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That's it! I quit, I can't do it.
I simply cannot make oatmeal cookies. They always turn into a greasy -like puddle or a brittle disk. I want moderately thick cookies that are tender on the inside, moderately spicy with a few raisins. Apparently that is too much for me to ask.. Arrrgh. I'm going to throw the rest of the dough away. There's no point in trying further. Crap!!! Janet US |
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On 4/26/2016 3:21 PM, Janet B wrote:
> > I simply cannot make oatmeal cookies. They always turn into a greasy > -like puddle or a brittle disk. I want moderately thick cookies that > are tender on the inside, moderately spicy with a few raisins. > Apparently that is too much for me to ask.. Arrrgh. I'm going to > throw the rest of the dough away. There's no point in trying further. > Crap!!! > Janet US > Years ago, my mother made oatmeal cookies that would exactly fit your description (although possibly not the moderately spicy" part). She simply followed the recipe on the inside of the lid for Quaker Oats. I'm sure they were the variety we would call "Old Fashioned" today--definitely not "instant" or "quick." They were easy to make and turned out perfect cookies every time. Have you tried them? If not, it would be worth one more attempt. MaryL |
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On 4/26/2016 2:21 PM, Janet B wrote:
> > I simply cannot make oatmeal cookies. They always turn into a greasy > -like puddle or a brittle disk. I want moderately thick cookies that > are tender on the inside, moderately spicy with a few raisins. > Apparently that is too much for me to ask.. Arrrgh. I'm going to > throw the rest of the dough away. There's no point in trying further. > Crap!!! > Janet US > Oh snap, don't do that, try: http://www.seriouseats.com/recipes/2...es-recipe.html My oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough. A blend of white and brown sugar ensures crispy edges and butterscotch-y middles. http://www.seriouseats.com/2015/12/s...bravetart.html |
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On 4/26/2016 2:30 PM, MaryL wrote:
> On 4/26/2016 3:21 PM, Janet B wrote: >> >> I simply cannot make oatmeal cookies. They always turn into a greasy >> -like puddle or a brittle disk. I want moderately thick cookies that >> are tender on the inside, moderately spicy with a few raisins. >> Apparently that is too much for me to ask.. Arrrgh. I'm going to >> throw the rest of the dough away. There's no point in trying further. >> Crap!!! >> Janet US >> > Years ago, my mother made oatmeal cookies that would exactly fit your > description (although possibly not the moderately spicy" part). She > simply followed the recipe on the inside of the lid for Quaker Oats. I'm > sure they were the variety we would call "Old Fashioned" > today--definitely not "instant" or "quick." They were easy to make and > turned out perfect cookies every time. Have you tried them? If not, it > would be worth one more attempt. > > MaryL +1! http://www.quakeroats.com/cooking-an...l-cookies.aspx INGREDIENTS: 1 1/4 Cup(s) (2-1/2 sticks) margarine or butter, softened 3/4 Cup(s) firmly packed brown sugar 1/2 Cup(s) granulated sugar 1 Egg(s) 1 Teaspoon(s) vanilla 1 1/2 Cup(s) all-purpose flour 1 Teaspoon(s) Baking Soda 1 Teaspoon(s) ground cinnamon 1/2 Teaspoon(s) salt (optional) 1/4 Teaspoon(s) ground nutmeg 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked) |
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On Tue, 26 Apr 2016 15:30:17 -0500, MaryL
> wrote: >On 4/26/2016 3:21 PM, Janet B wrote: >> >> I simply cannot make oatmeal cookies. They always turn into a greasy >> -like puddle or a brittle disk. I want moderately thick cookies that >> are tender on the inside, moderately spicy with a few raisins. >> Apparently that is too much for me to ask.. Arrrgh. I'm going to >> throw the rest of the dough away. There's no point in trying further. >> Crap!!! >> Janet US >> >Years ago, my mother made oatmeal cookies that would exactly fit your >description (although possibly not the moderately spicy" part). She >simply followed the recipe on the inside of the lid for Quaker Oats. >I'm sure they were the variety we would call "Old Fashioned" >today--definitely not "instant" or "quick." They were easy to make and >turned out perfect cookies every time. Have you tried them? If not, it >would be worth one more attempt. > >MaryL I'll look it up. no promises. I've tried off and on for decades and just can't get what I want. thanks. I'll look tomorrow. Spicy just means a little cinnamon and maybe cloves. Janet US |
