

Not sure that would have worked. That would just absorb the fat. I would
have baked them longer. If you use an Airbake sheet, you can bake to the
point of dehydration but the cookies will never burn. At least I have never
had any burned ones.
>
> Even now, just cover and put in refrigerator or freezer.

Or they could be crumbled and made into something else. Like brownie
batter, ice cream, layered with pudding...
>
> Nancy, your cookies look almost illegally delicious!

"Nancy Young" > wrote in message
...
> On 12/24/2015 8:05 AM, Gary wrote:
>
>> A cheap baking sheet? Really?
>
> I don't know what people think of them, but I have those
> air bake sheets.

I love them. So that wouldn't be the cause. I would think most likely you
used butter for the fat and maybe did not chill the dough.
>
>> Looking at those delicious cookies, my first thought was maybe a bit
>> too many chips per cookie. Those cookies were loaded with chocolate
>> chips and something else (nuts or peanut butter chips). Maybe too much
>> filling vs cookie dough?
>
> It sure does look like that. Okay, let's be real, I'm not overly
> cautious about erring on the generous side with chips/nuts. But
> I don't go crazy. Maybe that's where my possible measuring error
> came in.

I don't think that was the cause as I always put tons of extra chips and
nuts in things.
>
>> Regardless, she could have set them out on paper towels for a day or
>> two to let them dry up and harden a bit.
>>
>> Even now, just cover and put in refrigerator or freezer.
>>
>> Nancy, your cookies look almost illegally delicious!
>
> Thank you! I used Kirkland chips, they are very tasty.
>
> At least my almond crescent cookies turned out fine. People rave
> about them ever year, even my mother. If they're just being
> nice, they just get more of the same. (laugh)

I used to make those too.

"Nancy Young" > wrote in message
...
> On 12/24/2015 7:04 AM, Julie Bove wrote:
>>
>> "Nancy Young" > wrote in message
>> ...
>>> I made my cookies today, the first ones were some chocolate chips
>>> for my nephew.
>>>
>>> I really don't know what I did wrong, but I hope no one minds
>>> bendy limp cookies. Maybe I can serve them with a spoon.
>>>
>>> http://tinypic.com/r/30x7k45/9
>
>> Did you use the wrong form of fat? Forget to chill the dough? Not bake
>> long enough? Use a cheap baking sheet?
>
> None of those things. I had made the dough last week and it was
> frozen. Maybe factor 1, though I've done that any number of times
> before. It was raining and warm yesterday, factor 2?
>
> Weirdly, the ones I made without nuts came out fine.

That is strange. I don't think I've ever frozen cookie dough before.

I just hope my monkey bread comes out. I made the caramel one and did not
realize until I was putting it together that I didn't have enough brown
sugar. I actually thought I had a lot as I bought it recently but my
husband was ripping through my oatmeal and fruit bars like crazy and I guess
I used it up on those. I used a raw Turbinado sugar to make up the
difference. Looks like it melted fine.

"Dave Smith" > wrote in message
...
> On 2015-12-23 11:52 PM, Nancy Young wrote:
>> I made my cookies today, the first ones were some chocolate chips
>> for my nephew.
>>
>> I really don't know what I did wrong, but I hope no one minds
>> bendy limp cookies. Maybe I can serve them with a spoon.
>>
>> http://tinypic.com/r/30x7k45/9
>>
>
> It looks to me like there was a little too much fat, or perhaps sugar. A
> little extra flour might have made them perfect. I used to make chocolate
> chip cookies frequently and I even though I followed the recipe closely,
> as I always do when baking, I learned to tell from the raw batter if they
> were going to turn out properly.

I no longer constantly bake cookies like I used to. Back then, I got to
where I didn't really measure the flour. I might loosely throw a few cups
in there, erring on the side of too little. Then I mixed the dough with my
hands and that way I could feel if it was right or not. The weather can
affect flour. In the winter when I had the heat on and the oven going
constantly and also had a continual supply of fresh flour coming into the
house, I would usually use less because it was very dry. But in cool, rainy
weather or with flour that has been sitting around for a while, I might need
more.

"John Kuthe" > wrote in message
...
> On Thursday, December 24, 2015 at 9:45:18 AM UTC-6, Dave Smith wrote:
>> On 2015-12-23 11:52 PM, Nancy Young wrote:
>> > I made my cookies today, the first ones were some chocolate chips
>> > for my nephew.
>> >
>> > I really don't know what I did wrong, but I hope no one minds
>> > bendy limp cookies. Maybe I can serve them with a spoon.
>> >
>> > http://tinypic.com/r/30x7k45/9
>> >
>>
>> It looks to me like there was a little too much fat, or perhaps sugar. A
>> little extra flour might have made them perfect. I used to make
>> chocolate chip cookies frequently and I even though I followed the
>> recipe closely, as I always do when baking, I learned to tell from the
>> raw batter if they were going to turn out properly.
>
> Baking is weird like that. Very touchy when it comes to amounts of which
> ingredients, handling, temp and humidity conditions, etc. Especially when
> you seek a particular outcome in the finished product.

