![]() In her recipe she used 1/4 cup oat flour which is really fun, but was not the texture I was after here. Medium to low speed works best here.Īside from the order of operations really mattering here, to get my cookies to have that same half-baked wrinkly pudding cookie texture as Kathleen’s, I reduced the flour. Scrape down the sides, and if you are using a stand mixer, be sure there’s no secret pocket of butter or flour in the well at the bottom.You can whisk them together separately if you’d like, but I didn’t find that necessary. ![]() Some generic brands are closer to 4 ounces. Pay close attention to the weight on the box. Then add the vanilla and mix until just combined.I LOVE these spatulas from GIR for scraping cookie dough out of my stand mixer. Add the eggs one at a time, mix well between each addition, and scrape down the bowl using a sturdy spatula.You can’t add baking powder to eggs, or skip bringing ingredients to room temperature, if that’s what your recipe calls for. When a recipe tells you to mix things up in two separate bowls, it’s for a reason. You have to put things together in a specific order, or things can go wrong. The Order of Operations Mattersīaking is science. ![]() Hers are so pretty and melty soft looking! So here I was, feeling like our friend Vicki, trying to figure out where I went wrong. So, I decided to go with her Triple Chocolate Pudding Cookies.Īs lovely as these cookies look, MY COOKIES DID NOT LOOK LIKE KATHLEEN’S COOKIES. I almost went with these Lemon Shortbread Sandwich Cookies, but something about dumping a box of Jell-O pudding mix into my cookie batter really speaks to me (whatever that says about me … you decide). Kathleen is a self-professed cookie snob, so I was pretty pumped to have her selection of cookie recipes to choose from. This month, I signed up to do a virtual cookie swap and was assigned the lovely blog of a friend named Kathleen who writes very lovely recipes at The Fresh Cooky. Because honestly, every time I put my hand up to participate I am screaming in my head OMFG WHAT IF THEY FIND ONE OF THOSE TRASH ASS RECIPES FROM 2013 THAT I HAVEN’T RETESTED IN 7 YEARS AND IT IS ACTUALLY THE SUCKIEST THING EVER MADE?!!!!!!!! ![]() I’ve been doing this recipe swap thing with a few food blogging friends this year where we cook or bake from each other’s sites. It definitely benefitted me when I tested the first version of this recipe and felt like a failure. I’m not sure Vicki appreciated it, but I think it benefitted others. Her terrible-baking-skills tirade sent me into a recipe testing tail spin, where I worked out all the things that she might have done wrong and put together a guide on How to Make Pudding Cookies. This is a place where we can argue about coleslaw, and whether or not it warrants being called Carolina Style, people literally throw down about whether or not to make oatmeal with milk or water, and I get really heartfelt emails from people that relate to my story about popovers and going to Neiman Marcus with my dad as a little girl.Īwhile back we had a friend named Vicki that had a serious attitude about her ability to make Pistachio Pudding Cookies. So do I though, so I suppose you landed in the exactly right place. If there’s one thing I can say about Sugar Dish Me readers it is that they are … ENGAGING. This recipe for Best Soft Chocolate Chip Pudding Cookies is a stand out! Simple to make, soft, and loaded with gooey melted chocolate chips.
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