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 [b]always[/b] 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??
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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: [url=http://www.verybestbaking.com/recipes/detail.aspx?ID=18476]http://www.verybestbaking.com/recipes/detail.aspx?ID=18476[/url] 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.
Your recipe should look similar to this: [url=http://www.verybestbaking.com/recipes/detail.aspx?ID=18476]http://www.verybestbaking.com/recipes/detail.aspx?ID=18476[/url] 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.
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.
[QUOTE]
[b]shoemanbundy wrote: [/b]
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.
[/QUOTE]
Whose TM? Ha ha.
[b]shoemanbundy wrote: [/b]
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.
[/QUOTE]
Whose TM? Ha ha.
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.
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*
oh crap,its official, i've turned into Delia bloody Smith!
*goes back to making his xmas cakes*
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[b]Charlie Brown wrote: [/b]
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.[/QUOTE]
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...
[b]Charlie Brown wrote: [/b]
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.[/QUOTE]
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...
[b]By the way, here is the recipe:[/b]
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
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 would follow Charlie's advice about the flour. Plus, that's an AWFUL lot of butter.
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[b]Micrówave wrote: [/b]
I would follow Charlie's advice about the flour. Plus, that's an AWFUL lot of butter. [/QUOTE]
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.
[b]Micrówave wrote: [/b]
I would follow Charlie's advice about the flour. Plus, that's an AWFUL lot of butter. [/QUOTE]
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.
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:
[url=http://www.verybestbaking.com/recipes/detail.aspx?ID=18476]http://www.verybestbaking.com/recipes/detail.aspx?ID=18476[/url]
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:
[url=http://www.verybestbaking.com/recipes/detail.aspx?ID=18476]http://www.verybestbaking.com/recipes/detail.aspx?ID=18476[/url]
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 :-[
they end up as a gooey mess inside/atop the biscuit instead of staying crunchy :-[
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.
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.
^ 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
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
[QUOTE]
[b]Ravie wrote: [/b]
[b]By the way, here is the recipe:[/b]
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
[/QUOTE]
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).
[b]Ravie wrote: [/b]
[b]By the way, here is the recipe:[/b]
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
[/QUOTE]
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).