My mom always bought Blue Bonnet margarine and swore by it. That is what I
used to use to bake with unless I was making something that called for real
butter like shortbread or spritz. That way the results were always
dependable. But in more recent years, due to the food intolerances, I might
sub in olive or coconut oil in baking. Seems to work for me now but I also
think my standards are different. Since we so rarely eat sweet baked goods,
we don't really notice the difference.

"Dave Smith" > wrote in message
...
> On 2015-12-24 11:31 AM, graham wrote:
>> On 24/12/2015 8:56 AM, John Kuthe wrote:
>>> On Thursday, December 24, 2015 at 9:45:18 AM UTC-6, Dave Smith wrote:
>>>> On 2015-12-23 11:52 PM, Nancy Young wrote:
>>>>> I made my cookies today, the first ones were some chocolate chips
>>>>> for my nephew.
>>>>>
>>>>> I really don't know what I did wrong, but I hope no one minds
>>>>> bendy limp cookies. Maybe I can serve them with a spoon.
>>>>>
>>>>> http://tinypic.com/r/30x7k45/9
>>>>>
>>>>
>>>> It looks to me like there was a little too much fat, or perhaps sugar.
>>>> A
>>>> little extra flour might have made them perfect. I used to make
>>>> chocolate chip cookies frequently and I even though I followed the
>>>> recipe closely, as I always do when baking, I learned to tell from the
>>>> raw batter if they were going to turn out properly.
>>>
>>> Baking is weird like that. Very touchy when it comes to amounts of
>>> which ingredients, handling, temp and humidity conditions, etc.
>>> Especially when you seek a particular outcome in the finished product.
>>>
>>> John Kuthe...
>>>
>> You rarely get problems if you weigh the ingredients. It's a crapshoot
>> if you use cups.
>> Graham
>
>
>
> You can still run into problems when you weigh things. If the relative
> humidity is high there will be more moisture in the flour and sugar. The
> size of an egg can vary. I learned from making a lot of cookies what the
> batter will look like when it is going to make a good batch and to adjust
> it for that consistency.

I never weigh for baking and I have had very few baking flops. Now candy
making is another matter. I have yet to master caramels or taffy. I wind
up with caramel sauce and something that could break a tooth.

"sf" > wrote in message
...
> On Thu, 24 Dec 2015 07:56:36 -0800 (PST), John Kuthe
> > wrote:
>
>> On Thursday, December 24, 2015 at 9:45:18 AM UTC-6, Dave Smith wrote:
>> > On 2015-12-23 11:52 PM, Nancy Young wrote:
>> > > I made my cookies today, the first ones were some chocolate chips
>> > > for my nephew.
>> > >
>> > > I really don't know what I did wrong, but I hope no one minds
>> > > bendy limp cookies. Maybe I can serve them with a spoon.
>> > >
>> > > http://tinypic.com/r/30x7k45/9
>> > >
>> >
>> > It looks to me like there was a little too much fat, or perhaps sugar.
>> > A
>> > little extra flour might have made them perfect. I used to make
>> > chocolate chip cookies frequently and I even though I followed the
>> > recipe closely, as I always do when baking, I learned to tell from the
>> > raw batter if they were going to turn out properly.
>>
>> Baking is weird like that. Very touchy when it comes to amounts of which
>> ingredients, handling, temp and humidity conditions, etc. Especially when
>> you seek a particular outcome in the finished product.
>>
> I was watching The Chew a few days ago and there was a side comment
> about over beating/incorporating/creaming (I don't remember what word
> was used) the butter and sugar. I think they were talking about why
> cookies spread too much. I rarely make cookies, so I wasn't paying
> much attention at that point.

That could be. I got to where with most cookies, I didn't even do that. I
just mixed everything with my hands. I only did the creaming for certain
things with a lighter texture like spritz.

But I was shocked when I bit into a cookie made by a coworker many years
ago. I had eaten food that she made and it was always good. But the cookie
had actual blobs of fat in it and lumps of brown sugar. Eeek!

"Nancy Young" > wrote in message
...
> On 12/24/2015 11:51 AM, sf wrote:
>
>> I was watching The Chew a few days ago and there was a side comment
>> about over beating/incorporating/creaming (I don't remember what word
>> was used) the butter and sugar. I think they were talking about why
>> cookies spread too much. I rarely make cookies, so I wasn't paying
>> much attention at that point.
>
> I wonder if the butter was too soft when mixing the dough.
> I know not to over-beat, if anything I might be guilty of
> under-beating.
>
> nancy, motto "That's good enough"

That shouldn't be a problem if the dough was well chilled before baking.
Heck, I have even melted butter or margarine when melted wasn't called for,
but I was in a hurry and wanted to get the dough made. Has always worked.
But... I still suspect that the butter was the problem. Butter can do that
which is why I wouldn't use it for that kind of cookies.

