Old Fashioned Drop Cookie Tips

Old Fashioned Drop Cookie Tips
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Drop cookies are the easiest type of cookie to make
, since they consist of a thick batter that is "dropped" by the spoonful onto a cookie sheet, then baked, cooled, eaten or stored.  This includes many classic cookies such as peanut butter, chocolate chips and oatmeal. I also think of them as “pantry” cookies because the ingredients are so easy to keep on hand.


Usually, drop cookie recipes aren't fussy, so they don't take a lot of time and preparation. I find they are more forgiving than other type of cookies when it comes to substitutions.  Measurements, as always, are still important, but additions such as coconut, chopped nuts or dried fruit can be added as long as it’s only a ¼ to a ½ cup.  Spices and extracts can also be changed as long as the amount stays the same.

Baking drop cookies is very basic with only a few instructions to follow. Always preheat the oven to the temperature in the recipe, so that the first batch of cookies bake at the proper temperature.  Standard cookie pans work fine, but I have found that placing a piece of parchment paper, cut to size, on the baking sheet works much better than placing the dough directly on the pan.  Most drop cookies don't require the pan to be greased, but if the recipe calls for it, spray or grease the parchment paper instead of the pan itself.
 
Below are more cookie tips from two of my favorite vintage cookbooks.


The Good Housekeeping Cook Book (7th Edition, 1944)

If you like a glaze on your cookies beat an egg white and add 1 tsp. cold water. Brush the tops of the cookies with it, and then sprinkle with granulated sugar just before baking.

Drop cookies must have room in which to spread while baking. So drop them by teaspoonfuls onto the cookie sheet, leaving at least 2 inches between each one.

The Norge Binding of Culinary Institute Encyclopedic Cookbook (published 1950)

Flavoring extracts are better distributed if added to the liquids.

When substituting cocoa for chocolate in a recipe, allow 4 level tablespoons cocoa for 1 square or ounce of chocolate.

When the cookies are all baked and cold, crisp ones are packed in a gallon jar with a screw top. Soft cookies are best kept in a stone jar with an apple or orange slice to help retain freshness.

You'll find many recipes for drop cookies on Old Fashioned Living, but here is one more that is simple but delicious.



Double Chocolate Drop Cookies


Ingredients:
1 cup (2 sticks) margarine, room temperature
1 1/2 cups granulated sugar
2 tsp. vanilla extract
2 eggs
2 cups all purpose flour
2/3 cocoa
1/4 tsp. salt
3/4 tsp. baking soda
1 cup semi sweet chocolate chips

Cream together the margarine, sugar, vanilla and eggs. In another bowl, mix or sift together the flour, cocoa, salt and baking soda. Add to the creamed mixture with a spoon. Mix in the chocolate chips. Drop by rounded teaspoonfuls on an ungreased baking sheet. Bake at 350 degrees F. for 8-10 minutes. Cool until warm and transfer to a platter.

You may also enjoy:
Dainty Holiday Cookies
Cookie Baking, Decorating, Storing & Shipping Tips
Freezing Cookies and Cookie Dough

 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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