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Recipe help, Cookies
Scott > wrote in
:
> In article >,
> ospam (DJS0302) wrote:
>
>> Your dough is too dry. I would either cut back on the amount of
>> oatmeal, 3 cups is an awful lot considering you only have 1 1/4 cups
>> of butter and 1 egg for your wet ingredients, or you could try adding
>> another egg to the recipe.
>
> Would oatmeal have more of a dryness factor than an equal quantity of
> flour? I'd think the protein in the white flour might absorb and
> thereby retain more liquid.
>
> The OP said that she already "penciled in" a second egg, but I'm not
> sure if it was actually used in the too-dry recipe. So, we have:
> dry:
> 3 cups quick oats
> 1 cup white flour
> 1/2 cup wheat flour
>
> wet:
> 1-1/4 cups softened butter
> 2 eggs
>
> I have a great cookie recipe that uses
> dry:
> 2 cups quick cooking oats
> 2 cups white flour
>
> wet:
> 1 cup soft butter
> 2 eggs
>
> My recipe isn't for oatmeal raison, to the proportion of oats:flour is
> lower. Very similar: the OP's recipe uses 1/2 cup more dry, but 1/4
> cup more butter. My recipe is very moist and chewy. If it's a matter
> of the OP's recipe being too dry, it's not by much. Maybe take out 1/4
> cup of the oatmeal?
>
> I noted something else in the original post:
>> I did try them at 10, 11, 12 and 13 minutes, as well as turning the
>> oven up to 400 degrees to try having them bake up with just a hint of
>> browning 'round the edges, but each tray of these cookies comes out
>> just too crumbly. What can be changed so that they come out chewy,
>> preferrably, or at least so that they hold together?
>
> If cookies look done in the oven, they're overbaked.
>
Plumping the raisins in a little hot water or Brandy (my choice). Letting
them soak for 20-30 minutes would help with the dryness some, plus add
flavour.
--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.
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