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marygott
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Post subject: Re: Bouchon Bakery  Posted: Wed Jan 15, 2014 8:53 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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We were in Yountville in the fall, at the train hotel, just a hop, skip and a jump from the the bakery. Not bad at all. Drool.
Mary
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Kenw
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Post subject: Re: Bouchon Bakery Posted: Wed Jan 15, 2014 9:38 am |
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Joined: Sat Jan 31, 2009 8:56 am
Posts: 80
Location: Central Massachusetts
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We baked the oatmeal raisin cookies this week and got positive reviews
The next one we want to do are "Mom's Pecan Sandies"
Ken
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Emilie
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Post subject: Re: Bouchon Bakery Posted: Thu Jan 16, 2014 8:01 am |
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 531
Location: Virginia
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jeanf wrote: I decided to make the oatmeal raisin cookies late last night as a treat for my son to bring to a hockey game. The entire time I was hoping they would either suck or not be that much better, if any, than my normal recipe. Damn, they are great. My only peeve (other than the time involved - note to self, do not start these at 11 pm next time and read the direction that says to let the cookie balls come to room temperature before baking) is that they are way too big, even when made as 12 cookies instead of 6. Has anyone made these smaller? Jean, I always make them considerably smaller. I'd say I got at least 18 the last time I made them, and maybe more. Actually I'm making them today for a friend so will count the volume once I'm done and report back. Emilie
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jeanf
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Post subject: Re: Bouchon Bakery Posted: Thu Jan 16, 2014 8:26 am |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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Emilie wrote: Jean, I always make them considerably smaller. I'd say I got at least 18 the last time I made them, and maybe more. Actually I'm making them today for a friend so will count the volume once I'm done and report back.
Emilie thanks!
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BeckyH
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Post subject: Re: Bouchon Bakery Posted: Thu Jan 16, 2014 12:11 pm |
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1149
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The thing about cookies is that you can always scale the size of the cookie. Not to mention I can't remember that last time I made a batch that made that few cookies. Hardly seems worth the effort!
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marygott
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Post subject: Re: Bouchon Bakery Posted: Thu Jan 16, 2014 12:14 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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And I find that people do not want huge cookies so they either don't eat them or break off a piece. They will eat about 17 small cookies though. People amuse me. I make big ones sometimes if I am giving them as gifts because they look cool.
Mary
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beccaporter
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Post subject: Re: Bouchon Bakery Posted: Thu Jan 16, 2014 6:48 pm |
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
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My mother in law always breaks my cookies in half. It drives me crazy!
_________________
-Becca
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phoenix
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Post subject: Re: Bouchon Bakery Posted: Thu Jan 16, 2014 9:43 pm |
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
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FYI In the book it says that you can make them smaller and suggests a 1 1/2 inch scoop but you can make them even smaller. As makes sense, baking time would be less. But you guys already knew that 
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Kenw
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Post subject: Re: Bouchon Bakery Posted: Fri Jan 17, 2014 1:14 am |
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Joined: Sat Jan 31, 2009 8:56 am
Posts: 80
Location: Central Massachusetts
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phoenix wrote: FYI In the book it says that you can make them smaller and suggests a 1 1/2 inch scoop but you can make them even smaller. As makes sense, baking time would be less. But you guys already knew that The book mentioned that you get six cookies - those must have been huge cookies. We bough a 1.5 inch scoop, but it just felt like we had more cookie dough left than I expected.
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jeanf
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Post subject: Re: Bouchon Bakery Posted: Fri Jan 17, 2014 10:44 am |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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I made the 12 variation of 74 grams (or something like that) balls of dough. I'd like to make them even smaller, as those were still way too big for me. Although I did eat them. 
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