gandpsmommy Posted October 23, 2009 Share Posted October 23, 2009 I'm baking some for a concession stand this weekend, and I'm trying to decide what recipe to use. My family likes them gooey and almost underbaked. I also really like thick, chewy ones like the Otis Spunkemeyer ones sold at Subway. I understand that some people like soft, almost cake-like cookies. And some like thin, crispy ones. What do you prefer? Also, I usually use all butter in my cookies for my family, but I know to make the chewier ones that would most likely hold up better to being transported you need to use half shortening, half butter. Would you rather have a flatter, gooeyer cookie that might get a little smooshed, but has a full, buttery flavor; or a thicker, chewier cookie made with shortening that would stay together better, but wouldn't taste quite as flavorful? Thanks for any input! Quote Link to comment Share on other sites More sharing options...
unsinkable Posted October 23, 2009 Share Posted October 23, 2009 I think bigger, puffy cake-like looking cookies will sell better. I am not a fan of chocolate chip cookies, however. I prefer oatmeal raisin. :D Or sugar cookies. You can buy butter flavor crisco, BTW. Quote Link to comment Share on other sites More sharing options...
Guest Cindie2dds Posted October 23, 2009 Share Posted October 23, 2009 I agree that a fluffier cookie would sell better than a flat, doughy one. I prefer mine raw ~ I eat the dough, not the cooked cookie... ;) Quote Link to comment Share on other sites More sharing options...
tonya in sc Posted October 23, 2009 Share Posted October 23, 2009 Often. Quote Link to comment Share on other sites More sharing options...
GWOB Posted October 23, 2009 Share Posted October 23, 2009 Often. :lol::iagree: Seriously, I make mine with just shortening. The batter is not as yummy, but the cookies are to die for. They are just gooey enough in the middle, yet a little crunchy on the outside. If I may brag a bit, I have been asked a few times for the recipe. It is one of the very few things I make well, except for kids of course, but you generally cannot eat kids. Quote Link to comment Share on other sites More sharing options...
Seeker Posted October 23, 2009 Share Posted October 23, 2009 Often. :iagree:Me, three! Personally, I am strictly a butter, no trans fats, kind of baker but a woman in my church makes these really great looking chocolate chip cookies and she uses Crisco. They don't taste quite as rich as mine but when they are right in front of me I cannot resist. So I say go for the look more than the taste. Quote Link to comment Share on other sites More sharing options...
Tammy Posted October 23, 2009 Share Posted October 23, 2009 and I like them thin with a crispy edge! Quote Link to comment Share on other sites More sharing options...
Kate in Arabia Posted October 23, 2009 Share Posted October 23, 2009 I'm too lazy to make cookies, so I spread the dough into a 12 x 9 pan and make bars -- faster, easier. I will usually line the pan with baking paper that hangs slightly over the sides, so when they're done I just lift out the whole batch and it's really easy then to cut. They come out as bar cookies, almost like brownies. Oh, and we also use half the amount of chocolate chips called for in most recipes. It's a habit I picked up from my grandma (she liked less chocolate, and so do I). And I use real butter. Quote Link to comment Share on other sites More sharing options...
caitlinsmom Posted October 23, 2009 Share Posted October 23, 2009 and I like them thin with a crispy edge! But mooshy inside. I like them soft and thin and just barely cooked all the way. Ever had a Great Harvest Bread cookie? Oh my oh my those babies are to die for!!! Quote Link to comment Share on other sites More sharing options...
Dayle in Guatemala Posted October 23, 2009 Share Posted October 23, 2009 I like them uncooked, cold, in ice cream, with hot fudge. But, since you need to bake them--chewy! Quote Link to comment Share on other sites More sharing options...
Cammie Posted October 23, 2009 Share Posted October 23, 2009 If I may brag a bit, I have been asked a few times for the recipe. It is one of the very few things I make well, except for kids of course, but you generally cannot eat kids. :lol::lol::lol: Quote Link to comment Share on other sites More sharing options...
lulubelle Posted October 23, 2009 Share Posted October 23, 2009 gooey and under baked with butter here!!!! Quote Link to comment Share on other sites More sharing options...
