Halloween Discussion Forums, Costumes, Horror!

metallica_87 wrote:I'm a long time baker by hobby, as taught by my mother, who is also a very good baker.

I have some tips AND a recipe for you. First, NEVER cook them for as long as it says on the package/recipe book. 7-8 minutes is the most you wanna cook them, as remember, they will continue to cook through while cooling on the hot pan, and in the container you choose to place them in for keeping until they've cooled. Also, if you find them loosing shape, then you've not used the correct amount of flour, or over-saturated the batter. This causes it to become more cake batter like, and will cause overflow, which will run, and misshape them.

If your having problem with size, I suggest instead of hand shaping them, scoop them out using an ice cream scoop (What I do) or roll out the dough into a log, four, wrap in cellophane and let harden in fridge for a half hour. Take them out after that time, and cut the cookies off the log as thick as you need.



Here MY recipe that I make. You can add anything you like, or use this as a base for other styles of cookie.

5 Cups Flour
2 Cups Sugar (1 cup light brown, 1 cup regular)
1 Teaspoon salt
1 Teaspoon baking soda
1/2 Teaspoon baking powder
2 Eggs
1/4 Cup Milk
1 Cup Oil
1 Teaspoon Vanilla

Pre-heat oven to 350. Mix dry material thoroughly, and in a measuring cup, whisk together the eggs, milk oil and vanilla. Add the wet to the dry and mix well with your hands. Scoop out onto cookie sheet with an ice cream scoop or roll into log, coat with four and chill in fridge for a half hour to harden. Remove after half hour, and cut cookies off of the log. Bake for 7-8 minutes. Let cool.