Questions tagged [cookies]

Questions about preparing, baking and troubleshooting any cookies (also known as biscuits). Cookies are flat baked sweets which are usually small enough to be hand-held.

15 questions with no upvoted or accepted answers
Filter by
Sorted by
Tagged with
2 votes
0 answers
203 views

Alimunium foil or plastic wrap to send baked cookies via mail

I want to send some regular chocolate chip cookies via mail. It would take approx 3 days (2 min, 4 max I'd say) since sent, to get there. Temperatures can get hot now but it's not urgent so I can wait ...
M.K's user avatar
  • 1,431
2 votes
0 answers
119 views

Should substituting about half of the sugar with erythritol make cookies lose all crispness?

There are some chocolate chip cookies I've made a couple of times made of (clarified) butter, sugar, oatmeal plus (white or whole wheat) flour, (a small amount of) egg, chocolate chips, vanilla, salt ...
TLSO's user avatar
  • 281
2 votes
0 answers
195 views

Will adding whole wheat flour make cookies as chewy as using high gluten flour?

I don't have bread flour or gluten and I want to bake choco chip cookies with a chewy texture and hard crust outside as well as inside. Can I use plain flour and add some whole wheat flour to it to ...
Aishwar Singh's user avatar
2 votes
0 answers
635 views

Yo-yo/custard cookies cracking

Any advice on why my yoyo biscuits keep cracking on the surface like this would be much appreciated. So far I've tried changing the flour (different protein level and using both self raising and plain)...
Lily's user avatar
  • 21
2 votes
0 answers
2k views

adding peanut butter to a recipe

Ok, so I saw another question answered here that said: Natural Peanut butter is about 50% fat, butter is about 80% fat. If you want to maintain the original amount of fat in the recipe, you would ...
Divinus Oculus 's user avatar
2 votes
0 answers
88 views

How will this cookie crust consistency change if overworked?

My daughter is making pumpkin pie bars and the cookie crust instructions say the ingredients (listed below) need to be pulsed in the food processor until the mixture resembles coarse sand. She has ... ...
Erica's user avatar
  • 8,402
1 vote
1 answer
115 views

I made a triple batch of plain cookies and realized I had added too much sugar..hard, crisp and very sweet. Can I make a sort of cake ball with it?

I made a triple batch of plain cookies and realized I had added too much sugar...thin, hard and very sweet. Can I make a sort of cake ball with the crumbs?
user70131's user avatar
1 vote
0 answers
134 views

Could oat flour be the cause of gritty texture in chic chip cookies?

I use the creaming method with electric mixer. I bought oat flour (did not make it). I’ve tried adding egg yolk and sifting. I don’t want anyone to tell that I’m not using regular flour by the texture....
Alison's user avatar
  • 11
1 vote
0 answers
1k views

Can I replicate these Cafe Noir cookies?

I recently bought a pack of McVitie's Cafe Noir expecting shop junk and for once quite liked it. It's very light and crunchy like a rich tea with a thin icing which seems to permeate the upper half (...
worthwords's user avatar
0 votes
0 answers
44 views

Cheese cookie doughs and proportions

Cheese cookie recipes I looked at use varying ingredients and ratios. Having never baked before, I'd like to know what those do to the result and what the gamut of workable variation in proportions is....
ariola's user avatar
  • 697
0 votes
0 answers
112 views

How can chia seeds be added to cookie dough without affecting the spread?

I’d like to add chia seeds to oatmeal cookies, but I know they can act as a binding agent, which I don’t want. I’ve heard you should soak them first, but that adds liquid, which would also affect the ...
Kelsey's user avatar
  • 1
0 votes
0 answers
126 views

Why do the majority of my batters keep splitting no matter what?

I have been baking for around 3 years now and I have been constantly having a problem with split batters for the past few months all of a sudden. After I add eggs, my cake, cookie, etc. batters slowly ...
Jimmy's user avatar
  • 1
0 votes
0 answers
170 views

Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?

Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the butter on its own at first, then adding ...
CrackerJacked's user avatar
0 votes
0 answers
119 views

Why does my vanilla cream filling soften my copycat Oreo sandwich biscuits?

My filling is low sugar and I use oil, not butter or shortening. Edit: Filling ingredients 500 grams cashew nuts 333 grams milk powder 175 grams confectioner's sugar about 120 ...
Backyard Chef's user avatar
-1 votes
1 answer
144 views

Broiler coming on during baking

When I am baking the broiler will come on and burn the top of my cookies or bread. I am baking on the bottom and 3 rd from the bottom rack what can I do to fix this?
Angie's user avatar
  • 1