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"Janet B" > wrote in message ... > > I simply cannot make oatmeal cookies. They always turn into a greasy > -like puddle or a brittle disk. I want moderately thick cookies that > are tender on the inside, moderately spicy with a few raisins. > Apparently that is too much for me to ask.. Arrrgh. I'm going to > throw the rest of the dough away. There's no point in trying further. > Crap!!! > Janet US I haven't made them in many years as we just don't eat that kind of stuff. But when I did make them, I used Quaker oats and the recipe on the package. Never had a problem. My brother made them too with no problem and he hardly ever cooks or bakes. |
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Janet B wrote in rec.food.cooking:
> > I simply cannot make oatmeal cookies. They always turn into a greasy > -like puddle or a brittle disk. I want moderately thick cookies that > are tender on the inside, moderately spicy with a few raisins. > Apparently that is too much for me to ask.. Arrrgh. I'm going to > throw the rest of the dough away. There's no point in trying further. > Crap!!! > Janet US LOL, I make cookies so seldom, we use a mix or get the refridgerated sort. Just not major sweets types here. -- |
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On 2016-04-26 4:21 PM, Janet B wrote:
> > I simply cannot make oatmeal cookies. They always turn into a greasy > -like puddle or a brittle disk. I want moderately thick cookies that > are tender on the inside, moderately spicy with a few raisins. > Apparently that is too much for me to ask.. Arrrgh. I'm going to > throw the rest of the dough away. There's no point in trying further. > Crap!!! I have made a lot of good cookies over the years. Oatmeal have always been the most difficult. My mother and grandmother used to make a type of oatmeal cookie that was rolled and cut. They were pretty good on their own, but they were incredible layered with date filling. My brother has my mother's recipes. |
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On 4/26/2016 10:21 AM, Janet B wrote:
> > I simply cannot make oatmeal cookies. They always turn into a greasy > -like puddle or a brittle disk. I want moderately thick cookies that > are tender on the inside, moderately spicy with a few raisins. > Apparently that is too much for me to ask.. Arrrgh. I'm going to > throw the rest of the dough away. There's no point in trying further. > Crap!!! > Janet US > Cut down on your butter, don't reduce the sugars, make sure your oven is the correct temperature. Don't over-bake. Use parchment paper if you got it. Good luck! |
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On 26/04/2016 2:21 PM, Janet B wrote:
> > I simply cannot make oatmeal cookies. They always turn into a greasy > -like puddle or a brittle disk. I want moderately thick cookies that > are tender on the inside, moderately spicy with a few raisins. > Apparently that is too much for me to ask.. Arrrgh. I'm going to > throw the rest of the dough away. There's no point in trying further. > Crap!!! > Janet US > One of the Williams-Sonoma baking books has a recipe for "Old-Fashioned Oatmeal Cookies" that they claim are crisp on the outside and chewy on the inside. 350F 235g AP flour 1 tsp baking powder 1 TBSP cinnamon 1/4 tsp salt 125g unsalted butter 220g brown sugar 125g granulated sugar 2 large eggs 2 tsp vanilla 140g rolled oats 375g raisins Drop heaped TBSPs onto the baking sheets 3" apart. Bake one sheet ata a time 15-20 minutes until evenly light brown and tops seem firm under a light touch. Cool on sheet for 5 minutes then to racks. I can't vouch for this but they are usually reliable. Graham |
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On Tue, 26 Apr 2016 16:33:38 -0500, "cshenk" > wrote:
