Chewy Vs Crunchy - Cookie Baking Tips

Cookies are a fun treat that can be made for any occasion of even just for fun. There are literally millions of recipes for cookies and different designs too.

When giving away cookies as gifts, you should consider the following three factors:
One: The theme of the party or the occasion
Two: The flavor of the cookies
Three: The texture of the cookies: chewy or crunchy or in between.

Professional bakers are skilled at creating cookies in various textures, including chewy, semi-chewy and crunchy. However, most folks that try to bake their own cookies at home don't know how to do this. What should be done to make a cookie crunchy, chewy or in between? Well, difficult as it may sound, the secret is in the sugar. Here are some simple cookie baking tips:

Cookies are laden with butter, shortenings and sweetener. The first thing to do is to look at the recipe and see the measurements of the sugar and then note what kind of sweetener is used. There should be two kinds: brown sugar and white sugar. It is in the type of sugar used that will totally transform the texture of the cookies.

Crunchy cookies will need white sweetener and hardly any brown sweetener. So if the cookie recipe is say, chocolate chip cookies, and the sugars used are both brown and white, to achieve the crunchy effect simply put in more of the white sugar than the brown, or simply eliminate the brown and use all white. Example: if the recipe calls for 2 cups white sugar and 1 cup brown sugar, to get the full crunchy effect use 2 cups white sugar plus 3/4 white sugars.

Semi crunchy cookies or semi-chewy cookies will again need a variation of the two sugar measurements. Again, if the original recipe calls for 2 cups white sugar and 1 cup brown sugar make it 1 1/2 cups white and 2 cups brown. This will make the cookies not too crunchy and not too chewy - it will be just right!

For chewy cookies, another variation of the measurements between the two sugars will have to be done. If the original is again 2 cups white sugar and 1 cup brown sugar make it 4 1/2 cups brown sugar. This will give the cookies the chewy effect that is so great with chocolate chip cookies.

Now, for a bonus: there are people who like their cookies gooey chewy. This is not impossible to achieve. Again for the 2 cups white sugar and 1 cup brown sugar original recipe, convert the measurements to 4 cups brown sugar and 1/2 molasses or honey. This will give the cookies a super gooey chewy effect.

Now for those who are curious why the sugars are considered the key, well it may take a lot of explanations but to simplify the process, it is the brown sugar that makes the cookies chewy. Also, the same thing can be done with cakes. More brown sugar will make the cake moister.

Criss White writes about family and baby shower topics. To see more articles or to check out some baby shower cookies or some unique baby shower favors, visit My Baby Shower Favors.

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Cookie Baking Tips - Chewy Vs Crunchy

There are essentially only six types of cookies.  These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies.  Chewy cookies are often the bars and dropped cookies.

The others commonly furnish a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can contain both varieties.  Crunchy peanut butter or chewy chocolate chip for example.

Cookie Bake

The exquisite cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety.  Either way, the color and shape should be uniform.

Cookie Baking Tips - Chewy Vs Crunchy

When you are ready to bake cookies here are some tips to help.

Select pans of the proper size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for proper circulation of heat to ensure even baking.  If your pan is too large your cookies will burn on the bottom.  Avoid using pans with sides.  It this is all you have, turn the pan upside down and bake on the bottom, unless of course you are using a bar cookie formula which requires sides. Sides sacrifice the flow of hot air and can follow in burned or under cooked cookies.

Use a spatula or pan-cake turner to remove cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn nearby and inspect the cookies are gone.  I have often had to make an added batch of cookies because the kids could not resist those warm from the oven delicacies.

For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking.  If you don't have these you can put flour on the pin and board to prevent sticking.  You can try a combination of one part sugar and two parts flour if the dough is sticky.  Use only a portion of the dough that can be handled easily.  Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.

Use of an alarm clock or kitchen timer will also help you bake exquisite cookies.  When the phone rings you can indubitably lose track of those prominent minutes.  I can't count how many trays of cookies have been burned because of a phone call, someone at the door, of a child in need of attention.  Sometimes it is the timer that will remind you when your attention is drawn elsewhere.  It happens.

Always preheat the oven to ensure your cookies bake evenly and avoid peeking.  Every look releases heat and lowers the temperature causing uneven browning.  If you accurately watch the timing of the first batch you can cook following batches without peeking.

Store cooled cookies in a covered container or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to prevent spoiling.  Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft.  You can use an air tight tin for this type. You should not store the two distinct types together.  If your crisp cookies become soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.

To make your cookie baking go smoothly follow these simple steps.

1.  Heat the oven

2. Assemble all ingredients. Sift the dry ingredients together and if your formula calls for melted chocolate, get it melted and ready.

3. Set out eggs about 20 minutes before you begin baking.  They should be at room temperature.  If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.

