Baking cookies is a waste of time. Better to just buy them at bakery

[Anonymous]

Anonymous wrote:

Anonymous wrote:Could someone share a good recipe with European butter?
I use European butter and the recipe I follow doesn’t work well I guess due to different fat content, my cookies turns out flat.

+1. And none of the recipes have this warning.

It's more likely to have flat cookies because the baking soda/powder is flat. In fact, if you're using a European recipe with American butter, you might end up with thinner cookies because of the higher moisture/lower fat content of American better. It shouldn't make that much of a difference unless you're making butter cookies/shortbread because the amount of butter used just isn't that much.

Oh! Please make sure you are NOT using margarine!

If you want a bit more lift and chewiness, add an additional egg yolk to your batter and, maybe, another tablespoon of flour.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Could someone share a good recipe with European butter?
I use European butter and the recipe I follow doesn’t work well I guess due to different fat content, my cookies turns out flat.

We just switched to only using Irish butter and the same thing happened last week when I tried to make cookies. They turned out flat.

I bet some food blogger has worked around this and has recipes!

the workaround is by the normal butter. premium European butter is for toast, not baking.

I didn’t say it was superior or even the best way to use it. What I did say is that I bet food bloggers have figured out recipes specifically for baking with Kerrygold and the like, and I am right. A quick Google search showed lots of recipes specifically for using “gourmet” butters. Again, I’m not saying that using Kerrygold is ideal. I don’t understand why you are taking what I said and pretending like I said something totally different.

DP. The very vast majority of people, especially kids, are not going to be able to tell the difference between Kerrygold and regular butter in a cookie recipe - unless butter is the key ingredient in the cookie.

I use Kerrygold in some recipes but it's more typical for me to just brown regular American butter. It reduces the water in the butter and imbues a lovely richness that isn't overwhelming.

https://sallysbakingaddiction.com/how-to-brown-butter/

[Anonymous]

Anonymous wrote:This is a really odd post. I have no problems with someone buying the cookies/baked goods at a bakery. I love a good bakery as much as the next person. But, to say makes such a broad, sweeping generalization that it's better to buy cookies at the bakery, is just wrong. Sure, it's convenient and you sometimes get specialty cookies that aren't easy to make at home. But, it's also more expensive and a lot of pleasure and rituals can surround the baking of cookies.

I just did a calculation of what a base sugar cookie recipe would cost me - less than $6 for a batch without chocolate chips. You don't have to even use 'good butter'. I didn't include the cost of using the oven because it's just pennies. Nor did I include the cost of mortgage or utensils because those are sunk costs - I'd pay for them whether I made cookies or not. I also didn't include the cost of my time because it wouldn't take me any longer to bake cookies than to run to the store to get them and I'm also avoiding the cost of gas.

^^PP here. I calculated the costs using the prices on Costco's website. I didn't include the cost of salt/soda because the amounts are so small and cheap. I also use the imitation vanilla recommended by America's Test Kitchen and it's just as cheap. It's only pennies that are missing from here and not worth wasting my time to calculate.
1.17 Eggs
0.20 flour
1.67 sugar
2.25 butter
5.28 Total

[Anonymous]

Anonymous wrote:

Anonymous wrote:Could someone share a good recipe with European butter?
I use European butter and the recipe I follow doesn’t work well I guess due to different fat content, my cookies turns out flat.

It's more likely you didn't use enough baking soda or powder or that they were too old - it's the baking soda/powder in the cookies that give it lift. Butter impacts the flavor/tenderness more.

too much fat could make them spread more.

[Anonymous]

We have made amazing cookies at home, but you need really excellent ingredients and the willingness to follow recipes exactly. Baking is a science so proportions, temperatures, and timing really matter.

[Anonymous]

Anonymous wrote:This is a really odd post. I have no problems with someone buying the cookies/baked goods at a bakery. I love a good bakery as much as the next person. But, to say makes such a broad, sweeping generalization that it's better to buy cookies at the bakery, is just wrong. Sure, it's convenient and you sometimes get specialty cookies that aren't easy to make at home. But, it's also more expensive and a lot of pleasure and rituals can surround the baking of cookies.

I just did a calculation of what a base sugar cookie recipe would cost me - less than $6 for a batch without chocolate chips. You don't have to even use 'good butter'. I didn't include the cost of using the oven because it's just pennies. Nor did I include the cost of mortgage or utensils because those are sunk costs - I'd pay for them whether I made cookies or not. I also didn't include the cost of my time because it wouldn't take me any longer to bake cookies than to run to the store to get them and I'm also avoiding the cost of gas.