"Dave Smith" > wrote in message
...
> On 2015-12-24 11:51 AM, sf wrote:
>>
>> I was watching The Chew a few days ago and there was a side comment
>> about over beating/incorporating/creaming (I don't remember what word
>> was used) the butter and sugar. I think they were talking about why
>> cookies spread too much. I rarely make cookies, so I wasn't paying
>> much attention at that point.
>>
>
> Creaming the butter and sugar is an important step in making good cookies.

Depends on the type of cookie.

"Dave Smith" > wrote in message
...
> On 2015-12-24 12:42 PM, Nancy Young wrote:
>
>> I never had a problem before. Nothing clued me in when I made
>> the dough that it would be different from any other time. I don't think
>> I did but .... MAYBE I made a mistake when doubling the recipe. I'm
>> really careful, since baking doesn't come naturally to me, but I
>> can't say it's totally out of the question.
>
>
> Doubling a cookie recipe has never worked for me. There may be no logical
> reason for it not working. It just doesn't.

Depends on what it is. I read somewhere that you can usually double a
recipe, but if you go beyond that, it generally won't work and you'll have
to amend the recipe. When I occasionally had to cook for 200, I would get
recipes from the library. No Internet in those days.

"Abiquiu" > wrote in message
...
> Brooklyn1 wrote:
>> On Thu, 24 Dec 2015 04:04:12 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Nancy Young" > wrote in message
>>> ...
>>>> I made my cookies today, the first ones were some chocolate chips
>>>> for my nephew.
>>>>
>>>> I really don't know what I did wrong, but I hope no one minds
>>>> bendy limp cookies. Maybe I can serve them with a spoon.
>>>>
>>>> http://tinypic.com/r/30x7k45/9
>>>>
>>>> nancy
>>>
>>> Not bake long enough?
>>
>> 'Zactly. To me they look raw... chips didn't even melt any... gotta
>> be brown. Put them back in the oven until they brown.
>>
> You mean burnt.
>
> Yuck.

She has Air Bakes. They won't burn.

"Nancy Young" > wrote in message
...
> On 12/24/2015 9:40 AM, Cindy Hamilton wrote:
>> On Wednesday, December 23, 2015 at 11:52:18 PM UTC-5, Nancy Young wrote:
>>> I made my cookies today, the first ones were some chocolate chips
>>> for my nephew.
>>>
>>> I really don't know what I did wrong, but I hope no one minds
>>> bendy limp cookies. Maybe I can serve them with a spoon.
>>>
>>> http://tinypic.com/r/30x7k45/9
>
>> I don't see a problem. They look just like mine, although my husband
>> won't let me add nuts to his. (He just doesn't like them.)
>
> Oh, I gotta have the nuts. I did make a batch without since my
> nephew is allergic to tree nuts. He's the only reason I was
> making chocolate chip to start with.
>
>> Ours aren't bendy or limp, although they're just on the very edge of
>> structural stability, since we deliberately undercook them ever
>> so slightly.
>
> Works for me. I have a wide range of textures that I like in
> chocolate chip cookies. Thin and crisp? Great. Chewy? Wonderful.
> Crumbly, nice.
>
>> *sigh* Shouldn't have looked. The next time I'm in the area, I'll
>> stop by Zingerman's Bakehouse and buy a chocolate chip cookie.
>
> Sorry. It's hard to be watching what you eat this time of the
> year.

It's not for me. I just look at things I shouldn't eat as poison and then
no problem.

On Fri, 25 Dec 2015 01:35:45 -0800, "Julie Bove"
> wrote:

>
>"Nancy Young" > wrote in message
...
>> On 12/24/2015 7:04 AM, Julie Bove wrote:
>>>
>>> "Nancy Young" > wrote in message
>>> ...
>>>> I made my cookies today, the first ones were some chocolate chips
>>>> for my nephew.
>>>>
>>>> I really don't know what I did wrong, but I hope no one minds
>>>> bendy limp cookies. Maybe I can serve them with a spoon.
>>>>
>>>> http://tinypic.com/r/30x7k45/9
>>
>>> Did you use the wrong form of fat? Forget to chill the dough? Not bake
>>> long enough? Use a cheap baking sheet?
>>
>> None of those things. I had made the dough last week and it was
>> frozen. Maybe factor 1, though I've done that any number of times
>> before. It was raining and warm yesterday, factor 2?
>>
>> Weirdly, the ones I made without nuts came out fine.
>
>That is strange. I don't think I've ever frozen cookie dough before.
>
Right now I have a batch of oatmeal scotchies and 2 frosted fruit
cookies in the freezer. They are ready to be baked. That is the way
I send the requested cookies home with the kids. That way they can
bake as many as they want at one time and the rest keep. My biggest
problem is finding enough room for them all. If I had enough freezer
space they would have all been made last week. As it is I will have
to make 4 batches of cookies this afternoon and tomorrow.