4. Prepare your cookie sheets or pans and set out your cooling racks.

5. If using fruit or nuts, chop or other wise Prepare them first.  Drain canned fruit or thaw frozen fruit.

6. Now you are ready to mix and bake your cookies.

While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies.  Attending cookie exchanging or giving cookies as gifts can be a snap.  Just set aside one day to devote to your baking and you will have enough cookies to last the season.

One last tip.  Don't overlook refrigerator cookies.  They can be mixed and shaped and stored in the refrigerator or freezer to be baked later.  When that unexpected business arrives or the kids come clamoring for a treat you can quickly pull out these suitable cookies and serve up a homemade treat.

Finally, homemade cookies can be more cost friendly than those varieties you buy  in the markets.  You can control the ingredients and ensure there are no additives or preservatives you might prefer your family didn't have.  

Cookie Baking Tips - Chewy Vs Crunchy

bialetti italian ultimate 13 piece cookware set farberware classic 10-piece cookware set

Cookie Baking Tips - Chewy Vs Crunchy

There are essentially only six types of cookies.  These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies.  Chewy cookies are often the bars and dropped cookies.

The others regularly furnish a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can contain both varieties.  Crunchy peanut butter or chewy chocolate chip for example.

Cookie Bake

The excellent cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety.  Either way, the color and shape should be uniform.

Cookie Baking Tips - Chewy Vs Crunchy

When you are ready to bake cookies here are some tips to help.

Select pans of the permissible size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for permissible circulation of heat to ensure even baking.  If your pan is too large your cookies will burn on the bottom.  Avoid using pans with sides.  It this is all you have, turn the pan upside down and bake on the bottom, unless of policy you are using a bar cookie formula which requires sides. Sides reduce the flow of hot air and can supervene in burned or under cooked cookies.

Use a spatula or pan-cake turner to take off cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn nearby and discover the cookies are gone.  I have often had to make an supplementary batch of cookies because the kids could not resist those warm from the oven delicacies.

For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking.  If you don't have these you can put flour on the pin and board to forestall sticking.  You can try a blend of one part sugar and two parts flour if the dough is sticky.  Use only a measure of the dough that can be handled easily.  Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.

Use of an alarm clock or kitchen timer will also help you bake excellent cookies.  When the phone rings you can precisely lose track of those foremost minutes.  I can't count how many trays of cookies have been burned because of a phone call, someone at the door, of a child in need of attention.  Sometimes it is the timer that will remind you when your attention is drawn elsewhere.  It happens.

Always preheat the oven to ensure your cookies bake evenly and avoid peeking.  Every look releases heat and lowers the temperature causing uneven browning.  If you accurately watch the timing of the first batch you can cook following batches without peeking.

Store cooled cookies in a covered holder or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to forestall spoiling.  Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft.  You can use an air tight tin for this type. You should not store the two different types together.  If your crisp cookies come to be soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.

To make your cookie baking go smoothly supervene these easy steps.

1.  Heat the oven

2. Assemble all ingredients. Sift the dry ingredients together and if your formula calls for melted chocolate, get it melted and ready.

3. Set out eggs about 20 minutes before you begin baking.  They should be at room temperature.  If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.

4. get ready your cookie sheets or pans and set out your cooling racks.

5. If using fruit or nuts, chop or other wise get ready them first.  Drain canned fruit or thaw icy fruit.

6. Now you are ready to mix and bake your cookies.

While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies.  Attending cookie exchanging or giving cookies as gifts can be a snap.  Just set aside one day to devote to your baking and you will have sufficient cookies to last the season.

One last tip.  Don't overlook refrigerator cookies.  They can be mixed and shaped and stored in the refrigerator or freezer to be baked later.  When that unexpected enterprise arrives or the kids come clamoring for a treat you can swiftly pull out these convenient cookies and serve up a homemade treat.

Finally, homemade cookies can be more cost friendly than those varieties you buy  in the markets.  You can operate the ingredients and ensure there are no additives or preservatives you might prefer your family didn't have.  

Cookie Baking Tips - Chewy Vs Crunchy

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Cookie Baking Tips - Chewy Vs Crunchy

There are essentially only six types of cookies.  These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies.  Chewy cookies are often the bars and dropped cookies.

The others regularly furnish a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can comprise both varieties.  Crunchy peanut butter or chewy chocolate chip for example.

Cookie Bake

The exquisite cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety.  Either way, the color and shape should be uniform.

Cookie Baking Tips - Chewy Vs Crunchy

When you are ready to bake cookies here are some tips to help.

Select pans of the permissible size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for permissible circulation of heat to ensure even baking.  If your pan is too large your cookies will burn on the bottom.  Avoid using pans with sides.  It this is all you have, turn the pan upside down and bake on the bottom, unless of policy you are using a bar cookie recipe which requires sides. Sides reduce the flow of hot air and can succeed in burned or under cooked cookies.

Use a spatula or pan-cake turner to remove cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn nearby and inspect the cookies are gone.  I have often had to make an further batch of cookies because the kids could not resist those warm from the oven delicacies.

