6 Tips for Cookie Success
By Alice Osborne
What a disappointment to spend time and money on an exciting new cookie recipe only to have the batches come out less than wonderful. And I never quite understand WHY, since I follow the recipe exactly as written. It’s probably happened to all of us at one time or another.
It happened again, just the other day, and this time I decided to not just wonder why, but finally find out why. The Internet has tons of cookie-baking DOs and DON’TS, of course, and so do cookie cookbooks. After a bit of study, here’s what I found—boiled down into 6 basic tips for cookie success (these same tips kept popping up). Be sure to keep reading for a couple amazing recipes I discovered as I did my research.
Prepare pans and baking sheets according to the recipe directions. (OK, like I said, I always do that, so what’s the problem? Read on.) Adjust the oven racks and heat the oven before starting to bake. (Yeh, yeh, I do that too. So what’s the problem? Read on.) Check the oven temperature for accuracy with a mercury oven thermometer. (Ooops, I’ve never done that. Don’t even own an oven thermometer.)
Add 1 Tbsp milk or water for each butter-flavored shortening when converting a recipe calling for butter or margarine. (I never use margarine, but on some recipes I do use butter-flavored shortening. So OK, now I know another thing to start doing.)
Use large eggs unless stated otherwise. The liquid and binder in the extra bit of egg seems to be important to the outcome of the recipe.
Use shiny, sturdy aluminum baking sheets with little or no sides. They allow the heat to circulate easily during baking and promote even browning. Cookies baked on insulated baking sheets may need 1 to 2 minutes longer baking time.
NEVER grease a cookie sheet. My darling sister-in-law (and cook extraordinaire), Connie Osborne, puts it this way: "It’s a poor cookie that can’t grease its own bottom!" The extra grease on the sheet causes the dough to spread more than it should, scorches the sheet, and of course, adds unneeded and unwanted calories.
Bake only one baking sheet at a time in the center of the oven. If the cookies brown unevenly, rotate the baking sheet from front to back halfway through the baking time. If you do use more than one sheet at a time, rotate the baking sheets from top to bottom halfway through the baking time. Space oven racks 6 inches apart. IMPORTANT: Allow baking sheets to cool between batches; the dough will spread too much if placed on a hot baking sheet, and the result won’t be what you want. (Yup, done that, been there, got the T-shirt!)
Jeremy's Famous Turtles
(this non-traditional turtle recipe was named the Oatmeal National Winner at the 1991 Crisco American Cookie Celebration)
Cookies
3 egg whites
1 egg yolk
1 1/4 C butter-flavored Crisco
3/4 C firmly packed brown sugar
1/2 C sugar
1 tsp vanilla
1 3/4 C flour
1 tsp baking soda
3/4 tsp salt
1/2 C butterscotch chips
1/2 C semi-sweet chocolate chips
1/2 C chopped dates
1/2 C chopped pecans
1/2 C diced dried fruit bits
1/3 C cinnamon applesauce
1/4 C toasted wheat germ
1/4 C ground shelled sunflower seeds
2 Tbsp honey
3 C old fashioned oats
2 C (8 oz) pecan halves
Coating
1 to 2 egg whites, lightly beaten
1/2 C sugar
For cookies: place 3 egg white in medium bowl. Beat at medium speed until frothy. Beat in egg yolk until well blended. Combine Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed until well blended. Add egg mixture and vanilla. Beat until well blended.
Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Stir in with spoon, one at a time, butterscotch chips, chocolate chips, dates, chopped nuts, fruit bits, applesauce, wheat germ, sunflower seeds, honey and oats. Cover. Refrigerate dough 1 hour.
Heat oven to 350 degrees. Shape dough into 1 1/2-inch balls. Cut pecan halves into 4 lengthwise pieces for legs. Save broken pieces for heads and tails.
