Banana, yogurt and kiwi are not suitable ingredients for cookie dough. Unless you add a minuscule quantity, they would make any cookie dough too wet. The moisture in cookie dough essentially comes from fat (occasionally with some egg), or you end up with something more like cake/brownies etc.
With those specific ingredients, rather switch to muffins. Find yourself a recipe (ideally for oats muffins, it will be easier to adapt as you won't have to figure out the ideal proportions of oats to flour/liquid to solid and how much baking powder is ideal for oats etc.). Substitue mashed (fairly ripe) banana + kiwi + yogurt for the liquid part (usually milk/yogurt/puréed ingredients or a mix of those in muffin recipes), and a mix of wheat flour and oats as your dry basis (usually it's half and half, or 2/3 - 1/3 for lighter muffins). Chopped walnuts don't count in this case, just add a bunch (1/3 cup or something). Don't change the rest of the ingredients such as egg/fat/salt/rising agent. Reduce the sugar content because the banana is already sweet.
With those specific ingredients, rather switch to muffins. Find yourself a recipe (ideally for oats muffins, it will be easier to adapt as you won't have to figure out the ideal proportions of oats to flour/liquid to solid and how much baking powder is ideal for oats etc.). Substitue mashed (fairly ripe) banana + kiwi + yogurt for the liquid part (usually milk/yogurt/puréed ingredients or a mix of those in muffin recipes), and a mix of wheat flour and oats as your dry basis (usually it's half and half, or 2/3 - 1/3 for lighter muffins). Chopped walnuts don't count in this case, just add a bunch (1/3 cup or something). Don't change the rest of the ingredients such as egg/fat/salt/rising agent. Reduce the sugar content because the banana is already sweet.
What ingredients do cookies require to be a cookie?
- 20/10/2011 10:59:31 PM
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Baking is more generally a study of proportion.
- 20/10/2011 11:08:04 PM
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so I'm missing
- 20/10/2011 11:12:22 PM
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Cookie dough is one part sugar, two parts fat, and 3 parts flour.
- 21/10/2011 12:49:32 AM
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*NM*
I was always told that a cookie over a certain size would be characterized as a cake anyway.
- 21/10/2011 01:07:00 AM
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Hm. I've always been told the difference was a matter of consistency and proportion. *NM*
- 21/10/2011 03:47:11 AM
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It seems to me that a cake is spongier, while a cookie will become crisp after it cools
- 21/10/2011 05:18:01 AM
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Re: Baking is more generally a study of proportion.
- 21/10/2011 01:28:26 AM
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Generally. Yes, you can do all sorts of miraculous things with applesauce and oatmeal. *NM*
- 21/10/2011 03:35:28 AM
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Butter/egg yolk to keep the dough intact and very little moisture (water)
- 21/10/2011 08:11:12 AM
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Oh! I've figured out the riddle now.
- 21/10/2011 07:29:54 PM
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I put 'drop' chocolate chip cookie dough on a baking tray and into the oven.
- 23/10/2011 02:17:55 PM
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You've got a problem...
- 22/10/2011 10:49:57 AM
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