For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking.  If you don't have these you can put flour on the pin and board to preclude sticking.  You can try a composition of one part sugar and two parts flour if the dough is sticky.  Use only a part of the dough that can be handled easily.  Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.

Use of an alarm clock or kitchen timer will also help you bake exquisite cookies.  When the phone rings you can surely lose track of those important minutes.  I can't count how many trays of cookies have been burned because of a phone call, man at the door, of a child in need of attention.  Sometimes it is the timer that will remind you when your attention is drawn elsewhere.  It happens.

Always preheat the oven to ensure your cookies bake evenly and avoid peeking.  Every look releases heat and lowers the climatic characteristic causing uneven browning.  If you accurately watch the timing of the first batch you can cook following batches without peeking.

Store cooled cookies in a covered holder or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to preclude spoiling.  Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft.  You can use an air tight tin for this type. You should not store the two separate types together.  If your crisp cookies come to be soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.

To make your cookie baking go smoothly succeed these easy steps.

1.  Heat the oven

2. Assemble all ingredients. Sift the dry ingredients together and if your recipe calls for melted chocolate, get it melted and ready.

3. Set out eggs about 20 minutes before you begin baking.  They should be at room temperature.  If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.

4. get ready your cookie sheets or pans and set out your cooling racks.

5. If using fruit or nuts, chop or other wise get ready them first.  Drain canned fruit or thaw frosty fruit.

6. Now you are ready to mix and bake your cookies.

While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies.  Attending cookie exchanging or giving cookies as gifts can be a snap.  Just set aside one day to devote to your baking and you will have sufficient cookies to last the season.

One last tip.  Don't overlook refrigerator cookies.  They can be mixed and shaped and stored in the refrigerator or freezer to be baked later.  When that unexpected business arrives or the kids come clamoring for a treat you can fast pull out these convenient cookies and serve up a homemade treat.

Finally, homemade cookies can be more cost friendly than those varieties you buy  in the markets.  You can operate the ingredients and ensure there are no additives or preservatives you might prefer your family didn't have.  

Cookie Baking Tips - Chewy Vs Crunchy

anolon advanced 10 quart stockpot

Cookie Baking Tips - Chewy Vs Crunchy

There are essentially only six types of cookies.  These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies.  Chewy cookies are often the bars and dropped cookies.

The others regularly furnish a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can consist of both varieties.  Crunchy peanut butter or chewy chocolate chip for example.

Cookie Bake

The perfect cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety.  Either way, the color and shape should be uniform.

Cookie Baking Tips - Chewy Vs Crunchy

When you are ready to bake cookies here are some tips to help.

Select pans of the permissible size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for permissible circulation of heat to ensure even baking.  If your pan is too large your cookies will burn on the bottom.  Avoid using pans with sides.  It this is all you have, turn the pan upside down and bake on the bottom, unless of procedure you are using a bar cookie formula which requires sides. Sides sell out the flow of hot air and can succeed in burned or under cooked cookies.

Use a spatula or pan-cake turner to take off cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn colse to and eye the cookies are gone.  I have often had to make an further batch of cookies because the kids could not resist those warm from the oven delicacies.

For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking.  If you don't have these you can put flour on the pin and board to prevent sticking.  You can try a combination of one part sugar and two parts flour if the dough is sticky.  Use only a measure of the dough that can be handled easily.  Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.

Use of an alarm clock or kitchen timer will also help you bake perfect cookies.  When the phone rings you can positively lose track of those prominent minutes.  I can't count how many trays of cookies have been burned because of a phone call, man at the door, of a child in need of attention.  Sometimes it is the timer that will remind you when your attentiveness is drawn elsewhere.  It happens.

Always preheat the oven to ensure your cookies bake evenly and avoid peeking.  Every look releases heat and lowers the temperature causing uneven browning.  If you accurately watch the timing of the first batch you can cook following batches without peeking.

Store cooled cookies in a covered container or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to prevent spoiling.  Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft.  You can use an air tight tin for this type. You should not store the two separate types together.  If your crisp cookies come to be soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.

To make your cookie baking go smoothly succeed these uncomplicated steps.

1.  Heat the oven

2. Assemble all ingredients. Sift the dry ingredients together and if your formula calls for melted chocolate, get it melted and ready.

3. Set out eggs about 20 minutes before you begin baking.  They should be at room temperature.  If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.

4. Put in order your cookie sheets or pans and set out your cooling racks.

5. If using fruit or nuts, chop or other wise Put in order them first.  Drain canned fruit or thaw frozen fruit.

6. Now you are ready to mix and bake your cookies.

While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies.  Attending cookie exchanging or giving cookies as gifts can be a snap.  Just set aside one day to devote to your baking and you will have enough cookies to last the season.

