A question for cookie bakers
 

On Wed, 27 Jan 2016 11:48:17 -0700, graham wrote:

> Yes, that is a logical method and I made a different recipe yesterday,
> flattened half and compared results.
> Even the flattened ones were not as thin as those in the book from where
> I got the recipe.
> Graham
It seems that you liked the basic taste of the cookies you made, at least
that is what I conclude, otherwise you would not be asking about them or
trying to make them again.

My suggestion is to either flatten them more if possible, or to make
refrigerator cookies:

Instead of making drop cookies, roll the dough into logs that are 8" to
1" (20 to 30 cm) and about 1 1/5 inches (3 or 4 cm) in size (I am not
sure how many such rolls your recipe would make - probably 2 or 3),
refrigerate them for at least 2 to 3 hours, then slice them 1/4" (1cm)
and bake them.

Much like this recipe:

http://www.pillsburybaking.com/recip...l-cookies-1613

Don't pay much attention to the ingredients, but rather the preparation
method.

Brian Christiansen.

A question for cookie bakers
 

On Wednesday, January 27, 2016 at 5:44:56 PM UTC-6, Brian wrote:
> On Wed, 27 Jan 2016 11:48:17 -0700, graham wrote:
>
> > Yes, that is a logical method and I made a different recipe yesterday,
> > flattened half and compared results.
> > Even the flattened ones were not as thin as those in the book from where
> > I got the recipe.
> > Graham
> It seems that you liked the basic taste of the cookies you made, at least
> that is what I conclude, otherwise you would not be asking about them or
> trying to make them again.
>
> My suggestion is to either flatten them more if possible, or to make
> refrigerator cookies:
>
> Instead of making drop cookies, roll the dough into logs that are 8" to
> 1" (20 to 30 cm) and about 1 1/5 inches (3 or 4 cm) in size (I am not
> sure how many such rolls your recipe would make - probably 2 or 3),
> refrigerate them for at least 2 to 3 hours, then slice them 1/4" (1cm)
> and bake them.
>
> Much like this recipe:
>
> http://www.pillsburybaking.com/recip...l-cookies-1613
>
> Don't pay much attention to the ingredients, but rather the preparation
> method.
>
> Brian Christiansen.

Exactly, so much in baking is preparation method!!

John Kuthe...

A question for cookie bakers
 

On 27/01/2016 4:42 PM, Brian wrote:
> On Wed, 27 Jan 2016 11:48:17 -0700, graham wrote:
>
>> Yes, that is a logical method and I made a different recipe yesterday,
>> flattened half and compared results.
>> Even the flattened ones were not as thin as those in the book from where
>> I got the recipe.
>> Graham
> It seems that you liked the basic taste of the cookies you made, at least
> that is what I conclude, otherwise you would not be asking about them or
> trying to make them again.
>
> My suggestion is to either flatten them more if possible, or to make
> refrigerator cookies:
>
> Instead of making drop cookies, roll the dough into logs that are 8" to
> 1" (20 to 30 cm) and about 1 1/5 inches (3 or 4 cm) in size (I am not
> sure how many such rolls your recipe would make - probably 2 or 3),
> refrigerate them for at least 2 to 3 hours, then slice them 1/4" (1cm)
> and bake them.
>
> Much like this recipe:
>
> http://www.pillsburybaking.com/recip...l-cookies-1613
>
> Don't pay much attention to the ingredients, but rather the preparation
> method.
>
> Brian Christiansen.
>
The reason for my original query was that the recipe called for dropping
ice-cream scoops onto the baking sheet leaving a *lot* of space for
spreading and when that didn't occur, I wondered if it was due to the
lower sugar content. I'll certainly flatten them first in future and
continue with a lower sugar content.
Graham