Does anyone know How to make cookies from scratch?!


Question: Like any type of good cookie because i need to make some for my school project on cookies. Please get back to me asap!! Its due in 3 weeks! If you know how to make any type of cookie... please tell me how very soon! Thanks!!


Answers: Like any type of good cookie because i need to make some for my school project on cookies. Please get back to me asap!! Its due in 3 weeks! If you know how to make any type of cookie... please tell me how very soon! Thanks!!

Chocolate Chip Cookies (Grandma's from scratch-it's EASY)

1/2 cup shortening
1/4 cup white sugar
1/2 cup brown sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1 1/4 cups flour
1 package chocolate chips
1/2 cup nuts
1 egg, well beaten

1. Cream shortening and add sugar and egg.
2. Dissolve baking soda in one Tbsp.
3. of HOT water and then add.
4. Add flour, salt, and mix well.
5. Add nuts and choc.
6. chips and mix again.
7. Drop teaspoonfuls on greased cookie sheet.
8. Bake at 350 degrees about 10 minutes

Sugar Cookies:
http://allrecipes.com/Recipe/Easy-Sugar-...

Chocolate Chip:
http://allrecipes.com/Recipe/Award-Winni...


Good Luck =)

chocolate chip cookies are ral easy. the best recepie is on the bag for nestle chocolate chips, in the baking section of the grocery store. replace the butter in the recepie with crisco for thicker cookies and use a whole bag of chocolate chis and a whole bag of buterscotch chips for really sweet excelent cookies.

Most bags of chocolate chips have a pretty tasty recipe on the back.

Here is one of the most simple cookie recipes I've ever made:

1 box cake mix any flavor (I like cherry chip or yellow the best)
1-8 oz pkg cream cheese - softened
1-stick (1/2 cup) butter or margarine softened
1 egg
1 tsp vanilla
powdered sugar

Cream the cream cheese and the butter together (creaming them means that they just get well mixed)
Add the egg, vanilla and cake mix.

Put the dough in the fridge for at least a couple of hours or overnight.

Scoop the cookie dough into balls about the size of a ping pong ball or a little smaller.

Roll the dough balls into the powdered sugar, then put them on a lightly greased cookie sheet about 2 inches apart. Bake at 350 degrees for about 10-12 minutes.

If this is for a demonstration, you can bring in a a hand mixer, and all the ingrediants, Mix it all up, you could even roll the cookies in the powdered sugar. It will be okay since you won't be baking them right away anyay.
Also bring a batch of baked cookies, to pass out as part of the demo.
Ask if you can keep the dough in the fridge in the teachers lounge, just put everything back into the bowl, and cover it. Pick it up after school and take'm home to bake.

Good luck! :)

The basic leavening method for cookies is creaming. This is important to understand. Creaming is when you combine sugar and fat and mix it together for a while. As the two are combined, the sugar crystals cut little air holes, kind of like tiny caves, in the fat. Properly creamed butter and sugar takes a while to achieve and should appear greater in volume and lighter in color than the original products. It takes about 5 minutes on medium speed in my kitchen aid mixer to achieve this stage.

The temperature of the butter is critical. Shortening at room temp is always the perfect consistency and margarine, even straight from the fridge is ok, but I far prefer the taste of real butter in my cookies. Leave butter out at room temp for a couple of hours, or until you can bend the stick with your fingers.

Measuring ingredients properly is key. Brown sugar needs to be packed when measured and flour should be measured exactly. Professional bakeshops measure flour by weight only. The home baker can measure carefully by volume, dipping the measuring cup into the flour and then leveling off the excess on top with a knife.

Most cookie recipes have fat and sugar (butter, brown and white sugar), then wet ingredients (eggs, maybe vanilla extract or the like), and dry ingredients (flour, sometimes oats, spices, salt and baking soda). This is the basic formula for most "drop" (like choc. chip) cookies and many rolled cookies as well. I ALWAYS recommend using parchment paper (I reuse it until it is utterly blackened) and making sure the oven rack is in the proper place and the oven is properly preheated (it never hurts to have an oven thermometer inside the oven.)

Recipes for cookies must be followed to the letter. In my opinion, most cookie recipes are lame-o, you really have to go to a great source for great cookies. There is a good recipe on epicurious.com for choc chip cookies (Gourmet, 2003) but also I recommend without reservation any Cook's Illustrated publication or Alton Brown book. You can get Brown's recipes on foodnetwork.com and I would look for videos of his show on youtube. The blog bakingbites.com also has great tested recipes by someone who knows what she is doing, I use it frequently.

P.S. I'll link you to the epicurious recipe. One reason I love this recipe is that you melt the butter first. I melt it about 3/4 of the way in the microwave and then swirl it around til it's all melted. This makes it just the right temp. It takes a little longer to cream this way and it looks like it'll never happen, but be patient it will. Follow the recipe to the letter and don't worry if the cookies don't look fully baked when you remove them from the oven they will be perfect in about ten minutes out of the oven.





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