Super_Dave
Sacramento, CA
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Anyone have a recipe for fat cookies? I'm tired of the Toll House cookies that look like a melted puddle. I'm talking 1/2" thick and some density to it. The kind you buy at the cookie stores in the mall but I can't make at home.
Thanks!
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DianneOK
Donnelly, ID
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These are the ones I make....be sure not to overbake!
Chewy Chocolate Chip Cookies
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup unsalted butter, melted
* 1 cup packed brown sugar
* 1/2 cup white sugar
* 1 tablespoon vanilla extract
* 1 egg
* 1 egg yolk
* 2 cups semisweet chocolate chips
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Big and Chewy Oatmeal Cookies (Emeril)
* 1 cup chopped walnuts, lightly toasted (optional)
* 1 1/2 cups raisins
* 1/4 teaspoon nutmeg
* 1/4 teaspoon allspice
* 1/2 teaspoon cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 1/2 cups all-purpose flour
* 3 cups old-fashioned oats, not instant or quick-cook
* 1 teaspoon vanilla extract
* 2 cups light brown sugar
* 2 eggs
* 1 cup (2 sticks) unsalted butter, softened at room temperature
* 1 tablespoon plus 1 teaspoon vegetable shortening
Instructions
Position one oven rack in the center and another in the lower third of the oven and preheat the oven to 375°F.
Grease 2 large baking sheets with 2 teaspoons each of the vegetable shortening. Set aside.
In the bowl of an electric mixer, cream the butter and brown sugar together at medium speed until very light and fluffy, about 2 to 3 minutes.
Turn the mixer off before adding the eggs and vanilla extract, then beat until thoroughly combined.
In a medium mixing bowl, combine the oats, flour, baking powder, salt, cinnamon, allspice, and nutmeg and stir to combine.
With the mixer turned off, add the dry ingredients to the mixing bowl. Beat on low speed until dry ingredients are just combined, about 1 minute. Turn the mixer off.
Add the raisins and walnuts, if desired, and mix at low speed until just combined.
Using a 1/4-cup measure, scoop the cookie dough into 24 equal portions and place 12 of the dough balls 2 inches apart on each of the prepared baking sheets. Press the dough down slightly with your hands or the back of a spoon.
Using oven mitts or pot holders, transfer the baking sheets to the oven and bake for 22 to 25 minutes, exchanging positions of baking sheets after 10 minutes.
Using oven mitts or pot holders, remove the baking sheets from the oven and set aside on wire racks for about 10 minutes, or until the cookies are almost completely cooled. Remove the sheets from the racks.
Using a metal spatula, transfer the cookies from the baking sheets to the wire racks to allow them to finish cooling. Be careful-these cookies are fragile while they're warm.
YIELD: 24 extra-large cookies
Dianne
Donnelly, ID
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Burro
U.S.A.
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The answer might be a bit more flour...
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Leo Benson
CT
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check out the King Arthur Flour blog. A while back (two months maybe?) they did an experiment of cookies, using shortening, butter, or a blend of both. The "spread factor" is due to the type of fat you use. I don't like those greasy puddly flat cookies either- I use half butter flavor crisco, and half butter.
Also check out the King Arthur cookie recipes. One of my favorites is a salty sweet pecan cookie. Kinda like a pecan sandy. Excellent.
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juliev
SE Minnesota
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Joined: 07/29/2004
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More flour makes softer, fatter cookies. I learned that from my ex-boss that was a stress baker. Our staff frequently got treated to her wonderful home-made chocolate chip cookies. Try increasing the flour in your recipe by 1/3.
Julie
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Leo Benson
CT
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http://www.kingarthurflour.com/blog/2009/02/05/back-to-basics-the-mother-cookie/
above is the url for the King Arthur tutorial on cookies and spreading. Sorry, I don't know how to make it clicky. You'd have to copy and paste. The pictures are good.
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Leo Benson
CT
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on edit: wow, I did it. Learned something new today!!
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ridingfamily4
Corona, CA
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it also depends on the "state" of your butter. My SIL melts her butter before adding to the cookie dough and it makes her cookies flat and greasy. I tried to explain to her what was going on, she "likes her cookies her way" - even though we use the same Tollhouse recipe!!
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Super_Dave
Sacramento, CA
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From the information that Leo provided, I'm going to try a 50/50 butter and butter flavored crisco next time.
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TripleE
Traveling the country
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Chilling the dough before baking also helps keep the cookie from spreading if using butter. It will still spread but not as much.
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