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Old 10-05-2007, 02:14 AM posted to rec.food.cooking
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Default why won't they spread?

I've made these cookies before and they've never spread right. They just
stay in defiant lumps.


Apple-raisin oatmeal cookies
(a Mrs Fields recipe)

2 1/2 cups flour
1 c quick oats
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1 c dark brown sugar, firmly packed
3/4 c salted butter
1 large egg
1/2 c unsweetened applesauce
1/2 c honey
1 c fresh apple, peeled and diced fine
1 c raisins

In medium bowl combine flour, oats, salt, soda, cinnamon and cloves. Mix
well with whisk and set aside.

Cream butter and sugar together in large bowl using electric mixer. Add
egg, applesauce and honey, beat at medium speed until smooth. (I noticed
that it never actually gets smooth no matter how much I beat it)

Add the flour, apples and raisins and blend at low speed just until
combined. Do not overmix. Dough will be quite soft.

Drop by rounded tablespoons on ungreased baking sheets, 1 1/2 inches apart.
Bake 23 to 25 minutes or until bottoms are golden brown.


Ms P


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Old 10-05-2007, 02:50 AM posted to rec.food.cooking
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Default why won't they spread?


"tert in seattle" wrote in message
...
writes:
I've made these cookies before and they've never spread right. They just
stay in defiant lumps.


Apple-raisin oatmeal cookies
(a Mrs Fields recipe)

2 1/2 cups flour
1 c quick oats
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1 c dark brown sugar, firmly packed
3/4 c salted butter
1 large egg
1/2 c unsweetened applesauce
1/2 c honey
1 c fresh apple, peeled and diced fine
1 c raisins

In medium bowl combine flour, oats, salt, soda, cinnamon and cloves. Mix
well with whisk and set aside.

Cream butter and sugar together in large bowl using electric mixer. Add
egg, applesauce and honey, beat at medium speed until smooth. (I noticed
that it never actually gets smooth no matter how much I beat it)

Add the flour, apples and raisins and blend at low speed just until
combined. Do not overmix. Dough will be quite soft.

Drop by rounded tablespoons on ungreased baking sheets, 1 1/2 inches
apart.
Bake 23 to 25 minutes or until bottoms are golden brown.


What's the baking temp? You could try reducing it a little.

Adding fat might help.

Or you could gently mash them down after dropping them.



I knew I'd forget vital info! LOL, the baking temp is only 300. I've
mashed the last two pan fulls. Since they're going to be lumps I think I'll
get the bigger size cookie scoop so they're decent size lumps at least.


Ms P

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Old 10-05-2007, 03:21 AM posted to rec.food.cooking
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Default why won't they spread?


"Steve Wertz" wrote in message
...
On Wed, 9 May 2007 20:14:38 -0500, Ms P wrote:

I've made these cookies before and they've never spread right. They just
stay in defiant lumps.


Add another 1/2cup of fat (butter). Make sure you're not using
one of those "spreads" (less than 80% fat) instead of butter or
margarine.

-sw


I only use butter but next time I'll add another 1/2 cup or so. They really
are good cookies even if they don't spread right.


Ms P

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Old 10-05-2007, 06:53 PM posted to rec.food.cooking
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Default why won't they spread?

Ms P wrote:

I've made these cookies before and they've never spread right. They
just stay in defiant lumps.


Apple-raisin oatmeal cookies
(a Mrs Fields recipe)

2 1/2 cups flour
1 c quick oats
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1 c dark brown sugar, firmly packed
3/4 c salted butter
1 large egg
1/2 c unsweetened applesauce
1/2 c honey
1 c fresh apple, peeled and diced fine
1 c raisins

In medium bowl combine flour, oats, salt, soda, cinnamon and cloves.
Mix well with whisk and set aside.

Cream butter and sugar together in large bowl using electric mixer. Add
egg, applesauce and honey, beat at medium speed until smooth. (I
noticed that it never actually gets smooth no matter how much I beat it)

Add the flour, apples and raisins and blend at low speed just until
combined. Do not overmix. Dough will be quite soft.

Drop by rounded tablespoons on ungreased baking sheets, 1 1/2 inches
apart. Bake 23 to 25 minutes or until bottoms are golden brown.


Ms P


Sorry, I am not sure why they do not spread. BTW, a few of my recipes
are similar, but they only bake for about 12 minutes.

Becca
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Old 10-05-2007, 06:54 PM posted to rec.food.cooking
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Default why won't they spread?

On May 9, 7:21 pm, "Ms P" wrote:
"Steve Wertz" wrote in message

...

On Wed, 9 May 2007 20:14:38 -0500, Ms P wrote:


I've made these cookies before and they've never spread right. They just
stay in defiant lumps.


Add another 1/2cup of fat (butter). Make sure you're not using
one of those "spreads" (less than 80% fat) instead of butter or
margarine.


-sw


I only use butter but next time I'll add another 1/2 cup or so. They really
are good cookies even if they don't spread right.

Ms P

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.



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Old 10-05-2007, 08:44 PM posted to rec.food.cooking
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Default why won't they spread?


"merryb" wrote in message
ups.com...
On May 9, 7:21 pm, "Ms P" wrote:
"Steve Wertz" wrote in message

...

On Wed, 9 May 2007 20:14:38 -0500, Ms P wrote:


I've made these cookies before and they've never spread right. They
just
stay in defiant lumps.


Add another 1/2cup of fat (butter). Make sure you're not using
one of those "spreads" (less than 80% fat) instead of butter or
margarine.


-sw


I only use butter but next time I'll add another 1/2 cup or so. They
really
are good cookies even if they don't spread right.

Ms P

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.


Ms P


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Old 11-05-2007, 05:01 AM posted to rec.food.cooking
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Posts: 2,863
Default why won't they spread?

writes:

"merryb" wrote in message
oups.com...
On May 9, 7:21 pm, "Ms P" wrote:
"Steve Wertz" wrote in message

...

On Wed, 9 May 2007 20:14:38 -0500, Ms P wrote:

I've made these cookies before and they've never spread right. They
just
stay in defiant lumps.

Add another 1/2cup of fat (butter). Make sure you're not using
one of those "spreads" (less than 80% fat) instead of butter or
margarine.

-sw

I only use butter but next time I'll add another 1/2 cup or so. They
really
are good cookies even if they don't spread right.

Ms P

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!



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Old 11-05-2007, 06:09 AM posted to rec.food.cooking
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Default why won't they spread?


"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



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