topic Re: The Science Behind the Perfect Cookies in Kitchen

The Science Behind the Perfect Cookies

lolakimono — Mon, 18 Sep 2017 12:30:23 GMT

Re: The Science Behind the Perfect Cookies

Danky — Mon, 18 Sep 2017 12:57:30 GMT

What a handy and informative chart HOWEVER---the science behind MY

perfect cookie is to be certain there is always a tin of YOKU MOKU cookies

in the pantry.....😛 😘

Re: The Science Behind the Perfect Cookies

qualitygal — Mon, 18 Sep 2017 13:10:06 GMT

Yes, @lolakimono, that is handy, however, my science behind the perfect cookies here, is I easily got him hooked on the ones that are fresh out of the freezer that makes a dozen, and he even bakes them now. LOL, isn't science grand!!!

Re: The Science Behind the Perfect Cookies

evelyner — Mon, 18 Sep 2017 13:38:11 GMT

Thanks. I like that

Re: The Science Behind the Perfect Cookies

RespectLife — Mon, 18 Sep 2017 14:15:07 GMT

So here's a question..I like soft, chewy cookies that do not spread.

According to the chart = Brown Sugar

Can I always sub brown for white in any recipe? Equal amounts?

Anyone know or have any thoughts?

TIA !!!!!

Re: The Science Behind the Perfect Cookies

Nightowlz — Mon, 18 Sep 2017 15:30:57 GMT

Thx for the info. Now who is going to back me some cookies. LOL!!! I'll take some chocolate chip/butterscotch cookies. Let me know when they are hot out of the oven. Now you have me hungry for a homemade cookie. I'm just hungry since I have not ate yet.

Re: The Science Behind the Perfect Cookies

SahmIam — Mon, 18 Sep 2017 22:10:02 GMT

Fling flour at me for I disagree with the chart. I've had the exact opposite happen when using specific flours, sugars, butter, etc according to the chart and I bake a LOT, lol. My MIL has written a few cookbooks and the woman KNOWS her baking and she'll tell you the same thing.

What also matters is the temperature of your kitchen as well as the humidity, how fresh or old the ingredients are, the length of time you manipulate (and HOW you manipulate) the dough/batter as well as many other things.

All that said, I WILL say it's a great guidelines for basic info on cookie making. : )

Re: The Science Behind the Perfect Cookies

Nataliesgramma — Mon, 18 Sep 2017 22:23:23 GMT

My perfect cookies are the ones I make with my Granddaughter...

Re: The Science Behind the Perfect Cookies

RespectLife — Tue, 19 Sep 2017 18:15:09 GMT

@SahmIam wrote:
Fling flour at me for I disagree with the chart. I've had the exact opposite happen when using specific flours, sugars, butter, etc according to the chart and I bake a LOT, lol. My MIL has written a few cookbooks and the woman KNOWS her baking and she'll tell you the same thing.

What also matters is the temperature of your kitchen as well as the humidity, how fresh or old the ingredients are, the length of time you manipulate (and HOW you manipulate) the dough/batter as well as many other things.

All that said, I WILL say it's a great guidelines for basic info on cookie making. : )

@SahmIam

"Fling flour at me..."

thanks funny!

Would you or your MIL have any suggestions for the best ingredients to get soft, chewy cookies that do not spread like a pancake? LOL

Re: The Science Behind the Perfect Cookies

SahmIam — Tue, 19 Sep 2017 18:20:46 GMT

@RespectLife I will ask her as my kitchen is tiny so the heat from the oven makes the room hot and therefore, my cookies spread no matter what. Grrrr.....

Re: The Science Behind the Perfect Cookies

RespectLife — Tue, 19 Sep 2017 18:23:56 GMT

@SahmIam wrote:
@RespectLife I will ask her as my kitchen is tiny so the heat from the oven makes the room hot and therefore, my cookies spread no matter what. Grrrr.....

Thank you, @SahmIam

Much appreciated! No rush! I just moved into a new home with a large kitchen...which is still not quite unpacked.

Re: The Science Behind the Perfect Cookies

Daysdee — Tue, 19 Sep 2017 18:54:26 GMT

I find if I chill the dough, the cookies don't spread so much. Since I shouldn't eat a lot of cookies and don't like the store-bought, I've been mixing up a batch and baking one sheet and freezing the rest of the dough. When I really want a cookie (or two!) I just scoop out the dough and bake a few more. I don't even defrost the dough. I freeze it in a L n L. Been working out good for me.

Re: The Science Behind the Perfect Cookies

Pooky1 — Tue, 19 Sep 2017 23:35:59 GMT

lol. i here you there. danky you seem to have a very good sence of humor.

Re: The Science Behind the Perfect Cookies

Yahooey — Wed, 20 Sep 2017 10:54:46 GMT

Thansk for the info - it was very intresting. But I thought the science behind the perfect cookie was

I loved cold milk with a dunkable cookie. I would then drink the sweeten milk full of cookie bits or a cookie half if it fell apart. Now I dunk in coffee.