(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.)Â
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.
(Don’t worry, Annette. I covered the bowl after I took the picture. Nobody wants squirrel fur in their cookies.)
She’s fooling with you Annette…..
I knew it….those ARE squirrel tracks around the bowl. And, God only knows what those black pellets REALLY are!
(shaking fist at sky) I’ll get you, Nutsy, if it’s the last thing I do!!
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?
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.
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!
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.)
Interesting …. I’ll give it a try … now does it still taste delicious raw, with the Crisco … ?
Raw dough. *Shudder* – you people.
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!!
Most definitely. The taste is still stupendous!
I am SOOOOOOO with you, Peggy. It’s all better as batter!
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!
Yes, it was Happy Jack. He just had a blank look when he handed back the test with “What?” written by my very clever answer. Bah.
May I say that these cookies were deeeee-licious!