Forums > Personal > Baking help..please!

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blerp user not visiting Queenzone.com
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Posted: 13 Oct 08, 18:41 Edit this post Reply to this post Reply with Quote

To whoever bakes/cooks on here, I need a little help here...

Whenever I make cookies (either from scratch, or from those premade bags where you just add an egg & oil), the batter always turns out liquidy, not at all like a dough, or how it looked when I took home economics at school[img=/images/smiley/msn/cry_smile.gif][/img]

Tonight I tried making them from scratch, and I made sure I had everything before putting it all together...and it still came out goopy...what am I doing wrong??



I'm so pissed I could spit.
Philly Guy user not visiting Queenzone.com
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Posted: 13 Oct 08, 19:54 Edit this post Reply to this post Reply with Quote

Post your recipe.  It's either not enough dry, or too much wet.  You may also be over-mixing the batter.

Your recipe should look similar to this: http://www.verybestbaking.com/recipes/detail.aspx?ID=18476  adjusted for quantity, of course.

Oh.  It could also be that your batter has warmed up too much.  You can actually use chilled butter in your recipe to help this.  If the batter has gotten warm and goopy, put it in the freezer for a while to firm up.


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Posted: 13 Oct 08, 19:57 Edit this post Reply to this post Reply with Quote

You must be the one giving TM hits on his myspace. Stop listening to his music as you bake and they won't come out so thin and nothing like real cookies.


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Posted: 14 Oct 08, 00:15 Edit this post Reply to this post Reply with Quote



shoemanbundy wrote:

You must be the one giving TM hits on his myspace. Stop listening to his music as you bake and they won't come out so thin and nothing like real cookies.

Whose TM? Ha ha.








I'm so pissed I could spit.
Charlie Brown user not visiting Queenzone.com
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Posted: 14 Oct 08, 00:41 Edit this post Reply to this post Reply with Quote

Hello Ravie, what sort of flour are you using? That may be part of your problem. Cake flour will produce a more moist mixture than  all-purpose flour. Also try using vegetable shortening instead of oil.

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Posted: 14 Oct 08, 10:51 Edit this post Reply to this post Reply with Quote



sounds as if you are using too much oil or  water,try adding more flour to the mix until it thickens.



oh crap,its official, i've turned into Delia bloody Smith!



*goes back to making his xmas cakes*




isnt innuendo an italian suppository?

im gonna ride the wild wind!

its_a_hard_life wrote:you nutcase you rule!

joxer replies: but in a nice way :-]

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Posted: 14 Oct 08, 13:12 Edit this post Reply to this post Reply with Quote



Charlie Brown wrote:

Hello Ravie, what sort of flour are you using? That may be part of your problem. Cake flour will produce a more moist mixture than  all-purpose flour. Also try using vegetable shortening instead of oil.

I'm using all-purpose flour, which is what the recipe calls for. I do believe that the problem might be that there isn't enough flour, because the recipe I have only calls for 3/4 of a cup of flour, which I think is too little...








I'm so pissed I could spit.
blerp user not visiting Queenzone.com
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Posted: 14 Oct 08, 13:17 Edit this post Reply to this post Reply with Quote

By the way, here is the recipe:

1/2 cup (or 1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1/2 tsp. vanilla extract

3/4 cup all-purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup rolled oats

1 & 1/4 cups chocolate chunks



I'm so pissed I could spit.
Micrówave user not visiting Queenzone.com
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Posted: 14 Oct 08, 16:44 Edit this post Reply to this post Reply with Quote

I would follow Charlie's advice about the flour.  Plus, that's an AWFUL lot of butter.

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Posted: 14 Oct 08, 17:14 Edit this post Reply to this post Reply with Quote



Micrówave wrote:

I would follow Charlie's advice about the flour.  Plus, that's an AWFUL lot of butter. 

Yes, I sure did follow. But I'm not too sure when I'll ever attempt to make those cookies again. I made peanut butter & oatmeal cookies instead, and they came out perfect!

And jah, jah, the butter. The pb & oatmeal one didn't need as much as the other recipe did.








I'm so pissed I could spit.
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Posted: 14 Oct 08, 17:55 Edit this post Reply to this post Reply with Quote

Ravie:

Try the recipe for Toll House cookies.  It doesn't contain rolled oats, but it works and is a great recipe.  Get it off the back of a bag of Nestle's Semi Sweet Chocolate Chips or here: 

http://www.verybestbaking.com/recipes/detail.aspx?ID=18476








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Posted: 15 Oct 08, 12:29 Edit this post Reply to this post Reply with Quote

while we are on the subject of baking cookies/biscuits,how do i stop the chocky in the chocolate chip cookies from melting when i make them?
they end up as a gooey mess inside/atop the biscuit instead of staying crunchy :-[


isnt innuendo an italian suppository?

im gonna ride the wild wind!

its_a_hard_life wrote:you nutcase you rule!

joxer replies: but in a nice way :-]

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Posted: 15 Oct 08, 13:29 Edit this post Reply to this post Reply with Quote



 



Ravie

If you're gonna bake cookies, you really should share them with us.  I love peanut butter cookies, by the way.



