cookies

[arabianequine]

I am gonna be making cookies and I have a problem I can never get them soft. I want soft cookies please help. Do you have any idea why they are always crispy, hard, crunchy, etc. or ways to prevent this....I don't over cook them it does not look like it anyways. I think my MIL uses more baking powder.

I am thinking it is (real butter) but every recipe says to use butter?

 

[Imp]

Have you tried cookies that are supposed to be soft? Like Tollhouse. If so sorry, but you are probably cooking too long or maybe your oven is off. Check your oven temp, or experiment with cooking less. Cookies keep cooking for a minute or two after coming out of the oven.

Imp- Now can you help me with brownies?

 

[bumpershoot]

three things will help: try exchanging half the butter to crisco and/or add a little more flour. Also, chill your mix before you bake. It prevents spreading. More leavening only adds more air not a softer texture.

 

[arabianequine]

Quote:
Yeah I know they do I use a stone too so I remove them asap.

I have a really good brownie recipe that uses a ton of eggs I will post it in another link....what is wrong with your brownies?

 

[arabianequine]

Quote:
I think I will try it with some butter flavored crisco is what I have on hand with butter half and half. I will chill it first too. I am gonna use a recipe that calls for instant pudding maybe that will help.

Thank you!

 

[Imp]

Quote:
I'm infamous for not being able to make brownies, even with a mix. But it's OK I don't bake much anymore. A couple tricks I do with cookies are turning the cookies up side down as soon as they are moveable. And at home making sure my cookies sheets were dark colored. You said you used a stone. Does that mean you bake on it? sounds intriguing.
I think bumpershoot's suggestion of chilling the dough is a good one. At work I'm mostly baking cookies that are frozen dough.

Imp

 

[Southpaw970]

Try baking them at a lower temperature (25-50 degrees lower) for a little longer than the recipe calls for. Take them out of the oven when they look done and move them from the pan to a cooling rack. It works for me. You may have to play around with the technique. What's a few extra batches of cookies though?

I wish I could be more specific. I watched Mrs. Fields on a TV show or read it in an article of hers somewhere about 10 yrs ago and for the life of me I haven't been able to remember where to find it again. She told the exact temperature and time for perfect chewy chocolate chip cookies.

 

[Southpaw970]

sorry double post

 

[arabianequine]

Quote:
I'm infamous for not being able to make brownies, even with a mix. But it's OK I don't bake much anymore. A couple tricks I do with cookies are turning the cookies up side down as soon as they are moveable. And at home making sure my cookies sheets were dark colored. You said you used a stone. Does that mean you bake on it? sounds intriguing.
I think bumpershoot's suggestion of chilling the dough is a good one. At work I'm mostly baking cookies that are frozen dough.

Imp

I do bake it the on a large round pizza stone from pampered chef.....I cook a lot of stuff on it pizza, cookies, biscuits, etc. you don't use soap on it it seasons as you use it like cast iron. Here is the link below to one.

http://www.pamperedchef.com/orderin...=9&parentCatId=9&outletSubCat=&viewAllOutlet=

I am gonna chill the dough first too but seems kinda weird to me you would think it would just take longer for them to cook but I hear others saying it as well.

I have turned them upside down before but seem to fall apart that way.....I think I am gonna try a new recipe and it calls for instant pudding but not sure wether to add the dry pudding or mix it up into pudding with the milk does anyone know?

I will still post the brownie recipe it calls for a lot of eggs and I know people have a need to use a few eggs here.

 

[arabianequine]

So the cookies I made are amazing and so soft.