Ravin Posted October 23, 2009 Share Posted October 23, 2009 I vote for making them with lard, or 1/2 lard, 1/2 butter; though have some non-lard ones for folks that don't eat pork products. I refuse to use shortening, it's like all hydrogenated and partially hydrogenated veg oil, and extremely unhealthy. If I wanted an all veg option, I'd use coconut oil or coconut oil/butter. I like thick chewy ones myself. That is, however, hard to get when you can't use egg! Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted October 23, 2009 Share Posted October 23, 2009 Crispy around the edges, chewy, thick and almost underdone in the middle. My recipe is from Cook's Illustrated, and the method calls for melting the butter then mixing it with the brown and white sugar, adding in the vanilla, 1 egg and an extra yolk, then folding in the flour/leavener/salt and finally chips until just incorporated. You bake TWO tablespoons per cookie of dough! They're huge! Quote Link to comment Share on other sites More sharing options...
Claire in NM Posted October 23, 2009 Share Posted October 23, 2009 I live in NM so I use the Toll House cookie recipe for high altitude. Several adjustments have to be made...This recipe reduces the sugars. For the fat, I use the smart balance sticks and add an additional 1/4 cup of flour. I just can't keep enough of them around the house to last. Claire in NM Quote Link to comment Share on other sites More sharing options...
ereks mom Posted October 23, 2009 Share Posted October 23, 2009 Crispy around the edges, chewy, thick and almost underdone in the middle. My recipe is from Cook's Illustrated, and the method calls for melting the butter then mixing it with the brown and white sugar, adding in the vanilla, 1 egg and an extra yolk, then folding in the flour/leavener/salt and finally chips until just incorporated. You bake TWO tablespoons per cookie of dough! They're huge! I'd rather have only the edges crispy & the middle a little soft. Quote Link to comment Share on other sites More sharing options...
hsmom3tn Posted October 23, 2009 Share Posted October 23, 2009 a flatter, gooeyer cookie that might get a little smooshed, but has a full, buttery flavor Yep, just give me a napkin! I think bigger, puffy cake-like looking cookies will sell better. This is true, though. Often. LOL :lol: Quote Link to comment Share on other sites More sharing options...
AuntieM Posted October 23, 2009 Share Posted October 23, 2009 Prebaked, says my husband. I cannot get a full batch baked if he is around! I like them made with butter, fully cooked. But I agree with other posters that say a bigger, puffier cookie looks more appealing. Maybe you could use a chocolate chip cookie recipe that contains some oatmeal? That seems to give the cookies more substance. Lately, in lieu of making chocolate chip cookies, I have been making the oatmeal cookie recipe from the Quaker Oats container and substituting chocolate chips for the raisins. They are a big hit around here. Quote Link to comment Share on other sites More sharing options...
kpupg Posted October 23, 2009 Share Posted October 23, 2009 just gooey enough in the middle, yet a little crunchy on the outside. :iagree: Like this Quote Link to comment Share on other sites More sharing options...
Garga Posted October 23, 2009 Share Posted October 23, 2009 Make a half batch of two types. Label them separately (Gooey and Chewy vs Crunchy and Yummy) and sell them from a separate plate. Quote Link to comment Share on other sites More sharing options...
Sahamamama Posted October 24, 2009 Share Posted October 24, 2009 All of the above. Where do you live? I'm coming to your house for some cookies! :drool5: Quote Link to comment Share on other sites More sharing options...
Seeker Posted October 24, 2009 Share Posted October 24, 2009 Quote Link to comment Share on other sites More sharing options...
jujsky Posted October 24, 2009 Share Posted October 24, 2009 For me, it's less about the cookie dough and more about the chocolate chips. The dough is just a means of holding all of those cc together :D Quote Link to comment Share on other sites More sharing options...
littlebug42 Posted October 24, 2009 Share Posted October 24, 2009 Prebaked, says my husband. I cannot get a full batch baked if he is around! I like them made with butter, fully cooked. But I agree with other posters that say a bigger, puffier cookie looks more appealing. Maybe you could use a chocolate chip cookie recipe that contains some oatmeal? That seems to give the cookies more substance. Lately, in lieu of making chocolate chip cookies, I have been making the oatmeal cookie recipe from the Quaker Oats container and substituting chocolate chips for the raisins. They are a big hit around here. YUM! You mentioned my absolute, all time favorite cookie - oatmeal chocolate chip. I could eat them until I am sick. Of course, now I want one. :tongue_smilie: Quote Link to comment Share on other sites More sharing options...
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