Can Anyone Help?

[KLS52]

What in the holy Hanna happened to my chocolate chip cookies lol? I always use the Nestlé tollhouse recipe and substitute flax egg for egg. I have made this recipe dozens of times and they never look like this. I have two suspicions… My flex meal is old but I keep it in the freezer. I normally use earth balance but I only had one stick so I used country crock plant based butter for the other stick. And I always see how you're supposed to refrigerate the dough so I did that.

They do taste good… They are both crispy and chewy. But they look hideous and I would never offer these to my friends. My family didn't care so we ate them yesterday.

I did not bake up all of the cookie dough so I still have a good amount in my refrigerator and I'm just wondering if there's something I could do to salvage it. I almost feel like it needs more flour. They are very buttery.

 

[shyvas]

What in the holy Hanna happened to my chocolate chip cookies lol? I always use the Nestlé tollhouse recipe and substitute flax egg for egg. I have made this recipe dozens of times and they never look like this. I have two suspicions… My flex meal is old but I keep it in the freezer. I normally use earth balance but I only had one stick so I used country crock plant based butter for the other stick. And I always see how you're supposed to refrigerate the dough so I did that.

They do taste good… They are both crispy and chewy. But they look hideous and I would never offer these to my friends. My family didn't care so we ate them yesterday.

I did not bake up all of the cookie dough so I still have a good amount in my refrigerator and I'm just wondering if there's something I could do to salvage it. I almost feel like it needs more flour. They are very buttery.



View attachment 34632View attachment 34633

It looks like the fat wasn't solid enough. I see the difference when using Flora and other softer spreads. Was the dough chilled?

 

[KLS52]

It looks like the fat wasn't solid enough. I see the difference when using Flora and other softer spreads. Was the dough chilled?

Yes...I specifically chilled it because I had been seeing recently that you should refrigerate the dough. Oddly enough, if you need them in the past, I never chilled the dough and never had this problem. They always came out fine.

 

[Daxx]

Heh I would have guessed you'd made Pirathas from the first pic @KLS52 ! Whatever the reason, you could try baking what's left in a muffin tray.

 

[KLS52]

Heh I would have guessed you'd made Pirathas from the first pic @KLS52 ! Whatever the reason, you could try baking what's left in a muffin tray.

I wondered about that. I might give it a go.

 

[KLS52]

They kind of reminded me of lace cookies only with bumps(from the chocolate chips lol).

 

[silva]

@KLS52 I use Country Crock plant sticks, but I don't use the Toll House recipe, or flax egg. I mostly use PPK recipe, with oil, but less than called for-these make good bar cookies

Chocolate Chip Cookies

Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin everything. I don’t know that there is a more comforting snack. Not like best friend died, global warming, McCain is president comfort; but just like early evening, fluffy slippers, had...

www.theppk.com

I've definitely made them that look like that, and usually they're also greasy

 

[KLS52]

@KLS52 I use Country Crock plant sticks, but I don't use the Toll House recipe, or flax egg. I mostly use PPK recipe, with oil, but less than called for-these make good bar cookies

Chocolate Chip Cookies

Milk & Cookies. It’s like they have to have the ampersand to connect them, writing out a-n-d would just ruin everything. I don’t know that there is a more comforting snack. Not like best friend died, global warming, McCain is president comfort; but just like early evening, fluffy slippers, had...

www.theppk.com

I've definitely made them that look like that, and usually they're also greasy

I do remember them being a bit greasy when I use earth balance but this batch just has me stumped! I could understand it if it weren't for the fact that I literally have made this recipe a dozen times with great results.

 

[KLS52]

I salvaged the rest of the cookie dough by adding more flour and a 1/2 tsp of baking powder. They may deflate a bit once they are completely cooled but the first batch was already melted and running into each other so this is a definite improvement!

 

[silva]

Can someone describe Biscoff? And would you suggest using them for graham cracker crust?
Costco has them on sale now and I saw someone with a cart full of packages!
Ooo... like speculoos! Imma get some..... (if any left )

 

[shyvas]

Can someone describe Biscoff? And would you suggest using them for graham cracker crust?
Costco has them on sale now and I saw someone with a cart full of packages!
Ooo... like speculoos! Imma get some..... (if any left )

Biscoff is just a brand name for speculoos biscuits/cookies. They are spicy and rich as the main ingredients are brown sugar and spices. Depending on the brands, it's cinnamon, ginger, nutmeg and clove that are the dominating spices.

You can use these biscuits/cookies for a crust or simply crumble over ice cream etc.

I really like speculoos but find Graham crackers far tastier when making a cheezecake.

 

[shyvas]

A friend has just given me 1/2 a packet of corn spaghetti. Has anyone ever cooked the latter?

 

[KLS52]

A friend has just given me 1/2 a packet of corn spaghetti. Has anyone ever cooked the latter?

That's a new one for me. I've seen artichoke, edamame, chickpea, lentil...but never corn!

 

[shyvas]

That's a new one for me. I've seen artichoke, edamame, chickpea, lentil...but never corn!

I've never noticed corn spaghetti as I hardly ever go to the organic shops. I'll come up with an idea very soon!

 

[KLS52]

It's interesting… I can find corn pasta on Amazon but if I google corn pasta recipes, or how to cook corn pasta, I only come up with recipes that have corn added to regular pasta lol. But any one of the recipes I saw would probably work well because they are creamy sauces. I do not think I would like it with any kind of tomato sauce. I have, on occasion, added corn kernels to pasta that I've made with a creamy pasta sauce.

 

[shyvas]

It's interesting… I can find corn pasta on Amazon but if I google corn pasta recipes, or how to cook corn pasta, I only come up with recipes that have corn added to regular pasta lol. But any one of the recipes I saw would probably work well because they are creamy sauces. I do not think I would like it with any kind of tomato sauce. I have, on occasion, added corn kernels to pasta that I've made with a creamy pasta sauce.

Indeed, I see something creamy or with vegetables.

 

[1956]

A friend has just given me 1/2 a packet of corn spaghetti. Has anyone ever cooked the latter?

Corn is a common ingredient in many gluten free pastas, although it may be less common as the single ingredient… In fact it one of my favourite's… I use it as I would Any type of pasta…

 

[shyvas]

Corn is a common ingredient in many gluten free pastas, although it may be less common as the single ingredient… In fact it one of my favourite's… I use it as I would Any type of pasta…

I did gather that it was GF. I was trying to imagine how to pair the flavour of the corn pasta with a sauce/vegetable. I always make whole wheat or spelt pasta so corn will have a very different taste and texture.

 

[shyvas]

It's interesting… I can find corn pasta on Amazon but if I google corn pasta recipes, or how to cook corn pasta, I only come up with recipes that have corn added to regular pasta lol. But any one of the recipes I saw would probably work well because they are creamy sauces. I do not think I would like it with any kind of tomato sauce. I have, on occasion, added corn kernels to pasta that I've made with a creamy pasta sauce.

I've come up with an idea for a sauce to pair with the corn pasta: creamy leek & Dijon mustard topped with crispy bits of smoked tofu plus grated Violife Prosciano.
Vegan bac'un is too expensive so I usually air fry strips of smoked tofu as a sub.

 

[KLS52]

I've come up with an idea for a sauce to pair with the corn pasta: creamy leek & Dijon mustard topped with crispy bits of smoked tofu plus grated Violife Prosciano.
Vegan bac'un is too expensive so I usually air fry strips of smoked tofu as a sub.

Sounds awesome! Let me know how it was.