The Perfect Cookie

The last 2 times I've baked cookies they turned out horrible!

Flat, runny, crispy.

I made them the same old way.

For the life of me I didn't know what the heck I was doing wrong.

I thought for sure, I'd lost my "cookie touch".

And Christmas is coming!

I posted a cry for help on the Sugar Pie Farmhouse recipe forum.

Boy, did the sistas have some great ideas.

Here are a few I'd like to share.

A couple things that have helped me in making cookies: start with chilled butter.

A professional chef once told me that the little flour molecules

need to surround each little butter molecule in order for the cookies to "fluff."

So if your butter is too soft, the flour will mix too thoroughly

INTO the butter and not surround it.

Hence flat cookies.

Also, I have better luck when I chill the dough,

even for just a couple minutes, before baking.

And I also seem to have better luck (at least with choc. chip cookies)

by adding an extra 1/4 c. flour to whatever the recipe calls for.

The mixture ends up a bit more crumbly

(sometimes I have to use my hands to finish incorporating all the ingredients),

but it seems to help.

Lynn

From Terri in Ohio

Just a tip about the butter...make sure it is pliable, but not too soft.

Mushy butter makes for mushy cookies! LOL!

I also chill the remaining batter in the fridge

while waiting for the next batch....that seems to help.

Karen....over beating cookie dough will cause cookies to go flat.

Another thing to be careful of is if a cookie recipe calls for eggs,

watch what size you're using.

If a recipe calls for a medium egg and you're using large or x-tra large,

that makes a HUGE difference....and vice versa
Vivian Lee

I heard that if your baking soda or baking powder is to old,

it can make for some flat cookies too.

I do believe I heard that from one of my older aunts.
Tina

I took all the above advise.

Checked my oven temperature.

Used a new & improved cookie scoop to keep the cookies uniformed in size.

Fresh baking soda & other ingredients.

I read on The Martha S. blog to blend flour & other dry ingredients with a whisk.

But most importantly......

I controlled myself with my Kitchenaid mixer.

It's just so dang easy to use

I think I over beat my dough.

And as you can see from the pictures below my cookies turned out beautiful!

Cranberry Hootiecreeks (what a name!)

Ingredients
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
2/3 cup brown sugar
2/3 cup white sugar
2 eggs
2 teaspoons vanilla
1 cup rolled oats
1 cup dried cranberries
1 cup white chocolate chips
1 cup chopped nuts (optional)


Directions
1. Combine flour, baking soda and salt.
2 Cream butter, then add sugars, eggs & vanilla.
3 Mix in flour mixture & oats, then cranberries, chips & nuts.
4 Drop by spoonfuls on greased cookie sheet.
5 Bake at 350 for 8-10 min. Makes 3 dozen cookies.

Recipe from SPFH "Terri in Ohio"

And this is my old stand by chocolate chip.
The grandkids favorite.

Speaking of an old stand by, check out this pattern.

Better yet, check the price....85 cents.

Can you imagine how old it is?

I'm going to my Sew Whats group tomorrow and I thought

I'd work on a couple aprons. This is my favorite pattern.

Quick, easy. I change the pocket to all the way across.

Perfect for the National Tie One On Day!

And last, but not least, I mailed out the books & aprons on Wednesday!
Should be there on by Saturday.

Opps, almost forgot to mention my last Dr. appointment on Wednesday.

All is well. Finally.

Try the cranberry cookie recipe..... you won't be disappointed!