Comments on: Share Your Cookie Tips and Tricks

By: Barb

Barb — Sun, 26 Oct 2014 21:40:38 +0000

Like Linda, I keep track of what I am baking for the holidays with a spreadsheet. I list items I need and use it as a shopping list for special items, but I haven’t tried to total things like flour, sugar and butter–gotta try that. I also prepare all my dry ingredients in advance, usually on weekdays and bake them up on the weekends. I weigh the dry ingredients–it saves time and is more consistent than measuring.

By: Brenda

Brenda — Wed, 22 Oct 2014 12:41:37 +0000

I always use King Arthur Flour. It is the best!

By: Erika (TK)

Erika (TK) — Fri, 17 Oct 2014 13:36:05 +0000

Oh Linda. You had me at “spreadsheet.” What a great system! I now want to bake tons of cookies just so I can design a spreadsheet of my own. And the dry ingredients in plastic bags? Genius.

By: Linda Lakewood

Linda Lakewood — Thu, 16 Oct 2014 21:46:00 +0000

I bake lots and lots of different kinds of cookies for the holidays to give as gifts for friends and family. To help organize my shopping, I make a “spreadsheet”, listing ingredients (flour, sugar, brown sugar, etc.) in columns across the top, and the cookie names (with baking temp. and time) down the side. For each recipe I list the amount of each ingredient, then total them at the bottom, so I know how much to buy. This works out great as I can easily read the recipe across the sheet.
I also measure all of the dry ingredients at one time, putting each recipe’s ingredients in a plastic bag or container with a label. On baking day, all I have to do is prep the “wet” ingredients, fold in the dry ingredients, then measure out the cookies and bake. Works for me!

By: Shawna C

Shawna C — Thu, 16 Oct 2014 18:41:32 +0000

I’m about to give at least one baker below a heart attack, but my father in-law and I always fight over the cookies that are just shy of burnt. I’m talking a nice, deep, caramelized brown. Forget the pale and puffy cookies! Pah!

We also have an egg-allergy issue, but have found that we can substitute mashed banana in most chocolate-chip cookie recipes, and the banana-chocolate combo is delicious!

Yes to butter and real vanilla and brown sugar!

Linda from All and Sundry gave something like the following tips at some point (sorry to be vague, but I can’t find the post so I’m going from memory):
Take any chocolate chip cookie recipe, double the vanilla, double the chocolate chips, halve the baking time.

By: Cathy

Cathy — Thu, 16 Oct 2014 17:53:10 +0000

To make a chewy, puffy and moist cookie, I will add a 4oz. box of INSTANT Vanilla Pudding and Pie Filling to the dough. This suggestion was in a magazine, from many years ago, for Chocolate Chip and Oatmeal Cookies. They always turn out great.

By: KrissyC EsMommy

KrissyC EsMommy — Thu, 16 Oct 2014 15:33:35 +0000

I always scoop the cookies with an ice cream scoop, and pop the entire sheet into the freezer until they are firm then bake. Something about that extra chill time makes the cookies oh so moist in the middle. If I’m feeling lazy I have found that most cookie recipes are easily turned into bars. Some of my cookie recipes I only make during the holidays and since there are allergies I always omit egg and use an egg replacer and when I do I add in a tablespoon or two of plain apple sauce to the recipe to keep the cookies moist and delic.

By: Allyson

Allyson — Thu, 16 Oct 2014 14:47:56 +0000

I am not a big chocolate chip cookie fan (I know!). My husband is though, so I make them for him. Last time, instead of vanilla, I used almond extract. I couldn’t. stop. eating. them!! Just that small change made them delicious!!

By: Patricia @ ButterYum

Patricia @ ButterYum — Thu, 16 Oct 2014 12:13:40 +0000

Sandi – Oh yes, a timer is a must – precision makes me a happy baker. Laurie – going to try your spoon trick! And I agree, freezing cutout dough is a great trick. I also like to roll my cutout dough between sheets of wax or parchment paper, and I use wooden dowels as a guide so all my cutouts are the same thickness.

By: Sandi

Sandi — Thu, 16 Oct 2014 03:39:53 +0000

Use butter. Seriously, they’re cookies, they will never be healthy. Don’t even try. I use a baking stone instead of a metal cookie sheet. I think it’s more forgiving and because it holds a lot more heat, I can take the cookies out earlier and let them finish on the stone. I saw someone comment about using a timer – you mean some people don’t?! Are they crazy? Not only must you time your cookies, you should remove them on the early side of done. Some cookies are meant to be crisp and crunchy, but they aren’t supposed to be hard. If the bottoms are brown you’re baking them too long. Even if they’re light brown. Scoops are awesome. Baking is an exact science. Chemicals and heat combine to make beautiful things but it can be destroyed – or at least disappointing – if the measurements are wrong. Don’t guess. Use a scale for your flour, especially, at least until you develop a good eye for it. Baking soda, powder, cream of tartar and even spices are a nasty surprise if you get even a small lump. I use a tiny strainer to make sure there aren’t any lumps before I add it to the flour. When making peanut butter cookies, add chopped dry roasted peanuts. Finally, try the World Peace cookie recipe. Simple, fast and incredibly yummy.