>Janet B wrote in rec.food.cooking: > >> >> I simply cannot make oatmeal cookies. They always turn into a greasy >> -like puddle or a brittle disk. I want moderately thick cookies that >> are tender on the inside, moderately spicy with a few raisins. >> Apparently that is too much for me to ask.. Arrrgh. I'm going to >> throw the rest of the dough away. There's no point in trying further. >> Crap!!! >> Janet US > >LOL, I make cookies so seldom, we use a mix or get the refridgerated >sort. Just not major sweets types here. I haven't made any sweets since December 2009. I stopped eating sweets then. I'm feeling sorry for my husband. I can't get the refrigerated cookies -- I can smell and taste the difference. Janet US |
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On Tue, 26 Apr 2016 17:40:23 -0400, Dave Smith
> wrote: >On 2016-04-26 4:21 PM, Janet B wrote: >> >> I simply cannot make oatmeal cookies. They always turn into a greasy >> -like puddle or a brittle disk. I want moderately thick cookies that >> are tender on the inside, moderately spicy with a few raisins. >> Apparently that is too much for me to ask.. Arrrgh. I'm going to >> throw the rest of the dough away. There's no point in trying further. >> Crap!!! > > >I have made a lot of good cookies over the years. Oatmeal have always >been the most difficult. > >My mother and grandmother used to make a type of oatmeal cookie that was >rolled and cut. They were pretty good on their own, but they were >incredible layered with date filling. My brother has my mother's recipes. > wow! those cookies sound like something extra special. I've haven't ever read a recipe like that Janet US |
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On Tue, 26 Apr 2016 11:56:23 -1000, dsi1
> wrote: >On 4/26/2016 10:21 AM, Janet B wrote: >> >> I simply cannot make oatmeal cookies. They always turn into a greasy >> -like puddle or a brittle disk. I want moderately thick cookies that >> are tender on the inside, moderately spicy with a few raisins. >> Apparently that is too much for me to ask.. Arrrgh. I'm going to >> throw the rest of the dough away. There's no point in trying further. >> Crap!!! >> Janet US >> > >Cut down on your butter, don't reduce the sugars, make sure your oven is >the correct temperature. Don't over-bake. Use parchment paper if you got >it. Good luck! >  I've had a nap and am in a better place than I was earlier. I may consider trying another batch.Janet US |
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On Tue, 26 Apr 2016 16:50:06 -0600, graham > wrote:
>On 26/04/2016 2:21 PM, Janet B wrote: >> >> I simply cannot make oatmeal cookies. They always turn into a greasy >> -like puddle or a brittle disk. I want moderately thick cookies that >> are tender on the inside, moderately spicy with a few raisins. >> Apparently that is too much for me to ask.. Arrrgh. I'm going to >> throw the rest of the dough away. There's no point in trying further. >> Crap!!! >> Janet US >> >One of the Williams-Sonoma baking books has a recipe for "Old-Fashioned >Oatmeal Cookies" that they claim are crisp on the outside and chewy on >the inside. > >350F >235g AP flour >1 tsp baking powder >1 TBSP cinnamon >1/4 tsp salt >125g unsalted butter >220g brown sugar >125g granulated sugar >2 large eggs >2 tsp vanilla >140g rolled oats >375g raisins > >Drop heaped TBSPs onto the baking sheets 3" apart. Bake one sheet ata a >time 15-20 minutes until evenly light brown and tops seem firm under a >light touch. >Cool on sheet for 5 minutes then to racks. >I can't vouch for this but they are usually reliable. >Graham thanks for copying that out for me, Graham. I appreciate it. I will look it over and compare to other recipes that I have. Janet US |
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On Tue, 26 Apr 2016 18:51:46 -0500, Sqwertz >
