Day 1: Chocolate Chip-Basic Recipe (No Alterations)
- 2/3 cup of unsalted butter, melted
- 2 cups lightly packed brown sugar
- 2 eggs
- 2 tbsp hot water
- 1 1/2 cups semi-sweet chocolate morsels
- 2 2/3 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
Preheat oven to 375 degrees Fahrenheit. Combine melted butter, brown sugar, eggs and hot water and mix well. Stir in remaining dry ingredients. Mix in chocolate morsels. Drop by teaspoonfuls onto ungreesed cookie sheets. Bake 8-10 minutes or until lightly browned.
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| This is the basic, run-of-the-mill, off-of-the-back-of-a-bag-of-chocolate-chips recipe. |
1. Overall Taste-
The amount of brown sugar made it too sweet.
2. Texture-
It was chewy as a piece of bread, but slightly greasy.
3. Density-
To its credit, the cookie was not airy like a rice cake, but filled in the middle.
4. Thickness-
Unfortunately, it was sheet-thin.
5. Appeal-
After eating one cookie, you would think it was mediocre for the chocolate chip. You may not decide to eat another, depending on the individual.
Day 2: Chocolate Chip- Altered Recipe
- 2/3 cup of unsalted butter, melted CHANGE: Now 2/3 cup vegetable shortening, slightly melted
- 2 cups lightly packed brown sugar CHANGE: Now 1 1/2 cup lightly packed brown sugar
- 2 eggs
- 2 tbsp hot water
- 1 1/2 cups semi-sweet chocolate morsels
- 2 2/3 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- ADDITION: 1 tsp vanilla extract
Preheat oven to 375 degrees Fahrenheit. Combine melted butter, brown sugar, eggs and hot water and mix well. Stir in remaining dry ingredients. Mix in chocolate morsels. Drop by teaspoonfuls CHANGE: drop by tablespoonfuls onto ungreesed cookie sheets. Bake 8-10 minutes or until lightly browned.
Rating of Recipe:
1. Overall Taste-
IMPROVEMENT: No longer has strong brown sugar taste
2. Texture-
It's still too greasy, this time with an added Crisco-like texture
3. Density-
Very well stuffed!
4. Thickness-
IMPROVEMENT: No longer sheet thin- these were relatively thick, BUT they were slightly flimsy
5. Appeal-
It makes me want more, but it could be much improved.
 |
| They are so much thicker than last time! |
1. Overall Taste-
IMPROVEMENT: No longer has strong brown sugar taste
2. Texture-
It's still too greasy, this time with an added Crisco-like texture
3. Density-
Very well stuffed!
4. Thickness-
IMPROVEMENT: No longer sheet thin- these were relatively thick, BUT they were slightly flimsy
5. Appeal-
It makes me want more, but it could be much improved.
Day 3: Chocolate Chip- Altered Recipe
- 2/3 cup vegetable shortening, slightly melted
- 1 1/2 cup lightly packed brown sugar
- 2 eggs
- 2 tbsp hot water CHANGE: Now 3 tbsp hot water
- 1 1/2 cups semi-sweet chocolate morsels
- 2 2/3 cups flour CHANGE: Now 3 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- ADDITION: 1/2 tsp Wilson's butter flavoring
- ADDITION: 1/2 cup white sugar
Preheat oven to 375 degrees Fahrenheit. Combine melted butter, brown sugar, eggs and hot water and mix well. Stir in remaining dry ingredients. Mix in chocolate morsels. Drop by tablespoonfuls CHANGE: drop golf-ball-sized balls of dough onto ungreased cookie sheets. Bake 8-10 minutes CHANGE: 20 minutes or until lightly browned.
Rating of Recipe:
1. Overall Taste-
It needs more brown sugar- less white
2. Texture-
The outside was perfect, but the inside was still underdone
3. Density-
Perfect.
4. Thickness-
Perfect.
5. Appeal-
Personally, I would add dark chocolate chips instead of semi-sweet, but these are top-of-the-line for homemade cookies!
Day 4: Chocolate Chip- Altered, FINAL Recipe
Directions:
Preheat
oven to 375 degrees Fahrenheit. Combine melted butter, brown sugar,
eggs and hot water and mix well. Stir in remaining dry ingredients. Mix
in chocolate morsels. Drop golf-ball-sized balls of dough onto ungreased cookie sheets. Bake 20 minutes or until lightly browned.
