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adjusting cookie recipe??

kseiverd | Dec 22, 201310:07 AM

So my kitchen is LIBERALLY floured from a bit of a marathoon of dough prep for holiday cookies... it happens, I don't even TRY to stop it!

Have found that using melted (but NOT HOT) butter in them makes a chewier cookie... though flatter... the way I like them.

Made up dough for peanut butter (ones you smoosh with a fork), chocolate chips and then getting ready for a "chewy" molasses cookie. Don't recall where I found the recipe, but musta liked it cuz I kept the card. Noticed that recipe for CCCs and PBs both called for 2.25-2.5 c of flour and the molasses called for 4.5!?! I didn't write down how many cookies the recipe made, so decided to half it. Kinda expected about the same amount of dough as other 2, but only about half as much?? Other ingredients (sugars, butter, eggs, etc) about the same as other cookies. If they're as good as I hope for, will probably make another batch.

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