One last tip.  Don't overlook refrigerator cookies.  They can be mixed and shaped and stored in the refrigerator or freezer to be baked later.  When that unexpected company arrives or the kids come clamoring for a treat you can fast pull out these convenient cookies and serve up a homemade treat.

Finally, homemade cookies can be more cost friendly than those varieties you buy  in the markets.  You can control the ingredients and ensure there are no additives or preservatives you might prefer your family didn't have.  

Cookie Baking Tips - Chewy Vs Crunchy

le creuset enameled cast iron 9

Cookie Baking Tips - Chewy Vs Crunchy

There are essentially only six types of cookies.  These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies.  Chewy cookies are often the bars and dropped cookies.

The others usually produce a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can include both varieties.  Crunchy peanut butter or chewy chocolate chip for example.

Cookie Bake

The exquisite cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety.  Either way, the color and shape should be uniform.

Cookie Baking Tips - Chewy Vs Crunchy

When you are ready to bake cookies here are some tips to help.

Select pans of the permissible size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for permissible circulation of heat to ensure even baking.  If your pan is too large your cookies will burn on the bottom.  Avoid using pans with sides.  It this is all you have, turn the pan upside down and bake on the bottom, unless of course you are using a bar cookie formula which requires sides. Sides sell out the flow of hot air and can supervene in burned or under cooked cookies.

Use a spatula or pan-cake turner to remove cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn nearby and survey the cookies are gone.  I have often had to make an added batch of cookies because the kids could not resist those warm from the oven delicacies.

For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking.  If you don't have these you can put flour on the pin and board to forestall sticking.  You can try a aggregate of one part sugar and two parts flour if the dough is sticky.  Use only a part of the dough that can be handled easily.  Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.

Use of an alarm clock or kitchen timer will also help you bake exquisite cookies.  When the phone rings you can verily lose track of those prominent minutes.  I can't count how many trays of cookies have been burned because of a phone call, person at the door, of a child in need of attention.  Sometimes it is the timer that will remind you when your attentiveness is drawn elsewhere.  It happens.

Always preheat the oven to ensure your cookies bake evenly and avoid peeking.  Every look releases heat and lowers the climatic characteristic causing uneven browning.  If you accurately watch the timing of the first batch you can cook following batches without peeking.

Store cooled cookies in a covered box or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to forestall spoiling.  Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft.  You can use an air tight tin for this type. You should not store the two separate types together.  If your crisp cookies come to be soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.

To make your cookie baking go smoothly supervene these uncomplicated steps.

1.  Heat the oven

2. Assemble all ingredients. Sift the dry ingredients together and if your formula calls for melted chocolate, get it melted and ready.

3. Set out eggs about 20 minutes before you begin baking.  They should be at room temperature.  If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.

4. Put in order your cookie sheets or pans and set out your cooling racks.

5. If using fruit or nuts, chop or other wise Put in order them first.  Drain canned fruit or thaw freezing fruit.

6. Now you are ready to mix and bake your cookies.

While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies.  Attending cookie exchanging or giving cookies as gifts can be a snap.  Just set aside one day to devote to your baking and you will have enough cookies to last the season.

One last tip.  Don't overlook refrigerator cookies.  They can be mixed and shaped and stored in the refrigerator or freezer to be baked later.  When that unexpected business arrives or the kids come clamoring for a treat you can swiftly pull out these favorable cookies and serve up a homemade treat.

Finally, homemade cookies can be more cost cordial than those varieties you buy  in the markets.  You can operate the ingredients and ensure there are no additives or preservatives you might prefer your family didn't have.  

Cookie Baking Tips - Chewy Vs Crunchy

t fal signature hard anodized 12 piece calphalon unison nonstick 8 omelette pan

Cookie Baking Tips - Chewy Vs Crunchy

There are essentially only six types of cookies.  These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies.  Chewy cookies are often the bars and dropped cookies.

The others ordinarily produce a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can consist of both varieties.  Crunchy peanut butter or chewy chocolate chip for example.

Cookie Bake

The excellent cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety.  Either way, the color and shape should be uniform.

Cookie Baking Tips - Chewy Vs Crunchy

When you are ready to bake cookies here are some tips to help.

Select pans of the proper size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for proper circulation of heat to ensure even baking.  If your pan is too large your cookies will burn on the bottom.  Avoid using pans with sides.  It this is all you have, turn the pan upside down and bake on the bottom, unless of policy you are using a bar cookie recipe which requires sides. Sides cut the flow of hot air and can result in burned or under cooked cookies.

Use a spatula or pan-cake turner to remove cookies to wire racks for cooling. Be sure to keep the house out of the kitchen or you may turn colse to and discover the cookies are gone.  I have often had to make an supplementary batch of cookies because the kids could not resist those warm from the oven delicacies.

For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking.  If you don't have these you can put flour on the pin and board to prevent sticking.  You can try a combination of one part sugar and two parts flour if the dough is sticky.  Use only a part of the dough that can be handled easily.  Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.

