Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 Our batters didn't roll either (I used the same Bob's All Purpose GF flour too), my son had a little luck shaping the white choc. pudding ones but the milk choc. pudding batter stuck all over my daughter's hands and the kids eventually just did the drop by spoonful method and let them bake. The milk choc. ones had a slightly drier texture and could kind of taste something different. I think it may have been the baking soda- her batch may have had a little extra even though I set out all the ingredients and measuring utinsels and read each step as they made mixed the two batches. Either way they are getting eaten up (fortunately I put a couple of containers of them in the freezer). :-) in VA RE: Pudding question> The size I used was 3.3 ounces. They came out wonderfully.> mariam>>> Have been watching the threads about Pudding Cookies with great interest.>> I wonder if someone could tell me what size a "box" of pudding is?>> We have the same thing ( I think?) here in sachets of 60g or 2 1/4 ounce.>> These are an instant pudding mix , just whisk it with cold milk and chill.>> If someone could clarify this for me I would be very grateful.>> Many Thanks> Silkensteel>>>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 Our batters didn't roll either (I used the same Bob's All Purpose GF flour too), my son had a little luck shaping the white choc. pudding ones but the milk choc. pudding batter stuck all over my daughter's hands and the kids eventually just did the drop by spoonful method and let them bake. The milk choc. ones had a slightly drier texture and could kind of taste something different. I think it may have been the baking soda- her batch may have had a little extra even though I set out all the ingredients and measuring utinsels and read each step as they made mixed the two batches. Either way they are getting eaten up (fortunately I put a couple of containers of them in the freezer). :-) in VA RE: Pudding question> The size I used was 3.3 ounces. They came out wonderfully.> mariam>>> Have been watching the threads about Pudding Cookies with great interest.>> I wonder if someone could tell me what size a "box" of pudding is?>> We have the same thing ( I think?) here in sachets of 60g or 2 1/4 ounce.>> These are an instant pudding mix , just whisk it with cold milk and chill.>> If someone could clarify this for me I would be very grateful.>> Many Thanks> Silkensteel>>>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 Our batters didn't roll either (I used the same Bob's All Purpose GF flour too), my son had a little luck shaping the white choc. pudding ones but the milk choc. pudding batter stuck all over my daughter's hands and the kids eventually just did the drop by spoonful method and let them bake. The milk choc. ones had a slightly drier texture and could kind of taste something different. I think it may have been the baking soda- her batch may have had a little extra even though I set out all the ingredients and measuring utinsels and read each step as they made mixed the two batches. Either way they are getting eaten up (fortunately I put a couple of containers of them in the freezer). :-) in VA RE: Pudding question> The size I used was 3.3 ounces. They came out wonderfully.> mariam>>> Have been watching the threads about Pudding Cookies with great interest.>> I wonder if someone could tell me what size a "box" of pudding is?>> We have the same thing ( I think?) here in sachets of 60g or 2 1/4 ounce.>> These are an instant pudding mix , just whisk it with cold milk and chill.>> If someone could clarify this for me I would be very grateful.>> Many Thanks> Silkensteel>>>>>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 Did you refrigerate the dough before baking? If so, you can usually handle it a little. If you don't, just use two spoons and flatten slightly with a fingertip. Should still bake great! > Hmm, I wonder what I did wrong. The kids and I just made a batch (white > chocolate pudding with mini chocolate chips) and although they taste pretty > yummy I don't think I did them right. My batter was very sticky and did not > roll or flatten with a fork. Any ideas? I did use Bob's All Purpose GF > flour and noticed the same thing in other recipes. Could it be the flour I > used? > > RE: Pudding question > > > > The size I used was 3.3 ounces. They came out wonderfully. > > mariam > > > > > > Have been watching the threads about Pudding Cookies with great interest. > > > > I wonder if someone could tell me what size a " box " of pudding is? > > > > We have the same thing ( I think?) here in sachets of 60g or 2 1/4 ounce. > > > > These are an instant pudding mix , just whisk it with cold milk and chill. > > > > If someone could clarify this for me I would be very grateful. > > > > Many Thanks > > Silkensteel > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 Did you refrigerate the dough before baking? If so, you can usually handle it a little. If you don't, just use two spoons and flatten slightly with a fingertip. Should still bake great! > Hmm, I wonder what I did wrong. The kids and I just made a batch (white > chocolate pudding with mini chocolate chips) and although they taste pretty > yummy