ISO: ISO Meryl and Sandi in Hawaii, regarding greasy cookies. I have found...

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michael-in-phoenix

Well-known member
...that if you beat the batter too much when you add the flour that the dough can become greasy. This happens most often when the kitchen is warm and the dough is warm as well. This would certainly be aggravated by melted butter warming up the dough.

When I add the flour to the creamed butter, sugar and eggs, I blend in the mixer just until the flour is fully incorporated. (My recipe does not call for melted butter.) Then I turn the dough out into a large stainless steel bowl and add the chips by hand, using a large wooden spoon. I fold them in, making sure the flour is fully mixed in as well.

This seems to help.

Michael

 
Thanks, Michael, that's what I do also, and have never had a problem. We'll wait to hear from Sandi!

 
Well, my kitchen is pretty warm most of the time, but I don't think I overbeat...

I will defintely watch for that the next time. I usually do all of my mixing in my KitchenAid mixer.

When I buy butter, I always stick it in the freezer. I take them out of the freezer as needed, and try to always keep one pound in the deli drawer of my fridge. Then when I want to bake, I'll take out as many sticks as I need, and try to leave it out on the counter for about 20-30 minutes.

(But if I forget, and there's none in the drawer, I have to take one out of the fridge, and leave that one out on the counter to thaw.)

For most cookies, I beat the butter and sugar, until the butter looks fluffy, and the timing of which depends on how cold my butter is.

Then Ill add the eggs and vanilla, and beat for another coupla minutes until that is fully incorporated.

Then, I'll add the flour, and mix until all the white stuff is incorporated.

When I get to the part of adding the chips, I usually do it with my hand on the switch, so that the beater just makes a few revolutions, 'cause I don't want the chips to break up.

I'll try it again with new butter, and no overmixing, and let you know how it comes out!

 
Hey Sandi, tonight I did a side by side comparison between two batches I had frozen...

I noticed that once thawed, the cookies in which I had reduced the brown sugar by 2 Tbsp were not quite as tender as the ones using the original amount. I hadn't noticed much of a difference when I had tried them right after baking and cooling, but it was apparent after freezing and thawing.

Although the original recipe yielded cookies ever so slightly too sweet for me, I think overall I prefer them, because the texture didn't seem to alter at all after freezing. I might add a little more salt next time (1/3 tsp instead of 1/4) to compensate for the sweetness.

Let me know how they turn out on your next try!

 
Hmm, didn't work. Anyway, I think it's time to give up on that recipe, it just won't work for me...

Okay, I tried again.

New batch of butter.

Cut the butter into 1/4" slices, then melted in the microwave at 70%, until some was melted, and some pieces remained. Melted butter was still opaque, not clear.

Mixed in the sugars by hand. Looks promising, as there was no oily ring around the outer edge.

Measured the flour with a cup, then weighed it (came out to 4 1/2 oz., which is the same weight measurement I always use for 1 cup of flour).

Added the dry ingredients, still by hand so I don't overmix, and dough came together nicely.

However, the dough was still not dry and crumbly, as described. Looked more like the Toll House dough, soft and creamy.

Had the oven set to 300º, regular (not convection) mode. Triple checked the temperature on my oven thermometer.

The cookies melted into flat, greasy blobs, that would not hold it's shape when taken off the sheet.

So right after that, I tried another cookie recipe with the same ingredients. It was a coconut oatmeal chocolate chip cookie, that is supposed to be soft and chewy.

That one worked perfectly fine - it didn't spread at all, and stayed high and round, and was chewy, not greasy at all.

I guess I'm just not destined to have crunchy chocolate chip cookies - boo!

(I actually have another chocolate chip cookie recipe that sometimes work and sometimes doesn't, and I gave up on that one too...)

 
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