Nut and Egg Free Cookies

Name: Nut and Egg Free Cookies
Cook time: 9 min
Yield: 48 cookies
Ingredients: 1 cup margarine; 0.75 cup brown sugar; 1 tbsp corn syrup; 2 cup flour; 1 tsp vanilla; 0.75 cup sugar; 2 tsp baking soda; 2 cup oatmeal; 1 cup chocolate chips; 0.333 cup boiling water

Chef Ryoni · food.com · 2009 · Original Recipe

These cookies are sure to be safe in any school! And taste awesome too! One of our children started at a new school this year and it turns out to be a nut and egg free school because of the seriousnes

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

balancedclassic

Ingredients

margarine1 cup (140g)

brown sugar0.75 cup (105g)

corn syrup1 tbsp (21g)

flour2 cup (280g)

vanilla1 tsp (3g)

sugar0.75 cup (105g)

baking soda2 tsp (12g)

oatmeal2 cup (280g)

chocolate chips1 cup (170g)

boiling water0.333 cup (47g)

Total dough weight1.2kg

Process

Mixing: creaming
Butter: room temp
Eggs: none
Bake Temp: 350°F (177°C)
Bake Time: 7-9 min
Chill: None
Yield: ~48 cookies

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.4. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat2.00 (80th percentile)

Flour:Sugar1.22 (49th percentile)

Brown:White Sugar1.00 (60th percentile)

Egg:Flour0 (11th percentile)

Chocolate:Flour0.61 (27th percentile)

Fat %12.0 (20th percentile)

Sugar %19.8 (45th percentile)

Hydration0 (7th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

2.00

Flour:Sugar

1.22

Brown:White Sugar

1.00

Egg:Flour

Chocolate:Flour

0.61

Fat %

12.0

Sugar %

19.8

Flour %

24.1

Hydration

Cookie Lab