Please may one of the frequent cookie bakers here suggest an ingredient
addition or mixing change to the following recipe so the cookies may
bake up with more of a cake consistency instead of beiong so dry? The
original recipe did not call for any milk or chips at all, but after
knowing I wanted the chips I found the dough mix to be so very
dry-crumbly that I added the milk myself. These are very good tasting
and may become my favorite, but the finished bake leaves them on the
dense and dry side.

ICEBOX COOKIES - www.BakingCookies.com
(Picky additions/changes/brands in parenths)
1/2 cup each, shortening, margarine (and milk)
1 cup each, white sugar, brown sugar
1 tsp. each, vanilla extract, baking soda, salt
1-1/2 cups white flour
3 cups oatmeal
1/2 cup each, chopped nuts (walnuts) and coconut ("Premium Sweetened"
grated brand)
(1 cup chocolate chips)
Mix all together (Kitchenaid mixer with the flat, triangular whip
blade). Divide dough in half and shape into rolls, wrap in wax paper
to chill overnight. Slice 1/4-inch thick and bake at 375F degrees.

Very small kitchen with extremely limited counter space here, so I
wrapped into about seven 1-1/2x12-inch rolls and only refrigerated for
about two hours before cutting to bake. The recipe had no baking time
stated, but 10 minutes per dozen worked well to finish without the
bottoms becoming over-browned. This was the first time I've made
cookies with coconut in them, and they taste very good. When
fresh-baked the consistency is acceptable, though not as cake-like as
I'd prefer and they're certainly not better next day (as to mouth feel,
not taste).

Anxious for suggestions, please! - PickyBakesEm

PickyJaz wrote:
> Please may one of the frequent cookie bakers here suggest an ingredient
> addition or mixing change to the following recipe so the cookies may
> bake up with more of a cake consistency instead of beiong so dry? The
> original recipe did not call for any milk or chips at all, but after
> knowing I wanted the chips I found the dough mix to be so very
> dry-crumbly that I added the milk myself. These are very good tasting
> and may become my favorite, but the finished bake leaves them on the
> dense and dry side.
>
> ICEBOX COOKIES - www.BakingCookies.com
> (Picky additions/changes/brands in parenths)
> 1/2 cup each, shortening, margarine (and milk)
> 1 cup each, white sugar, brown sugar
> 1 tsp. each, vanilla extract, baking soda, salt
> 1-1/2 cups white flour
> 3 cups oatmeal
> 1/2 cup each, chopped nuts (walnuts) and coconut ("Premium Sweetened"
> grated brand)
> (1 cup chocolate chips)
> Mix all together (Kitchenaid mixer with the flat, triangular whip
> blade). Divide dough in half and shape into rolls, wrap in wax paper
> to chill overnight. Slice 1/4-inch thick and bake at 375F degrees.
>
> Very small kitchen with extremely limited counter space here, so I
> wrapped into about seven 1-1/2x12-inch rolls and only refrigerated for
> about two hours before cutting to bake. The recipe had no baking time
> stated, but 10 minutes per dozen worked well to finish without the
> bottoms becoming over-browned. This was the first time I've made
> cookies with coconut in them, and they taste very good. When
> fresh-baked the consistency is acceptable, though not as cake-like as
> I'd prefer and they're certainly not better next day (as to mouth feel,
> not taste).
>
> Anxious for suggestions, please! - PickyBakesEm
>


Where's the egg? (probably should be 2 eggs for that much flour)

Bob

zxcvbob wrote:
> Where's the egg? (probably should be 2 eggs for that much flour)
This recipe had no eggs, though are you saying the eggs would make the
cookies more cake-like?
PickyPonders

PickyJaz wrote:
> zxcvbob wrote:
> > Where's the egg? (probably should be 2 eggs for that much flour)
> This recipe had no eggs, though are you saying the eggs would make the
> cookies more cake-like?
> PickyPonders

The recipe wasn't correct the way you posted it - there is absolutely
no liqiud to handle the flour and oatmeal. It should have had eggs at
the very least - they should be a little cakey with eggs .... is there
any way you can check the source of the recipe to see what exactly is
missing?

N.

