Have a (chocolate chip) cookie

@werehatrack
I always make my CCCs with dark brown sugar.

@werehatrack I think he’s probably right about all the science. When is he not.

Grandma made a lot of cookies. I think there had to be some sort of… Church potluck in there. I like them I like oats . It’s a lot of oats and… the only liquid is the butter and the eggs?

I think that’s intentional you kinda get a toasted oat and a lot of filler… Also entirely possible it’s one of those world war II recipes that went out to all the women and it just. Became a thing

@unksol
Yeah… Two cups of margarine is a s*** pot full!

@kittykat9180 @werehatrack I thought he was going to scrap the white sugar entirely and also go dark brown sugar. I can’t think of a reason not to.

But then he’s also including milk powder so no one can screw up the milk bit.

He’s writing a recipe anyone should be able to SUCCESSFULLY do… In the era of the Internet. Baking is always more touchy than cooking.

I do not know what gen z is up to. I want to say I could ask my sisters kids but they are not normal. They would have been cooking/baking. Not ordering takeout

@chienfou lol so is 8 cups of oats. It’s a LARGE batch of cookies. There is also a whole thing about butter vs margarine. I would use butter these days. But. This could have been anywhere back to the 1940s. Show me your Mama’s cookie lol

We did cookies in batches and sent boxes to everyone for Christmas.

In retrospect why my actual chocolate cookies spread and my mom’s poof is not creaming the butter correctly

@chienfou @unksol Huh. The vanilla pudding is something I’ve never seen in a cookie recipe, it sounds good. It’s somewhat similar to the mythical* Neiman Marcus cookie recipe.

*https://www.snopes.com/fact-check/neiman-marcus-cookies/

@Kyeh @unksol
That story is one of my favorite internet “facts”.

@Kyeh that definitely looks like the style. 3 times the nuts. Double the chocolate

If you look at what’s actually in vanilla pudding recipes. Sugar, milk powder, vanilla, starch.

I could see if you couldn’t get milk powder… I haven’t made them on my own because it’s such a big batch/I don’t bake much so I never really thought about it lol.

@chienfou @unksol I’ve had the Nieman Marcus cookies; they’re good, but I like oatmeal cookies with the whole oat better. Seems like you could just use oat flour instead of pulvering whole oats.
I’ve made peanut butter oatmeal cookies with butterscotch chips and those are delicious!

@Kyeh have the recipe? I like peanut butter. The one in the playbook is kinda a sugar cookie peanut butter thing with a hershy kiss on top.

I suppose… I could just replace some butter with peanut butter. In one of the oats recipes

The fat content is not the same. I’m not gonna start baking tomorrow. But peanut butter oatmeal insert chip here sounds good

@unksol If you google “peanut butter oatmeal scotchies” there’s a bunch of recipes; you can just choose the one that’s least annoying. So many of them are crammed with jumpy ads popping up every paragraph and sappy comments even when you just “jump to recipe.” One I glanced at said

my husband, who literally love butterscotch chips more than chocolate chips.

Literally? Well how else are you going to love butterscotch chips? VIRTUALLY? The way people overuse <literally> drives me nuts. (But not literally.)

@Kyeh lol this is true about a lot of recipes. Something as basic as chicken and rice will spew the Internet at you. And a giant blog post of ads to scroll through to get to the recipe and by that point…

Yea I know how to do that.
ATK/Alton Brown for their science.

There is technically nothing wrong with “I make this cheesy chicken crockpot meal” if it’s edible. Everyone likes chicken and cheese

@Kyeh i still put value in our grandmother’s/mother’s handwritten recipe cards. There’s something about both nastalgia. You had it that way as a kid.

And the way recipies got shared before the Internet was just here is everything.

Might be a little “your mother made it so you will eat it or you can go to your room”

Eating around the dinner table.

These are not applicable to many situations

@unksol Yes - the handwritten recipe cards are so nice. And the little books that groups used to put out with recipes from everyone - my mother has a small booklet that was assembled with recipes from people who worked in the library where my father worked. They are mostly those unpretentious recipes for meals you’d have at home, or at potlucks. Lots of casseroles (tamale pie was my favorite,) lots of fruit crumbles/jumbles/cobblers. LOTS of jello things. I still like jello, except the green kind. There was one my mother used to make with dark cherry jello & canned dark cherries and cream cheese & walnuts. That was delicious. I should make it sometime.

@Kyeh my aunt had some jello casserole thing with shredded carrots in it which why are we having jello and why are there vegetables.

Jello salads/meats were thing briefly.

@unksol Yeah, I didn’t really like those. Although they actually have a history as high cuisine, with things like terrines.

Something like that, I would eat.

@Kyeh yeah I think
/youtube tasting history jello salad

Mmm not what iv was aiming for but seems semi accurate

@Kyeh @unksol
I refer to these things often when my ER gets filled up with an overabundance of family members checking on a “loved one” with virtually nothing wrong with them. (Did it just last weekend…)
“Hey if a few more of your kin show up you could have a family reunion. Who’s going to bring the jello salad?”

@chienfou @unksol

@chienfou @Kyeh I was actually thinking max miller (hard tack clack clack) had done one on a gelatin dish but can’t find it/ might have imagined it and his would have been MUCH older

@Kyeh also got slightly sidetracked in there. They were definitely unpretentious. My mom’s grandma lived into her 90s. But that stereotypical metal recipe box that might have a little rust here and there. And colored or stained card cause they were on the counter while making them.

((Never have I ever dropped a raw egg on my grandma’s kitchen carpet (80s/very early 90s)… There should not be carpet but there was in the 80s))

Usually shared cause church/potlucks/ social etc. there are definitely things that may be regional. Hug people have still heard call something different.

So she would pull out a recipe card copy it. And write on the back, where there was space “from xxxxx”

And lots of shorthand if needed.

My mom copied hers from hers plus added her own she picked up. Etc etc. other grandmas now

Granted not sure if they ever had fish sauce. Or Asian cooking. I still haven’t had an authentic one caused Midwest nowhere lol. But it’s fun to play with.

This sounds very good/relatable. Maybe more spice on the casserole. But. Kids. I’d be tossing around red pepper and pepper flakes

" Lots of casseroles (tamale pie was my favorite,) lots of fruit crumbles/jumbles/cobblers. LOTS of jello things. I still like jello, except the green kind. There was one my mother used to make with dark cherry jello & canned dark cherries and cream cheese & walnuts. That was delicious. I should make it sometime."

@unksol Carpeted kitchen - yikes!

@Kyeh lol it was very short pile at the time. But it had been replaced. And grandkids… I’m sure there was a reason

I basically started writing you an essay about this house. And a couple paragraphs in was like wait what am I doing. Lol

@unksol As long as there wasn’t carpet in the bathroom!

@Kyeh there is something about Grandma’s/Grandpa’s house. When you’re a kid. And also older construction that has unique rooms/bits. Skeleton key locks. Etc. supposedly Grandpa built half of it but he died before I could remember. But i spent a lot of time in his wood shop

@heartny don’t have one of those. But a good cookie is a good cookie.

@Kidsandliz I’ve heard of that method; I’m surprised that they’re chewier & not crisper.

@Kyeh No idea. Grandma’s are chewier. I would think crisper would mean thinner on purpose and a slightly different proportion of ingredients?

@Kidsandliz @Kyeh I think, the base are probably set and no longer spreading at that point. So it’s just knocking the rise/air out of the top to make it denser? Never done that either though