Merry Christmas to all.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 12/25/2015 4:31 AM, Julie Bove wrote:
>
> "Nancy Young" > wrote

>> I don't know what people think of them, but I have those
>> air bake sheets.
>
> I love them. So that wouldn't be the cause. I would think most likely
> you used butter for the fat and maybe did not chill the dough.

I got a couple of them for Christmas one year, along with a
cookie cookbook. Those were gold in color. I lost those when we
had the kitchen remodeled ... the one thing I forgot to empty was
the bottom drawer of the range. Grrr.

I always use butter and they don't come out like these, also,
the dough was in the freezer for a week and I didn't let them
thaw all the way before baking them. The first ones were as saggy
as the later ones which presumably had thawed more.

>> At least my almond crescent cookies turned out fine. People rave
>> about them ever year, even my mother. If they're just being
>> nice, they just get more of the same. (laugh)
>
> I used to make those too.

I'm helpless for any version of those.

nancy

On 12/25/2015 4:35 AM, Julie Bove wrote:
>
> "Nancy Young" > wrote

>> None of those things. I had made the dough last week and it was
>> frozen. Maybe factor 1, though I've done that any number of times
>> before. It was raining and warm yesterday, factor 2?
>>
>> Weirdly, the ones I made without nuts came out fine.
>
> That is strange. I don't think I've ever frozen cookie dough before.

I generally will make at least 2 batches of cookie dough if I'm going
to have all the ingredients out anyway. I freeze them in plastic wrap
in log shape. This way it's just bake them up when you feel like having
a cookie or 3.

> I just hope my monkey bread comes out. I made the caramel one and did
> not realize until I was putting it together that I didn't have enough
> brown sugar. I actually thought I had a lot as I bought it recently but
> my husband was ripping through my oatmeal and fruit bars like crazy and
> I guess I used it up on those. I used a raw Turbinado sugar to make up
> the difference. Looks like it melted fine.

Good luck with that. Maybe it will come out better, you never know.

nancy

Julie Bove wrote in rec.food.cooking:

>
> "Gary" > wrote in message
> ...
> > Julie Bove wrote:
> > >
> >>"Nancy Young" > wrote in message
> > > ...
> > > > I made my cookies today, the first ones were some chocolate
> > > > chips
> >>> for my nephew.
> > > >
> >>> I really don't know what I did wrong, but I hope no one minds
> >>> bendy limp cookies. Maybe I can serve them with a spoon.
> > > >
> >>> http://tinypic.com/r/30x7k45/9
> > > >
> >>> nancy
> > >
> > > Did you use the wrong form of fat? Forget to chill the dough?
> > > Not bake long enough? Use a cheap baking sheet?
> >
> > A cheap baking sheet? Really?
>
> Yeah. I got my Airbakes back in probably the late 70's or early
> 80's. I even ventured into a department store to get them. I wanted
> them that badly. Actually I think one was a gift and then I wanted
> another one. I like them that much. They are the only pans I will
> use for cookies.
>
> When we moved to Cape Cod, I was mortified to discover that my MIL
> had attempted to throw them away. She said they were dirty. It
> wasn't dirt on them but that sort of golden/brown discoloration that
> comes with a well used pan. And they have gotten plenty of use over
> the years, although not much recently. I had to go out and buy
> Brillo pads to scrub them or she wouldn't let me keep them. They
> were expensive and I wasn't about to let them go.
>
> I do buy cheap cookie sheets but they are never used for cookies. I
> was pleased to find some small ones at the Business Costco. Had I
> known that they sold metal mixing bowls, I would have gotten them
> there too. Although these cookie sheets were very inexpensive, they
> arenot cheaply made and I expect to be able to use them for a long
> time. The cheap ones will warp and maybe rust in time. I use them
> under things that I think might drip over and make a mess. I rarely
> actually bake anything on them.

Hi Julie, My favorite pan is my pizza pan with round holes and an
excellent patina over time. Like you I have some cheap cookie sheets
for things that may drip. One is perfect to use under an aluminim
roasting pan or one of those premade pie shells (I never got the hang
of good pastry shells and we make pies too seldom to bother working on
that). It's actually sturdy but I can tell it's not even remotely
stick free and the drips of juices don't make for a patina. I foil
line them but they are a little rusty anyways.

