"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Thread Tools Display Modes
Old 09-20-2010, 10:40 PM   #1
Assistant Cook
Join Date: Sep 2010
Posts: 1
Trouble with cookies

So here's the situation. My friend and I are working on a project for school where we have to sell something. We decided on cookies. But not just any cookies, cookie blocks. In short, we wanted something rectangular with a more cube like shape. Our original idea was to bake a giant cookie in a cake pan and cut it after baking. The problem was, it wasn't thick enough, and it certainly wasn't hard enough. We plan to decrease the butter, but we're still not sure if it will turn out right. We want something about an inch and a half thick. What do you recomend?


Chaoswalker is offline   Reply With Quote
Old 09-20-2010, 11:57 PM   #2
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,563
Brownies! Cookies that thick will not cook all the way through and decreasing the butter will make them crumbly and they will fall apart. Alternateively, you could bake them in a 9x9 inch pan, but I really don't think they will cook all the way through before they start burning.

“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 09-21-2010, 04:40 AM   #3
Master Chef
DaveSoMD's Avatar
Site Moderator
Join Date: Mar 2008
Location: Maryland
Posts: 7,033
What you are talking about are called bar cookies.

Brownies & Dessert Bars - Discuss Cooking - Cooking Forums
Quoth the chicken, "Fry some more."
AB - Good Eats: Fry Hard II
DaveSoMD is offline   Reply With Quote
Old 09-21-2010, 05:46 AM   #4
Chef Extraordinaire
Zhizara's Avatar
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Bar cookies is right.

I tried baking cookies for awhile. What I learned was DO NOT TRY TO MAKE SUBSTITUTIONS. They don't work. I buy store bought cookies because I couldn't resist trying to make changes or substitutions and failing to get decent cookies 95% of the time.

Besides store bought doesn't make such a mess!

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 09-21-2010, 08:38 AM   #5
Senior Cook
Join Date: Jun 2010
Location: Leon, Guanajuato, Mexico
Posts: 118
I make a cake type brownie -- as opposed to a chewy brownie -- and it turns out 1 1/2 inches thick and is cooked all the way through. The brownie is good plain, but it irresistable when frosted with a buttercream chocolate frosting.
DMerry is offline   Reply With Quote
Old 09-21-2010, 08:50 AM   #6
Executive Chef
Selkie's Avatar
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
Whatever happened to:
Rice Krispy Marshmallow squares?
Date Bars
Fig Bars
Peanut Butter & Grape Jelly Bars

A couple of these have been around for nearly a century!
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 09-21-2010, 12:56 PM   #7
Sous Chef
Sprout's Avatar
Join Date: Sep 2010
Location: Usa, Michigan
Posts: 558
If your recipe calls for baking soda, substituting baking powder will make your cookies thicker, but I'm not sure if it's an even substitution or what ratio is involved. My uncle was famous (in our family) for his super thick chocolate chip cookies, as thick as you're talking about. He's passed on and kept most of his recipes in his head, but that one was popular enough some of his kids may have it. I'll see what I can dig up for you. I won't promise it will work as a bar though, I tend to agree with those above, that it may not cook through before the edges scorch. Worth a try though, right? You might try it in a mini-loaf pan before going all out for a cake pan.

Zhizara, sorry about your luck with substitutions. I've had quite a few experiments with cookies turn out great. I've certainly had some pretty awful failures, but the successes have made it worth it. The only problem with substituting while baking is that you won't know something's gone wrong until it's too late to fix it, so a lot of times you just have to start over.
Always try to bring a spare set of clothing when you dream about going to work or school. That way, if you encounter someone having that dream where they show up in their underwear, you'll be their hero.
Sprout is offline   Reply With Quote
Old 09-21-2010, 08:36 PM   #8
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,398
Shortbread and the aforementioned Rice Krispy Treats will both satisfy your needs. Shortbread baked in a pan can be as thick as you want, and cuts nicely into squares. The Rice Krispy Treats can be made with cocoa powder added to give you a chocolate version of the same. Fudge would also serve your purpose.

Here are two recipes, one of my own creation, that can be made as thick as you desire. Just double the recipes. Hope something here helps you. Oh, and Sprout should be able to come through for you with the thick chocolate chip cookie. The uncle she spoke about used baking powder instead of baking soda, and added a bit of water to the standard recipe to create a more cake-like cookie. I don't have the recipe either, but will contact certain people to try and get it.

1 stick butter
1/4 cup cocoa
1/2 cup milk
2 cups sugar
1 tbs. vanilla
1/2 cup peanut butter
3 cups rolled oats

Combine the butter, cocoa, milk, sugar, vanilla and peanut butter into a 2-quart saucepan. Bring to a gentle boil and cook for 1 minute. Add oats and mix well. Remove from heat.

Pour into a buttered cake pan.

Vanilla No-Bake Cookies

1 c Sugar
3 Egg yolks; slightly beaten
¼ cup milk
1 ts Vanilla
1/2 c Butter
1 cup rolled oats
1 1/3 c Coconut
1 cup Chopped pecans

Combine sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 10 minutes. Remove from heat, add coconut and pecans. Pour into a buttered cake pan.

Seeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:33 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.