wrote: >On Tue, 26 Apr 2016 14:21:38 -0600, Janet B wrote: > >> I simply cannot make oatmeal cookies. They always turn into a greasy >> -like puddle or a brittle disk. > >Those are the best kind of oatmeal cookies. I like my oatmeal cookies >crisp and flat like Laceys. I make mine with half oatmeal, half rice >crispies, butterscotch and white chocolate chips, and a coople pinches >each nutmeg and cinnamon. > >https://www.flickr.com/photos/sqwert...in/dateposted/ > >Recipe: >https://www.facebook.com/notes/rfc-o...52408210513640 > >Are you using instant/quick oatmeal? That should soak up some of the >grease and liquid and keep them from spreading as much as with raw >steel cut oats and such. > >-sw I'm using Old Fashioned Oats. I am thinking about an approach that Alton Brown uses. He gives half the oats a spin in the food processor -- makes an oat flour. It may be that I am 'measuring' ingredients. It may be that the recipes that I have are designed for the scoop and jam flour into the cup method. Janet US |
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On Tue, 26 Apr 2016 18:22:48 -0600, Janet B >
wrote: >On Tue, 26 Apr 2016 18:51:46 -0500, Sqwertz > >wrote: > >>On Tue, 26 Apr 2016 14:21:38 -0600, Janet B wrote: >> >>> I simply cannot make oatmeal cookies. They always turn into a greasy >>> -like puddle or a brittle disk. >> >>Those are the best kind of oatmeal cookies. I like my oatmeal cookies >>crisp and flat like Laceys. I make mine with half oatmeal, half rice >>crispies, butterscotch and white chocolate chips, and a coople pinches >>each nutmeg and cinnamon. >> >>https://www.flickr.com/photos/sqwert...in/dateposted/ >> >>Recipe: >>https://www.facebook.com/notes/rfc-o...52408210513640 >> >>Are you using instant/quick oatmeal? That should soak up some of the >>grease and liquid and keep them from spreading as much as with raw >>steel cut oats and such. >> >>-sw >I'm using Old Fashioned Oats. I am thinking about an approach that >Alton Brown uses. He gives half the oats a spin in the food processor >-- makes an oat flour. It may be that I am 'measuring' ingredients. >It may be that the recipes that I have are designed for the scoop and >jam flour into the cup method. >Janet US Use Bob's Red Mill extra thick oats. http://www.amazon.com/Bobs-Red-Mill-..._a _it&sr=8-1 |
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On Tue, 26 Apr 2016 22:20:51 -0400, Brooklyn1
> wrote: snip > >Use Bob's Red Mill extra thick oats. >http://www.amazon.com/Bobs-Red-Mill-..._a _it&sr=8-1 that's a thought, thanks Janet US |
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On Tuesday, April 26, 2016 at 9:25:20 PM UTC-5, Janet B wrote:
> On Tue, 26 Apr 2016 22:20:51 -0400, Brooklyn1 > > wrote: > snip > > > >Use Bob's Red Mill extra thick oats. > >http://www.amazon.com/Bobs-Red-Mill-..._a _it&sr=8-1 > > that's a thought, thanks > Janet US Those thick rolled oats would make some bad assed oatmeal cookies! John Kuthe... |
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On Tue, 26 Apr 2016 14:21:38 -0600, Janet B > wrote:
> >I simply cannot make oatmeal cookies. They always turn into a greasy >-like puddle or a brittle disk. I want moderately thick cookies that >are tender on the inside, moderately spicy with a few raisins. >Apparently that is too much for me to ask.. Arrrgh. I'm going to >throw the rest of the dough away. There's no point in trying further. I use the recipe on the butterscotch chip bag, and have no problem at all. I add nutmeg, and double or even triple the cinnamon, but that's the only changes I make |
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On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote:
> I simply cannot make oatmeal cookies. They always turn into a greasy > -like puddle or a brittle disk. I want moderately thick cookies that > are tender on the inside, moderately spicy with a few raisins. > Apparently that is too much for me to ask.. Arrrgh. I'm going to > throw the rest of the dough away. There's no point in trying further. > Crap!!! If butter cookies appear to be frying, add more flour to the dough. |
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On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote:
> I simply cannot make oatmeal cookies. They always turn into a greasy > -like puddle or a brittle disk. I want moderately thick cookies that > are tender on the inside, moderately spicy with a few raisins. > Apparently that is too much for me to ask.. Arrrgh. I'm going to > throw the rest of the dough away. There's no point in trying further. > Crap!!! > Janet US Try my recipe. Works every time. http://hizzoners.com/index.php/recip...raisin-cookies |
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On Tue, 26 Apr 2016 22:30:58 -0700 (PDT), ImStillMags
