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

[Anonymous]

OP you do you. I get it. My mother never baked. We had amazing bakeries growing up.

I Love baking, love the smell of cookies or things like Banana bread baking, yum.

Also, baking is Chemistry and math. My kids had a ball baking and my son now uses it and cooking for stress relief. He is so proud of his creations.

[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.

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!

[Anonymous]

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.

[Anonymous]

All this thread is doing is making me want to bake my awesome cookies today.

[Anonymous]

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.

[Anonymous]

NP. Bakery cookies almost always have a slightly metallic taste to me. Not sure why.

[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.

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 would use European butter only for shortbread.

[Anonymous]

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.

Same for cake, muffins, pie, bread etc? No Irish 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.

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.

[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.

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

[Anonymous]

When it costs like $7 for a tiny package of stale and crumbly Tate's cookies, I don't think $6 for two huge fresh cookies from a bakery is expensive.

[Anonymous]

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.

[Anonymous]

I buy cheap butter and chips and mine taste better and I am the carry out queen and hate cooking.

[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. Plus OP is not considering that you use butter, eggs, flour and sugar for other things. You have to have them around anyway; use them.

[Anonymous]

Anonymous wrote:When it costs like $7 for a tiny package of stale and crumbly Tate's cookies, I don't think $6 for two huge fresh cookies from a bakery is expensive.

The people saying they enjoy baking their own or don’t care for bakery cookies likely aren’t buying Tate’s cookies. It’s not an apples to apples comparison.