mariadnoca
Moderator
I'm making snickerdoodles as we speak and I used butter flavored shortening and well...let just say in tasting the batter I'm underwhelmed.
OCD: Is everyone following the no butter/no brown sugar rule?
- Thread starter mariadnoca
- Start date
mariadnoca
Moderator
Thanks -- I did a a bit of butter (instead of 1/2 I put in 1/4)
mariadnoca
Moderator
Extended weather there looks to be about 70 degrees frm what I see
mariadnoca
Moderator
Anyone using brown sugar?
I hate to not make chocolate chip cookies or the like and if I make something like the tollhouse ones they don't have much.
I hate to not make chocolate chip cookies or the like and if I make something like the tollhouse ones they don't have much.
cynupstateny
Well-known member
I used some Maria.
mariadnoca
Moderator
Great - thxs; I was afraid I was going to be the only one!
I cut back on the butter but I don't think 3/4 C of brown sugar in the Tollhouse recipe (since it uses so little) will hurt -- especially since I can use my Food Saver.
(Wow, I haven't made the TollHouse recipe since I was a kid!)
I cut back on the butter but I don't think 3/4 C of brown sugar in the Tollhouse recipe (since it uses so little) will hurt -- especially since I can use my Food Saver.
(Wow, I haven't made the TollHouse recipe since I was a kid!)
mariadnoca
Moderator
That's what I did too
It seems to be a "high humidity/high temp" issue, which we shouldn't have
at this time of year. When it's 110 degrees in summer, sites recommend only using white sugar. Brown, molasses and karo all absorb and retain moisture, causing the cookies to mold quicker in the high desert heat.
At least that's what I'm going to believe.
at this time of year. When it's 110 degrees in summer, sites recommend only using white sugar. Brown, molasses and karo all absorb and retain moisture, causing the cookies to mold quicker in the high desert heat.
At least that's what I'm going to believe.
sandi-in-hawaii
Well-known member
I used some butter too. I also used the new (to me, anyway) trans-fat free Crisco sticks..
Comes with a green label, and was labeled transfat free.
I used a recipe that calls for shortening anyway, and I usually use the regular Crisco sticks. The cookies came out the same (or maybe a slight bit lighter) and I liked it.
I think I'll buy this version from now on.
Comes with a green label, and was labeled transfat free.
I used a recipe that calls for shortening anyway, and I usually use the regular Crisco sticks. The cookies came out the same (or maybe a slight bit lighter) and I liked it.
I think I'll buy this version from now on.
sandi-in-hawaii
Well-known member
And here's my REC: Slice and Bake Oatmeal Cookies
It's a slice and bake cookie, but I baked it right after I made the dough. I just fridged the dough slightly (about 45 minutes), then scooped it out with my cookie scoop and baked.
Cookies were lighter and puffier this way, and I liked it.
Slice And Bake Oatmeal Cookies
1 1/2 cups Vegetable shortening
1 1/2 cups Granulated sugar
1 1/2 cups Packed brown sugar
3 large eggs
1 1/2 Teaspoons vanilla extract
1 3/4 cups All-purpose flour
1 Teaspoon salt
1 1/2 Teaspoons baking soda
4 1/2 cups Rolled oats
3/4 cups Chopped nuts
3/4 cups Raisins
Cut four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening, granulated sugar and brown sugar in a large bowl until smooth.
Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, salt and baking soda.
Gradually stir flour mixture into egg mixture until blended. Stir in oats, nuts and raisins. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap.
Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer.
To bake 1 roll, preheat oven to 350º. Lightly grease 2 large baking sheets; set aside.
Cut prepared frozen dough into 1/4 inch thick slices. Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set. Cool completely on wire racks.
Use within 6 months. YIELD: 4 rolls of Slice & Bake Oatmeal Cookies or about 8 dozen.
Here are the measurements in weights, for anyone who's interested:
12 oz Vegetable shortening
10 1/2 oz Granulated sugar
11 1/2 oz Packed brown sugar
3 large eggs
1 1/2 Teaspoons vanilla extract
7 7/8 oz All-purpose flour
1 Teaspoon salt
1 1/2 Teaspoons baking soda
15 3/4 oz Rolled oats
3 oz Chopped nuts
4 oz Raisins
It's a slice and bake cookie, but I baked it right after I made the dough. I just fridged the dough slightly (about 45 minutes), then scooped it out with my cookie scoop and baked.
Cookies were lighter and puffier this way, and I liked it.
Slice And Bake Oatmeal Cookies
1 1/2 cups Vegetable shortening
1 1/2 cups Granulated sugar
1 1/2 cups Packed brown sugar
3 large eggs
1 1/2 Teaspoons vanilla extract
1 3/4 cups All-purpose flour
1 Teaspoon salt
1 1/2 Teaspoons baking soda
4 1/2 cups Rolled oats
3/4 cups Chopped nuts
3/4 cups Raisins
Cut four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening, granulated sugar and brown sugar in a large bowl until smooth.
Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, salt and baking soda.
Gradually stir flour mixture into egg mixture until blended. Stir in oats, nuts and raisins. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap.
Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer.
To bake 1 roll, preheat oven to 350º. Lightly grease 2 large baking sheets; set aside.
Cut prepared frozen dough into 1/4 inch thick slices. Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set. Cool completely on wire racks.
Use within 6 months. YIELD: 4 rolls of Slice & Bake Oatmeal Cookies or about 8 dozen.
Here are the measurements in weights, for anyone who's interested:
12 oz Vegetable shortening
10 1/2 oz Granulated sugar
11 1/2 oz Packed brown sugar
3 large eggs
1 1/2 Teaspoons vanilla extract
7 7/8 oz All-purpose flour
1 Teaspoon salt
1 1/2 Teaspoons baking soda
15 3/4 oz Rolled oats
3 oz Chopped nuts
4 oz Raisins
barbara-in-va
Well-known member
I used butter, I bought some butter flavored crisco sticks but couldn't bring myself
to use them! I did use brown sugar in the oatmeal raisin cookies and some nuts in the chocolate chocolate chip ones. Am keeping my fingers crossed that they are all still tasty when they arrive at their final destination!
PS Quaker makes a thin granola bar that is perfect to fill in all the nooks and crannies between the packages of cookies and other goodies.
to use them! I did use brown sugar in the oatmeal raisin cookies and some nuts in the chocolate chocolate chip ones. Am keeping my fingers crossed that they are all still tasty when they arrive at their final destination!
PS Quaker makes a thin granola bar that is perfect to fill in all the nooks and crannies between the packages of cookies and other goodies.
Just so I understand, each box of ours will (OCD-related chat)
contain cookies just for one guy/girl? Or does someone take a variety from each of the 41 boxes and distribute them here or "over there"?
About how many dozen? I know it depends on the size of the cookie you are making, but approximately how many per box - is, like, 2 lbs ok?
I thougt I read this sometime ago in one of Marilyn's first post about this, but I searched, and couldn't find out this info. Seems my guy would be awfully bored with my non-assortment of cookies - I'm sending all one kind. Especially after reading what other items a lot of you have included!
)
Box is on its way now, Marilyn.
contain cookies just for one guy/girl? Or does someone take a variety from each of the 41 boxes and distribute them here or "over there"?
About how many dozen? I know it depends on the size of the cookie you are making, but approximately how many per box - is, like, 2 lbs ok?
I thougt I read this sometime ago in one of Marilyn's first post about this, but I searched, and couldn't find out this info. Seems my guy would be awfully bored with my non-assortment of cookies - I'm sending all one kind. Especially after reading what other items a lot of you have included!
)Box is on its way now, Marilyn.