I'm A Lousy Baker

[wvdisluv2]

Ok...I should've taken the "sign" when I opened up the (old) flour and there were those little bugs But did I???? Noooooooo. Instead, I ran out and bought NEW flour, I followed the recipe to the "t" and STILL I ended up with a "pile" of chocolate chip errrrrr something. Raw in the middle, burnt on the edges, they kinda migrated to the middle of the pan to form..... ....oven temp was a perfect 375 degrees. For crying out loud, why???!?!!!


DH is heartbroken...oh well

Anyone else just a "lousy baker"?

 

[Mom2Satan&Daisy]

lol. I wish. somehow...everyon else in my family is a lousy baker. I just spent over 8 hours baking cookies today. I have some extras if you want some

 

[wvdisluv2]

lol. I wish. somehow...everyon else in my family is a lousy baker. I just spent over 8 hours baking cookies today. I have some extras if you want some

Coming to your house....for cookies AND wisdom (who knows...I COULD be a relative )

 

[Bluestars]

I feel your pain. I have had a few cooking mishaps myself like forgetting to take things out of the oven or turn the oven on. I also thought I would "make do" with chocolate icing on a lemon cake. I had to throw that one away.

I've also ruined a few things in the microwave by accidentally adding an extra digit to the timer. Not good.

I recently made a strawberry cake that specified using a pkg of frozen strawberries, defrosted. I was supposed to use half for the cake and half for the icing. I guess I used too much liquid in the cake part because only the center of the cake cooked correctly. It resulted in only two edible pieces of strawberry cake. They were good though.

 

[RUDisney]

It's not you. It's the fact that you think your oven was at a perfect 375 when it was probably off. I know that my oven runs a little cooler than it should. However, when I put a liner on the bottom rack that I got in The Christmas Tree Store, it now runs at the right temperature.

If you're brave enough, try making them again but bake them at 325 for 20-23 minutes, but check them at 15 minutes. Slow baking at a low temperature makes the difference sometimes.

I'll make you up a plate of cookies, too. I've baked 11 different kinds of cookies this past week.

 

[wvdisluv2]

I feel your pain. I have had a few cooking mishaps myself like forgetting to take things out of the oven or turn the oven on. I also thought I would "make do" with chocolate icing on a lemon cake. I had to throw that one away.

I've also ruined a few things in the microwave by accidentally adding an extra digit to the timer. Not good.

I recently made a strawberry cake that specified using a pkg of frozen strawberries, defrosted. I was supposed to use half for the cake and half for the icing. I guess I used too much liquid in the cake part because only the center of the cake cooked correctly. It resulted in only two edible pieces of strawberry cake. They were good though.

There were two "cookie-looking" things....I'm eating one now Looks like I'll be shopping for cookies tomorrow...if it doesn't snow

Oh! And I once thought "20 seconds" said "20 minutes"...not pretty

 

[wvdisluv2]

It's not you. It's the fact that you think your oven was at a perfect 375 when it was probably off. I know that my oven runs a little cooler than it should. However, when I put a liner on the bottom rack that I got in The Christmas Tree Store, it now runs at the right temperature.

If you're brave enough, try making them again but bake them at 325 for 20-23 minutes, but check them at 15 minutes. Slow baking at a low temperature makes the difference sometimes.

I'll make you up a plate of cookies, too. I've baked 11 different kinds of cookies this past week.

I'm feeling brave, (2 glasses of wine ) so I'm going to try this (I hate that oven )

Thank goodness for you "Good Bakers" out there

 

[Maleficent13]

I don't know what recipe you were following, but if it was on the back of the Nestle's wrapper, I always have to add more flour (as much as cup or more, but I do it by "feel"...a little at a time until it feels like the right consistency). Otherwise, I get really runny, flat cookies that burn on the edges. I never have a problem with any other cookie recipes...just Nestle.

 

[RUDisney]

Oh, and if you want the puffed up chocolate chip cookies that don't flatten when they come out of the oven, add a tsp of baking powder to the mix even if it doesn't say to do it. If it says to add baking powder, add an extra tsp anyway. That's something I just started doing this year. I've been very happy with the results.

 

[RUDisney]

I don't know what recipe you were following, but if it was on the back of the Nestle's wrapper, I always have to add more flour (as much as cup or more, but I do it by "feel"...a little at a time until it feels like the right consistency). Otherwise, I get really runny, flat cookies that burn on the edges. I never have a problem with any other cookie recipes...just Nestle.

The best recipes that I've found have been on the back of generic chocolate chips. The Nestle recipe is always iffy for me, too.