Use of an alarm clock or kitchen timer will also help you bake excellent cookies.  When the phone rings you can categorically lose track of those important minutes.  I can't count how many trays of cookies have been burned because of a phone call, someone at the door, of a child in need of attention.  Sometimes it is the timer that will remind you when your attention is drawn elsewhere.  It happens.

Always preheat the oven to ensure your cookies bake evenly and avoid peeking.  Every look releases heat and lowers the climatic characteristic causing uneven browning.  If you accurately watch the timing of the first batch you can cook following batches without peeking.

Store cooled cookies in a covered container or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to prevent spoiling.  Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft.  You can use an air tight tin for this type. You should not store the two separate types together.  If your crisp cookies come to be soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.

To make your cookie baking go smoothly result these uncomplicated steps.

1.  Heat the oven

2. Assemble all ingredients. Sift the dry ingredients together and if your recipe calls for melted chocolate, get it melted and ready.

3. Set out eggs about 20 minutes before you begin baking.  They should be at room temperature.  If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.

4. Prepare your cookie sheets or pans and set out your cooling racks.

5. If using fruit or nuts, chop or other wise Prepare them first.  Drain canned fruit or thaw freezing fruit.

6. Now you are ready to mix and bake your cookies.

While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies.  Attending cookie exchanging or giving cookies as gifts can be a snap.  Just set aside one day to devote to your baking and you will have sufficient cookies to last the season.

One last tip.  Don't overlook refrigerator cookies.  They can be mixed and shaped and stored in the refrigerator or freezer to be baked later.  When that unexpected company arrives or the kids come clamoring for a treat you can speedily pull out these convenient cookies and serve up a homemade treat.

Finally, homemade cookies can be more cost friendly than those varieties you buy  in the markets.  You can control the ingredients and ensure there are no additives or preservatives you might prefer your house didn't have.  

Cookie Baking Tips - Chewy Vs Crunchy

kitchenaid 12 inch cast iron grill pan

Cookie Baking Tips - Chewy Vs Crunchy

There are essentially only six types of cookies.  These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies.  Chewy cookies are often the bars and dropped cookies.

The others usually produce a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can contain both varieties.  Crunchy peanut butter or chewy chocolate chip for example.

Cookie Bake

The exquisite cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety.  Either way, the color and shape should be uniform.

Cookie Baking Tips - Chewy Vs Crunchy

When you are ready to bake cookies here are some tips to help.

Select pans of the allowable size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for allowable circulation of heat to ensure even baking.  If your pan is too large your cookies will burn on the bottom.  Avoid using pans with sides.  It this is all you have, turn the pan upside down and bake on the bottom, unless of course you are using a bar cookie method which requires sides. Sides sacrifice the flow of hot air and can corollary in burned or under cooked cookies.

Use a spatula or pan-cake turner to take off cookies to wire racks for cooling. Be sure to keep the house out of the kitchen or you may turn around and witness the cookies are gone.  I have often had to make an further batch of cookies because the kids could not resist those warm from the oven delicacies.

For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking.  If you don't have these you can put flour on the pin and board to forestall sticking.  You can try a mixture of one part sugar and two parts flour if the dough is sticky.  Use only a part of the dough that can be handled easily.  Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.

Use of an alarm clock or kitchen timer will also help you bake exquisite cookies.  When the phone rings you can unmistakably lose track of those prominent minutes.  I can't count how many trays of cookies have been burned because of a phone call, man at the door, of a child in need of attention.  Sometimes it is the timer that will remind you when your concentration is drawn elsewhere.  It happens.

Always preheat the oven to ensure your cookies bake evenly and avoid peeking.  Every look releases heat and lowers the temperature causing uneven browning.  If you accurately watch the timing of the first batch you can cook following batches without peeking.

Store cooled cookies in a covered package or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to forestall spoiling.  Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft.  You can use an air tight tin for this type. You should not store the two separate types together.  If your crisp cookies come to be soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.

To make your cookie baking go smoothly corollary these uncomplicated steps.

1.  Heat the oven

2. Assemble all ingredients. Sift the dry ingredients together and if your method calls for melted chocolate, get it melted and ready.

3. Set out eggs about 20 minutes before you begin baking.  They should be at room temperature.  If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.

4. Prepare your cookie sheets or pans and set out your cooling racks.

5. If using fruit or nuts, chop or other wise Prepare them first.  Drain canned fruit or thaw icy fruit.

6. Now you are ready to mix and bake your cookies.

While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies.  Attending cookie exchanging or giving cookies as gifts can be a snap.  Just set aside one day to devote to your baking and you will have adequate cookies to last the season.

One last tip.  Don't overlook refrigerator cookies.  They can be mixed and shaped and stored in the refrigerator or freezer to be baked later.  When that unexpected company arrives or the kids come clamoring for a treat you can speedily pull out these suitable cookies and serve up a homemade treat.

