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Why are cookies cakey?

posted at 12/16/2010 11:35 AM EST
Posts: 1
First: 12/16/2010
Last: 12/16/2010
I have an old cookie rceipe that was my mothers.  The cookies are supposed to be thin  and not cakey.  My cousin and I have tried and tried but the cookies have continued to be cakey.  Would you have any idea what would cause this to happen?

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posted at 12/16/2010 2:41 PM EST
Posts: 105
First: 7/11/2010
Last: 8/13/2011
VBB, has your recipe for Toll House cookies changed over the years? I would swear the one I have that was on the bag in the 70's called for 1cup of shortening instead of butter. I make them with shortening and they turn out perfect every time. Am I just wrong?

Re: Why are cookies cakey?

posted at 12/16/2010 4:13 PM EST
Posts: 299
First: 10/8/2010
Last: 4/29/2011
In Response to Why are cookies cakey?:
I have an old cookie rceipe that was my mothers.  The cookies are supposed to be thin  and not cakey.  My cousin and I have tried and tried but the cookies have continued to be cakey.  Would you have any idea what would cause this to happen?
Posted by Diane S


Diane:

Please follow this link to view an article on making YOUR favorite kind of chocolate chip cookie, be they cakey or thin: http://www.verybestbaking.com/Resources/Baking-School/Articles/Flat-Cookies.aspx 

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/16/2010 4:27 PM EST
Posts: 416
First: 8/7/2008
Last: 1/17/2012
Yes now am looking for chocolate liquor and no luck so far. Do you know where I can purchase some Verybestbaking?  Appreciate the help.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/17/2010 6:20 AM EST
Posts: 939
First: 5/3/2009
Last: 10/4/2012
Instead of getting my points for yesterday, I lost 13,905 overnight. What gives?

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/17/2010 10:10 AM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014

Fran - don't worry - they'll be back in a few minutes.  I have no idea why but sometimes my points go down to 6,000+ ...... a few minutes or the next time I come in, all is well.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/17/2010 10:27 AM EST
Posts: 105
First: 7/11/2010
Last: 8/13/2011
Fran, that has happened to me many times. They will probably be back later or tomorrow. I had to sign in a couple of times,too. I just assume they are working on the site and things will return.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/17/2010 1:05 PM EST
Posts: 299
First: 10/8/2010
Last: 4/29/2011

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

VBB, has your recipe for Toll House cookies changed over the years? I would swear the one I have that was on the bag in the 70's called for 1cup of shortening instead of butter. I make them with shortening and they turn out perfect every time. Am I just wrong?
Posted by Debra M


Debra:

Since the chemical composition of some of the ingredients are not the same today as they were 30 years ago, a few minor changes had to be made.  For example, water was eliminated because the quality of baking soda has improved over the years and no longer requires water in order to react (the water served as a catalyst).  It is essentially the original recipe and any differences in the recipe (or method of preparation) reflect only the nature and chemical properties of the ingredients that are available today versus 30 years ago.

We do have a variation from our test kitchens that will give you a puffier cookie. 

Just reduce the butter to 1/2 cup
and add a 1/2 cup of solid vegetable shortening.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/17/2010 3:00 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
Amazing -- thank you VBB.
Two of my favorite, best cookbooks are from the early 60's.  (hee hee... I consider them young things - just kids)

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/17/2010 5:19 PM EST
Posts: 105
First: 7/11/2010
Last: 8/13/2011
Unfortunately, you did not answer my question at all! Did it used to call for shortening instead of butter?And your post wasn't readable at the end. It read "Just reduce the butter to 1. One what? Just a little disappointing to keep checking back for an answer from you for it to not be answered.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/17/2010 6:56 PM EST
Posts: 105
First: 7/11/2010
Last: 8/13/2011
Hey,VBB, here' another question for you. Why did I get 2 emails this week, telling me about coupons, then when I try to print them, once again it says I have printed the limit? Another disappointment.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/17/2010 11:30 PM EST
Posts: 319
First: 11/6/2008
Last: 8/7/2013
VBB, when I finish reading a post, I click on my back arrow to go back to the list of topics. If I have not posted anything, 1-3 clicks is needed to get back. If I posted, it takes anywhere from 5-8+++ clicks on the back arrow to get back to the list. I have found that simply going back to the top of the page and clicking on "forums" then on the topic/discussion I was in is actually faster.

Why is this happening? I only have this problem on the Nestle's site.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/17/2010 11:54 PM EST
Posts: 416
First: 8/7/2008
Last: 1/17/2012
Well my post disappeared have to hunt now and see if it ended up somewhere else. Weird for sure.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/18/2010 12:38 PM EST
Posts: 2
First: 12/3/2010
Last: 12/18/2010
I LOVED the butterscotch gingerbread cookies, but it made so many (and 1 egg- no way to halve the recipe).  Is there a do-ahead solution- is it better to freeze the dough or freeze the cookies?

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/18/2010 1:53 PM EST
Posts: 299
First: 10/8/2010
Last: 4/29/2011
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
Unfortunately, you did not answer my question at all! Did it used to call for shortening instead of butter?And your post wasn't readable at the end. It read "Just reduce the butter to 1. One what? Just a little disappointing to keep checking back for an answer from you for it to not be answered.
Posted by Debra M


Debra:

Our apologies; the post got cut off but is corrected now.  We will look into the specific ingredient change for you now.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/18/2010 1:56 PM EST
Posts: 299
First: 10/8/2010
Last: 4/29/2011
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
Well my post disappeared have to hunt now and see if it ended up somewhere else. Weird for sure.
Posted by Sharon T


Sharon:

To see a list of all posts you've made, as well as those of Bakers you've "followed", just go to "My VBB" at the top right of any page.  We hope you can find the post you're looking for there.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/18/2010 2:12 PM EST
Posts: 299
First: 10/8/2010
Last: 4/29/2011
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
VBB, when I finish reading a post, I click on my back arrow to go back to the list of topics. If I have not posted anything, 1-3 clicks is needed to get back. If I posted, it takes anywhere from 5-8+++ clicks on the back arrow to get back to the list. I have found that simply going back to the top of the page and clicking on "forums" then on the topic/discussion I was in is actually faster. Why is this happening? I only have this problem on the Nestle's site.
Posted by Wa-Ha K


Wa-Ha:

We're working to incorporate some more options on the message boards to help simplify the navigation; thank you for the feedback.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/18/2010 2:20 PM EST
Posts: 299
First: 10/8/2010
Last: 4/29/2011
In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:
I LOVED the butterscotch gingerbread cookies, but it made so many (and 1 egg- no way to halve the recipe).  Is there a do-ahead solution- is it better to freeze the dough or freeze the cookies?
Posted by Misha B


Misha:

Great question!  Both are great options but it really depends how you'll like to use the cookies later: freeze the baked cookies if you'll want to use eat them a few at a time or won't have time to bake later but freeze the dough if you'll want to make the complete batch later and will have more time.

Other VBBers: what do you do when a recipe makes too much dough?

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/18/2010 2:59 PM EST
Posts: 105
First: 7/11/2010
Last: 8/13/2011
Thanks, VBB, I'll be waiting for an answer. Misha, back in home economics class in high school, they used to make us halve recipes that called for one egg. We stirred the egg slightly in a bowl, and divided it in half. It worked fine for us, hope it does for you, too.

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/18/2010 3:09 PM EST
Posts: 7301
First: 6/23/2010
Last: 4/19/2014
VBB -- I've never had a recipe that makes too much dough.  I bake it all and store it in my freezer.  There's always someone I love waiting for "their share". 
IMHO the cookies are still very good when thawed.
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