 

[wvdisluv2]

I don't know what recipe you were following, but if it was on the back of the Nestle's wrapper, I always have to add more flour (as much as cup or more, but I do it by "feel"...a little at a time until it feels like the right consistency). Otherwise, I get really runny, flat cookies that burn on the edges. I never have a problem with any other cookie recipes...just Nestle.

Yup, it was the "Tollhouse" Recipe!

Oh, and if you want the puffed up chocolate chip cookies that don't flatten when they come out of the oven, add a tsp of baking powder to the mix even if it doesn't say to do it. If it says to add baking powder, add an extra tsp anyway. That's something I just started doing this year. I've been very happy with the results.

I have that! Going to add it now

 

[Nancy]

That Nestle recipe did me in everytime too. I added extra flour, tried makingsure the dough wasn't too warm...everything and still had flat as a pancake cookies with little chip bumps all over them.They tasted good but looked not so good.

 

[Michelle67]

Awww!

Good luck with the next batch. I was supposed to be baking the last few days but I got bummed because the group baking thing didn't happen (weather). I made 20 mini loaves of Amish Friendship bread because I didn't have a choice (gotta use the starter...) and then pouted. I did pick up cream cheese today for my popover cookies, just in case I get done pouting and decide to bake between now and Christmas.

 

[Pixiedust34]

You're not alone! I'm also not a good baker! When you get desperate, remember that Pillsbury is your friend. If all else fails, give the slice and bake cookies a try. I think those were invented just for people like us!

The only "from scratch" cookies I will make this Christmas will probably be those peanut butter ones with the Hershey Kisses, and they are pretty foolproof.

Speaking of "foolproof," I'm a fudge flunkie too. There are so many "foolproof" fudge recipes floating around, and once they reach the likes of me then they need to scratch the word "foolproof" off the recipe card!

 

[RUDisney]

Awww!

Good luck with the next batch. I was supposed to be baking the last few days but I got bummed because the group baking thing didn't happen (weather). I made 20 mini loaves of Amish Friendship bread because I didn't have a choice (gotta use the starter...) and then pouted. I did pick up cream cheese today for my popover cookies, just in case I get done pouting and decide to bake between now and Christmas.

I just got the starter today from my BFF for the Amish Friendship bread. I'll be making that on Tuesday.

What are the popover cookies and do you have a link to a recipe for them? They sound intriguing, especially if they are similar to popover rolls.

 

[MomofKatie]

Yup, as RUDisney said, if you want cookies that aren't really flat and thin- more puffy cookies- add a teaspoon of baking powder. Also, I find that using half butter and half margarine or shortening makes for less flat, overly spread-out cookies.

 

[Magic Mom]

Ok...I should've taken the "sign" when I opened up the (old) flour and there were those little bugs But did I???? Noooooooo. Instead, I ran out and bought NEW flour, I followed the recipe to the "t" and STILL I ended up with a "pile" of chocolate chip errrrrr something. Raw in the middle, burnt on the edges, they kinda migrated to the middle of the pan to form..... ....oven temp was a perfect 375 degrees. For crying out loud, why???!?!!!


DH is heartbroken...oh well

Anyone else just a "lousy baker"?

What kind of butter/margerine are you using? Some margerine is not meant for baking, I think butter works best. Also, if they are getting too thin, try adding a little more flour. Not too much, maybe 1/4 to 1/2 cup. This will make them a little more cakey. Personally, I like my chocolate chip cookies to be more on the crisp chewy side and less cakey/soft, but not every one like them like that. Also, make sure your cookie sheet is cool when you put the dough on it or the cookies will spread too thin.
Make sure your baking soda is fresh, If its old, it loses some of its power. Also, make sure you measure your baking soda correctly, because using too much can cause spread.

 

[wvdisluv2]

Suggestions taken and used and still no luck I'm going to have another glass of wine and call it a night That's why there's stores right?

 

[Bluestars]

Suggestions taken and used and still no luck I'm going to have another glass of wine and call it a night That's why there's stores right?

Yes, and that's why there are premade-presliced cookies. I just made some tonight.

When I used to make them from scratch, I definitely had better luck using butter instead of margarine. Whatever type of margarine I used made the cookies flat.

Pixie - I had some unsuccessful attempts at fudge too (you would think I would have given up cooking altogether, but no, I am a glutton for punishment). I found the recipe on the back of the marshmallow creme container always worked. I know it wasn't as good as my mom's fudge, but at least I it got hard enough to slice. Yes, I have actually poured fudge into my mouth when it wouldn't harden.

 

[arminnie]

The cookie sheet makes a HUGE difference.

I find that my cookies tend to burn before they are done on the cheap thin cookie sheets. I like the double insulated ones - but I've read that you can just use two cookies sheets (one on top of the other) and get the same results.