Finally, homemade cookies can be more cost amiable than those varieties you buy  in the markets.  You can operate the ingredients and ensure there are no additives or preservatives you might prefer your house didn't have.  

Cookie Baking Tips - Chewy Vs Crunchy

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Cookie Baking Tips - Chewy Vs Crunchy

There are essentially only six types of cookies.  These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies.  Chewy cookies are often the bars and dropped cookies.

The others regularly yield a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can include both varieties.  Crunchy peanut butter or chewy chocolate chip for example.

Cookie Bake

The perfect cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety.  Either way, the color and shape should be uniform.

Cookie Baking Tips - Chewy Vs Crunchy

When you are ready to bake cookies here are some tips to help.

Select pans of the proper size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for proper circulation of heat to ensure even baking.  If your pan is too large your cookies will burn on the bottom.  Avoid using pans with sides.  It this is all you have, turn the pan upside down and bake on the bottom, unless of policy you are using a bar cookie formula which requires sides. Sides cut the flow of hot air and can follow in burned or under cooked cookies.

Use a spatula or pan-cake turner to take off cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn colse to and search for the cookies are gone.  I have often had to make an additional batch of cookies because the kids could not resist those warm from the oven delicacies.

For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking.  If you don't have these you can put flour on the pin and board to preclude sticking.  You can try a aggregate of one part sugar and two parts flour if the dough is sticky.  Use only a quantum of the dough that can be handled easily.  Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.

Use of an alarm clock or kitchen timer will also help you bake perfect cookies.  When the phone rings you can categorically lose track of those prominent minutes.  I can't count how many trays of cookies have been burned because of a phone call, someone at the door, of a child in need of attention.  Sometimes it is the timer that will remind you when your attention is drawn elsewhere.  It happens.

Always preheat the oven to ensure your cookies bake evenly and avoid peeking.  Every look releases heat and lowers the temperature causing uneven browning.  If you accurately watch the timing of the first batch you can cook following batches without peeking.

Store cooled cookies in a covered container or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to preclude spoiling.  Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft.  You can use an air tight tin for this type. You should not store the two dissimilar types together.  If your crisp cookies become soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.

To make your cookie baking go smoothly follow these easy steps.

1.  Heat the oven

2. Assemble all ingredients. Sift the dry ingredients together and if your formula calls for melted chocolate, get it melted and ready.

3. Set out eggs about 20 minutes before you begin baking.  They should be at room temperature.  If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.

4. get ready your cookie sheets or pans and set out your cooling racks.

5. If using fruit or nuts, chop or other wise get ready them first.  Drain canned fruit or thaw freezing fruit.

6. Now you are ready to mix and bake your cookies.

While this seems a bit tedious, you will be glad you took the extra time, especially while the holiday baking season when you are apt to bake many more varieties of cookies.  Attending cookie exchanging or giving cookies as gifts can be a snap.  Just set aside one day to devote to your baking and you will have sufficient cookies to last the season.

One last tip.  Don't overlook refrigerator cookies.  They can be mixed and shaped and stored in the refrigerator or freezer to be baked later.  When that unexpected business arrives or the kids come clamoring for a treat you can speedily pull out these convenient cookies and serve up a homemade treat.

Finally, homemade cookies can be more cost amiable than those varieties you buy  in the markets.  You can operate the ingredients and ensure there are no additives or preservatives you might prefer your family didn't have.  

Cookie Baking Tips - Chewy Vs Crunchy

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Cookie Baking Tips - Chewy Vs Crunchy

There are essentially only six types of cookies.  These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies.  Chewy cookies are often the bars and dropped cookies.

The others usually produce a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can include both varieties.  Crunchy peanut butter or chewy chocolate chip for example.

Cookie Bake

The perfect cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety.  Either way, the color and shape should be uniform.

When you are ready to bake cookies here are some tips to help.

Select pans of the proper size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for proper circulation of heat to ensure even baking.  If your pan is too large your cookies will burn on the bottom.  Avoid using pans with sides.  It this is all you have, turn the pan upside down and bake on the bottom, unless of course you are using a bar cookie recipe which requires sides. Sides reduce the flow of hot air and can result in burned or under cooked cookies.

Use a spatula or pan-cake turner to remove cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn around and discover the cookies are gone.  I have often had to make an additional batch of cookies because the kids could not resist those warm from the oven delicacies.

For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking.  If you don't have these you can put flour on the pin and board to prevent sticking.  You can try a mixture of one part sugar and two parts flour if the dough is sticky.  Use only a portion of the dough that can be handled easily.  Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.

Use of an alarm clock or kitchen timer will also help you bake perfect cookies.  When the phone rings you can easily lose track of those important minutes.  I can't count how many trays of cookies have been burned because of a phone call, someone at the door, of a child in need of attention.  Sometimes it is the timer that will remind you when your attention is drawn elsewhere.  It happens.

