It’s been almost a year, since I started this project to bake every drop cookie recipe from the 1964 Culinary Arts Institute Encyclopedic Cookbook. I baked my way through over half the recipes and I think it’s time to move on. Before I start another cookie project, I wanted to pass on the things I learned from this project. I feel like I’m writing a school essay but I titled my first post “Cookie School,” so I think it’s appropriate.
I’ve come up with a definition of drop cookies that I like. Drop cookies are cookies that you mix all the ingredients together; drop the dough by tablespoons, then put in the oven and bake. No refrigeration involved, no filling, and no shaping. They are the easiest cookies to bake.
So here is my list of 12 lessons learned. I hope this helps you when you develop your own drop cookie recipes.
1) If you use cake flour, you’re more likely to get a caky cookie than a regular cookie.
2) Milk can make cookies soft and spongy but you can only keep them for a few days.
3) Baking with honey requires that you bake the cookies at a lower temperature, otherwise the cookies burn.
4) Not every cookie should have fruit and nuts in it, otherwise you’re pretty much baking the same cookie over and over again.
5) Make sure you test your recipe before you say it’s a recipe.
6) Sour milk can make cookies soft but the consistency can make them inedible.
This is what I learned from a recipe called, “Raisin Rocks.” Unfortunately, this cookie tasted so bad, I couldn’t even blog about it.
7) Sour cream makes a fluffy cookie but the cookies need to be eaten in two days at most.
8) Applesauce can make cookies soft.
9) Lemon extract/ lemon flavor carries a strong flavor so use sparingly.
10) Bananas in cookies make the cookie “sconish” in texture rather than a cookie consistency.
11) Substituting honey for sugar in a recipe can make the cookie a flat mess.
This is what I learned from a recipe called, “Honey Chocolate Chip Cookies.” I never got this recipe to work. I liked the idea though.
12) If you don’t like something in a recipe, substitute it with something you do like and make it your own.