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cbayer

(146,218 posts)
1. Oh, yeah!
Thu Jan 2, 2014, 09:35 PM
Jan 2014

I can't even pick my favorite. I like a lightly crispy edge with a soft gooey middle.

How about you?

 

rug

(82,333 posts)
2. I like raisin cookies, soft and gooey.
Thu Jan 2, 2014, 10:00 PM
Jan 2014

But, of these, I'd take the one with baking powder and baking soda. I didn't even know you could do that.

cbayer

(146,218 posts)
3. I just put my very first batch of persimmon bread in the oven, so
Thu Jan 2, 2014, 10:20 PM
Jan 2014

wish me luck.

It's got some great stuff in it, I'm just not convinced that the persimmons were fully ripe.

cbayer

(146,218 posts)
5. We bought these persmissons almost two months ago.
Thu Jan 2, 2014, 10:27 PM
Jan 2014

They are the slowest fruit to ripen I have ever seen.

If eaten too soon, they have an off-putting astringent taste.

If allowed to ripen, they are super sweet and very delicious.

These might be somewhere in between, as my patience with them finally gave out.

Will let you know.

Major Nikon

(36,827 posts)
6. I just go with the recipe on the bag and it turns out perfectly every time
Fri Jan 3, 2014, 12:27 AM
Jan 2014
http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

I keep them in a sealed container with each layer separated by wax paper and they keep a lot better than in a cookie jar.

winter is coming

(11,785 posts)
8. I always go with chilled. I usually make the dough the evening before I want to bake,
Fri Jan 3, 2014, 11:14 AM
Jan 2014

chill dough for an hour or so, scoop it into portions, and then refrigerate the scoops overnight. I've got a disposable aluminum half-sheet pan with plastic lid that I use for this, as it's a great size for storing my homemade "place and bake" cookies.

 

anasv

(225 posts)
16. there appears to be an unequal distribution of chocolate chips
Tue Jan 7, 2014, 05:40 AM
Jan 2014

just saying..

I'll go with the baking powder one.

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