What's Your Favorite Cookie Recipe?
#227524 - 11/26/05 07:04 PM
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cheval
Reged: 09/09/05
Posts: 18
Loc: Western Washington
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I'm hoping this question hasn't been posed to the board before. I'm sure somebody will direct me to a link if it has. 
So, I'm in the mood to bake some cookies but feeling a bit overwhelmed by all the options on the recipe index. So many delicious choices...
Anybody have a hands down favorite cookie recipe from these boards?
I love these "favorites" posts; they're so fun to read and always get me in the cooking mood!
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*IBS-D*
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and I love them. They were in a recent newsletter here http://www.helpforibs.com/news/newsletter/110105.html
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Do you want to make cookies to give as gifts, or are these for you to eat? My fave cookies are definitely NOT IBS-safe.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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IBS Safe!!
#227577 - 11/27/05 09:40 AM
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cheval
Reged: 09/09/05
Posts: 18
Loc: Western Washington
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I'm not at the point where I can make a batch of cookies in their full-fat trigger-filled wonderous natural state for other's enjoyment yet. I'm working on it (let the bitterness go... let the bitterness go... haha)
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*IBS-D*
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Ha! Tell me about it! I'm still trying to convince my BF that he should 'suffer' with me for the good of his own health.
But he's not buying it. He always was a smart one. Oh well. 
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Karen
IBS-A
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Okay, you're gonna have to cut the fat, and I don't recall Heather's formula, but I believe you do it by using half applesauce to half oil, so in this recipe, I guess you'd use 1/4 cup applesauce and 1/2 cup vegetable shortening? * Perhaps Heather can help us out here.....
I'll give you the original recipe, which, BTW, is PHENOMENAL! Hubby always asks me to make these for him, which of course I do. (Maybe I have one or two of 'em. Well, okay, so I had 8 one time -- but ended up with one helluvan attack. DOH.)
GREAT GRANDMA'S GINGERSNAPS
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
3/4 cup vegetable shortening*
1 cup sugar
1 large egg
1/4 cup molasses
Sift flour, baking soda, salt, ginger, cinnamon and cloves; set aside.
In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg and molasses. Add the flour mixture slowly, blending well. Shape the dough into a ball on wax paper, cover and refrigerate overnight. (Okay, so I get anxious and skip this step. It comes out fine, it's just real sticky to work with.)
Preheat oven to 350. Shape dough into 1-1/2-inch balls and place on ungreased cookie sheets. The cookies spread out during baking, so don't crowd them. Bake 15 minutes. Cool.
Store in an airtight container for crispy cookies or in a regular cookie jar for chewy cookies.
Yields 50-60 cookies.
Source (I THINK): Bakers Catalogue.
I don't know if these keep well, 'cause they never last long enough.....
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Modifications
#227603 - 11/27/05 12:19 PM
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melitami
Reged: 02/23/04
Posts: 1213
Loc: Ewing, NJ, USA (IBS-D, Vegetarian)
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I'd use 1/2 cup applesauce, and 1/4 cup vegetable or canola oil. And use 2 egg whites instead of 1 egg.
These sound delicious, I'm going to have to try them sometime!
Oh, and for another yummy cookie recipe, I love these arrowroot cookies I posted awhile back: web page
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Melissa
Friendship is thicker than blood. ~Rent
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I wasn't really thinking as I made the ginger cookies this evening. I read the modifications and added two eggbeaters (which is equal to 2 large eggs!!) rather than realizing two egg whites means TWO EGG WHITES from a REAL EGG.
Whoopsies.
So, my cookie dough was more like a batter, even after adding a bunch of flour after realizing my error.
I plopped a few piles of batter on my cookie sheet and gave it a go, but all was lost.
I'll give it another go next week.
Just had to share my boo-boo to save anybody else who can be a cooking space case like me! 
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*IBS-D*
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If you really did use 1/2 C applesauce and 1/4 C oil to replace 3/4 shortening, I'd guess this is more likely the culprit. Applesauce/oil is pretty liquidy to replace solid shortening and is not a good idea in cookies unless you make additional modifications. If I'm trying to modify a cookie recipe for the first time, I calculate the fat percentage of the original recipe until I get it down to 25% or so. If this means cutting the fat (margarine/shortening) down more than half, I'll add in some corn syrup, usually 1/2 T for every T of fat.
Modifying cookies is a pretty touchy business, though, so sometimes it just doesn't work out! If the batter is still not firm enough for cookies, pour it in a jelly roll or 9x13 pan and bake it anyway. At least this way you've got a shot at ending up with some decent bars.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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