Right now, I have cooked steel-cut oatmeal, water, banana, cinnamon powder, sugar, and dark chocolate in my cookie batter in the following amounts: 2 cups of c
I love these cookies from King Arthur Flour for a variety of reasons, including that they're delicious and they only need five ingredients, which I always have
I'm looking to make very crispy thin, light, airy cookies. Kind of like dog-treats but for humans. What makes some cookies chewy and other "snap"? What makes c
I have a recipe for an anise cookie that I've made several times. The ingredients are: flour, baking powder, salt, anise, eggs, vanilla. No butter or oil. The d
I need help to fit these batches I already rolled them up can I go ahead fix it. what can I do to fix these batches so it doesn't crumble and
What would be the best order to mix them in without deflating the batter/dough(along with flour, baking powder and soda)? Should I add the dry ingredients to th
How should i supposed to bake cookies in gas oven? Like my gas oven burner burns from one side at a time either from bottom or top. Should i bake cookies from b
I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but
Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and a
Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the bu
What ingredient should I add to my cookies to increase shelf life. I need my cookies, 6 months later to still be fresh (expiry date in 6 months).
I just baked a batch of chocolate chip cookies (https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies). I felt like they were just a tad bit on the
I have a bunch of these maple & brown sugar Quaker oatmeal packets and I'm looking for a healthy (and simple) chewy cookie recipe that I c
I don't have bread flour or gluten and I want to bake choco chip cookies with a chewy texture and hard crust outside as well as inside. Can I use plain flour a
I have a large amount of very good quality dry aged beef fat (not suet). I would like to try making cookies using the beef fat in place of the butter. I was thi
By now in 2019, white chocolate macadamia nut seems a very typical cookie flavor (in the United States), available from lots of different shops and in lots of d
I have my chocolate chip cookie recipe which uses a 1 to 1 sugar to flour ratio. The texture is chewy because I under-cook them on purpose. Wh
I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries in
This may sound like a stupid question, but I am not sure what to do. Even though I am not a professional, I was on a course and I am not allowed to post any rec
I have recently started using a commercial kitchen to make chocolate chip cookies (and other similar types of cookies). The kitchen has a Blodgett double deck c