Always preheat the oven to ensure your cookies bake evenly and avoid peeking.  Every look releases heat and lowers the temperature causing uneven browning.  If you accurately watch the timing of the first batch you can cook following batches without peeking.

Store cooled cookies in a covered container or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to prevent spoiling.  Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft.  You can use an air tight tin for this type. You should not store the two different types together.  If your crisp cookies become soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.

To make your cookie baking go smoothly follow these simple steps.

1.  Heat the oven

2. Assemble all ingredients. Sift the dry ingredients together and if your recipe calls for melted chocolate, get it melted and ready.

3. Set out eggs about 20 minutes before you begin baking.  They should be at room temperature.  If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.

4. Prepare your cookie sheets or pans and set out your cooling racks.

5. If using fruit or nuts, chop or other wise prepare them first.  Drain canned fruit or thaw frozen fruit.

6. Now you are ready to mix and bake your cookies.

While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies.  Attending cookie exchanging or giving cookies as gifts can be a snap.  Just set aside one day to devote to your baking and you will have enough cookies to last the season.

One last tip.  Don't overlook refrigerator cookies.  They can be mixed and shaped and stored in the refrigerator or freezer to be baked later.  When that unexpected company arrives or the kids come clamoring for a treat you can quickly pull out these convenient cookies and serve up a homemade treat.

Finally, homemade cookies can be more cost friendly than those varieties you buy  in the markets.  You can control the ingredients and ensure there are no additives or preservatives you might prefer your family didn't have.  

Cookie Baking Tips - Chewy Vs Crunchy

If you are looking for more good cookie recipes check out http://www.caglecooksonline.com. You will find FREE cookbooks to download, videos and more. This site has just gone live so bookmark it to visit often as I will be adding recipes from my collection often.

If you find yourself in need of other products or services, check out http://www.cagleonline.com. Since 2001 the site has been offering up a variety of Free information. In the past few months it has become the central portal of Life with Barbara, a project designed to bring you as much FREE and usable information as I can find. Thank you for your time and I hope you will enjoy these recipes.

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How Do You Make Crunchy No Bake Cookies?

One of the most common questions people ask is: 'How do you make crunchy no bake cookies?' Most people have no problems making wonderful, soft, gooey, cookies, but, when it comes to great tasting crunchy no bake cookies, there are a lot of failed recipes.

The remedy is simple. If you want a crunchy texture to come out, you have to put something crunchy in. But first, a clear distinction needs to be made between the desired crunchy texture of a perfect cookie, and, the hard, teeth-chipping texture when your cookies have been over cooked. So, first and foremost, do not overheat any of your ingredients and you won't be left with hard, inedible cookies.

Cookie Bake

There are lots of ingredients that can be added to cookies to provide a crunchy texture. If you like nuts, a couple of ounces of chopped walnuts, almonds, or, Brazil nuts will add crunch. A little trick of mine is to use my coffee grinder to chop up my nuts - why buy another grinder when you already have one?

If you don't eat nuts, or don't have any available, a handful of cereal can add crunch, and flavor, to your cookies. Rice Krispies, and Frosted Corn Flakes are two of the most popular additions.

Adding crunchy peanut butter will work, as will putting some graham crackers in the blender (or coffee grinder)for a couple of seconds. You can also crumble some vanilla wafers to add to your cookies. The key thing you need to remember is that most of the items mentioned here contain a lot of sugar, so, just reduce the amount of sugar called for in the recipe otherwise the cookies may be overly sweet.

This recipe is an old favorite of mine. The cookies have lots of crunch and are a welcome change to the standard oatmeal and peanut butter no bake cookies

No Bake Rice Krispie & Date Nut Cookies

1/2 cup unsalted butter
1/2 cup Sugar
1 Egg- beaten
1 cup chopped Dates
2 cups Rice Krispies
1/2 cup chopped nuts (any variety)
1/2 tsp Vanilla extract
1 pinch Salt (can be omitted)
1/2 pack shredded Coconut,

Put the butter, sugar, egg and dates in a saucepan and heat on medium high for five minutes, stirring constantly. Let stand until lukewarm. Mix the Rice Krispies, nuts, vanilla, and salt in a large bowl and add the cooled liquid. Fold the mixture together and then form into small balls. Finish by rolling in coconut and making a pyramid display on a nice china sweet plate.

How Do You Make Crunchy No Bake Cookies?

They are perfect accompaniment to a nice cup of tea or coffee, Rice Krispie & Date Nut cookies also make a great dessert for a Fresh Shrimp Salad.

Are you getting bored with no bake oatmeal and peanut butter cookies? Why not try out some of the great secret recipes for no bake cookies and desserts that use neither ingredient?

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Chewy Vs Crunchy - Cookie Baking Tips

Cookies are a fun treat that can be made for any occasion of even just for fun. There are literally millions of recipes for cookies and different designs too.

