Baking Cookies

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Permalink Reply by Kathy Kmonk on January 20, 2011 at 12:35pm

We like our cookies on the crunchy side here so that would never be an issue here at my house, but I did a little research and here is what I found....there are lots of tips here for softer cookies. I hope this helps.

 

http://ask.metafilter.com/29079/Whats-the-secret-to-baking-cookies-...

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Permalink Reply by Gretchen Belsome on January 20, 2011 at 1:08pm

Thanks... I think I am going to underbake them for a minute or two and put them in a big ziploc with a slice of bread right before they cool all the way..... Then ice them or dip them.  I just left them out while I was baking them. 

Thanks again Kathy!!!

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Permalink Reply by Kathy Kmonk on January 20, 2011 at 1:29pm

You're welcome.  Putting them in the ziplock may be all you need.  The bread might wick away all the moisture. 

Gretchen Belsome said:

Thanks... I think I am going to underbake them for a minute or two and put them in a big ziploc with a slice of bread right before they cool all the way..... Then ice them or dip them.  I just left them out while I was baking them. 

Thanks again Kathy!!!

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Permalink Reply by Eileen S on January 20, 2011 at 2:27pm

Hi Gretchen, when I followed your link the description of the cookies was:

 

"An elegant, crisp, buttery cookie..."  so I think they are supposed to have more of a ginger snap consistency. They look cool, but I'm not a big fan of the taste of red velvet.

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Permalink Reply by Gretchen Belsome on January 20, 2011 at 2:57pm

Yeah you do put a whole stick of butter, so that is how they are supose to be.... That is fine they are good everyone loves them so far.  I don't find they have that much of a red velvet taste, but when they have the chocolate they are like a piece of candy.... I have been bad and tasted them!

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Permalink Reply by Kathy Kmonk on January 20, 2011 at 4:02pm

Gretchen, that's not being BAD, that's being a responsible baker! ;)   If there is one thing I've learned from watching Top Chef on Bravo...it's you have to taste everything that goes out of your kitchen...somethings need multiple testing.  lol

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Permalink Reply by Michael Murphy on January 20, 2011 at 4:26pm

I am thinking I would add an extra egg to make them more cakey and hopefully make them softer?

Or I would switch from butter to crisco?

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Permalink Reply by Gretchen Belsome on January 20, 2011 at 5:04pm

Thanks... I know when I made my pumpkin cookies they were cakey, which I loved.... I am not a cookie baker or from scratch baker so when I was following the recipe for the pumpkin, I put 3 eggs (like cake) in instead of 2 that the recipe called for, that is why I thought they were cakey.... I am going to try the egg thing because I want them to be a little more fluffy instead of just crispy..... Thanks for that.

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Permalink Reply by jeri c on January 28, 2011 at 8:04pm

Gretchen, I bake all my cookies at 300 for 16 minutes... they stay soft and are wonderful.  Don't know if that recipe will work that way or not but you might give it a try... got this tip from Mrs. Fields!

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Permalink Reply by Gretchen Belsome on January 31, 2011 at 1:14pm

Thanks everyone.... I baked the cookies, this past week, I added an egg, and put them in a ziploc... They were still soft when I stuffed them and dipped them.  They were good... and everyone loved them at the party, sorry for bragging, but these are awesome cookies.

Attachments:

• HPIM0322.JPG, 2.4 MB

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Permalink Reply by jeri c on February 1, 2011 at 12:16am

Those look so yummy!  Might have to try them!

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Permalink Reply by Gretchen Belsome on February 1, 2011 at 12:32pm

THey are so easy and everyone loves them.  I might be making more, Duncan Hines is on sale this week.  I can see a few more batches while I am baking the 5 other cakes I have to do this month.

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