http://tipnut.com/tips-baking-cookies/ Creative Homemaking Ideas & Household Tips Thu, 24 May 2012 07:38:15 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://tipnut.com/tips-baking-cookies/#comment-114526 Lori Fri, 18 Nov 2011 05:09:08 +0000 http://tipnut.com/?p=1491#comment-114526 It's in the creaming of the fat and sugar. Chilled fat yields a softer cookie. The softer or more melted your fat (be it shortening, butter or margarine), the crisper your cookie will turn out. There's also a bit of a trick with cookies that have a mixture of white and brown sugar. Increasing brown and decreasing white, but keeping your overall amount of sugar the same, will also help make a cookie more chewy. And Here! Here! to Nancy B. and the good ol' classic Quaker Oats recipe. It's also found online on their website. It's my favorite. To satisfy what you're looking for, you may want to bump up the brown sugar by about 50% (remembering to decrease the white sugar in balance), and just make sure your butter is fresh out of the fridge. YUM YUM! I need to go make some cookies. It’s in the creaming of the fat and sugar. Chilled fat yields a softer cookie. The softer or more melted your fat (be it shortening, butter or margarine), the crisper your cookie will turn out.
There’s also a bit of a trick with cookies that have a mixture of white and brown sugar. Increasing brown and decreasing white, but keeping your overall amount of sugar the same, will also help make a cookie more chewy.
And Here! Here! to Nancy B. and the good ol’ classic Quaker Oats recipe. It’s also found online on their website. It’s my favorite. To satisfy what you’re looking for, you may want to bump up the brown sugar by about 50% (remembering to decrease the white sugar in balance), and just make sure your butter is fresh out of the fridge.
YUM YUM! I need to go make some cookies.

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