I have an oatmeal raisin cookie recipe from a great uncle who has passed away, he worked at a bakery. Apparently these are some really great cookies, but the recipe is in pounds which are not a problem but it does not state how much vanilla and salt to use or the cooking time or temperature. I figure that someone has ran into this before and wondered if you could help.
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This is what I did tonight while waiting for my sourdough to be ready for it's second stretch and fold. Never been so excited about a cookie before.
Recipe is at the link. Try it and tell me what you think. I need to convert the cups to weight, but I was just throwing it together.
I have a bread recipe that calls for 30 minutes at 425ºF on a cookie sheet. I've prepared this recipe a half dozen times and it always turns out great. It's not broken, but I'd like to fix it. :) I have a 1/2" pizza stone. Would baking on the stone yield a better finished result? If I go the baking stone route, would I tweak temps or baking times?
Hans - AKA bread noob