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Ms P

"tert in seattle" > wrote in message
...
> writes:
>>
>>"merryb" > wrote in message
roups.com...
>>> On May 9, 7:21 pm, "Ms P" > wrote:
>>> You may not want to try adding more butter- it's pretty tough to mess
>>> with a baking recipe and have it work out okay. Sounds to me like they
>>> may come out greasy. Are you chilling your dough? If so, try using it
>>> at room temp. And there are some cookie recipes that need to be
>>> smashed before baking, like some oatmeal cookie recipes. I would try
>>> those things before you alter your formula.
>>>
>>
>>
>>I mess with baking recipes all the time. Sometimes they come out better,
>>sometimes not. It's not the end of the world and my husband will always
>>eat
>>cookie "failures." LOL
>>
>>They barely have enough fat in them to keep them from sticking to the
>>cookie
>>sheets. Another quarter to half cup probably won't make them at all
>>greasy.
>>I never chill the dough for drop cookies. I make sure everything is at
>>room
>>temp to start with.
>
> I'll second that. In fact I just messed with a muffin recipe --
> I added a cup of mashed bananas and they came out great and didn't
> need any other adjusting. I arrived at my current awesome chocolate
> chip cookie recipe after literally dozens of adjustments. You can't
> learn if you're not willing to make (and eat) mistakes!
>

LOL, even cookie failures are still cookies and they'd have to be *really*
bad before husband wouldn't eat them. I call them "improved" recipes. I
improved a blueberry muffin recipe. My Grandmother handed down an improved
Johnny cake recipe. I improved it a little more and it barely resembles the
original.

I made some notations on the recipe and I'll start improving the cookie
recipe next time. I suspect part of the problem is adding the honey with
the egg and applesauce. It sort of looks curdled after that. I think the
honey coats the butter and keeps it from melting as soon as it should. Next
time I'm going to add the honey at the very end after the flour mixture is
incorporated.

Ms P