A Crucial Step

February 2, 2007

Cooking, Journal, Lauren

(In response to Brad’s comment – “Not dead!” I had to open the center this morning, so there was no time to post.)

On occasion I make chocolate chip cookies.  I’m not really a cookie person, so this is the only kind I ever make.  I memorized the recipe in college, and once during a geography test I had no idea what the answer was to one of the questions, so I wrote down the recipe.  (My professor was not amused.  Hmmph.) 

It’s the basic Nestle recipe with a few changes – Criso instead of butter, twice as much vanilla, and a little less flour.  The other important step is to chill (freezing is even better!) the dough.  Last night we had company coming over – Kristi and Jerome Leckband and their sweet daughter Joanna – and I needed something snacky to have around.  Time was short, so I thought I’d use nature’s freezer.

Crunchy leaves and snow - the real secret ingredients.

(Don’t worry, Annette.  I covered the bowl after I took the picture.  Nobody wants squirrel fur in their cookies.)

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About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

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15 Responses to “A Crucial Step”

  1. 7th Street Squirrel Said on:

    She’s fooling with you Annette…..

    Reply

  2. Peggy Said on:

    I say mmmmmmmm … raw choc. chip batter! Am I the only one who likes raw batter? 2 questions: What does the Criso do? (or is that Crisco as in lard--does it make the cookies crunchier?) And what does freezing the dough do?

    Reply

    • Beth Said on:

      Are you kidding about being the only one who likes cookie dough? Seriously…we make dough in this house just to eat. I almost never make cookies…but dough, often. We love dough.
      The Crisco in place of butter or margarine keeps the cookies lighter and fluffier. Butter and margarine actually make cookies harder. I know this because I conducted middle school science fairs for 8 years and at least three kids a year did the cookie project and brought them to class so we could all taste test. Crisco wins every time.
      Lauren has the freezing thing covered.

      Reply

      • Michele (Brad's friend) Said on:

        Only 2 days late with a response -- I’m playing catch-up with this form of entertainment. ANYWAY Beth, I used to make brownie mix just so I could eat it. I LOVE brownie mix! That was back in my skinny days when I could eat 8 frozen waffles at one seating. Now I eat Kashi crap!

        Reply

  3. Lauren Said on:

    I don’t know about the Crisco. We grew up in the mountains, so butter made everything flat and gross. I think it’s a texture thing. Freezing the dough means that the inside cooks more slowly, so it is soft and delicious. (Not gooey.)

    Reply

    • Peggy Said on:

      Interesting …. I’ll give it a try … now does it still taste delicious raw, with the Crisco … ?

      Reply

      • Lauren Said on:

        Raw dough. *Shudder* -- you people.

        Reply

        • Peggy Said on:

          Not just choc. chip cookie dough … but raw brownies, & cake mixes too. Most people think my oven doesn’t work right ’cause my cakes are so flat … but that’s just because I eat so much of it before I put it in the oven. On my best friends last birthday I surprised her with a delicious pound cake … that was not cooked. She loved it!!

          Reply

      • Beth Said on:

        Most definitely. The taste is still stupendous!

        Reply

  4. Beth Said on:

    I am SOOOOOOO with you, Peggy. It’s all better as batter!

    Reply

  5. Karla Said on:

    Nothing makes a crappy day better than raw cookie dough! And on really bad days when I don’t even want to make the batter, I just stop at the store on the way home and pick up a tube of the ready made stuff. Not quite as tasty, but still soothing.
    And I won’t even start telling you about all the times that Mom would make cookie dough growing up, not have time to bake them, and then spend the next day chasing the 5 of us (Dad included) away from the bowl in the frig with a wooden spoon.
    Peggy, whether the dough has butter or Crisco, it’s still yummy.
    Lauren, was that a Happy Jack test? He never did appreciate creativity… At the very least he could have thanked you for the recipe!

    Reply

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