> wrote: > On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote: > > I simply cannot make oatmeal cookies. They always turn into a greasy > > -like puddle or a brittle disk. I want moderately thick cookies that > > are tender on the inside, moderately spicy with a few raisins. > > Apparently that is too much for me to ask.. Arrrgh. I'm going to > > throw the rest of the dough away. There's no point in trying further. > > Crap!!! > > Janet US > > Try my recipe. Works every time. > > http://hizzoners.com/index.php/recip...raisin-cookies Those look perfect. -- sf |
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On 26/04/2016 11:30 PM, ImStillMags wrote:
> On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote: >> I simply cannot make oatmeal cookies. They always turn into a greasy >> -like puddle or a brittle disk. I want moderately thick cookies that >> are tender on the inside, moderately spicy with a few raisins. >> Apparently that is too much for me to ask.. Arrrgh. I'm going to >> throw the rest of the dough away. There's no point in trying further. >> Crap!!! >> Janet US > > Try my recipe. Works every time. > > http://hizzoners.com/index.php/recip...raisin-cookies > Is that amount of sugar really necessary? Graham |
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On Tuesday, April 26, 2016 at 6:50:04 PM UTC-4, graham wrote:
> > > One of the Williams-Sonoma baking books has a recipe for "Old-Fashioned > Oatmeal Cookies" that they claim are crisp on the outside and chewy on > the inside. > > Graham Williams Sonoma recipes always seem to be good. This is one of the reasons I like perusing their catalogs. http://www.richardfisher.com |
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On Wed, 27 Apr 2016 06:50:25 -0700 (PDT), Helpful person
> wrote: >On Tuesday, April 26, 2016 at 6:50:04 PM UTC-4, graham wrote: >> > >> One of the Williams-Sonoma baking books has a recipe for "Old-Fashioned >> Oatmeal Cookies" that they claim are crisp on the outside and chewy on >> the inside. >> >> Graham > >Williams Sonoma recipes always seem to be good. This is one of the reasons I like perusing their catalogs. There are thousands of oatmeal cookie recipes on the net, every purveyer of oats will have recipes for oatmeal cookies. Thing is there are many versions... I don't care for any soft/chewy cookies, especially not oatmeal, I want crisp and baked high brown (well done). This looks good, and it's a small recipe, a tester. http://food52.com/blog/11892-crispy-...atmeal-cookies |
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Brooklyn1 wrote:
> > I don't care for any soft/chewy cookies, > especially not oatmeal, I want crisp and baked high brown (well done). --------------------------------------------------------------- An elderly man was at home in bed, dying. He smelled the aroma of his favorite chocolate chip cookies baking. He wanted one last cookie before he died. He fell out of bed, crawled to the landing, rolled down the stairs, and crawled into the kitchen where his wife was busily baking his favorite cookies. With waning strength he crawled to the table and was just barely able to lift his withered arm to the cookie sheet. As he grasped a warm, moist, chocolate chip cookie, his favorite kind, his wife suddenly whacked his hand with a spatula. "Why...?" he whispered, "why did you do that...?" "They're for the funeral," she replied. |
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On Tue, 26 Apr 2016 22:30:58 -0700 (PDT), ImStillMags
> wrote: >On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote: >> I simply cannot make oatmeal cookies. They always turn into a greasy >> -like puddle or a brittle disk. I want moderately thick cookies that >> are tender on the inside, moderately spicy with a few raisins. >> Apparently that is too much for me to ask.. Arrrgh. I'm going to >> throw the rest of the dough away. There's no point in trying further. >> Crap!!! >> Janet US > >Try my recipe. Works every time. > >http://hizzoners.com/index.php/recip...raisin-cookies thanks for that. It looks like your recipe has more oats. Janet US |
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On Wed, 27 Apr 2016 07:29:51 -0600, graham > wrote:
>On 26/04/2016 11:30 PM, ImStillMags wrote: >> On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote: >>> I simply cannot make oatmeal cookies. They always turn into a greasy >>> -like puddle or a brittle disk. I want moderately thick cookies that >>> are tender on the inside, moderately spicy with a few raisins. >>> Apparently that is too much for me to ask.. Arrrgh. I'm going to >>> throw the rest of the dough away. There's no point in trying further. >>> Crap!!! >>> Janet US >> >> Try my recipe. Works every time. >> >> http://hizzoners.com/index.php/recip...raisin-cookies >> >Is that amount of sugar really necessary? >Graham I wondered about that too. Doesn't sugar make cookies spread? Janet US |
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On 27/04/2016 8:51 AM, Janet B wrote:
> On Wed, 27 Apr 2016 07:29:51 -0600, graham > wrote: > >> On 26/04/2016 11:30 PM, ImStillMags wrote: >>> On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote: >>>> I simply cannot make oatmeal cookies. They always turn into a greasy >>>> -like puddle or a brittle disk. I want moderately thick cookies that >>>> are tender on the inside, moderately spicy with a few raisins. >>>> Apparently that is too much for me to ask.. Arrrgh. I'm going to >>>> throw the rest of the dough away. There's no point in trying further. >>>> Crap!!! >>>> Janet US >>> >>> Try my recipe. Works every time. >>> >>> http://hizzoners.com/index.php/recip...raisin-cookies >>> >> Is that amount of sugar really necessary? >> Graham > > I wondered about that too. Doesn't sugar make cookies spread? > Janet US > Around ones waist, yes! I find N.American cookies and cakes way too sweet and in this recipe, the sugar weighs ~75% more than the flour! https://www.youtube.com/watch?v=XWdik29MTrE Graham |
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On 27/04/2016 9:16 AM, graham wrote:
> On 27/04/2016 8:51 AM, Janet B wrote: >> On Wed, 27 Apr 2016 07:29:51 -0600, graham > wrote: >> >>> On 26/04/2016 11:30 PM, ImStillMags wrote: >>>> On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote: >>>>> I simply cannot make oatmeal cookies. They always turn into a greasy >>>>> -like puddle or a brittle disk. I want moderately thick cookies that >>>>> are tender on the inside, moderately spicy with a few raisins. >>>>> Apparently that is too much for me to ask.. Arrrgh. I'm going to >>>>> throw the rest of the dough away. There's no point in trying further. >>>>> Crap!!! >>>>> Janet US >>>> >>>> Try my recipe. Works every time. >>>> >>>> http://hizzoners.com/index.php/recip...raisin-cookies >>>> >>>> >>> Is that amount of sugar really necessary? >>> Graham >> >> I wondered about that too. Doesn't sugar make cookies spread? >> Janet US >> > Around ones waist, yes! > I find N.American cookies and cakes way too sweet and in this recipe, > the sugar weighs ~75% more than the flour! > https://www.youtube.com/watch?v=XWdik29MTrE > Graham SORRY! I forgot about the oats. With the oats, the sugar almost matches the weight but then all those raisins increase the sugar content to way above again. |
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That's it! I quit, I can't do it.
On Wed, 27 Apr 2016 10:34:48 -0400, Brooklyn1
> wrote: >On Wed, 27 Apr 2016 06:50:25 -0700 (PDT), Helpful person > wrote: > >>On Tuesday, April 26, 2016 at 6:50:04 PM UTC-4, graham wrote: >>> > >>> One of the Williams-Sonoma baking books has a recipe for "Old-Fashioned >>> Oatmeal Cookies" that they claim are crisp on the outside and chewy on >>> the inside. >>> >>> Graham >> >>Williams Sonoma recipes always seem to be good. This is one of the reasons I like perusing their catalogs. > >There are thousands of oatmeal cookie recipes on the net, every >purveyer of oats will have recipes for oatmeal cookies. Thing is >there are many versions... I don't care for any soft/chewy cookies, >especially not oatmeal, I want crisp and baked high brown (well done). >This looks good, and it's a small recipe, a tester. >http://food52.com/blog/11892-crispy-...atmeal-cookies thanks, Sheldon. That recipe has quite a bit more oats, a smidge less butter and only one egg. I can see that would provide a less runny cookie. Janet US |
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That's it! I quit, I can't do it.