The Cook wrote:
> On Fri, 25 Dec 2015 01:35:45 -0800, "Julie Bove"
> > wrote:
>
>>
>> "Nancy Young" > wrote in message
>> ...
>>> On 12/24/2015 7:04 AM, Julie Bove wrote:
>>>>
>>>> "Nancy Young" > wrote in message
>>>> ...
>>>>> I made my cookies today, the first ones were some chocolate chips
>>>>> for my nephew.
>>>>>
>>>>> I really don't know what I did wrong, but I hope no one minds
>>>>> bendy limp cookies. Maybe I can serve them with a spoon.
>>>>>
>>>>> http://tinypic.com/r/30x7k45/9
>>>
>>>> Did you use the wrong form of fat? Forget to chill the dough? Not bake
>>>> long enough? Use a cheap baking sheet?
>>>
>>> None of those things. I had made the dough last week and it was
>>> frozen. Maybe factor 1, though I've done that any number of times
>>> before. It was raining and warm yesterday, factor 2?
>>>
>>> Weirdly, the ones I made without nuts came out fine.
>>
>> That is strange. I don't think I've ever frozen cookie dough before.
>>
> Right now I have a batch of oatmeal scotchies and 2 frosted fruit
> cookies in the freezer. They are ready to be baked. That is the way
> I send the requested cookies home with the kids. That way they can
> bake as many as they want at one time and the rest keep. My biggest
> problem is finding enough room for them all. If I had enough freezer
> space they would have all been made last week. As it is I will have
> to make 4 batches of cookies this afternoon and tomorrow.
>
> Merry Christmas to all.
>

And to you as well.

On Thu, 24 Dec 2015 12:38:26 -0500, Nancy Young
> wrote:

> On 12/24/2015 11:51 AM, sf wrote:
>
> > I was watching The Chew a few days ago and there was a side comment
> > about over beating/incorporating/creaming (I don't remember what word
> > was used) the butter and sugar. I think they were talking about why
> > cookies spread too much. I rarely make cookies, so I wasn't paying
> > much attention at that point.
>
> I wonder if the butter was too soft when mixing the dough.
> I know not to over-beat, if anything I might be guilty of
> under-beating.
>
> nancy, motto "That's good enough"

Don't cookie directions say to soften the butter first? My experience
with too soft butter was during a heat wave here. I made pie crust
with my last stick of butter and let the butter stay out too long so
it wasn't stiff anymore. I was in a hurry, so I forged ahead. The
result tasted fine, but it looked awful. It had a cake-like puffiness
to it - didn't look like any pie crust I'd ever made before or since.

--

sf

In article >,
says...
>
> On Wednesday, December 23, 2015 at 6:52:18 PM UTC-10, Nancy Young wrote:
> > I made my cookies today, the first ones were some chocolate chips
> > for my nephew.
> >
> > I really don't know what I did wrong, but I hope no one minds
> > bendy limp cookies. Maybe I can serve them with a spoon.
> >
> > http://tinypic.com/r/30x7k45/9
> >
> > nancy
>
> If those are your ugly cookies, I'd sure like to see your good-lookin' ones.

You can't go by looks alone. Nancy needs to send out samples to the
jury so we can taste them before arriving at a verdict.

Janet UK.

On Saturday, December 26, 2015 at 3:21:18 AM UTC-10, Janet wrote:
> In article >,
> says...
> >
> > On Wednesday, December 23, 2015 at 6:52:18 PM UTC-10, Nancy Young wrote:
> > > I made my cookies today, the first ones were some chocolate chips
> > > for my nephew.
> > >
> > > I really don't know what I did wrong, but I hope no one minds
> > > bendy limp cookies. Maybe I can serve them with a spoon.
> > >
> > > http://tinypic.com/r/30x7k45/9
> > >
> > > nancy
> >
> > If those are your ugly cookies, I'd sure like to see your good-lookin' ones.
>
> You can't go by looks alone. Nancy needs to send out samples to the
> jury so we can taste them before arriving at a verdict.
>
> Janet UK.

That's a good point but in the new world order of the near future, it will be perfectly acceptable to judge a book by it's cover.

On 12/25/2015 7:28 AM, The Cook wrote:

> Right now I have a batch of oatmeal scotchies

You think I'd be over making cookies, but those sound like
something I just have to have.

> and 2 frosted fruit
> cookies in the freezer. They are ready to be baked. That is the way
> I send the requested cookies home with the kids. That way they can
> bake as many as they want at one time and the rest keep.

I don't do it too often, but it's nice to be able to bake up
some cookies, no muss no fuss, just a few.

> My biggest
> problem is finding enough room for them all. If I had enough freezer
> space they would have all been made last week.

Even in a log shape that fits anywhere, they take up a lot of
room if you make enough of them.

> As it is I will have
> to make 4 batches of cookies this afternoon and tomorrow.
>
> Merry Christmas to all.

