Cookies

* 1 1/2 cups all-purpose flour * 1 cup sugar * 1/4 cup baking cocoa * 1 teaspoon baking soda * 1/2 teaspoon salt * 2 eggs, lightly beaten * 3/4 cup water * 1/3 cup vegetable oil * 1 tablespoon vinegar * 1 teaspoon vanilla extract * FILLING: * 1 (8 ounce) package cream cheese, softened * 1/3 cup sugar * 1 egg, lightly beaten * 1/8 teaspoon salt * 1 cup semisweet chocolate chips * 1 cup chopped walnuts

# In a large mixing bowl, combine the dry ingredients. Add the eggs, water, oil, vinegar and vanilla; mix well. Pour into 18 greased or paper-lined muffin cups. # For filling, beat cream cheese and sugar in another mixing bowl. Add egg and salt; mix well. Fold in chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts. Bake at 350 degrees F for 25-30 minutes.

This depends on the cookie you are baking. Some cookies are fine without parchment (like peanut butter). If you grease the cookie sheet or have a very good non-stick pan you may be alright with parchment paper. However, parchment paper is the best thing to use if you want perfect, golden cookies. A Silpat liner is also a good product for lining pans when baking.

It depends how big

If 2-inch then you should cook between 12-13 minutes or until light brown

if you stick a tooth pick in it no dough should come out, if dough does it is NOTdone

I've actually found that baking a 2 inch cookie at 350 (for dark or non stick pans) or 375 for other pans at about 9-11 minutes is better. I take mine out when they have the look that you think they might need one or two more minutes, because they still cook alittle after you take them out. You don't want them to get hard. Any cookie should be moist and somewhat chewy (or fluffy tastin) I always use the bacon method when baking, for instance take bacon out of the pan when it also looks like it could use another minute or two because it still keeps cooking, same with eggs, etc. Hope this helps.

Absolutely!! You can either substitute a flavor or just leave it out.

Try adding maraschino cherries and artificial rum flavor for a Great Black Forest brownie, topped with whipped cream and dark chocolate shavings...Mmmm

The baking soda and an acid such as cream of tartar (tartartic acid) or milk or syrup makes the cookie rise. (Baking powder contains both baking soda and cream of tartar.) The reaction between these forms carbon dioxide gas and a salt, and the bubbles of gas make the mix rise.
Make sure that your baking soda has been kept dry!

It will be safe for a long time, since the water activity is so low it would not support pathogen growth. The issue with it is that leavening becomes less effective with time and the mix can stale and change flavor.

So they bake evenly.

It is not recommended. The soda in the fridge has absorbed a lot of different odors and tastes that will affect your baking. The moisture in the air can also react with and decrease its leavening power.

You can test the baking powders potency by taking a spoonful and mixing with a bit of hot water or vinegar. If it bubbles, the soda is still active, but that doesn't get rid of the flavors it has absorbed in the fridge.

I think you are referring to Wallace "Famous" Amos.

Black Cochins, Black Sikies, Black Sultans, Black d'uccle and French Black Copper Marans. There are probably a few more...

Each World Association of Girl Guides and Girl Scouts (WAGGGS) member country sets their own guidelines for money earning projects for their members, so members of The Girl Guide Association of Barbados probably do not sell cookies.

Some national organizations, such as Girl Guides of Canada, Girl Scouts of the USA, and Girl Guides Australia Inc., do sell cookie (biscuits in Australia) products. Members of Girl Scouts Overseas sell cookies as members of the Girl Scouts of the USA (GSUSA).

There are several things you can do to combat the problem of cookies spreading. First, make sure to not overbeat the batter. Unless the recipe explicitly states to grease the cookie sheet, don't. Greasing the cookie sheet will cause your cookies to spread. Measure your ingredients correctly, you don't want to much liquid or too much flour in your batter. Finally, check your oven temperature. If your oven isn't hot enough, your cookies will drop and spread before firming up.

Cookies were the beginning of Girl Scout sales. Cookie sales started in 1917 as a way for Girl Scout troops to finance their activities. In 1933, one Girl Scout council, the Greater Philadelphia Council, became the first Girl Scout council to sell commercially baked cookies and Girl Scout continue that tradition today.

yes yes u have to have vegetable oil to make cookies

2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups (12 oz.) semi-sweet chocolate chips

Vienna Fingers

• Salt slows down fermentation so that yeast-leavened products have more uniform texture.
• Salt makes dough a little tighter.
• Salt brings out flavors of flour and butter. Without salt, cookies have sweetness but little flavor.

They have a yummy, creamy white stuff in the middle of the awesome chocolate cookies!

:-D

It depends on the cookie company chosen by the Girl Scout council. There are two cookie companies which provide Girl Scout cookies and they must offer 8 different kinds of cookies.

Both companies offer Thin Mints, Trefoils/Shortbread, Tagalongs/Peanut Butter Patties, Do-Si-Dos/Peanut Butter Sandwich, and Samoas/Caramel deLites. The other four cookies change every so often and are different depending on the cookie company. Currently (2011) for sale are: Thank You Berry Munch, Lemonades, Dulce de Leche, Lemon Chalet Cremes, Thanks-A-Lot, and Shout Outs.

Nabisco has made no comment on bringing back the Cookie Break Cookies. Nabisco said about the product: "There were not enough consumers buying the products to support its continued production."

COOKIE DOUGH

1.First you put the cookie dough in a resealable bag.

2. Drain all the air out.

3. Freeze.

COOKIES

1. Put cookies in a resealable bag or container.

2. You can leave air in or take out. If you take it out they will last longer.

3.Freeze

UNFREEZING

1. Leave out (in container) for at least 4 hours.

2. Take them out and let thaw fro 30min.

3. Heat or bake.

4. Enjoy!

Because the eggs get all sticky so the eggs hold the cookie together.