+1

[Anonymous]

I just made 4 dozen peanut butter with mini chip cookies.

[Anonymous]

Anonymous wrote:I just made 4 dozen peanut butter with mini chip cookies.

Sounds delicious!

[Anonymous]

A dozen easy fresh baked and easy:

Usually on sale for 1.99

https://www.target.com/p/betty-crocker-chocolate-chip-cookie-mix-17-5oz/-/A-13016040
1 stick of store brand butter - maybe a $1 at most
1 egg - less than a $1

<.33 per cookie and they come out perfectly every time

[Anonymous]

Ah yes, so many childhood memories made when you…drive to the bakery and buy four cookies.

[Anonymous]

Anonymous wrote:

Anonymous wrote:This is a really odd post. I have no problems with someone buying the cookies/baked goods at a bakery. I love a good bakery as much as the next person. But, to say makes such a broad, sweeping generalization that it's better to buy cookies at the bakery, is just wrong. Sure, it's convenient and you sometimes get specialty cookies that aren't easy to make at home. But, it's also more expensive and a lot of pleasure and rituals can surround the baking of cookies.

I just did a calculation of what a base sugar cookie recipe would cost me - less than $6 for a batch without chocolate chips. You don't have to even use 'good butter'. I didn't include the cost of using the oven because it's just pennies. Nor did I include the cost of mortgage or utensils because those are sunk costs - I'd pay for them whether I made cookies or not. I also didn't include the cost of my time because it wouldn't take me any longer to bake cookies than to run to the store to get them and I'm also avoiding the cost of gas.

^^PP here. I calculated the costs using the prices on Costco's website. I didn't include the cost of salt/soda because the amounts are so small and cheap. I also use the imitation vanilla recommended by America's Test Kitchen and it's just as cheap. It's only pennies that are missing from here and not worth wasting my time to calculate.
1.17 Eggs
0.20 flour
1.67 sugar
2.25 butter
5.28 Total

Um, the good dark or semi sweet chocolate chips?

[Anonymous]

Anonymous wrote:Ah yes, so many childhood memories made when you…drive to the bakery and buy four cookies.

lol

[Anonymous]

If you make them at home, you can control the ingredients. You have no idea what the bakery or supermarket is putting into their cookies. Probably junk and probably cheap ingredients.

[Anonymous]

Anonymous wrote:If you make them at home, you can control the ingredients. You have no idea what the bakery or supermarket is putting into their cookies. Probably junk and probably cheap ingredients.

Maybe trashy bakeries. But a good bakery isn’t going to cheap out on ingredients for a freakin’ cookie. And should tell you the ingredients if you ask.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:This is a really odd post. I have no problems with someone buying the cookies/baked goods at a bakery. I love a good bakery as much as the next person. But, to say makes such a broad, sweeping generalization that it's better to buy cookies at the bakery, is just wrong. Sure, it's convenient and you sometimes get specialty cookies that aren't easy to make at home. But, it's also more expensive and a lot of pleasure and rituals can surround the baking of cookies.

I just did a calculation of what a base sugar cookie recipe would cost me - less than $6 for a batch without chocolate chips. You don't have to even use 'good butter'. I didn't include the cost of using the oven because it's just pennies. Nor did I include the cost of mortgage or utensils because those are sunk costs - I'd pay for them whether I made cookies or not. I also didn't include the cost of my time because it wouldn't take me any longer to bake cookies than to run to the store to get them and I'm also avoiding the cost of gas.

^^PP here. I calculated the costs using the prices on Costco's website. I didn't include the cost of salt/soda because the amounts are so small and cheap. I also use the imitation vanilla recommended by America's Test Kitchen and it's just as cheap. It's only pennies that are missing from here and not worth wasting my time to calculate.
1.17 Eggs
0.20 flour
1.67 sugar
2.25 butter
5.28 Total

Um, the good dark or semi sweet chocolate chips?

As noted, the cost above is a base sugar cookie recipe. A bag of Ghirardelli Semi Sweet Chocolate Chips is $3.99 at Wegmans. A bag of Toll House is $2.50. So, a batch of chocolate chip cookies with 'good' chocolate chips is still less than $10. If you were to buy chocolate chips in bulk or with coupons, it'd be a bit cheaper.