Same to you, and a Happy New Year.

nancy

On 12/26/2015 8:21 AM, Janet wrote:
> In article >,
> says...
>>
>> On Wednesday, December 23, 2015 at 6:52:18 PM UTC-10, Nancy Young wrote:

>>> I really don't know what I did wrong, but I hope no one minds
>>> bendy limp cookies. Maybe I can serve them with a spoon.
>>>
>>> http://tinypic.com/r/30x7k45/9

>> If those are your ugly cookies, I'd sure like to see your good-lookin' ones.
>
> You can't go by looks alone. Nancy needs to send out samples to the
> jury so we can taste them before arriving at a verdict.

Would I be able to ship liquids to Scotland? If so, I'll be happy
to send you a couple of cups of cookie.

I wound up portioning them out in paper sacks so people wouldn't see
them until they opened them after I was gone. This way no awkward
What's wrong with these cookies? type of questions. Ha.

The Great Cookie Fiasco of 2015 didn't stop there. We thought we
were a little light on desserts since we found out there would be
20 people there, so Ron made peanut butter cookies. I tested them,
they came out great.

When we got there and took them out, it looked like someone had
beaten them with a rolling pin. Chunks and crumbs. Okay, then.
Don't know how that happened, either.

nancy

My recipe, which I have posted often, calls for melted and then slightly
cooled butter/oleo mix, and they turn out perfectly perfect every time.
No refrigeration pre-baking, either.

N.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "Gary" > wrote in message
>> ...
>> > Julie Bove wrote:
>> > >
>> >>"Nancy Young" > wrote in message
>> > > ...
>> > > > I made my cookies today, the first ones were some chocolate
>> > > > chips
>> >>> for my nephew.
>> > > >
>> >>> I really don't know what I did wrong, but I hope no one minds
>> >>> bendy limp cookies. Maybe I can serve them with a spoon.
>> > > >
>> >>> http://tinypic.com/r/30x7k45/9
>> > > >
>> >>> nancy
>> > >
>> > > Did you use the wrong form of fat? Forget to chill the dough?
>> > > Not bake long enough? Use a cheap baking sheet?
>> >
>> > A cheap baking sheet? Really?
>>
>> Yeah. I got my Airbakes back in probably the late 70's or early
>> 80's. I even ventured into a department store to get them. I wanted
>> them that badly. Actually I think one was a gift and then I wanted
>> another one. I like them that much. They are the only pans I will
>> use for cookies.
>>
>> When we moved to Cape Cod, I was mortified to discover that my MIL
>> had attempted to throw them away. She said they were dirty. It
>> wasn't dirt on them but that sort of golden/brown discoloration that
>> comes with a well used pan. And they have gotten plenty of use over
>> the years, although not much recently. I had to go out and buy
>> Brillo pads to scrub them or she wouldn't let me keep them. They
>> were expensive and I wasn't about to let them go.
>>
>> I do buy cheap cookie sheets but they are never used for cookies. I
>> was pleased to find some small ones at the Business Costco. Had I
>> known that they sold metal mixing bowls, I would have gotten them
>> there too. Although these cookie sheets were very inexpensive, they
>> arenot cheaply made and I expect to be able to use them for a long
>> time. The cheap ones will warp and maybe rust in time. I use them
>> under things that I think might drip over and make a mess. I rarely
>> actually bake anything on them.
>
> Hi Julie, My favorite pan is my pizza pan with round holes and an
> excellent patina over time. Like you I have some cheap cookie sheets
> for things that may drip. One is perfect to use under an aluminim
> roasting pan or one of those premade pie shells (I never got the hang
> of good pastry shells and we make pies too seldom to bother working on
> that). It's actually sturdy but I can tell it's not even remotely
> stick free and the drips of juices don't make for a patina. I foil
> line them but they are a little rusty anyways.

Ah, patina. I knew there was a word I was searching for and couldn't
remember.

I recently bought two crisping pans but they are so large that I can't
really use them at the same time. I guess I could if I knew for sure that
the pan I put on the top rack wouldn't drip crumbs down onto the lower pan.
I don't really notice much of a difference in the quality of the end result
though.

"Nancy Young" > wrote in message
...
> On 12/25/2015 4:35 AM, Julie Bove wrote:
>>
>> "Nancy Young" > wrote
>
>>> None of those things. I had made the dough last week and it was
>>> frozen. Maybe factor 1, though I've done that any number of times
>>> before. It was raining and warm yesterday, factor 2?
>>>
>>> Weirdly, the ones I made without nuts came out fine.
>>
>> That is strange. I don't think I've ever frozen cookie dough before.
>
> I generally will make at least 2 batches of cookie dough if I'm going
> to have all the ingredients out anyway. I freeze them in plastic wrap
> in log shape. This way it's just bake them up when you feel like having
> a cookie or 3.
>
>> I just hope my monkey bread comes out. I made the caramel one and did
>> not realize until I was putting it together that I didn't have enough
>> brown sugar. I actually thought I had a lot as I bought it recently but
>> my husband was ripping through my oatmeal and fruit bars like crazy and
>> I guess I used it up on those. I used a raw Turbinado sugar to make up
>> the difference. Looks like it melted fine.
>
> Good luck with that. Maybe it will come out better, you never know.
>
> nancy

I just don't eat cookies. And I have decided that I will just flat out stop
baking unless they specifically ask for something. I made 6 blueberry
muffins and tossed out 4 of them. I shall soon toss out the monkey bread.
Daughter tried one tiny bite and said that it was good but she isn't eating
sweets. Husband never touched it.