 



*waits for cookies*



Joxer:

Milk chocolate melts and makes the most mess, perhaps a different kind of choc chip.
Inside?  Nothing you can do about that.  But put some on top after removing them from the oven.  They'll melt just enough to stick to the top.  You might also try carob.  It's close, and doesn't melt as much as chocolate.



By the way, a chocolate chip biscuit sounds pretty disgusting to us yanks.  I'll just take a cookie.



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Posted: 16 Oct 08, 03:46 Edit this post Reply to this post Reply with Quote

^ cheers dude,i'll give that a try :-]
the recipe i tried was for Maryland Chocolate Chip Biscuit [aparantly] which i suppose would be a cookie with chocolate bits in/on it
ps,it always amazes me how certain sayings or products sound/are completely different on the other side of the pond.
"im going outside for a  fag" has a totally different meaning here than there as Maggie will testify lol



isnt innuendo an italian suppository?

im gonna ride the wild wind!

its_a_hard_life wrote:you nutcase you rule!

joxer replies: but in a nice way :-]

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Posted: 16 Oct 08, 15:12 Edit this post Reply to this post Reply with Quote



Ravie wrote:

By the way, here is the recipe:

1/2 cup (or 1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1/2 tsp. vanilla extract

3/4 cup all-purpose flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup rolled oats

1 & 1/4 cups chocolate chunks


I'd say you're right about the flour. Try 1 & 1/4 cups of flour instead of 3/4 cup. Also... maybe the oats should be quick-cooking oats? (I'd reduce the salt to a dash, btw. A half-teaspoon is quite a bit, especially if you're using regular salted butter. JMHO).



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Posted: 16 Oct 08, 18:28 Edit this post Reply to this post Reply with Quote



Micrówave wrote:







 







Ravie

If you're gonna bake cookies, you really should share them with us.  I love peanut butter cookies, by the way.







 







*waits for cookies*







Joxer:

Milk chocolate melts and makes the most mess, perhaps a different kind of choc chip.
Inside?  Nothing you can do about that.  But put some on top after removing them from the oven.  They'll melt just enough to stick to the top.  You might also try carob.  It's close, and doesn't melt as much as chocolate.







By the way, a chocolate chip biscuit sounds pretty disgusting to us yanks.  I'll just take a cookie.






Sorry babe, I ate the last one this morning. I'll make more!

We ate those up pretty quickly, especially with my Nutella lying around.








I'm so pissed I could spit.
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Posted: 17 Oct 08, 04:09 Edit this post Reply to this post Reply with Quote

^ oh,you can keep them if you have Nutella involved,vile stuff of satan spawn on a par with Marmite :-[


isnt innuendo an italian suppository?

im gonna ride the wild wind!

its_a_hard_life wrote:you nutcase you rule!

joxer replies: but in a nice way :-]

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Posted: 19 Oct 08, 03:11 Edit this post Reply to this post Reply with Quote

125g chocolate
125g softened butter
75g soft light brown sugar
50g golden granulated sugar
1 large egg
1/2 teaspoon vanilla essence
165g plain flour
1 tablespoon cocoa powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt

Preheat the oven to 180°C. Break the chocolate into chunks and cut it into tiny chips. Cream the butter and the sugars together. In a separate bowl, lightly beat the egg, add the vanilla, then add this to the butter and sugar bit by bit, beating all the time. Next mix in the flour, salt and bicarbonate of soda. Then add the chocolate-chips. Drop 8 to 9 teaspoons of the mixture on each baking tray. Bake for 10 to 12 minutes, until browned.

These cookies are the BEST[img=/images/smiley/msn/thumbs_up.gif][/img] !!!



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Posted: 21 Oct 08, 21:03 Edit this post Reply to this post Reply with Quote

My culinary guru Alton Brown who looks quite a bit like Thomas Dolby of "She Blinded Me With Science" fame produced a wonderful episode of his program Good Eats dealing with cookies. His cookie recipes may be found at  http://www.foodnetwork.com

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Posted: 21 Oct 08, 22:14 Edit this post Reply to this post Reply with Quote

I love Oatmeal Raison Cookies. Yum yum!



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