I have another suggestion for baking the cookies- I bought a set of individual tart pans (about 3 1/2" accross on the bottom, 4 1/2" on the top, flutted edges). I paid $1.99 for a package of 4 (actually- I bought 2 packages) at World Market. They also bump up on the bottom, so the outside of the cookie is a little thicker. Just right for one cookie- all turn out the same size and thinkness. The tins are really lightweight metal, so even if the cookie sticks a little, I can lightly twist (like you would an ice cube tray) and they pop right out.


Susan- your kitchen or mine?

I am getting ready to put together a bunch of dry mixes together this weekend so I will be able to make them fairly easily after my knee sugery (13 days and counting). I also thought I would put together some of the brownie mixes to give as Christmas gifts- I hope all of you have had a chance to try that recipe also. I am tryign to figure out what other dessert recipe I can go after to figer out now that I cracked the two most talked about here- BBC and No Pudge Brownies. Any suggestions?

Christine

Christine-

Thank you for an excellent recipe which I plan on trying, it seems like everyone is raving over them and i have no clue what I
am missing! LOL

I do have a question, in ww points land, what
one cook1e be considered? 1-2 pts for the
basic recipe? Thanks..... I'm gonna try that
no-pudge fudge to, what a funny name!! :lol:

DUH!!! I just read your earlier post on how
many points they are!!! Thank you, I'm going to whip up a batch tonight.

Christine,

Just made 5 more batches of the pumpkin/choc chip on Monday. I now start to sweat if I don't have some in my freezer as they're my new favorite food. :)

When I was done makeing the cookies I made a pan of the brownies and my hubby loved them! I made them with brown sugar instead of splenda, but plan to make them with splenda this evening...the first batch is already gone. LOL

Thanks!

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279.4 * 238.8 * 143 (-40.6)
1st 10% goal - 28 lbs - MET 2/23/00
2nd 10% goal - 26 lbs - 13.4 to go!
New Lifestyle Started: 9/22/99

Christmas Goal = Lose 19 lbs
Current Standing = - 8.8 / 19
Started 8/7/00

http://pub21.************/bweightwatchingthe123way

BTW, I went to our local gourmet grocery this morning and found that they have wheat bran in bulk at .59 a pound. I bought a pound and a half for something like .75

The boxes of it I've been buying at publix are like $3 for 1/2 pound or something. So if you make these cookies I urge you guys to find somewhere where they have wheat bran in bulk. It's a HUGE savings.


------------------
279.4 * 238.8 * 143 (-40.6)
1st 10% goal - 28 lbs - MET 2/23/00
2nd 10% goal - 26 lbs - 13.4 to go!
New Lifestyle Started: 9/22/99

Christmas Goal = Lose 19 lbs
Current Standing = - 8.8 / 19
Started 8/7/00

http://pub21.************/bweightwatchingthe123way

Here are my substitutions:
1/2 cup oat bran for 1/2 cup of wheat bran
added 1/4 cup Splenda
apple butter for applesauce
mashed banana for fruit
4 T. of mini-chips

I made 4 cookies. Next time I think I will make 5. BE SURE NOT TO OVERCOOK THEM!

CHRISTINE thank you for a great recipe! Mine were chewier than the originals but the texture was very similar.

I am going to try adding a little peanut butter and some peanut-flavored extract for the flavor. I'll keep you posted.


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There are many paths up the mountain but we'll all reach the peak if we just keep climbing.

Pulling up. Just tried my first Baker's fruit & nut and suddenly I'm very interested!

I haven't tried the copycat recipes yet, but I wanted to let all you bakers know that the company told me they use a prune puree in their cookies to get such a high fiber count. You might want to try to work that in too.

Originally Posted by :
Originally posted by christineu:
I have another suggestion for baking the cookies- I bought a set of individual tart pans (about 3 1/2" accross on the bottom, 4 1/2" on the top, flutted edges). I paid $1.99 for a package of 4 (actually- I bought 2 packages) at World Market. They also bump up on the bottom, so the outside of the cookie is a little thicker. Just right for one cookie- all turn out the same size and thinkness. The tins are really lightweight metal, so even if the cookie sticks a little, I can lightly twist (like you would an ice cube tray) and they pop right out.