On Sunday, December 27, 2015 at 10:19:01 PM UTC-6, Julie Bove wrote:
> "Nancy Young" > wrote in message
> ...
> > On 12/25/2015 4:35 AM, Julie Bove wrote:
> >>
> >> "Nancy Young" > wrote
> >
> >>> None of those things. I had made the dough last week and it was
> >>> frozen. Maybe factor 1, though I've done that any number of times
> >>> before. It was raining and warm yesterday, factor 2?
> >>>
> >>> Weirdly, the ones I made without nuts came out fine.
> >>
> >> That is strange. I don't think I've ever frozen cookie dough before.
> >
> > I generally will make at least 2 batches of cookie dough if I'm going
> > to have all the ingredients out anyway. I freeze them in plastic wrap
> > in log shape. This way it's just bake them up when you feel like having
> > a cookie or 3.
> >
> >> I just hope my monkey bread comes out. I made the caramel one and did
> >> not realize until I was putting it together that I didn't have enough
> >> brown sugar. I actually thought I had a lot as I bought it recently but
> >> my husband was ripping through my oatmeal and fruit bars like crazy and
> >> I guess I used it up on those. I used a raw Turbinado sugar to make up
> >> the difference. Looks like it melted fine.
> >
> > Good luck with that. Maybe it will come out better, you never know.
> >
> > nancy
>
> I just don't eat cookies. And I have decided that I will just flat out stop
> baking unless they specifically ask for something. I made 6 blueberry
> muffins and tossed out 4 of them. I shall soon toss out the monkey bread.
> Daughter tried one tiny bite and said that it was good but she isn't eating
> sweets. Husband never touched it.

Compost them! There is no "out"!

John Kuthe...

"John Kuthe" > wrote in message
...
> On Sunday, December 27, 2015 at 10:19:01 PM UTC-6, Julie Bove wrote:
>> "Nancy Young" > wrote in message
>> ...
>> > On 12/25/2015 4:35 AM, Julie Bove wrote:
>> >>
>> >> "Nancy Young" > wrote
>> >
>> >>> None of those things. I had made the dough last week and it was
>> >>> frozen. Maybe factor 1, though I've done that any number of times
>> >>> before. It was raining and warm yesterday, factor 2?
>> >>>
>> >>> Weirdly, the ones I made without nuts came out fine.
>> >>
>> >> That is strange. I don't think I've ever frozen cookie dough before.
>> >
>> > I generally will make at least 2 batches of cookie dough if I'm going
>> > to have all the ingredients out anyway. I freeze them in plastic wrap
>> > in log shape. This way it's just bake them up when you feel like
>> > having
>> > a cookie or 3.
>> >
>> >> I just hope my monkey bread comes out. I made the caramel one and did
>> >> not realize until I was putting it together that I didn't have enough
>> >> brown sugar. I actually thought I had a lot as I bought it recently
>> >> but
>> >> my husband was ripping through my oatmeal and fruit bars like crazy
>> >> and
>> >> I guess I used it up on those. I used a raw Turbinado sugar to make
>> >> up
>> >> the difference. Looks like it melted fine.
>> >
>> > Good luck with that. Maybe it will come out better, you never know.
>> >
>> > nancy
>>
>> I just don't eat cookies. And I have decided that I will just flat out
>> stop
>> baking unless they specifically ask for something. I made 6 blueberry
>> muffins and tossed out 4 of them. I shall soon toss out the monkey
>> bread.
>> Daughter tried one tiny bite and said that it was good but she isn't
>> eating
>> sweets. Husband never touched it.
>
> Compost them! There is no "out"!

All food must be composted here. We don't compost in our yard so it has to
go in the green bin where it is composted for us. Husband did finally eat
some. I had to nuke it as it had gone a tad hard.

On Mon, 28 Dec 2015 02:10:25 -0800, "Julie Bove"
> wrote:



snip
>
>All food must be composted here. We don't compost in our yard so it has to
>go in the green bin where it is composted for us. Husband did finally eat
>some. I had to nuke it as it had gone a tad hard.

