blerp 13.10.2008 18:41 |
To whoever bakes/cooks on here, I need a little help here... Whenever I make cookies (either from scratch, or from those premade bags where you just add an egg & oil), the batter always turns out liquidy, not at all like a dough, or how it looked when I took home economics at school[img=/images/smiley/msn/cry_smile.gif][/img] Tonight I tried making them from scratch, and I made sure I had everything before putting it all together...and it still came out goopy...what am I doing wrong?? |
Philly Guy 13.10.2008 19:54 |
Post your recipe. It's either not enough dry, or too much wet. You may also be over-mixing the batter. Your recipe should look similar to this: http://www.verybestbaking.com/recipes/detail.aspx?ID=18476 adjusted for quantity, of course. Oh. It could also be that your batter has warmed up too much. You can actually use chilled butter in your recipe to help this. If the batter has gotten warm and goopy, put it in the freezer for a while to firm up. |
shoemanbundy 13.10.2008 19:57 |
You must be the one giving TM hits on his myspace. Stop listening to his music as you bake and they won't come out so thin and nothing like real cookies. |
blerp 14.10.2008 00:15 |
shoemanbundy wrote: You must be the one giving TM hits on his myspace. Stop listening to his music as you bake and they won't come out so thin and nothing like real cookies. Whose TM? Ha ha. |
Charlie Brown 14.10.2008 00:41 |
Hello Ravie, what sort of flour are you using? That may be part of your problem. Cake flour will produce a more moist mixture than all-purpose flour. Also try using vegetable shortening instead of oil. |
JoxerTheDeityPirate 14.10.2008 10:51 |
sounds as if you are using too much oil or water,try adding more flour to the mix until it thickens. oh crap,its official, i've turned into Delia bloody Smith! *goes back to making his xmas cakes* |
blerp 14.10.2008 13:12 |
Charlie Brown wrote: Hello Ravie, what sort of flour are you using? That may be part of your problem. Cake flour will produce a more moist mixture than all-purpose flour. Also try using vegetable shortening instead of oil. I'm using all-purpose flour, which is what the recipe calls for. I do believe that the problem might be that there isn't enough flour, because the recipe I have only calls for 3/4 of a cup of flour, which I think is too little... |
blerp 14.10.2008 13:17 |
By the way, here is the recipe: 1/2 cup (or 1 stick) butter, softened 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 large egg 1/2 tsp. vanilla extract 3/4 cup all-purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 cup rolled oats 1 & 1/4 cups chocolate chunks |
Micrówave 14.10.2008 16:44 |
I would follow Charlie's advice about the flour. Plus, that's an AWFUL lot of butter. |
blerp 14.10.2008 17:14 |
Micrówave wrote: I would follow Charlie's advice about the flour. Plus, that's an AWFUL lot of butter. Yes, I sure did follow. But I'm not too sure when I'll ever attempt to make those cookies again. I made peanut butter & oatmeal cookies instead, and they came out perfect! And jah, jah, the butter. The pb & oatmeal one didn't need as much as the other recipe did. |
Crazy LittleThing 14.10.2008 17:55 |
Ravie: Try the recipe for Toll House cookies. It doesn't contain rolled oats, but it works and is a great recipe. Get it off the back of a bag of Nestle's Semi Sweet Chocolate Chips or here: http://www.verybestbaking.com/recipes/detail.aspx?ID=18476 |
JoxerTheDeityPirate 15.10.2008 12:29 |
while we are on the subject of baking cookies/biscuits,how do i stop the chocky in the chocolate chip cookies from melting when i make them? they end up as a gooey mess inside/atop the biscuit instead of staying crunchy :-[ |
Micrówave 15.10.2008 13:29 |
Ravie If you're gonna bake cookies, you really should share them with us. I love peanut butter cookies, by the way. *waits for cookies* Joxer: Milk chocolate melts and makes the most mess, perhaps a different kind of choc chip. Inside? Nothing you can do about that. But put some on top after removing them from the oven. They'll melt just enough to stick to the top. You might also try carob. It's close, and doesn't melt as much as chocolate. By the way, a chocolate chip biscuit sounds pretty disgusting to us yanks. I'll just take a cookie. |
JoxerTheDeityPirate 16.10.2008 03:46 |
^ cheers dude,i'll give that a try :-] the recipe i tried was for Maryland Chocolate Chip Biscuit [aparantly] which i suppose would be a cookie with chocolate bits in/on it ps,it always amazes me how certain sayings or products sound/are completely different on the other side of the pond. "im going outside for a fag" has a totally different meaning here than there as Maggie will testify lol |
magicalfreddiemercury 16.10.2008 15:12 |
Ravie wrote: By the way, here is the recipe: 1/2 cup (or 1 stick) butter, softened 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 1 large egg 1/2 tsp. vanilla extract 3/4 cup all-purpose flour 1/2 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 cup rolled oats 1 & 1/4 cups chocolate chunks I'd say you're right about the flour. Try 1 & 1/4 cups of flour instead of 3/4 cup. Also... maybe the oats should be quick-cooking oats? (I'd reduce the salt to a dash, btw. A half-teaspoon is quite a bit, especially if you're using regular salted butter. JMHO). |
