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Liquid Metal King Slime
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Chocolate Chip Cookie Recipe (and other cookies) 
 PostMon Feb 25, 2013 3:31 am
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I was about to e-mail this to myself, but then I figured, why not just type it on slimesalad! :)

This is my variation Kirby's Soft Chocolate Chip cookies from here. I kept making it and tweaking it slightly until I came up with a version that my wife likes :)

* 2 3/8 cups of flour (Measuring 3/8 cup can be a pain if you don't have a 1/8 cup measure, so just guess. The flour doesn't have to be exact)
* 1 Teaspoon baking soda
* 1 Cup of Butter (2 sticks) (Different combinations of country crock and butter are fine, and probably won't affect the results too much. Just make sure you use a total of slightly more than one cup of buttery-oil-type-stuff)
* 1 heaping teaspoon of Country Crock
* 1 1/4 cup of Sugar. (I use turbanado, but any mixture of table sugar, brown sugar, turbanado, or anything that isn't powdered sugar should be fine.)
* 1 package of instant vanlla pudding mix. (These are usually 3.4 oz)
* 2 eggs
* 2 teaspoons of vanilla
* As many dang chocolate chips as you can manage to stuff in (Preferably a mixture of different kinds of chips. I use dark chocolate chunks, dark chocolate chips, butterscotch chips and white chocolate chips. M&M's work too, but don't use nothing else but M&Ms because they don't melt and spread. Nuts and raisins are fine too if you are into that sort of thing. In my opinion they consume valuable chocolate-space)

Mix the flour and the baking soda together in a bowl, set it aside.

Melt the butter and country crock under very low heat in a pan. Take care not to burn the butter.

After you have turned off the heat for the butter, pour the sugar into the butter and mix them. The heat of the butter will help melt the sugar. It doesn't matter if the sugar remains grainy after mixing. Don't wear your arm off mixing.

Now get a food processor or a power mixer, and dump in the sugary butter. Then add the pudding mix, eggs and vanilla. Mix them all together nicely. When fully mixed, the pudding will have taken over, and the whole thing will seem pudding-like. If you don't have a food processor or blender or mixer or something, and you want to mix by hand, I feel your pain. It will be a good workout.

Now dump the pudding-sugar-eggey stuff into the bowl where you left the flour and baking soda. Mix them by hand (or very gently by power mixer) Try to get most of the flour mixed in, but it doesn't have to be perfect.

Now add your masses of chocolate chips and stuff. According to Kirbie's recipe scaled to this one you would use 2 cups. I don't think that is enough. Try 2 1/2 to 3-ish. Mix them in haphazardly.

The finished dough does not need to be chilled. There is no need to let it rest. You can cook it right away if you want.

Preheat the oven to 350 degrees. (this is low enough that you can do a mini-batch in a toaster-oven if you wish!)

Put aluminium foil on your cookie-sheet for easy cleanup. There is no need to oil the sheet (or oil the foil) They are not likely to stick.

I make each cookie a glob of dough the size of a golf ball. They work well smaller too. Don't bother smoothing or shaping them. They will melt into a nice shape on their own as they cook no matter how lumpy the dough-glob.

Leave some space around them, as they will flatten and spread a little, but you don't need a ton of space. They remain thick after cooking.

Cook for 9 minutes. If you want to play it safe, just put one or two dough-blobs on the cookie tray for the first time, so you can test if your oven runs hotter or cooler than mine.

No special care is needed for cooling them. Just let them cool for 2 or 3 minutes so they don't fall apart when you spatula them off the tray, then move them to a plate or your belly or wherever to finish cooling.

These cookies remain soft forever. You can refrigerate them, freeze-and-thaw them, store them at room temperature, re-heat them in a toaster-oven, whatever. They remain tender and soft pretty much no matter what you do.



Once again, thanks to Kirbie for the recipe that this is based upon.
Liquid Metal King Slime
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Re: Chocolate Chip Cookie Recipe 
 PostMon Feb 25, 2013 3:59 am
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I just re-read this, and I talk so much that it makes the recipe seem more complicated than it really is. Here is the tldr version

* 2 3/8 cups of flour
* 1 Teaspoon baking soda
* 1 Cup of Butter (2 sticks)
* 1 heaping teaspoon of Country Crock
* 1 1/4 cup of Sugar.
* 1 package of instant vanlla pudding mix. (3.4 oz)
* 2 eggs
* 2 teaspoons of vanilla
* 2/3 cup of dark chocolate chunks
* 2/3 cup of dark chocolate chips
* 2/3 cup butterscotch chips
* 2/3 cup white chocolate chips

Mix flour and the baking soda in a bowl, set them aside.

Melt the butter and country crock under very low heat

Mix sugar into butter

Use food processor to mix sugar-butter, pudding mix, eggs, vanilla

Pour mixture in with the flour and mix by hand

Add chocolate chips

Preheat oven to 350 degrees.

Put foil on a cookie sheet.

Put globs of dough on the foil

Bake for 9 minutes.

Eat! Nom Nom Nom.
Blubber Bloat
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 PostMon Feb 25, 2013 4:13 pm
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I once made some cookies, it was perfect aside from one thing: no sugar. Tasted like flour Gonk
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 PostMon Feb 25, 2013 6:12 pm
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i'm making some hardtack to eat at work for a month for now.
"I can't buy food with glory"
Metal King Slime
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 PostTue Feb 26, 2013 1:45 am
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misac wrote:
i'm making some hardtack to eat at work for a month for now.