Rating of Recipe:
1. Overall Taste-
Perfect. Not too Chocolate-y
2. Texture-
Done inside and out, but still chewy!
3. Density-
Perfect.
4. Thickness-
Perfect.
5. Appeal-
These are the best chocolate chip cookies I have ever had. If you like nuts, pecans or almonds would make a sinful addition!
Snick-Er-Treat!
For the month of October, we will be experimenting with the snickerdoodle recipe. These cookies can add spice to any Halloween or fall festivity.
Day 1: Snickerdoodle- Basic Recipe (from Pillsbury- as the weeks go by, I will make my own changes)
Directions:
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
1. Overall Taste-
It needs more brown sugar- less white
2. Texture-
The outside was perfect, but the inside was still underdone
3. Density-
Perfect.
4. Thickness-
Perfect.
5. Appeal-
Personally, I would add dark chocolate chips instead of semi-sweet, but these are top-of-the-line for homemade cookies!
Day 4: Chocolate Chip- Altered, FINAL Recipe
- 2/3 cup vegetable shortening, slightly melted CHANGE: 1 cup butter flavored Crisco
- 1 1/2 cup lightly packed brown sugar CHANGE: 3/4 cup lightly packed brown sugar
- 2 eggs
- 3 tbsp hot water
- 1 1/2 cups semi-sweet chocolate morsels CHANGE: 1 cup milk choc. morsels, 1/2 cup semi-sweet choc. morsels
- 3 cups flour CHANGE: 3 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt CHANGE: 1 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp Wilson's butter flavoring CHANGE: omit flavoring
- 1/2 cup white sugar CHANGE: 3/4 cup white sugar
Rating of Recipe:
1. Overall Taste-
Perfect. Not too Chocolate-y
2. Texture-
Done inside and out, but still chewy!
3. Density-
Perfect.
4. Thickness-
Perfect.
5. Appeal-
These are the best chocolate chip cookies I have ever had. If you like nuts, pecans or almonds would make a sinful addition!
Snick-Er-Treat!
For the month of October, we will be experimenting with the snickerdoodle recipe. These cookies can add spice to any Halloween or fall festivity.
Day 1: Snickerdoodle- Basic Recipe (from Pillsbury- as the weeks go by, I will make my own changes)
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1 teaspoon vanilla
- 2 eggs
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Rating of Recipe:
1. Overall Taste-
Good, but needs more cinnamon- I had a little left over from rolling the dough balls in the mixture
2. Texture-
Crispy on the outside, but underdone inside
3. Density-
Already fine
4. Thickness-
Needs to be thicker
5. Appeal-
These were too crispy on the outside, but they had tendency to fall apart because the inside was still too mushy. They were tasty though!
Day 2: Snickerdoodle- Altered Recipe
- 1 1/2 cups sugar CHANGE: 1 1/4 cup sugar AND 1/4 cup brown sugar
- 1/2 cup butter or margarine, softened CHANGE: 1/2 cup butter flavored Crisco
- 1 teaspoon vanilla
- 2 eggs
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar CHANGE: 2 tsp cream of tarter
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
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| They're VERY thick and heavy! |
Directions:
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Rating of Recipe:
1. Overall Taste-
Still needs more cinnamon sugar. It's a bit like a shortbread cookie with cinnamon sugar right now.
2. Texture-
Perfectly cooked through.
3. Density-
Very filling
4. Thickness-
Probably needs to be thinner.
5. Appeal-
These were better than last time because they were baked through instead of being partially underdone. Yummy!
Day 3: Snickerdoodle- Altered Recipe
Directions:
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the crisco with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Rating of Recipe:
1. Overall Taste-
Great on the cinnamon sugar, and the cookie has more flavor because of it!
2. Texture-
A little undone
3. Density-
slightly porous
4. Thickness-
Too thin
5. Appeal-
The taste was better than the last batch, but somehow these are thinner...That will be fixed for next week!
Day 3: Snickerdoodle- Altered Recipe
Directions*:
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the crisco with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Rating of Recipe:
1. Overall Taste-
Because this is fuller, it needs a little more flavoring than it would if the cookie were thinner.
