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

[Anonymous]

Anonymous wrote:I think if you find a small business that makes something perfectly, it's actually silly to try and compete with it at home. We're not taking about a large sum of money. A good fresh chocolate chip cookie as good as they make it should probably be $5.

NP. Why can't it be enough to say "this makes sense for me," without calling other people silly or misguided because they don't make the same judgment call?

Why do you have to see yourself as superior over something as trivial as this?

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you’re insisting on “the good butter”, that could be your problem. US recipes are written for stick butter, unless it specifies something else. Other butters have different amounts of fat and water, so if you use a different one, your recipe may not turn out.

And I hate those huge $3 cookies. I want to eat a cookie in a few bites, and maybe have another, rather than trying to down those huge monstrosities.

It’s fine if you don’t like to bake, but don’t sound so precious by saying buying overpriced 1000 calorie cookies is better.

$3 is hardly overpriced. It's a steal. Overpriced are all the $3-4 cookies everywhere which just taste bland or like straight sugar. Their $3 chocolate chip chunk cookies are perfection. Buttery, depth, chewy, crispy, good chocolate, lingering slight toffee aftertaste.

And thank you for the insights on the butter. Just another reason why I don't want to mess with fickle cookie recipes anymore. You have to use a specific butter for a specific chocolate chip cookie recipe? No thanks. I'm so over it.

Just buy land o’lakes or a store brand. Like every other person does. This is not hard.

[Anonymous]

Such a weird thread.

[Anonymous]

I hate bakery-style cookies. Plus, making cookies is fun. And we have cookies for days and can put in school lunches.

[Anonymous]

Anonymous wrote:Such a weird thread.

It is. A lot of judgment on both sides. Over cookies.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Such a weird thread.

It is. A lot of judgment on both sides. Over cookies.

That is because OP started out being an aggressive boor over cookie making.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Nothing like fresh baked cookies straight out of the oven. I’ll bake cookies any day over the week as opposed to getting them at a bakery. There are some really great baking blogs out there.

+1. You can’t beat fresh-baked. The experience baking them, the smells, the taste, and sharing them with others—we always take some to neighbors. No bakery can replicate.

+2

And I love how it makes my home smell. Baking good cookies is easy and my kids enjoy helping. We give extras to friends and neighbors. Buying them is frankly a bit depressing to me.

[Anonymous]

There are a good number of cookies that are pretty hard to find anywhere but aren't that hard to make. The local bakery doesn't make my grandma's chocolate cherry cookies. If I want those I have to make them myself.

If you don't want to bake that's totally fine, of course.

[Anonymous]

Anonymous wrote:Whats the bakery?

Lol probably Crumbl.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you’re insisting on “the good butter”, that could be your problem. US recipes are written for stick butter, unless it specifies something else. Other butters have different amounts of fat and water, so if you use a different one, your recipe may not turn out.

And I hate those huge $3 cookies. I want to eat a cookie in a few bites, and maybe have another, rather than trying to down those huge monstrosities.

It’s fine if you don’t like to bake, but don’t sound so precious by saying buying overpriced 1000 calorie cookies is better.

$3 is hardly overpriced. It's a steal. Overpriced are all the $3-4 cookies everywhere which just taste bland or like straight sugar. Their $3 chocolate chip chunk cookies are perfection. Buttery, depth, chewy, crispy, good chocolate, lingering slight toffee aftertaste.

And thank you for the insights on the butter. Just another reason why I don't want to mess with fickle cookie recipes anymore. You have to use a specific butter for a specific chocolate chip cookie recipe? No thanks. I'm so over it.

Ok. If you don’t understand about the fat content of butter then you don’t know much about baking. It’s fine if you prefer the bakery cookies; but realize that there are some home bakers for whom baking at home produces better & cheaper cookies.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Whats the bakery?

Lol probably Crumbl.

[Anonymous]

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.

[Anonymous]

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.

use regular butter

[Anonymous]

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.

[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.

use regular butter

Seriously. Go to WF or Trader Joe’s, get the box of store brand four butter sticks, and use those for baking cookies. If you want to make yourself feel better you can pay the up charge for the “organic” box. Use the good butter for eating.

The most important factor for butter is the freshness, not the type. Old butter or butter that has been in the fridge or freezer too long and picked up other odors is the problem, not the box.