When giving away cookies as gifts, you should consider the following three factors:
One: The theme of the party or the occasion
Two: The flavor of the cookies
Three: The texture of the cookies: chewy or crunchy or in between.

Cookie Bake

Professional bakers are skilled at creating cookies in various textures, including chewy, semi-chewy and crunchy. However, most folks that try to bake their own cookies at home don't know how to do this. What should be done to make a cookie crunchy, chewy or in between? Well, difficult as it may sound, the secret is in the sugar. Here are some simple cookie baking tips:

Cookies are laden with butter, shortenings and sweetener. The first thing to do is to look at the recipe and see the measurements of the sugar and then note what kind of sweetener is used. There should be two kinds: brown sugar and white sugar. It is in the type of sugar used that will totally transform the texture of the cookies.

Crunchy cookies will need white sweetener and hardly any brown sweetener. So if the cookie recipe is say, chocolate chip cookies, and the sugars used are both brown and white, to achieve the crunchy effect simply put in more of the white sugar than the brown, or simply eliminate the brown and use all white. Example: if the recipe calls for 2 cups white sugar and 1 cup brown sugar, to get the full crunchy effect use 2 cups white sugar plus 3/4 white sugars.

Semi crunchy cookies or semi-chewy cookies will again need a variation of the two sugar measurements. Again, if the original recipe calls for 2 cups white sugar and 1 cup brown sugar make it 1 1/2 cups white and 2 cups brown. This will make the cookies not too crunchy and not too chewy - it will be just right!

For chewy cookies, another variation of the measurements between the two sugars will have to be done. If the original is again 2 cups white sugar and 1 cup brown sugar make it 4 1/2 cups brown sugar. This will give the cookies the chewy effect that is so great with chocolate chip cookies.

Now, for a bonus: there are people who like their cookies gooey chewy. This is not impossible to achieve. Again for the 2 cups white sugar and 1 cup brown sugar original recipe, convert the measurements to 4 cups brown sugar and 1/2 molasses or honey. This will give the cookies a super gooey chewy effect.

Now for those who are curious why the sugars are considered the key, well it may take a lot of explanations but to simplify the process, it is the brown sugar that makes the cookies chewy. Also, the same thing can be done with cakes. More brown sugar will make the cake moister.

Chewy Vs Crunchy - Cookie Baking Tips

Criss White writes about family and baby shower topics. To see more articles or to check out some baby shower cookies or some unique baby shower favors, visit My Baby Shower Favors.

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Crunchy No Bake Chocolate Peanut Butter Balls

No bake chocolate peanut butter balls were the perfect answer to my dilemma.

I was supposed to bring a homemade dessert to a birthday party once on a very short notice. I searched high and low for a quick and easy cookie recipe.

I finally came across two recipes for these luscious no bake cookies, but did not quite like either one of them. Naturally, I decided to put together my own recipe by selectively combining the best ingredients from both. Here they are:

2 cups of unfrosted corn flakes

2/3 cup of confectioners' sugar

¼ cup or ½ stick of unsalted butter, softened

2/3 cup of either smooth or chunky peanut butter

5 oz of semisweet chocolate, coarsely chopped

1 tsp of vegetable oil

1 cup of unsalted and roasted peanuts, finely chopped

1. Line a cookie sheet with parchment paper

2. Crumble corn flakes into smaller pieces

3. Combine crumbled corn flakes, confectioners' sugar, softened butter, and peanut butter using either a wooden spoon or your hands

4. Shape peanut butter mix into approximately 1-inch balls and place them on prepared cookie sheet

5. Spread about ¼ cup of chopped peanuts in a flat dish

6. Bring some water to a simmer in a saucepan over medium heat

7. Combine semisweet chocolate and vegetable oil in a heat proof bowl, and position it over this saucepan. Make sure that bottom of bowl does not touch the water

Stir constantly to slowly melt the chocolate

8. Remove chocolate from heat, but keep bowl over pot of water

Using two forks, dip one ball at a time in the melted chocolate

9. Transfer chocolate coated peanut butter balls to the dish containing chopped peanuts, and coat it evenly

Place it back on parchment-lined sheet. Repeat with the remaining cookies, adding more chopped peanuts as needed

If chocolate begins to thicken, repeat the heating procedure.

You can either air dry these peanut butter balls or refrigerate them. To easily create another variety, do not coat them with chopped peanuts.

This recipe yields about fifteen 1-inch crunchy chocolate peanut butter balls.

Trinh's Web site is http://www.cookies-in-motion.com where she explains nature and characteristics of cookie ingredients, cookie baking tips & techniques.

She also presents many easy cookie recipes that are either low fat, gluten free, no bake, or just simply irresistible.

Images illustrating step-by-step preparation of these crunchy chocolate peanut butter balls are available for viewing on her Web site.

Copyright 2006 Trinh Lieu

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