Hardtack at work? Huh, doesn't come off to me as something tasty for the work environment. On the other hand, you'll be sure that no one will steal your food V

I remember the first time I made hardtack. It was a success, but I think it was my aunt who thought that I had made a mistake making bread and threw it out. Ah well.

I shall give making these cookies a try, even though I am dismal at baking, with hardtack being the only thing I can bake reliably. To the kitchen! nanananananananananananaNANA!
Being from the third world, I reserve the right to speak in the third person.

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 PostTue Feb 26, 2013 5:04 am
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Yay! Post pictures if possible! :)

And Misac, do you want to share the hardtack recipe? I don't think I have ever tried hardtack. It my imagination it is something that people ate while riding their horses across the rocky mountains 150 years ago.... probably as a result of a Lewis and Clark novel I read as a child. :)
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 PostTue Feb 26, 2013 12:11 pm
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Bob the Hamster wrote:
Yay! Post pictures if possible! Smile

And Misac, do you want to share the hardtack recipe? I don't think I have ever tried hardtack. It my imagination it is something that people ate while riding their horses across the rocky mountains 150 years ago.... probably as a result of a Lewis and Clark novel I read as a child. Smile


All I know about hardtack came from instructables, but basicaly it's just 1/3 of water and 2/3 of flour, mix everything until you get a bread like dough, throw some flour on a flat surface (a counter or a table) and open the dough with a rolling pin, cut squares (or any form you want, I usualy cut circles with a cup, the only thing a have for) and do some holes so it's easyer to crack once baked, bake on a pre-heated oven for 30min or so and there you are! Oh yes don't forget the salt.

I mostly wanted to learn how to make hardtack because I'm on a survivalist vibe.

http://www.instructables.com/id/Hard-Tack/
http://www.instructables.com/id/Survival-Hardtack/

They survive a good amout of time of you keep them on a pot or a sack with less air as possible, I acidentaly left one on my bag and it went soft after a week.
"I can't buy food with glory"
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 PostTue Feb 26, 2013 8:14 pm
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sounds like a perfect "poor-man"'s food.
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Metal King Slime
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 PostWed Feb 27, 2013 12:59 am
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Meowskivich wrote:
sounds like a perfect "poor-man"'s food.


From what I know, it's not really poor-man's food, but rather food used for long voyages. Because they're just water, flour, and salt, they'll keep basically forever. Perfect for long sea voyages or for months in the field when at war.

But that's just what I know, I could be wrong.
Being from the third world, I reserve the right to speak in the third person.

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Blubber Bloat
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 PostWed Feb 27, 2013 2:09 am
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Still doesn't change the fact of it being a perfect poor-man type of food. Bag of flour: 2-3 bucks, water: around 1 buck, salt: depends on quantity, but you could snag some for free from fast-food places.
and then you can make a pile of long-lasting foodstuffs.
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Liquid Metal King Slime
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 PostSat Jun 29, 2013 5:57 pm
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Blubber Bloat
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 PostSat Jun 29, 2013 8:33 pm
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Needs more cow bell.
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King Slime
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 PostSun Jun 30, 2013 12:44 am
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GET IN MAH BELLEH.
Slime Knight
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 PostSun Jun 30, 2013 1:04 am
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I'll take two.
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Liquid Metal King Slime
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 PostMon Apr 11, 2016 3:34 pm
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Necroing this thread to post another cookie recipe.

This is my Mom's gingerbread cookie recipe. I made some of them last night, and was reminded how yummy they are.



Code:

1/2     Cup shortening
1/2     Cup granulated sugar (or brown sugar)
1        Egg
1/2     Cup molasses
1        Tablespoon vinegar or lemon juice
3        Cups sifted all-purpose flour
3/4      teaspoons  Baking Soda
1/4      teaspoon  Salt
1 1/3   teaspoons ground ginger
1/2     teaspoon ground cinnamon
1/2     teaspoon ground cloves
1/2     teaspoon nutmeg
(or substitute the last three ingredients for  1 1/2 teaspoons pumpkin
pie spice)
(you can also put in a  1/2 teaspoon of instant coffee powder if you like)


James's Mom wrote:

I think I made up a recipe from combining a gingerbread recipe and a
rolled ginger cookie recipe. it made it a little less dense.

Cream shortening and sugar. Beat in egg, molasses , and vinegar. (one
at a time is best)

Sift together dry ingredients ; blend in a little at a time till all
is mixed.

Chill 3 hrs (I didn't usually do that, you can experiment
with the chilling ???)

Roll dough 1/8 inch thick on lightly
floured surface. (a little thicker is OK) Cut in shapes. Place 1
inch apart on greased cookie sheet.

Bake at 375 (or a little less,
not hotter) for 5-6 minutes. Cool slightly ; remove to rack. (cool
completely before storing -if there are any left to store) :)


Instead of rolling and cutting, I just made grape-sized balls of dough on the cookie-sheet, and then squished each one with my thumb. I cooked for exactly 5 minutes.

This recipe might be a tiny bit too fall-aparty for making large gingerbread men out of. If you want that, I think you may need to reduce the flour a bit (which probably means you can't skip the "chilling" step like I usually do)
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