2. Texture-
Perfect
3. Density-
Fully Perfect
4. Thickness-
Perfect
5. Appeal-
I'm amazed at what a few changes of ingredients can do to the size of the cookie! Even though this is already day 4, I may choose to do one more week with snickerdoodles before October is over. This was a great batch!
* this time, I shaped the balls to where they were egg shaped (placing the narrow part on the cookie sheet and pressing down slightly as to help it be balanced) because that helps with the thickness.
Day 1: Pumpkin Cookies (Basic Recipe)
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Rating of Recipe:
1. Overall Taste-
Still needs more cinnamon sugar. It's a bit like a shortbread cookie with cinnamon sugar right now.
2. Texture-
Perfectly cooked through.
3. Density-
Very filling
4. Thickness-
Probably needs to be thinner.
5. Appeal-
These were better than last time because they were baked through instead of being partially underdone. Yummy!
Day 3: Snickerdoodle- Altered Recipe
- 1 1/4 cup sugar AND 1/4 cup brown sugar
- 1/2 cup butter flavored Crisco
- 1 teaspoon vanilla
- 2 eggs
- 2 3/4 cups all-purpose flour CHANGE: 3 cups flour
- 2 tsp cream of tarter
- 1/2 teaspoon baking soda CHANGE: 1 tsp baking soda
- 1/4 teaspoon salt CHANGE: 1/2 tsp salt
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the crisco with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Rating of Recipe:
1. Overall Taste-
Great on the cinnamon sugar, and the cookie has more flavor because of it!
2. Texture-
A little undone
3. Density-
slightly porous
4. Thickness-
Too thin
5. Appeal-
The taste was better than the last batch, but somehow these are thinner...That will be fixed for next week!
Day 3: Snickerdoodle- Altered Recipe
- 1 1/4 cup sugar AND 1/4 cup brown sugar CHANGE: 1/4 cup brown sugar, 1/4 cup white sugar
- 1/2 cup butter flavored Crisco CHANGE: 1 cup butter flavored Crisco
- 1 teaspoon vanilla CHANGE: 1 1/2 tsp vanilla
- 2 eggs CHANGE: 3 eggs
- 3 cups flour
- 2 tsp cream of tarter
- 1 tsp baking soda CHANGE: 1 tsp baking powder
- 1/2 tsp salt
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the crisco with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.
Rating of Recipe:
1. Overall Taste-
Because this is fuller, it needs a little more flavoring than it would if the cookie were thinner.
2. Texture-
Perfect
3. Density-
Fully Perfect
4. Thickness-
Perfect
5. Appeal-
I'm amazed at what a few changes of ingredients can do to the size of the cookie! Even though this is already day 4, I may choose to do one more week with snickerdoodles before October is over. This was a great batch!
* this time, I shaped the balls to where they were egg shaped (placing the narrow part on the cookie sheet and pressing down slightly as to help it be balanced) because that helps with the thickness.
Day 1: Pumpkin Cookies (Basic Recipe)
So often Thanksgiving is skipped over, and we move strait to Christmas. For the month of November, we will work on a cookie that makes a nice addition to your Thanksgiving dinner and earns a place next to the pies. Let's get started!
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoons salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 cup butter, softened
- 1 cup sugar
- 1 cup canned pumpkin
- 1 large egg
- 1 teaspoon vanilla
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| Half of these are frosted with cream cheese icing...I couldn't resist! |
Preheat oven to 375°F.In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, salt and allspice.
In the bowl of an electric mixer at medium speed, cream together butter and sugar until light and fluffy, scraping down sides of bowl once or twice. Add pumpkin, egg and vanilla; beat for 1 minute. Gradually add flour mixture, beating at low speed until well combined. Drop by large tablespoons onto ungreased baking sheets lined with parchment paper. flatten lightly using the back of a spoon or spatula. Bake 10 to 12 minutes or until golden brown. Remove from oven and let stand for 1 minute before removing with a spatula to a wire rack to cool.
*Because the pumpkin makes it doughier, it's easier to drop this dough if you use an ice-cream scooper.
Rating of Recipe:
1. Overall Taste-
It needs more spice to complement the pumpkin flavor.
2. Texture-
Too cake-like; almost resembles whoopie pie
3. Density-
Too airy
4. Thickness-
Needs to be thicker
5. Appeal- Overall, the ones with the cream cheese icing tasted better because the plain ones were almost bland. There will be some major modifications next week!
