Cookies

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Just tried baking some chocolate muffins from the Betty Crocker mix that was close to 10 months past the expiration date. It smelled weird and tasted bland. I threw it out.

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Otis Spunkmeyer, FundraisingZone, and Great American Fundraising have cookie dough fundraisers and offer ideas if one is planning on starting a fundraiser. Wow! Fundraising provides a list of the top cookie dough fundraisers.

A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough.It is the favourite cookie of Tony DeNozzo on the NCIS detective show. His dad cooks them.

You have to make cookie dough in order to make cookies. Then you place the dough on baking sheets, and bake it until it becomes cookies.

Apparently there was a mathematical equation created for this and researchers found that 3 seconds was the optimal time because: "Oreos absorbed 50 percent of their potential liquid weight in just one second. After two seconds, they absorbed 80 percent. The number flatlined briefly for a second. After the fourth second, the cookie maxed out."

Are you talking about the Breakfast cereal COOKIE CRISPS or the bakery style pastry which is also called CRISPS? Bakery style is your fat, flour, sugars. Just like pie crusts or phyllo dough.

Unless you are using a microwave oven, the cooking time is the same regardless of the number of cookies baked at one time.

It depends whether they are soft baked cookies or not. If they are, then they have much more moisture than a thoroughly baked cookie. Moist cookies will stay fresh in an air tight container for about 5 days, other baked cookie will stay good in an air tight container for about a week and a half.

Yes all you would need is to bake it for a longer time and double the recipe then you would need a bigger cookie sheet.

No.

Warm dough will spread faster because it has a smaller span of temperature it will be baked to. There will be no difference.

Yes There Empire Cookies

Presumably yes, since they contain either dark chocolate or cocoa powder, which have caffeine.

There are several possibilities. The dough maybe be too warm in which case you should keep cookie dough refrigerated until just before you bake them. The cookie sheet may also be too hot when you put the cookies on it. I have two pans, and while one is cooking the other is cooling off in the refrigerator. The last possibility I can think of is that instead of using a solid fat like shortening or butter you may have used oil, and that makes them spread too much.

Refrigeration allows the fats in cookie dough to become solidified and allows the flavors of butter, vanilla and other ingredients to blend with each other. The flours in the dough will also absorb more moisture, and any sugar that has not already melted will do so, which along with the solidified fat, produces improved texture.

Plain flour most likely is AP flour and I say yes at any rate.

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275° dipthong

You can fix this by probably injecting some solution like water butter etc

Triglycerides are the main component of most food fats and oils.

Proper creaming of the cookie dough determines its final texture and the amount it spreads during baking.

When thoroughly creamed, granulated sugar begins to dissolve and fat is properly aerated.

Thoroughly creamed sugar and fat produce a cookie with maximum spread.

When less spread is desired, less creaming is recommended.

Too much creaming produces a cookie that crumbles easily.