Ok, so I have made nfsc before but this time I want to make them PERFECT as in, to make a point to someone if you know what I mean ... anyways, when I am making these cookies should my butter and eggs and flour all be at room temp before I actually start mixing the dough? My cookies usually go in the fridge before baking like the recipe says so I don't have to add extra flour, but I would like to know if everything should be at room temp before I start making the dough ... thanks! oh, and any other hints would be wonderful!
anyone? I need to start baking before to long ....
I would say yeah everything should be at room temp so that you can mix them well together.
Soft butter and I was always taught that eggs should always be at room temp. when baking.
Flour should be okay unless you're keeping it in the fridge/freezer or something.
I do keep my flour in the freezer, cause that's where my mom always kept hers ... I don't know why though .. I think she thinks it might last longer that way? Anyways, I will go take out all my ingredients and let them come to room temp .. thanks!
I will say, I did a batch with dry ingredients straight from freezer, and they flopped. But the leftover dough that I froze was fine when I refrig overnight. so go figure! I don't use NFSC, but I'm sure the recipe is close, mine calls for crisco rather than butter, and I let my eggs sit out a few minutes, and my sugar is stored in the fridge (don't know why I keep it there), and I don't let it sit out. Of course the milk is straight from the fridge. None of this makes sense with the 'room temp' theory. Good Luck.....Let us know how perfect they turn out!
ok well I am done baking .. they seemed to turn out the same as last time, when everything was cold ... so I wonder if it really makes a difference, cold or room temp? I don't know ... now its on to decorating!
I make the NFSC . And never bring anything to rm temp. They always turn out good. If my butter seems to hard to cream I stick it in the microwave just enough to let me work with it !
Me too. Room temperature eggs make me nervous. I leave the butter out for a bit, but if it's still hard I just beat the heck out of it before I add the sugar.
Question for those of you who always make NFSC...why do my cookies sorta lump up in different spots when baking?? How do i avoid that and get smooth cookies with no lumps??
Kivia, my cookies always have little tiny bumps on the tops after baking them as well ... they seem to appear once they are cooling on the racks ...
I have never had that happen on the NFSC. I bake at 325 Not sure if that would change any of that or not ?
I'm not sure either .. I bake at 350 and once they are cooling down I can see tiny bumps on the surface start to rise up just a little .. almost like tiny tiny acne bumps .. but once I put on my frosting no one can see them .. so up till now I'm ok with them
That is really strange !
Could the lumps be from unsifted ingredients or the butters not being soft before mixing?
I used to get the bubbles you are talking about all the time on my NFSC. I thought maybe I was mixing them too much and on too fast a speed, incorporating air, so I now slow the speed and then finish mixing by hand. I add my eggs at a slower speed on the mixer and use the slowest speed I can when adding the flour. When I get about 3/4 of the flour mixed in with my KA, I take it off the mixer, dump in the rest of the flour and mix it in by hand. It just takes a minute, you get all flour off the bottom mixed in and it has done away with most of the bubbles. I also use this method when I make chocolate rolled cookies HTH
Thanks everyone for your input...and so sorry to the OP for hijacking your thread...i must admit though i never thought about sifting the dry ingredients because they were cookies i figured it'd be ok. Well i'm glad i asked the question because i hate to have lumpy cookies. Thanks again everyone