On 4/26/2016 5:51 PM, Sqwertz wrote:
> Are you using instant/quick oatmeal? ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- |
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That's it! I quit, I can't do it.
On 4/27/2016 12:31 AM, Sqwertz wrote:
> I also add white chocolate chips. > > -sw > ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- |
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That's it! I quit, I can't do it.
On 27/04/2016 8:51 AM, Janet B wrote:
> On Wed, 27 Apr 2016 07:29:51 -0600, graham > wrote: > >> On 26/04/2016 11:30 PM, ImStillMags wrote: >>> On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote: >>>> I simply cannot make oatmeal cookies. They always turn into a greasy >>>> -like puddle or a brittle disk. I want moderately thick cookies that >>>> are tender on the inside, moderately spicy with a few raisins. >>>> Apparently that is too much for me to ask.. Arrrgh. I'm going to >>>> throw the rest of the dough away. There's no point in trying further. >>>> Crap!!! >>>> Janet US >>> >>> Try my recipe. Works every time. >>> >>> http://hizzoners.com/index.php/recip...raisin-cookies >>> >> Is that amount of sugar really necessary? >> Graham > > I wondered about that too. Doesn't sugar make cookies spread? > Janet US > Janet, here is a Quaker Oats link that discusses spreading problems. I wonder if chilling your dough might help. http://www.quakeroats.com/cooking-an...d-in-oven.aspx http://tiny.cc/rfl3ay Graham |
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That's it! I quit, I can't do it.
On 27/04/2016 9:42 AM, graham wrote:
> On 27/04/2016 8:51 AM, Janet B wrote: >> On Wed, 27 Apr 2016 07:29:51 -0600, graham > wrote: >> >>> On 26/04/2016 11:30 PM, ImStillMags wrote: >>>> On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote: >>>>> I simply cannot make oatmeal cookies. They always turn into a greasy >>>>> -like puddle or a brittle disk. I want moderately thick cookies that >>>>> are tender on the inside, moderately spicy with a few raisins. >>>>> Apparently that is too much for me to ask.. Arrrgh. I'm going to >>>>> throw the rest of the dough away. There's no point in trying further. >>>>> Crap!!! >>>>> Janet US >>>> >>>> Try my recipe. Works every time. >>>> >>>> http://hizzoners.com/index.php/recip...raisin-cookies >>>> >>>> >>> Is that amount of sugar really necessary? >>> Graham >> >> I wondered about that too. Doesn't sugar make cookies spread? >> Janet US >> > Janet, here is a Quaker Oats link that discusses spreading problems. I > wonder if chilling your dough might help. > http://www.quakeroats.com/cooking-an...d-in-oven.aspx > > > http://tiny.cc/rfl3ay > > Graham Here's another Quaker page: http://tiny.cc/phl3ay Over on the right you will see a list of "Cookie problems". Graham |
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That's it! I quit, I can't do it.
