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pscot Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jan-26-10 01:36 PM
Original message
Accidental cookies
The grandchild wanted chocolate chip oookies. I had some clarified butter sitting in the fridge for a piecrust that never got made, so I used it. Eight ounces substituted for the usual cup of butter, following the oatmeal chip recipe on the bag. In the oven the stuff melted down into one large sheet cookie, making, in effect, lace cookies. They are really good. Or evil incarnate, depending on your point of view.
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elleng Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jan-26-10 08:41 PM
Response to Original message
1. My mother used to make lace cookies,
and haven't found the recipe. LOVED them!
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jan-26-10 08:45 PM
Response to Reply #1
2. These look really good.
http://www.sugarlaws.com/oatmeal-lace-cookies
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elleng Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Jan-26-10 08:51 PM
Response to Reply #2
3. They look GREAT! Thanks SO MUCH, hw!
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pengillian101 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-27-10 12:11 AM
Response to Reply #2
4. Indeed!
Wow, those look fantastic!
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Phentex Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-27-10 11:26 AM
Response to Original message
5. I like it when something good turns out...
I have the opposite luck.
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ginnyinWI Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-27-10 11:49 AM
Response to Original message
6. Butter makes cookies so much better
Margarine makes them like little cakes--not crispy and delicious. I guess it's okay to have that much saturated fat if you only have one or two!
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pscot Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-27-10 02:18 PM
Response to Reply #6
7. Clarified butter
seems to have magical properties.
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joneschick Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Jan-27-10 08:56 PM
Response to Reply #7
8. I knew that. eom
:hi:
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Juneboarder Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-28-10 11:03 AM
Response to Original message
9. So I have a question...
This has happened to me a couple of times in the years of my baking chocolate chip cookies. BTW, they are my favorite!! :)

I guess the reason for this occuring would be due to clarified butter, or is there another reason this would happen? When it happens to me, they usually stick to the pan they are baking on and turn into a mess trying to eat; but yes they are sinfully delicious.

Can butter clarify in your fridge without your knowing? I guess I'm just trying to troubleshoot why this happens to me...

Thank you for your input! :)
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pscot Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Jan-28-10 09:10 PM
Response to Reply #9
10. The kind and amount of flour
could be a factor. Cake flour absorbs fat differently. Sifted flour weighs less by volume. Not all butters are equal. Clarifying takes out all the solids and water. The oven temp could make a difference too. I've never run across self-clarifying butter. You can probably rule that out. Consistency isthe key, but who really bears down and concentrates on a batch of chocolate chip cookies.
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Juneboarder Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Jan-29-10 11:31 AM
Response to Reply #10
11. Oh, Believe Me... I do!!
LOL! I love chocolate chip cookies and would make them every day if I didn't have the urge to eat all of them!! :)

No, but seriously, it boggles me because I make the same exact recipe everytime, only differ between a couple butters, always the same flour (unsifted because I'm lazy)... I'm just a creature of habit. You know what else I love? Pumpikin bread with chocolate chips in it...!

Can you tell I have a sweet tooth?? :)
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elfin Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Feb-02-10 02:04 PM
Response to Original message
12. My sister-in-law got the lacy effect in chocolate chippers....
when in haste she did not blend in the cold margarine completely. It was still in small chunks when she baked.

She always made her cookies with this method, swearing Blue Bonnet gave the best effect.

Do they still make Blue Bonnet?
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