Please read what you wrote.
Janet US

On 12/28/2015 11:56 AM, Janet B wrote:
> On Mon, 28 Dec 2015 02:10:25 -0800, "Julie Bove"
> > wrote:
>
>
>
> snip
>>
>> All food must be composted here. We don't compost in our yard so it has to
>> go in the green bin where it is composted for us. Husband did finally eat
>> some. I had to nuke it as it had gone a tad hard.
>
> Please read what you wrote.
> Janet US
>

If you oven roast it you can get a nice top crust on it.

Janet B wrote:
>Julie Bove wrote:
>>
>>All food must be composted here. We don't compost in our yard so it has to
>>go in the green bin where it is composted for us. Husband did finally eat
>>some. I had to nuke it as it had gone a tad hard.
>
>Please read what you wrote.
>Janet US

But Da Bove is a professional writer doncha know. . .

On 12/28/2015 12:23 PM, Brooklyn1 wrote:
> Janet B wrote:
>> Julie Bove wrote:
>>>
>>> All food must be composted here. We don't compost in our yard so it has to
>>> go in the green bin where it is composted for us. Husband did finally eat
>>> some. I had to nuke it as it had gone a tad hard.
>>
>> Please read what you wrote.
>> Janet US
>
> But Da Bove is a professional writer doncha know. . .
>

Are YOU going to pile on too now?

What kind of a "professional" were you?

Scummy Blu Emu wrote:
>Brooklyn1 wrote:
>> Janet B wrote:
>>> Julie Bove wrote:
>>>>
>>>> All food must be composted here. We don't compost in our yard so it has to
>>>> go in the green bin where it is composted for us. Husband did finally eat
>>>> some. I had to nuke it as it had gone a tad hard.
>>>
>>> Please read what you wrote.
>>> Janet US
>>
>> But Da Bove is a professional writer doncha know. . .
>
>Are YOU going to pile on too now?

Um, that should read *now too?*, you UNeducated ugly cookie!

Pile? Rub piles with Scummy Blu Emu... and you'll STINK! LOL-LOL

Ahahahahahahahahahahahahahahahahahahahahahahahahah ahahahahaha. . . .

On 12/28/2015 12:57 PM, Brooklyn1 wrote:
> Scummy Blu Emu wrote:
>> Brooklyn1 wrote:
>>> Janet B wrote:
>>>> Julie Bove wrote:
>>>>>
>>>>> All food must be composted here. We don't compost in our yard so it has to
>>>>> go in the green bin where it is composted for us. Husband did finally eat
>>>>> some. I had to nuke it as it had gone a tad hard.
>>>>
>>>> Please read what you wrote.
>>>> Janet US
>>>
>>> But Da Bove is a professional writer doncha know. . .
>>
>> Are YOU going to pile on too now?
>
> Um, that should read *now too?*, you UNeducated ugly cookie!


It can read any way I choose to string it together, and you are neither
Strunk nor white.

> Pile? Rub piles with Scummy Blu Emu... and you'll STINK! LOL-LOL
>
> Ahahahahahahahahahahahahahahahahahahahahahahahahah ahahahahaha. . . .

Have another nitecap, it must be sunset somewhere in this world.

On 2015-12-28 11:56 AM, Janet B wrote:
> On Mon, 28 Dec 2015 02:10:25 -0800, "Julie Bove"
> > wrote:
>
>
>
> snip
>>
>> All food must be composted here. We don't compost in our yard so it has to
>> go in the green bin where it is composted for us. Husband did finally eat
>> some. I had to nuke it as it had gone a tad hard.
>
> Please read what you wrote.

You will have her confused about which lie she is supposed to keep
straight.

On 12/28/2015 1:50 PM, Dave Smith wrote:
> On 2015-12-28 11:56 AM, Janet B wrote:
>> On Mon, 28 Dec 2015 02:10:25 -0800, "Julie Bove"
>> > wrote:
>>
>>
>>
>> snip
>>>
>>> All food must be composted here. We don't compost in our yard so it
>>> has to
>>> go in the green bin where it is composted for us. Husband did
>>> finally eat
>>> some. I had to nuke it as it had gone a tad hard.
>>
>> Please read what you wrote.
>
> You will have her confused about which lie she is supposed to keep
> straight.
>

You will skulk in like the jackal you are to fed off her corpse yet again.

On 2015-12-28 2:23 PM, Brooklyn1 wrote:
> Janet B wrote:
>> Julie Bove wrote:
>>>
>>> All food must be composted here. We don't compost in our yard so it has to
>>> go in the green bin where it is composted for us. Husband did finally eat
>>> some. I had to nuke it as it had gone a tad hard.
>>
>> Please read what you wrote.
>> Janet US
>
> But Da Bove is a professional writer doncha know. . .
>


No she isn't. She said she wasn't. She said she never said that she
was. Then she said she didn't remember saying that. Sorry, but I lost
track of the latest claim so I don't know if she is not saying she is or
if she is not a writer.