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Originally Posted by grammadidi

Okay, here you go.... don't tell my mom I gave you this recipe! :D

Chocolate Coconut Cookies

Bring to boil the following ingredients:

2 cups sugar
1/2 cup butter
1/2 cup milk

After boiled, add to 3 cups rolled oats, 1 cup of coconut, 5 tablespoons of cocoa, a pinch of salt and a dash of vanilla.

Once mixed, drop onto waxed paper and chill.

Enjoy!

Hugs, Didi

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Sorry! I'm just going to have to tell your mother on you! ;) tsk, tsk...

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Originally Posted by lovelesspa

Parchment paper is usually sold by the baking goods or sometimes where you get foil or plastic wraps, also works well for making cookies on, less mess to clean.
Here's a good recipe for kids, Chocolate Ice cream cookies sandwiches:
2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp baking soda
1 cup unsweetened butter
1 cup brown sugar
1 cup granulated sugar
3 large eggs
2 1/2 tbsp. vanilla extract
4 1/2 pints Ice cream

Preheat oven 350 degrees
Sift flour, cocoa, baking powder, salt, baking soda, in a bowl
In another bowl with mixer on medium, beat butterm gradually add in sugars until lite, about 5 minutes.
Beat in eggs and vanilla, Beat in 1/2 the flour, stir in remaining flour till blended.
Grease baking sheet, and drop by heaping tbsp. 3 inches apart. Bake 12-14 minutes till golden. Let cool.
Just before serving let Ice Cream soften, Takes about 30 minutes in fridge, when slightly soft, place a good amount on a cookie and top, with another cookie!!! Can be kept in freezer for a short amount of time if too soft.

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What is this parchment paper of which you speak? Is it the same kind on which one might write calligraphy, or is it something different?

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Originally Posted by Wondergirl

Here's my version of Didi's recipe --

Fudgies

Add together in pot and bring to boil the following ingredients:
2 cups sugar
1 stick butter
1/4 cup cocoa
1/2 cup milk

Allow a rolling boil for 1.5 minutes. Turn off heat. Add 1/4 cup (or more) peanut butter, 1/2 teaspoon vanilla, and 3 cups quick rolled oats.

Once mixed thoroughly, drop onto waxed paper and let cool. (If mixture gets too dried out while putting out onto waxed paper, add 1/4 or more teaspoon water and mix again.)

For variation, add 1/4 (or more) cup of raisins or coconut or dried cherry bits, etc. in whatever combination you wish.

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Macaroons, meringues, and other cookies are baked on parchment paper on cookie sheets.

Some cookie recipes (chocolate chip!) work well not only as individual cookies but also baked in a 9"x13" pan.

If I don't feel like getting out my baked cookie cooling racks, I will pull out of the recycling bin a section of newspaper and lay waxed paper over it, then placed hot cookies there to cool.

Sometimes the cookie dough tastes better than the baked cookies.

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Thank you for your answer!

You mention "baked on parchment paper." Does that mean baked on the paper in an oven?

What exactly is a baked cookie cooling rack? And, what are the advantages to using such a thing in the cooling of cookies that have been baked?

What are the advantages of using newspaper under waxed paper in the cooling of cookies?

I agree about cookie dough possibly, maybe tasting better than the baked cookies themselves! I can remember many times licking off from the spoons, portions of the prepared dough that my mother's mom would have prepared for baking cookies! :)

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Originally Posted by Wondergirl

It's a Chicago area restaurant chain. Their main food is Italian beef and Chicago hot dogs. Since they started years ago, they've branched out into salads and chocolate cake and grilled tuna sandwiches and full-slab or half-slab ribs a la carte or dinners, and so many other things. I could eat there every night for two weeks and never repeat myself. I hope there's a Portillo's in heaven. That's what I want for my birthday supper (in our family the birthday person gets to pick the food).

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Sounds "wonder"- ful, Wondergirl! :D

So, what's a Chicago style hot dog? :confused:

Just so anyone posting here knows this, I will always try to add to the reputation in a good way for anyone who answers questions that I post to start threads, if I am able to do that. :) I truly appreciate any and all who attempt, in a positive and proactive way, to answer the questions that I post. :)

Those of you who have dialogued with me extensively on threads already know, that it's not always possible to spread the "love" on every occasion.

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Originally Posted by Clough

You mention "baked on parchment paper." Does that mean baked on the paper in an oven?

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Yes. One can buy rolls of parchment paper and lay a sheet of it on top of the cookie sheet and position the unbaked cookies on the parchment paper and pop all into the oven. The parchment paper keeps the bottom of the cookie from burning and does other wonderful and amazing things that I don't know about since I don't use the stuff.

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What exactly is a baked cookie cooling rack? And, what are the advantages to using such a thing in the cooling of cookies that have been baked?

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They are wire racks that allow the air to flow around just-baked cookies. The cookies are to be immediately removed from the baking sheet (so they don't overbake and become too crispy), set out on the wire racks to cool, and then stored in a handy-dandy cookie jar or Tupperware container. If the cookies are stored while they are still warm, they will lose their flat shape and end up wrapping around each other and sticking together in a kind of wad in the container.

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What are the advantages of using newspaper under waxed paper in the cooling of cookies?

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Newspaper is cheap and readily available, and absorbs grease from the cookies.

Quote:

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Originally Posted by Clough

What's an insulated cookie baking sheet? What is the material or materials of which it is composed?

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It is a cookie sheet that has layers.
The top layer looks like the top of a regular cookie sheet (I prefer non stick;) ). The second layer is air and some sort of insulating material.
The bottom layer is the bottom of the cookie sheet.
They are sealed together to make a cookie sheet that is just a bit thicker than a regular one.
They help with even cooking and browning for people like me who don't always belong in the kitchen... :o:D

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Originally Posted by Clough

What is this parchment paper of which you speak? Is it the same kind on which one might write calligraphy, or is it something different?

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I too will vouch for parchment paper for baking!
Aki's Kitchen - Cook's Advice:

So, can I assume that parchment paper really isn't paper like the kind that you could write on? The site referenced above describes it as being silicone coated.

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Originally Posted by Clough

So, is this baking stone something that must be maintained in a similar way as cast iron skillets are, as was discussed on the following thread?

https://www.askmehelpdesk.com/food-d...ts-142025.html

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Yes and No. No washing with anything but plastic scraper (I just use a plastic spatula) and warm water. No soap or any detergents. Do not use oils or sprays... the stone is like a cast iron in the way that it seasons, but a stone creates its own oil and seasons itself. You do nothing to it but put it in the oven to cook on it. It makes a nice crispy crust on pizzas. I do agree with a previous poster, even if the cookies don't look done... take them out as the recipe says... with a stone just cool the cookies on the stone (they continue baking out of the oven).


Take a look:

The Pampered Chef, Ltd.

They also have some great recipes on the site. Kind of expensive stuff, but it works great!

Clough, Basically it's the same as waxed paper but it's more papery not with the smooth shiny surface, a lot of people call it baking paper too, I buy it at Walmarts in the baking needs area.