Christine,

I did the same thing...only mine were in a 6 pack and were about $6 a Bed Bath and Beyond. They're professional quality non stick and worked great. I made 6 batches (24 cookies) in about 2 hours doing them 12 at a time...and they came out much better than when I was shaping them into cookies.

Thanks for the suggestion!

P.S. I also made them with pumpkin and peanut butter chips today...with a substitue of Splenda for the brown sugar. I haven't tried them yet, but I'll see how they worked out and let you know.


------------------
279.4 * 238.8 * 143 (-40.6)
1st 10% goal - 28 lbs - MET 2/23/00
2nd 10% goal - 26 lbs - 13.4 to go!
New Lifestyle Started: 9/22/99

Christmas Goal = Lose 19 lbs
Current Standing = - 8.8 / 19
Started 8/7/00

http://pub21.************/bweightwatchingthe123way

I thought of using prunes/prune puree but I wanted to keep the cost low and stick to ingrediants that are typical in most of our cupboards. The prune puree, espcially a very thick paste, would reduce the moisture content and make them less muffin like and more cookie like. It would also change the flavor- applesause is pretty easy to adapt the taste to other ingredicants.

lhendricks- did you use store bought apple butter or did you make your own? I have thought of trying to make my own to see how that might work to reduce the moisture content. I am trying to remember if you can but premade apple butter without added sugar. Something more to play around with when I am stuck home after my surgery.

Heather- I am jeolous- my gas oven is on the blink so I have to use a small convention oven so I can only bake 8 at a time :( I like having consistancey in the size and thickness with using the tart pans. You are right about using the bulk food store for cutting the cost of the bran. I feel like I nee dto find it in 25 pound bags. I keep seeing all your post about makieng them- it sounds like you might be passing me by in the number you have baked-lol.

Christine--
What about babyfood prunes? Would they offer any texture advantage over applesauce? Or not thick enough?

CHRIS I used commercial apple butter. You can get sugar-free, or you can simply make your own. It is time consuming but if you're home recovering it makes the house smell wonderful.

I think the baby prunes would work, the consistency is just like applesauce. The product they use for BBC is not availible for home bakers but you can throw pitted prunes in the food processor with a little liquid. Prunes also come in bulk.

I paid 26 cents a pound for bran.

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There are many paths up the mountain but we'll all reach the peak if we just keep climbing.

I did try the baby food prunes a couple of times and they do make a little sweeter cookie and a little darker in color- I liked it for the chocolate chip ones. Price wise at 33 cents or more for a little jar, I think I will stick with a 32 oz jar of apple sause fot a $1 on sale- I get a heck of a lot more cookies that way. Babyfood prunes are pretty much the same consistancey of applesause too.

26 cents a pound for bran- I hope you bought a ton! I may have to start calling around and see if I can get it through one of big supply companies or something.


I might have to come up wiht my own prune apple butter concoction- cooking it down to eliminate as much water as possible.


Christine

pulling up

Christine....check your private messages.

I have been expermenting with Christine's recipe and like it very much. You can make your own prune puree. I use 4 oz. pitted prunes and 3 Tablespoons hot liquid. Puree in blender. Makes 1/2 c. The hot liquid can be water or whatever enhances your recipe. For instance, pineapple juice, orange juice, etc. I prefer the prune puree to the applesauce for flavor and sweetness.

Speaking of sweetness, I use splenda with good results.

I also replace 1/2c wheat bran with 1/2c oat bran. Like the texture a little better.

I pack a 1/3 c. measure for each cookie, turn out and press down a little. This way they are consistant and a nice serving size. After running the recipe through Mastercook and using the new 4 fiber gram max per cookie, each one comes to 2 points. Well worth it to me. I do like the Baker's Breakfast Cookies very much.....however, am just as pleased with these. They are easy to make and less expensive. I made several varities and keep in the freezer.

Annette