I don't think I did them right. My batter was very sticky and did not > roll or flatten with a fork. Any ideas? I did use Bob's All Purpose GF > flour and noticed the same thing in other recipes. Could it be the flour I > used? > > RE: Pudding question > > > > The size I used was 3.3 ounces. They came out wonderfully. > > mariam > > > > > > Have been watching the threads about Pudding Cookies with great interest. > > > > I wonder if someone could tell me what size a " box " of pudding is? > > > > We have the same thing ( I think?) here in sachets of 60g or 2 1/4 ounce. > > > > These are an instant pudding mix , just whisk it with cold milk and chill. > > > > If someone could clarify this for me I would be very grateful. > > > > Many Thanks > > Silkensteel > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 I ended up just spooning them on and they came out a little flat (no refrigeration - I guess I was too anxious to eat them!). The last cookies I made also came out flat. I'm narrowing it down to either the flour or the Pampered Chef stoneware cookie sheets. Anyone have any suggestions? And I hope this is a stupid question, but do you mix the pudding with milk first or just put the dry mix in (which is what I did)? The recipe didn't say to prepare the pudding but since mine didn't seem to come out as well as everyone elses I'm wondering if I had a " brain fart " there? Anyway they come out, they were delicious and I will be making them again! RE: Pudding question >> >> >> > The size I used was 3.3 ounces. They came out wonderfully. >> > mariam >> > >> > >> > Have been watching the threads about Pudding Cookies with great > interest. >> > >> > I wonder if someone could tell me what size a " box " of pudding > is? >> > >> > We have the same thing ( I think?) here in sachets of 60g or 2 > 1/4 ounce. >> > >> > These are an instant pudding mix , just whisk it with cold milk > and chill. >> > >> > If someone could clarify this for me I would be very grateful. >> > >> > Many Thanks >> > Silkensteel >> > >> > >> > >> > >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 I ended up just spooning them on and they came out a little flat (no refrigeration - I guess I was too anxious to eat them!). The last cookies I made also came out flat. I'm narrowing it down to either the flour or the Pampered Chef stoneware cookie sheets. Anyone have any suggestions? And I hope this is a stupid question, but do you mix the pudding with milk first or just put the dry mix in (which is what I did)? The recipe didn't say to prepare the pudding but since mine didn't seem to come out as well as everyone elses I'm wondering if I had a " brain fart " there? Anyway they come out, they were delicious and I will be making them again! RE: Pudding question >> >> >> > The size I used was 3.3 ounces. They came out wonderfully. >> > mariam >> > >> > >> > Have been watching the threads about Pudding Cookies with great > interest. >> > >> > I wonder if someone could tell me what size a " box " of pudding > is? >> > >> > We have the same thing ( I think?) here in sachets of 60g or 2 > 1/4 ounce. >> > >> > These are an instant pudding mix , just whisk it with cold milk > and chill. >> > >> > If someone could clarify this for me I would be very grateful. >> > >> > Many Thanks >> > Silkensteel >> > >> > >> > >> > >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 One of the things Bridget said was to use half butter and half butter crisco. I'd never done this before, but gave it a shot and the cookies weren't nearly as flat. I spoke to my mother about this (she did food research at Cornell for a while) and she said it is because commercially prepared butter (like you buy in the groceries) have been, over the years, adding more and more water to the butter. The crisco is all oil and holds up better to baking. The original tollhouse cookie recipe actually added 2 tsps water to the recipe to make the cookies flatter. That was a long time ago. (That from my mom, too.) Add the pudding mix dry to the batter > I ended up just spooning them on and they came out a little flat (no > refrigeration - I guess I was too anxious to eat them!). The last cookies I > made also came out flat. I'm narrowing it down to either the flour or the > Pampered Chef stoneware cookie sheets. Anyone have any suggestions? > > And I hope this is a stupid question, but do you mix the pudding with milk > first or just put the dry mix in (which is what I did)? The recipe didn't > say to prepare the pudding but since mine didn't seem to come out as well as > everyone elses I'm wondering if I had a " brain fart " there? Anyway they > come out, they were delicious and I will be making them again! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2005 Report Share Posted August 18, 2005 I used half and half with the butter and crisco...the cookies turned out fabulous and were very easy to roll into balls, without needing to be refrigerated first. I only softened the butter enough to work with it, making sure not to melt it too much...maybe that would help. I used the Bette Hagman GF flour mix in my cookies when I made them. C Quote Link to comment Share on other sites More sharing options...
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