blerp 16.10.2008 18:28 |
Micrówave wrote: Ravie If you're gonna bake cookies, you really should share them with us. I love peanut butter cookies, by the way. *waits for cookies* Joxer: Milk chocolate melts and makes the most mess, perhaps a different kind of choc chip. Inside? Nothing you can do about that. But put some on top after removing them from the oven. They'll melt just enough to stick to the top. You might also try carob. It's close, and doesn't melt as much as chocolate. By the way, a chocolate chip biscuit sounds pretty disgusting to us yanks. I'll just take a cookie. Sorry babe, I ate the last one this morning. I'll make more! We ate those up pretty quickly, especially with my Nutella lying around. |
JoxerTheDeityPirate 17.10.2008 04:09 |
^ oh,you can keep them if you have Nutella involved,vile stuff of satan spawn on a par with Marmite :-[ |
madeinheaven! 42122 19.10.2008 03:11 |
125g chocolate 125g softened butter 75g soft light brown sugar 50g golden granulated sugar 1 large egg 1/2 teaspoon vanilla essence 165g plain flour 1 tablespoon cocoa powder 1/2 teaspoon bicarbonate of soda 1/2 teaspoon salt Preheat the oven to 180°C. Break the chocolate into chunks and cut it into tiny chips. Cream the butter and the sugars together. In a separate bowl, lightly beat the egg, add the vanilla, then add this to the butter and sugar bit by bit, beating all the time. Next mix in the flour, salt and bicarbonate of soda. Then add the chocolate-chips. Drop 8 to 9 teaspoons of the mixture on each baking tray. Bake for 10 to 12 minutes, until browned. These cookies are the BEST[img=/images/smiley/msn/thumbs_up.gif][/img] !!! |
Charlie Brown 21.10.2008 21:03 |
My culinary guru Alton Brown who looks quite a bit like Thomas Dolby of "She Blinded Me With Science" fame produced a wonderful episode of his program Good Eats dealing with cookies. His cookie recipes may be found at link |
Winter Land Man 21.10.2008 22:14 |
I love Oatmeal Raison Cookies. Yum yum! |
Poo, again 22.10.2008 10:45 |
You should make "special" brownies. |
JoxerTheDeityPirate 22.10.2008 11:00 |
^ i did that and went 'walkabouts' for 3 days |
Ms. Rebel 22.10.2008 11:18 |
Try this =) 1 dough: 3 1/2 c flour 3/4 c milk 1/4 c sugar 2 yeast cake 2 egg yolks 1 ts lemon rind; grated 6 tb melted butter 1/4 ts salt -filling:-- 1/2 c melted butter 3/4 c sugar 1 c hot milk 2 tb strawberry jam 1 lb walnuts; ground 1 ts grated lemon rind 1/4 c raisins 1 ts cinnamon 2 tb rum More info: http://en.wikipedia.org/wiki/Orehnja%C4%8Da |
Poo, again 22.10.2008 13:00 |
I can eat a lifetime supply of that. ^^ |
madeinheaven! 42122 22.10.2008 13:09 |
Ms. Rebel wrote: Try this =) 1 dough: 3 1/2 c flour 3/4 c milk 1/4 c sugar 2 yeast cake 2 egg yolks 1 ts lemon rind; grated 6 tb melted butter 1/4 ts salt -filling:-- 1/2 c melted butter 3/4 c sugar 1 c hot milk 2 tb strawberry jam 1 lb walnuts; ground 1 ts grated lemon rind 1/4 c raisins 1 ts cinnamon 2 tb rum More info: http://en.wikipedia.org/wiki/Orehnja%C4%8Da :) Can you leave out the cinnamon xD |
Ms. Rebel 22.10.2008 13:33 |
Poo, again wrote: I can eat a lifetime supply of that. ^^ Me too. xD |
blerp 22.10.2008 21:07 |
JoxerTheDeityPirate wrote: ^ oh,you can keep them if you have Nutella involved,vile stuff of satan spawn on a par with Marmite :-[ The Nutella wasn't put in the recipe, I just ate some of the cookies with it. I've never tried Marmite, but I've seen it and it looks awful... |
blerp 22.10.2008 21:07 |
MadeInHeaven! wrote: 125g chocolate 125g softened butter 75g soft light brown sugar 50g golden granulated sugar 1 large egg 1/2 teaspoon vanilla essence 165g plain flour 1 tablespoon cocoa powder 1/2 teaspoon bicarbonate of soda 1/2 teaspoon salt Preheat the oven to 180°C. Break the chocolate into chunks and cut it into tiny chips. Cream the butter and the sugars together. In a separate bowl, lightly beat the egg, add the vanilla, then add this to the butter and sugar bit by bit, beating all the time. Next mix in the flour, salt and bicarbonate of soda. Then add the chocolate-chips. Drop 8 to 9 teaspoons of the mixture on each baking tray. Bake for 10 to 12 minutes, until browned. These cookies are the BEST[img=/images/smiley/msn/thumbs_up.gif][/img] !!! I don't do grams xD |
Winter Land Man 22.10.2008 21:17 |
Someone can make me oatmeal raison cookies, I certainly can't make them! |
thomasquinn 32989 23.10.2008 14:39 |
Ravie wrote: To whoever bakes/cooks on here, I need a little help here... Whenever I make cookies (either from scratch, or from those premade bags where you just add an egg & oil), the batter always turns out liquidy, not at all like a dough, or how it looked when I took home economics at school[img=/images/smiley/msn/cry_smile.gif][/img] Tonight I tried making them from scratch, and I made sure I had everything before putting it all together...and it still came out goopy...what am I doing wrong?? Don't add the liquids all at once, but bit by bit, whilst mixing it in either using a mixer or by hand. Stop when the batter/dough gets to the consistency you want it too. Also, when water is required, it's usually best to use it as cold as possible, unless the recipe explicitly states otherwise. |