On Wed, 27 Apr 2016 09:21:20 -0600, graham > wrote:
>On 27/04/2016 9:16 AM, graham wrote: >> On 27/04/2016 8:51 AM, Janet B wrote: >>> On Wed, 27 Apr 2016 07:29:51 -0600, graham > wrote: >>> >>>> On 26/04/2016 11:30 PM, ImStillMags wrote: >>>>> On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote: >>>>>> I simply cannot make oatmeal cookies. They always turn into a greasy >>>>>> -like puddle or a brittle disk. I want moderately thick cookies that >>>>>> are tender on the inside, moderately spicy with a few raisins. >>>>>> Apparently that is too much for me to ask.. Arrrgh. I'm going to >>>>>> throw the rest of the dough away. There's no point in trying further. >>>>>> Crap!!! >>>>>> Janet US >>>>> >>>>> Try my recipe. Works every time. >>>>> >>>>> http://hizzoners.com/index.php/recip...raisin-cookies >>>>> >>>>> >>>> Is that amount of sugar really necessary? >>>> Graham >>> >>> I wondered about that too. Doesn't sugar make cookies spread? >>> Janet US >>> >> Around ones waist, yes! >> I find N.American cookies and cakes way too sweet and in this recipe, >> the sugar weighs ~75% more than the flour! >> https://www.youtube.com/watch?v=XWdik29MTrE >> Graham > >SORRY! I forgot about the oats. With the oats, the sugar almost matches >the weight but then all those raisins increase the sugar content to way >above again. Cookies aren't health food! Janet US |
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That's it! I quit, I can't do it.
On Wed, 27 Apr 2016 09:47:12 -0600, graham > wrote:
>On 27/04/2016 9:42 AM, graham wrote: >> On 27/04/2016 8:51 AM, Janet B wrote: >>> On Wed, 27 Apr 2016 07:29:51 -0600, graham > wrote: >>> >>>> On 26/04/2016 11:30 PM, ImStillMags wrote: >>>>> On Tuesday, April 26, 2016 at 1:21:27 PM UTC-7, Janet B wrote: >>>>>> I simply cannot make oatmeal cookies. They always turn into a greasy >>>>>> -like puddle or a brittle disk. I want moderately thick cookies that >>>>>> are tender on the inside, moderately spicy with a few raisins. >>>>>> Apparently that is too much for me to ask.. Arrrgh. I'm going to >>>>>> throw the rest of the dough away. There's no point in trying further. >>>>>> Crap!!! >>>>>> Janet US >>>>> >>>>> Try my recipe. Works every time. >>>>> >>>>> http://hizzoners.com/index.php/recip...raisin-cookies >>>>> >>>>> >>>> Is that amount of sugar really necessary? >>>> Graham >>> >>> I wondered about that too. Doesn't sugar make cookies spread? >>> Janet US >>> >> Janet, here is a Quaker Oats link that discusses spreading problems. I >> wonder if chilling your dough might help. >> http://www.quakeroats.com/cooking-an...d-in-oven.aspx >> >> >> http://tiny.cc/rfl3ay >> >> Graham >Here's another Quaker page: >http://tiny.cc/phl3ay > >Over on the right you will see a list of "Cookie problems". >Graham that was really helpful, Graham. Thanks. Janet US |
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That's it! I quit, I can't do it.
On 2016-04-27, Janet B > wrote:
> Cookies aren't health food! .....unless they're "gluten-free". |
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That's it! I quit, I can't do it.
"Janet B" > wrote in message ... > On Tue, 26 Apr 2016 15:30:17 -0500, MaryL > > wrote: > >>On 4/26/2016 3:21 PM, Janet B wrote: >>> >>> I simply cannot make oatmeal cookies. They always turn into a greasy >>> -like puddle or a brittle disk. I want moderately thick cookies that >>> are tender on the inside, moderately spicy with a few raisins. >>> Apparently that is too much for me to ask.. Arrrgh. I'm going to >>> throw the rest of the dough away. There's no point in trying further. >>> Crap!!! >>> Janet US >>> >>Years ago, my mother made oatmeal cookies that would exactly fit your >>description (although possibly not the moderately spicy" part). She >>simply followed the recipe on the inside of the lid for Quaker Oats. >>I'm sure they were the variety we would call "Old Fashioned" >>today--definitely not "instant" or "quick." They were easy to make and >>turned out perfect cookies every time. Have you tried them? If not, it >>would be worth one more attempt. >> >>MaryL > I'll look it up. no promises. I've tried off and on for decades > and just can't get what I want. thanks. I'll look tomorrow. > Spicy just means a little cinnamon and maybe cloves. > Janet US A pinch of ginger makes them amazing. --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus |
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