I once learned from a friend who was an AMAZING baker and also had a master's degree in chemistry that the key to good cookies is how well the butter and sugar are creamed.
I need to know more about creaming. I don't really know what I'm doing. All I know is that my cookies don't turn out as good as I want them too. They are usually puffy and cakey. Also, I don't own a hand mixer. My roommate has a Bosch but I don't think it mixes that well. So do any of you have any tips on how to hand cream butter and sugar? How long is it really supposed to take and what is the final consistency supposed to look and feel like? Maybe someday I'll have a hand mixer so advice on how to cream with that is welcome too. Leave your tips in the comments or if you are feeling ambitious do a tutorial!
I'd appreciate the advice because I really want to make Di's oatmeal chocolate chip cookies!
maggie
Wednesday, July 21, 2010
advice needed
Posted by Goodrich Goodies at 7:52 PM
Subscribe to:
Post Comments (Atom)
2 comments:
Maggs! I make my cookies in a Bosch using the cookie paddles, so it's perfect that you have access to one! I just make sure the butter and sugar are well mixed and add the dry ingredients a little at a time. Make sure you use butter! Beth discovered (despite my warnings) that margarine and shortening don't work! She was stuck with 96 tough cookies. Ew.
I always refrigerate the dough before I form it into balls. Just like pie dough, you don't want the butter to melt before you cook them or the cookies are tough. You want to keep the dough as cold as possible then the cookies cook evenly and stay soft after cooking. These cookies may look puffy when you initially take them out of the oven, but they "fall" and get flat as they cool. Good luck!
I need this same advice!
Post a Comment