Cookies

It depends entirely on WHERE in the US you are buying the chips, WHEN you are buying them, and how large the bag is. For example, an 11.5 ounce bag on Feb. 20, 2016 can be anywhere between $2.50 and $3.00, depending on which store you're shopping in - and that can be higher if you're in a spot where groceries must be transported long distances, such as on an island or in an isolated town, or if you're in a resort area.

2 1/4 cups of all purpose flour

1 teaspoon of baking soda

1 teaspoon of salt

1 cup of butter, softened

3/4 cup of granulated (white) sugar

3/4 cup of packed down brown sugar

1 teaspoon of vanilla extract

2 eggs

2 cups of chocolate chips

1 cup of chopped nuts(optional)

Enjoy you chocolate chip cookies! YUM! :)

It depends on the type of cake. The average cake is about 200 to 300 calories per serving. Icing adds roughly 150 calories per serving, too.

Yes i was taught this last year in science

Cookies have been around for a long long time, some archaeologists say cookies grow on special trees when dinosaurs are around. These cookies are the main diet for some dinosaurs, especially those who are not carnivore nor herbivore. You can still find these trees in museums nowadays, and cookies don't come from ovens. Those cookies from trees are made into a mix in a factory and sold on supermarkets.

Brownies are usually more forgiving because they don't need to rise like a cake and if they are uneven, they are still wonderful

uses loaded words

It depends entirely on the recipe that calls for the lady fingers. In some cases, shortbread cookies would be fine. In other recipes, shortbread would not absorb fruit juices or syrup as lady fingers would. Other, classic recipes would not hold together or taste right without lady fingers.

Each Girl Scout council determines their sales period, price, and sales methods. Some councils take pre-orders while others have cookies on hand for direct sales. Most councils also set up booth sales for Girl Scout Troops while all girls are encouraged to make individual sales.

GSUSA set up a web site where anyone can enter their zip code and find out which council they can order from and when that council's cookie sale starts.

If you don't know how to contact that council, you can go to GSUSA's Council Finder web site for contact information.

You can also go to the Little Brownie Bakers Cookie Locator web site. It will give you information about current cookie sales and contact information for the council office.

For good traditional fruit cake, I usually bake mine in September.

The process takes most of the day as I make both light and dark fruit cake.

Once the cakes are baked and cooled I wrap them in cheese cloth, drizzle them with an once & a half of brandy for the light and navy rum for the dark, then seal them in tins and put them in a cool place. Hence my waiting until September (it is too hot where I currently live to make the cakes earlier.

Every two weeks I open the tins and turn the cakes over, adding more brandy/rum as needed. By Christmas they are wonderful and I have yet to have anyone turn down a slice. In fact this year I made extra on request of friends and family.

Just for the record... you can make your fruit cake later than I do, if I'm pressed for time I sometimes wait until October and once didn't get them in the tin until late November, however, the longer they age the better they taste.

sure why not

My preference is organic whole wheat pastry flour. Some people prefer white flour. It will give you a lighter cake, with less character. If you want to use white flour, you can use cake flour, if you check and make sure there are not any weird ingredients in it.

Do not use whole wheat gluten flour or baking flour. You want pastry flour, which comes from white wheat berries. Baking flour comes from red wheat berries, which have a higher gluten content, good for making bread, but is too grainy and gritty for cakes.

Some people do a mixture of whole wheat pastry flour and white flour. If you can use organic, that is better, because the chemicals that are used on wheat are pretty bad - it's cheaper than cleaning up the storage facilities, and if they don't put the deadly chemicals in the wheat silos, there are too many insects. So it's better to buy organic, because they have to keep the bugs out by having better storage facilities, rather than by poisoning the food.

Brownies are not chemical reactions, they are a dessert.

In simple terms, yes. It sometimes takes longer for different types of cookies to grow mold, but they'll probably go stale first. Pretty much anything can grow mold. If McDonald's over processed food can grow mold, cookies can definitely grow mold too.

Actually cookies are BAKED, rather than cooked. And the correct method depends on how you prefer your cookie; and it all starts with the creaming method. If you prefer thin, crispy cookies, you'll want to cream your butter and sugar for a longer period of time, the longer you cream, the flatter your cookies will turn out. However, if you prefer a chewy cookie with volume, cream the butter and sugar as little as possible; I recommend mixing by hand for the chewiest of cookies as machines use too much power! And finally, adjust your oven temperature and baking times; for crispy cookies, bake at higher temps (375*-400*) and shorter times (6-8 minutes), for soft, chewy cookies, bake at lower temps (300*-325*) for longer periods (8-12 minutes)

Thought it is open to many varitation, there are some similar aspects of cookies. Almost every begins with a batter, often with flour, eggs, and sugar as the main base ingredients. Flavors and added ingredietns can also go into the mix. They care commonly bakes on a cookie sheet until slightly falttened, with a golden brown crust along the bottom. Cookies are usually round in shape, unless alterred by a cooie cutter.

They are classified as desserts and sweets.

depends if they are homemade you have to use eggs,suger,milk,butter,flour,virginia oil, and then anything extra u need to make the cookies if your making cookies that arn't just sugar(sugar cookies) if on box follow the instructions

Cookies get bigger for several reasons. Most cookie recipes contain butter or shortening, which melt during baking. This causes the cookies to flatten out and spread. Cookie recipes also contain eggs, which cause the cookies to raise, making them bigger.

Due to the way that it is made. Some peanut butter is made with the peanuts still in there, so that would make it "chunkier". But some peanut butter is smooth because they take out the peanuts and other such ingredients.

Stella D'oro brands are part of the Snyders-Lance corporation.

Each World Association of Girl Guides and Girl Scouts (WAGGGS) member country sets their own guidelines for money earning projects for their members, so it is possible that Italian Guides/Scouts do not sell cookies.

Favorite cookies are chocolate chip cookies and sugar cookies.

This people's favorite is molasses cookies and the light, crisp cookies that are European in origin, especially Italian.

If the cake is in the pan(s) but not in the oven or the cookies are still dough you can still stir it in. If not, bake it anyway and don't sweat it. If you are anxious, light a vanilla scented candle in the room where you are serving the stuff. If you are making vanilla custard and you forget the vanilla; chalk that one up as a "Fail" and try again sometime when you are sober.