Since I'm British, I'm used to biscuits that are crisp, dry and crunchy all the way through, with no soft chewy centre. Most chocolate chip cookie recipes are t
I have a Betty Crocker cookie mix and I find it too sweet. Is there a way to adapt it and make it less sweet? I'm not an experienced baker so I don't know if
It's been a week since I started some cake and cookie decorating, and normally one needs many colors to come up with a lovely colorful final result whether it i
I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficie
Can anyone offer an explanation why I get runny spreaders among my medium-sized cookie batches. All balls are weighed uniformly before storage in the freezer,
I am using the vanishing oatmeal cookie recipe on the container of Quaker oatmeal. I do not like the way the cookies turn out. I am looking for a more chewy or
How can I eat cookie dough safely? I want to make cookie dough ice-cream like the Ben and Jerry's range, however I don't want salmonella. How do Ben and Jerry'
The other day I baked some Nutella cookies (the famous four ingredient recipe which calls for egg, Nutella, vanilla and flour), they tasted awesome but the next
In the process of baking some butter cookies using the following recipe, I mistakenly added 1/2 cup flour more than what the recipe calls for, and it is now mix
I've made a lot of variations of snickerdoodle recipes and I always seem to get the same results. I can make a thick chocolate chip cookie but snickerdoodles ve
I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm havi
I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Arthur Flour's whole wheat flour and they come out great. http://food5
I have a friend who has tree-nut allergy so he isn't able to eat any kinds of nuts, because of this every single time I bake something for my
I am aware of the bakers percentage used in bread, and I have used it successfully. I am baking cookies at home as a hobby. I have collected few recipes from b
I see Pillsbury pre-made dough rolled in tubes. This makes it easier to open it at one end and chop off slices as needed. In my case, I force freshly made coo
If butter is melted then refrigerated to soften consistency will it have the proper results if recipe calls for soften butter?
I made a chocolate chip and snicker cookie batter. But I added double the butter not realizing what I had done I chilled the dough until the next day. The next
So I followed the recipe posted here to get some pretty standard chocolate chip cookies: http://www.bettycrocker.com/recipes/ultimate-chocolate-chip-cookies/77
I'm trying to make shortbread cookies the proper way. Should they be cooked through, but without any browning? Or, should they be lightly browned?
I am making oatmeal cookies for a family get together and was wondering, can I make them as a bar cookie like as in chocolate chip, rather than a drop cookie.