I think I will make cookies today
By Anonymous | Updated 02/25/26(Wed)07:36:30
I think I will make cookies today
Is anyone interested in hearing more?
Yes, very much so. Please continue. What kind of cookies will you make? >>12809185
i love cookiess
show us you making cookies fren!!!! My kitchen is messy so I will begin by cleaning my kitchen I am following a recipe based on Millie's cookies. They are thin and soft. It's been a while since I made them, so things may go wrong... >>12809399
fuck that's a lot, the best cookies are just peanut butter egg and sugar. The first thing I do is take butter and two kinds of sugar and "cream" it together >>12809399
this looks like it's going to be fuggin ebic After a lot of handiwork, I end up with a big ball of sugar >>12809399
bri'ish dubs Then I add eggs that I used a mixer on a little, and also some vanilla extract, and I end up with a very wet mess... I added self raising flour with a sieve
By the way, I don't have any weighing scales, so I'm doing all of this by eye lole I ended up with something so sticky that I thought I might have done something wrong. I added a little bit more flour to try and save it, but maybe it just needed time to dry a little? I don't know... >>12809185
Best farter But I was able to eventually make some little balls
In the oven, they will melt out into cookie shapes
You can also roll it into a tube and cut off square pieces so that it looks like Millie's cookies
I don't have many baking trays so I am using a pizza tray with holes in it lole hole I forgot to say I added the chocky chips
I was going to make half white, half dark, but I have so many choc chips that I am just going to use white Right now, cookies of various sizes are coming out of the oven in batches
I think this was a success >>12809420
looks delicious! I think the brown sugar is really going to add to the flavor, and also give it that extra crispiness you were looking for. just wait a while before eating because crispy crunchy cookies like this are best when fully cooled >>12809426
oh wait, you never said crispy. You said thin and soft. I guess I just assumed all thin cookies should be crispy cookies. >>12809427
This is what makes Millie's so nice, they are big and thin but soft and moist >>12809436
I can almost taste that brown sugary goodness. Carmelly and rich and after baking carries just the slightest hint of bitterness that increases the flavor profile of the sweet cookies so much. >>12809443
I also notice that you used the dark brown sugar, not the regular brown. That just ramps up the flavor even more. Let me tell you a cheat code when it comes to baking. It is true that cooking is an art, but baking is a science, and you should always follow the recipe and not get too creative.
BUT... you can always improve literally any baking recipe by increasing the amount of butter.
Just make sure it's REAL butter, not margarine. Irish butter is good. French butter is even better.
Worst case scenario the result is slightly messy but extra delicious. Best case scenario, which is what happens 90% of the time, it's just plain more delicious. here is the recipe
https://www.bbcgoodfood.com/user/23
I doubled it because I wanted a big batch that I can store for later
>>12809450
The statement in the image is a mix of solid culinary facts and terrible, recipe-ruining advice.
Here is a breakdown of how true the claims are:
The False Part: "You can always improve literally any baking recipe by increasing the amount of butter."
Verdict: Completely False.
Ironically, the poster contradicts their own statement that "baking is a science" by suggesting this. Baking relies on precise chemical ratios between structure-builders (flour, eggs), tenderizers (fats/butter, sugars), liquids, and leavening agents.
If you just arbitrarily add extra butter to a baking recipe, you will ruin the ratio. Here is what actually happens in the "worst-case scenarios" that occur far more than 10% of the time:
Cookies: If you add extra butter to a cookie recipe, they won't hold their shape. They will spread rapidly in the oven, resulting in flat, burnt, greasy puddles.
Cakes and Muffins: Too much fat prevents the structure from setting properly. The cake will become incredibly dense, heavy, and greasy, and will likely collapse in the center because the flour and eggs cannot support the weight and moisture of the extra fat.
Breads: While enriched doughs (like brioche) use a lot of butter, adding extra butter to a standard bread recipe without adjusting the flour and yeast will inhibit gluten formation, resulting in a dense, squat brick of bread
>>12809457
The True Parts
1. "Baking is a science... follow the recipe."
Verdict: True.
Cooking allows for a lot of improvisation ("a little more garlic," "a splash of wine"), but baking is essentially edible chemistry. Altering the baseline ratios of flour, fat, sugar, and liquid changes how the ingredients react to heat.
2. "Real butter, not margarine."
Verdict: Mostly True.
For traditional baking, real butter is almost always superior to margarine. Butter has a specific melting point that creates ideal textures (like the flakiness in pie crusts and croissants) and provides a rich flavor. Margarine often contains more water and different types of fats, which can negatively alter the texture and taste of baked goods.
3. "Irish butter is good. French butter is even better."
Verdict: True (in a culinary sense).
What the poster is referring to here is European-style butter. Standard American butter is legally required to be at least 80% butterfat (leaving about 18% water and 2% milk solids). European butters (like Kerrygold from Ireland, or various French brands) are typically cultured and churned to a higher fat content—usually 82% or higher.
Using European butter actually does improve many baked goods because it has a richer flavor and less water content, which leads to flakier pastries and tenderer cakes.
Summary
The poster is right about using high-quality, high-fat European butter instead of margarine. However, their "cheat code" of arbitrarily adding more butter than a recipe calls for is disastrous advice. If you want richer baked goods, buy a higher quality butter, but stick to the measurements in the recipe. ChatGPT fig OP was sating an opinion not a fact Why is there a robot in my thread? >>12809463
We're everywhere now. >>12809191
how do you become this gay Thoughts on cookies? >>12809507
It requires that you have human empathy and not just be a soulless incel chud who thrives on human suffering >>12809612
cant you speak like a normlel perosn like everyone else on esofores?
Your fortune: ｷﾀ━━━━━━(ﾟ∀ﾟ)━━━━━━ !!!! >>12809420
>>12809451
I'd call having a jar full of cookies a success >>12809615
I like OP posting cookie pictures because I'm normal person. You are weirdo for not liking cookie pictures. >>12809620
What do you think to OP posting a stretching barefoot loli >>12809620
im a different anon i just think you talk all gay >>12809185
what type >>12809633
I look forward to you reading the rest of the thread >>12809636
just did
now i have a new cookie recipe and I'm hungry >>12809655
developing waifu skills >>12809819
if she was just 4 years old I might take as much interest in her as Blackberry C >>12809821
older*
sorry I'm drunk >>12809823
You love 4 year olds >>12809821
>>12809823
>>12810067
Your fortune: You will meet a dark handsome stranger >>12809436
sexy >>12809185
Ya can I have some?
Anonymous is a reporter from /s4s/