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Cookie recipe help - please
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Cookie recipe help - please
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About a month ago I tried a new (for me) cookie recipe.......... an average "vanilla" cookie with lots of finely chopped pecans.  The "frosting" was lines of vanilla (caramel?) squirted on in one
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Forums  »  Baking Forums  »  What are you Baking?  »  Cookie recipe help - please

Re: Cookie recipe help - please

posted at 5/4/2011 2:18 AM EDT
Posts: 1622
First: 8/9/2008
Last: 5/3/2013
In Response to Re: Cookie recipe help - please:
In Response to Re: Cookie recipe help - please : Carol... Me too!  I have just about all of Taste of Home cookbooks!  Did you get the new 2011?
Posted by Susan K


Susan, I have a lot of them! I plan on getting the 2011. I really love Taste of Home cookbooks.
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Re: Cookie recipe help - please

posted at 5/4/2011 2:23 AM EDT
Posts: 1622
First: 8/9/2008
Last: 5/3/2013
In Response to Re: Cookie recipe help - please:
"A GLOB OF FLOUR" ............... A glob of flour is the most important thing you add to cookie dough.  I add a glob to every single batch of cookie dough I make.  For the cookie recipe that was accused of being too thin, a glob is even more important.  It's more important and even larger. It's difficult to give measurements of a glob ............ a glob for cookie dough making 3 dozen cookies is smaller than the glob for making 4 or 5 dozen. The best was to get the correct glob is to just add some flour to the measuring cup.   Don't level that cup of flour - add to it  If the recipe calls for 2 cups - add a glob to both cups.  If it calls for 1 1/4 cup of flour add a good glob to the 1 cup and a little glob to the 1/4 cup. There --- you have the information on globs.
Posted by Nancy G


Nancy,  Now we know why you are the cookie lady!!  I love the glob of flour!!! lol lol
I always add a little extra too! Thanks for the great tips!!!
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Re: Cookie recipe help - please

posted at 5/4/2011 7:15 AM EDT
Posts: 6417
First: 6/23/2010
Last: 5/18/2013

This is the recipe if anyone wants it here ............

 

DOUBLE-DRIZZLE PECAN COOKIES
42 Servings Prep:
Ingredients
  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups chopped pecans, toasted

  • CARAMEL DRIZZLE:
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 1/2 cup confectioners' sugar

  • CHOCOLATE DRIZZLE:
  • 1 ounce semisweet chocolate
  • 1 tablespoon butter

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  • Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
  • In a small saucepan, bring brown sugar and cream to a boil. Remove from the heat; whisk in confectioners' sugar. Immediately drizzle over cookies.
  • In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.


Double-Drizzle Pecan Cookies published in Country Woman December/January 2008, p27
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Re: Cookie recipe help - please

posted at 5/4/2011 9:30 AM EDT
Posts: 528
First: 10/6/2010
Last: 6/11/2011
this site is amazing! actually it's the bakers that make it that way! great thread
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Re: Cookie recipe help - please

posted at 5/4/2011 10:50 AM EDT
Posts: 1089
First: 8/8/2008
Last: 4/18/2013
Cookies sound good. I think that Verelee was helpful. I will go to that website too and try the cookies.
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Re: Cookie recipe help - please

posted at 5/4/2011 12:10 PM EDT
Posts: 6417
First: 6/23/2010
Last: 5/18/2013
Right Barbara ......
The refrigerator makes great cookies!  I also put most of my cookie dough in the 'fridge for several hours or overnight.  I put a stretch plastic wrap on the counter then put the dough on that.  I push it into a long "log" so it cools faster, put the wrap around it and toss it in .... I think it cools faster that way.

And my big secret for every cookie I make..... You know how you roll some dough - like a snickerdoodle - into a ball?  Well, I roll all dough into balls and  bake it that way ...... each cookie is smooth, even, matches the other, yadda yadda.   And if a cookie is "plain" or not interesting I roll it in coarse sugar.
This is a complusion and I can't help it.
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Re: Cookie recipe help - please

posted at 5/4/2011 1:13 PM EDT
Posts: 1265
First: 10/26/2009
Last: 5/16/2013
In Response to Re: Cookie recipe help - please:
"A GLOB OF FLOUR" ............... A glob of flour is the most important thing you add to cookie dough.  I add a glob to every single batch of cookie dough I make.  For the cookie recipe that was accused of being too thin, a glob is even more important.  It's more important and even larger. It's difficult to give measurements of a glob ............ a glob for cookie dough making 3 dozen cookies is smaller than the glob for making 4 or 5 dozen. The best was to get the correct glob is to just add some flour to the measuring cup.   Don't level that cup of flour - add to it  If the recipe calls for 2 cups - add a glob to both cups.  If it calls for 1 1/4 cup of flour add a good glob to the 1 cup and a little glob to the 1/4 cup. There --- you have the information on globs.
Posted by Nancy G