For coating: dip top of cookie ball in beaten egg white, then dip in sugar. Place sugar side up 2 1/2-inches apart on greased baking sheet. Insert lengthwise nut pieces for legs. Flatten slightly. Place nut sliver for tail and rounded nut piece for head. Bake for 9 to 11 minutes or until lightly browned. Reposition nuts, if necessary. Cool 30 seconds on baking sheet before removing to paper towels. Makes 7 1/2 dozen cookies.
Frosted Peanut Butter-Brickle Cookies
(this recipe was the Grand Prize Winner at the 1991 Crisco American Cookie Celebration)
Peanut Brittle (note: if you want to save some time and steps, pre-purchased peanut brittle works)
1 1/2 C sugar
1 1/2 C shelled unroasted Spanish peanuts
3/4 C light corn syrup
1/2 tsp salt
1 Tbsp butter
1 1/2 tsp vanilla
1 1/2 tsp baking soda
Cookies
1/2 C butter-flavored Crisco
1/2 C sugar
1/2 C firmly packed brown sugar
1/2 C creamy peanut butter
1 Tbsp milk
1 egg
1 1/3 C flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Frosting
1 1/4 C Reese’s Peanut Butter Chips
Reserved 1 C crushed peanut brittle
For peanut brittle: grease 15 1/2 x 12-inch baking sheet. Combine 1 1/2 C sugar, nuts, corn syrup and 1 1/2 tsp salt in 3-quart saucepan. Cook and stir on medium-low heat until 240 degrees on candy thermometer. Stir in 1 Tbsp butter and vanilla. Cook and stir until 300 degrees on candy thermometer. Watch closely so mixture doesn’t burn. Remove from heat. Stir in 1 1/2 tsp baking soda. Pour onto greased baking sheet. Spread to 1/4-inch thickness. Cool. Break into pieces. Crush into medium-fine pieces to measure 1 cup. Set aside. Heat oven to 375 degrees.
For cookies: combine 1/2 C butter-flavored Crisco, 1/2 C sugar, brown sugar, peanut butter and milk in large bowl. Beat at medium speed until well blended. Beat in egg. Combine flour, 3/4 tsp baking soda, baking powder and 1/4 tsp salt. Add gradually at low speed. Mix until well blended. Shape dough into 1 1/4-inch balls. Place 3 1/2-inches apart on cookie sheet. Flatten into 3-inch circles. Bake for 8 to 9 minutes or until light brown. Cool 2 minutes on baking sheet before removing to flat surface, then cool completely.
For frosting: place peanut butter chips in microwave-safe measuring cup or bowl. Microwave at 50% (MEDIUM). Stir after 1 minute. Repeat until smooth (or melt in saucepan on very low heat). Spread frosting on half of each cookie. Sprinkle reserved crushed peanut brittle over frosting. Refrigerate to set quickly.
Oatmeal Shaggies
(makes 2 1/2 to 3 dozen cookies)
Cookies
2 C old fashioned oats
1 C finely shredded carrots
1 C firmly packed brown sugar
1 C raisins
1 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
2 eggs, beaten
1/2 C butter, melted and cooled
1/3 C milk
1 C shredded coconut
3/4 C finely chopped walnuts
Frosting
1 C powdered sugar
2 Tbsp butter, softened
2 tsp grated orange peel
1 Tbsp + 1 tsp orange juice
Heat oven to 350 degrees. Combine oats, carrots, brown sugar and raisins in large bowl. Combine flour, baking powder, baking soda, salt, cinnamon and cloves. Stir into oat mixture with spoon. Combine eggs, butter and milk. Stir into carrot mixture. Stir in coconut and nuts. Drop by rounded tablespoonfuls 2 12-inches apart onto baking sheet. Bake for 10 to 12 minutes or until lightly browned. Remove to cooling rack.
For frosting: combine powdered sugar, butter, orange peel and orange juice in small bowl. Stir until smooth and to a good spreading consistency. Frost cookies.
