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• Dec. 2, 2005 - Puffed up cookies...

It's true...they look like one happy family of cookies, but I was not pleased with their outcome last night.  I experimented a bit because our cousins made cookies when we went to their house last weekend and they used the recipe on the back of the Nestle Toll House bag...except that they said that they reduced the butter and added baking powder.  Their cookies were very flat, gooey and chewy.  I don't understand how they did it.  So, I made some cookies and tried to copy them when we came home but they still weren't right.  I took them to a fellowship we had, much to my hubby's dismay, and tried to bake some more last night.  Below you will find the results... Photo 1 was the Betty Crocker recipe and I did not smoosh the cookie flat.  It just kept rising and made pretty thick little cookies with a kind of cake-like center.  Photo 2 was simply Photo 1 smooshed before it went in the oven...you can see it still rose pretty well.  Photo 3 was the result of my adding a half a stick of butter and another 1/4 cup of brown sugar because hubby said that his cousins also add more brown sugar - and smooshing them flat.  As you can see, these cookies definitely were flatter...so flat that they started browning before the time was even up.  The last cookie was me simply not flattening the modified recipe.  So someone please tell me what the secret is for cookies that stay chewy after they have cooled off.  I couldn't understand how our cousins' cookies were so flat and chewy when they increased the baking soda...??  There must be some cookie experts out there somewhere.

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• Dec. 2, 2005 - Untitled Comment

Posted by drewsfamilytx

Since my memory is terrible, I can only tell you that there was an episode about this exact thing on the Food Network...Good Eats was the show. Perhaps you can do a search on their site? He does a very interesting show on the science behind all of this...eggs, butter, flour types, etc. Let me know what you find out! Marsha

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• Dec. 2, 2005 - Untitled Comment

Posted by wardssward

How about substituting oil in place of some of the butter? That might give it the chewier texture. I'm still trying to find a good macadamia nut cookie like you can buy at Arby's and other places, where they are so good and chewy. ~Connie

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