Nancy1 wrote:
> PickyJaz wrote:
>
>>zxcvbob wrote:
>>
>>>Where's the egg? (probably should be 2 eggs for that much flour)
>>
>>This recipe had no eggs, though are you saying the eggs would make the
>>cookies more cake-like?
>>PickyPonders
>
>
> The recipe wasn't correct the way you posted it - there is absolutely
> no liqiud to handle the flour and oatmeal. It should have had eggs at
> the very least - they should be a little cakey with eggs .... is there
> any way you can check the source of the recipe to see what exactly is
> missing?
>
> N.
>


The source of the recipe is wrong; I checked it already. The author
left out the eggs. (also might need a 1/4 cup or less of milk; add 1
Tbsp at a time if it's still too dry after adding 2 eggs)

Bob

PickyJaz wrote:
> Please may one of the frequent cookie bakers here suggest an ingredient
> addition or mixing change to the following recipe so the cookies may
> bake up with more of a cake consistency instead of beiong so dry? The
> original recipe did not call for any milk or chips at all, but after
> knowing I wanted the chips I found the dough mix to be so very
> dry-crumbly that I added the milk myself. These are very good tasting
> and may become my favorite, but the finished bake leaves them on the
> dense and dry side.
>
> ICEBOX COOKIES - www.BakingCookies.com
> (Picky additions/changes/brands in parenths)
> 1/2 cup each, shortening, margarine (and milk)
> 1 cup each, white sugar, brown sugar
> 1 tsp. each, vanilla extract, baking soda, salt
> 1-1/2 cups white flour
> 3 cups oatmeal
> 1/2 cup each, chopped nuts (walnuts) and coconut ("Premium Sweetened"
> grated brand)
> (1 cup chocolate chips)
> Mix all together (Kitchenaid mixer with the flat, triangular whip
> blade). Divide dough in half and shape into rolls, wrap in wax paper
> to chill overnight. Slice 1/4-inch thick and bake at 375F degrees.
>
> Very small kitchen with extremely limited counter space here, so I
> wrapped into about seven 1-1/2x12-inch rolls and only refrigerated for
> about two hours before cutting to bake. The recipe had no baking time
> stated, but 10 minutes per dozen worked well to finish without the
> bottoms becoming over-browned. This was the first time I've made
> cookies with coconut in them, and they taste very good. When
> fresh-baked the consistency is acceptable, though not as cake-like as
> I'd prefer and they're certainly not better next day (as to mouth feel,
> not taste).
>
> Anxious for suggestions, please! - PickyBakesEm

The recipe is definitely missing some eggs. Here is a similar recipe.


Butterscotch Ice Box Cookies:

1 cup butter
2 cups brown sugar
1/4 tsp. salt
2 eggs beaten
2 tsp. vanilla
4 cups flour
1 tsp. baking soda
1 cup chopped nuts

Cream butter, sugar, and salt. Add eggs and vanilla and beat. Stir in
flour, baking soda, and nuts. Form dough into log and wrap in waxed
paper. Chill overnight. Slice very thin. Bake at 400 F. for 10
minutes.

Note: I've never made these so I can't tell you exactly what they mean
by "very thin". According to the recipe though you're suppose to get
3 dozen cookies out of a batch.

djs0302 wrote:
> PickyJaz wrote:
> > Please may one of the frequent cookie bakers here suggest an ingredient
> > addition or mixing change to the following recipe so the cookies may
> > bake up with more of a cake consistency instead of beiong so dry?
> The recipe is definitely missing some eggs. Here is a similar recipe.
> Butterscotch Ice Box Cookies: (actual recipe snipped)
> Note: I've never made these so I can't tell you exactly what they mean
> by "very thin". According to the recipe though you're suppose to get
> 3 dozen cookies out of a batch.
I would suggest cutting the logs of dough into no more than 1/3-inch
slices because the too dry ones I baked were cut at 1/2-inch and
remained at least that "tall" after baking.

And, thank you for your recipe check as well, Bob. I have changed the
recipe ingredients to show the addition of two slightly beaten eggs,
and milk by the tablespoon as needed for moisture when mixing.

PickyProud...to have been helped so!