Speaking of glob amounts, a few years ago a friend gave me a set of measuring spoons from Restoration Hardware. Along with the usual measurements, there's also spoons for a "dash", "pinch", and "smidgen." Now they need to add a measuring cup for the "glob".
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Re: Cookie recipe help - please

posted at 5/4/2011 2:27 PM EDT
Posts: 835
First: 10/1/2008
Last: 5/17/2013

Nancy,  I use an OXO cookie scoop and that just about makes the right amount for a ball.  When the dough is cold all you need to do is flatten it a little, and all the cookies are the same size.  Isn't great how we can pass on all these little tips!
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Re: Cookie recipe help - please

posted at 5/4/2011 4:32 PM EDT
Posts: 6417
First: 6/23/2010
Last: 5/18/2013
Yikes Barbara --- I need you again ............ What is an "OXO cookie scoop" and where do I get one?
I can't be without anything relating to "cookie"
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Re: Cookie recipe help - please

posted at 5/4/2011 6:45 PM EDT
Posts: 835
First: 10/1/2008
Last: 5/17/2013
OXO is a brand of kitchen gadgets.  A lot of kitchen stores carry their stuff.  I also think that Target carries that brand.  Since I never go to Walmart, I don't know if they handle the brand.  Bed Bath and Beyond carries the OXO brand.  I can't remember where I got mine.  It is basically a small ice cream scoop that is about 1 Tablespoon or so.  There are other brands, but this one seems to hold up the best.  I've gone through several others.  Hope that helps.    Oh!  Williams Sonoma may also carry the OXO brand.  Perhaps you can locate it on line at one of the above store sites.
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Re: Cookie recipe help - please

posted at 5/4/2011 9:39 PM EDT
Posts: 6417
First: 6/23/2010
Last: 5/18/2013
Thank you again .... There's a Target in the next town.  When I go over there I'll look for a scoop.
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Re: Cookie recipe help - please

posted at 5/5/2011 7:58 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: Cookie recipe help - please:
"A GLOB OF FLOUR" ............... A glob of flour is the most important thing you add to cookie dough.  I add a glob to every single batch of cookie dough I make.  For the cookie recipe that was accused of being too thin, a glob is even more important.  It's more important and even larger. It's difficult to give measurements of a glob ............ a glob for cookie dough making 3 dozen cookies is smaller than the glob for making 4 or 5 dozen. The best was to get the correct glob is to just add some flour to the measuring cup.   Don't level that cup of flour - add to it  If the recipe calls for 2 cups - add a glob to both cups.  If it calls for 1 1/4 cup of flour add a good glob to the 1 cup and a little glob to the 1/4 cup. There --- you have the information on globs.
Posted by Nancy G


Nancy...

OOOoooohhhhhhhhhhhh!  So a glob of flour is equivalent to my smidgen of flour.  It's that little extra, just to top it off!!! 
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Re: Cookie recipe help - please

posted at 5/5/2011 9:54 PM EDT
Posts: 6417
First: 6/23/2010
Last: 5/18/2013
Right Susan!!  A glob and a smidgen are similar.  I think a glob is just a tweet larger than a smidgen.
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Re: Cookie recipe help - please

posted at 5/8/2011 2:50 PM EDT
Posts: 1574
First: 10/8/2010
Last: 5/17/2013
Nancy i liked your post on globs.  Sometimes you just need a glob.  BTW, I found the dark chocolate morsels in my store, but noticed they are only a 10 oz package, unlike the 12 oz semi sweet.  If you use a package in your cookies you won't get as many morsels.
On cookie scoops--I love mine.  It makes cookie making go much quicker.
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Re: Cookie recipe help - please

posted at 5/8/2011 4:10 PM EDT
Posts: 6417
First: 6/23/2010
Last: 5/18/2013
Yes Judy - 10 oz instead of 12 ... but the same price - lol.   Be certain to check the price per ounce!   But IMHO the dark chocolate are worth the price.
But when I was using the 12 oz semi sweet in a recipe, I almost always added more.  In cookies I certainly added more.  Now with the 10 oz bag I'll really be adding more.
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Re: Cookie recipe help - please

posted at 5/8/2011 8:00 PM EDT
Posts: 2597
First: 10/6/2010
Last: 5/18/2013
In Response to Re: Cookie recipe help - please:
I have a hard time with baking times. If the recipes make small tarts, how would I figure the baking time for a 9 or 10 inch tart. Same goes for cheese cakes. If they are large how do I do mini ones. The final is with cupcakes. what if I want to make a cake into cupcakes??????? Thanks for any heip you can give me
Posted by ARLENE o


Arlene what I do when I am adapting a recipe that is intended to make one size and I decide to make another size I will go to my "trusted" cookbooks and compare recipes to determine the bake time for other recipes of that size. I will also check oven temperature.  Most times the temp does not change but the method might. In the example you gave making cheesecake many large cheesecake recipes will use a water-bath when baking but most mini cheesecake do not use the water-bath method.  I think because the cakes are not in the oven as long. Something like that may effect bake time.
There are a few sites I trust as well for information.  This site is one of them.  King Arthur Flour is another http://www.kingarthurflour.com I may also check some recipes from All Recipes I do find some of the comments people make interesting but so many adjust the recipe it is hard to tell what they may or may not have done so if someone says it did not turn out you have no idea why. Betty Crocker, Pillsbury, any of the brand name products have sites where you can get information.  Use it as a guide.
 
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