tag:blogger.com,1999:blog-37886248.post4283383190871114322..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: Oatmeal Cookies: How To Never Over- Or Under-Bake Cookies Ever Again Danielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-37886248.post-84614304862147754072013-06-26T07:01:46.977-07:002013-06-26T07:01:46.977-07:00I started using butter exclusively for my baking a...I started using butter exclusively for my baking a couple of years ago and I've not had trouble with cookies spreading. <br /><br />I just found an article at Mel's Kitchen Cafe about using butter in cookie recipes:<br />http://www.melskitchencafe.com/2013/06/the-great-cookie-experiment-butter-temperature.htmlSallynoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-45967214951806518942013-06-25T07:29:33.386-07:002013-06-25T07:29:33.386-07:00Right on Patricia. They *are* really good cookies....Right on Patricia. They *are* really good cookies.<br /><br />And thanks for sharing your context on the time per batch. Probably because everything heats up incrementally as you go (the dough, the cookie sheet, etc) and that means less oven time needed to get the same level of doneness. You're absolutely right: you pretty much just have to watch the cookies. :)<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-42305075037606529222013-06-25T07:11:29.231-07:002013-06-25T07:11:29.231-07:00Am I the only one who actually tried these cookies...Am I the only one who actually tried these cookies? They were really good. The only thing I did different was to put 1/2 whole wheat pastry flour and 1/2 unbleached white flour. Usually I think cookies with only butter taste better but these are REALLY good. I also use Spectrum Organic All Vegetable Shortening Non-hydrogenated (and yes, I know how Dan feels about organic stuff). <br /><br />However, I might choose to disagree with Dan's premise about how long to bake things. As I baked successive batches, I baked them less and less - usually about 1 minute less per batch. I only usually bake 3-4 batches at a time because of my cookie tin. LOL I think the bottom line is you have to watch the cookies.NMPatriciahttps://www.blogger.com/profile/17383560877352951455noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-38894743719286098672013-06-19T19:25:18.409-07:002013-06-19T19:25:18.409-07:00Dan, there are ways around that that don't inv...Dan, there are ways around that that don't involve Crisco - e.g., using baking powder instead of soda for cookies prone to spread (such as sugar cookies). Never found that to be a problem for oatmeal cookies though.<br /><br />Not a fan of hydrogenated shortening, that's all.MaryMcKnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-50203675779929286282013-06-18T19:56:32.789-07:002013-06-18T19:56:32.789-07:00For awesome oatmeal cookies, make them oatmeal rai...For awesome oatmeal cookies, make them oatmeal raisin, and soak your raisins in the eggs for about an hour prior to mixing. They stay soft even if you overbake them cause your toddler tried to "help" you by emptying the garbage can. . . that had the raw chicken wrappings and egg shells. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-14952849780985029612013-06-18T14:12:10.647-07:002013-06-18T14:12:10.647-07:00Great questions on butter vs vegetable shortening/...Great questions on butter vs vegetable shortening/Crisco. I bet there's an upcoming post I can write on this subject. <br /><br />What we've found: using 100% butter, with its lower melting point, tends to produce cookies that lose their shape and flatten out too much in the oven. Again, this is just our experience with this recipe. Crisco combined with butter tends to improve the cookies' structure, yet you still get that good buttery flavor too. <br /><br />Again, though, this is just me and my opinion--and the ratio of 1/3 butter and 2/3 Crisco is a solution for *this* specific recipe. Other readers' mileage (and other readers' cookie recipes) will vary. :)<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-59417559607537552812013-06-18T11:28:39.364-07:002013-06-18T11:28:39.364-07:00The recipe Sally references looks like a good one ...The recipe Sally references looks like a good one for achieving a chewy cooky. A half cup of butter to 2 cups flour is the ratio I've found to be good for this (adjust for oatmeal). Also, once you scoop the dough onto the cooky sheets, pick up each dough blob and roll it between your palms to make it round. It gives the baked cooky a nice appearance AND a crackly surface.<br />MaryMcKnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-13061160332315745332013-06-18T10:12:54.805-07:002013-06-18T10:12:54.805-07:00You don't have to use Crisco to get a chewy co...You don't have to use Crisco to get a chewy cookie. This recipe is excellent, though I do think the original (from Quaker Oats) might have used Crisco. <br /><br />http://smittenkitchen.com/blog/2009/02/thick-chewy-oatmeal-raisin-cookies/<br /><br />Regarding oven temperature: The first and only thing I would do would be to get an oven thermometer. I think most serious cooks recommend that you always have one. That way you can adjust as needed. I always have one in my oven. Sallynoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-54237233065662186732013-06-18T09:37:18.394-07:002013-06-18T09:37:18.394-07:00BUTTER. :-)
Alton Brown did a Good Eats whole ep...BUTTER. :-)<br /><br />Alton Brown did a Good Eats whole episode on how to achieve crispy cookies or chewy cookies. I should have DVRd that one. I like 'em chewy.chacha1http://www.ombailamos.comnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-42834743132299412462013-06-18T06:43:13.772-07:002013-06-18T06:43:13.772-07:00Kind of as a follow up to the previous comment wit...Kind of as a follow up to the previous comment with a dig at Crisco...<br /><br />I love oatmeal cookies (chewy ones, not crispy ones) do they have to use shortening?The Calico Cathttps://www.blogger.com/profile/06319271181930512880noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-37801457906290625622013-06-18T05:14:58.642-07:002013-06-18T05:14:58.642-07:00Very scientific! Also remember that one cooky may...Very scientific! Also remember that one cooky may bake at a different rate from 2 dozen cookies. And that if you use Crisco in your cookies instead of butter, burning them beyond recognition is the best fate for them. Kidding. Kind of.MaryMcKnoreply@blogger.com