Rosie my pizzelles come out chewy, don't know if it's the recipe or the iron. I like mine crispy so I eat them from the freezer
I'll put it here if you want the recipe.

Yes.. chewy is my fav way.

Sfinci Sicilian (Traditional Sicilian Donuts)



Sfinci Sicilian (Traditional Sicilian Donuts) Recipe

Ingredients (makes around 40 sfinci):
11oz/300g potatoes
210oz/600g flour
1 squeezed orange
1 grated orange zest
1 tbsp. vanilla extract
40 ml water
200 ml milk
5g dried yeast (1 tbsp.)
salt
sugar
seed oil

Directions:
Boil the potatoes, peel them and smash them in a bowl to create a sort of purée.
Add flour, sugar, orange juice, grated orange zest and 1 spoon of vanilla extract.
Mix everything together.
In another smaller bowl, add warm water, warm milk and 1 spoon of dried yeast and mix it until the yeast is completely melted; add it to the mix.
Keep mixing it together until the dough becomes consistent (it will be really sticky).
Let it rest for a 1h in a warm place to let the dough rise. - Grab some of the dough with a wet spoon and fry it in hot seed oil until it will golden on both sides (you can do this also by creating little balls with your hands, just make sure to wet them first!).
Let it dry on some paper towels and roll it inside a bowl full of sugar (add some cinnamon too, if you fancy it!).
Serve hot.

What is that flour amount?
Can it be correct??

@missingrosie
Using this conversion:
64 tablespoons 4 cups 32 ounces 2 pounds 907 grams

Or online calculator:
How much is 600g Flour in Cups

For a given density, how much is 600g flour in cups depends on the cup size, that is the unit of measurement for the volume the piece of plastic was calibrated in.

600g flour in cups is:

4.216 US legal cups (240 ml)
4.047 Metric cups (250 ml)
4.277 US customary cups (236.5882365 ml)
4.451 Canadian cups (227.3045 ml)
3.561 Imperial cups (284.131 ml)

Pizzelle cookies for @missingrosie or anyone else that likes them!

6 eggs
3 1/2 c unbleached flour
2 tsp baking powder
1 1/2 c sugar
3 tbs pure anise extract (I always use more)
1-2 tbs pure vanilla extract
1 c butter melted and cooled

Beat eggs in mixer and gradually add sugar until smooth. Add cooled butter and flavorings, Sift flour and baking powder and gradually add to wet mixture, Beat until all incorporated. Drop by spoonful onto hot iron. Cook according to your pizzelle iron. Sprinkle with powder sugar when cool. They taste better after a day or two and freeze well.

Some people swear by using only oil and not butter. I just like the taste the butter gives them.
Some also like to add anise seeds, a few people I give them to can't have the seeds so I've never used them.

Ronnie THANKS!

Cheryl..thanks.. seems like too much for that recipe...no??
I think I would end up with a mess. Hmmm
I think I will check out some sans the potato

Maybe I should put this in the grumpy thread by maybe some one here has an answer.

Mom made chocolate chip cookies that were not soft and moist; they were not crunchy, not to a point of being dust dry, but when you broke one in half or bit into it there was a crunch.
Now I could duplicate those for many decades.
Some how during the past ten to fifty years I seem to have lost the ability to do so.

She has an old Betty Crocker cookbook, the binder type but simply using that recipe does not seem to work. It has been so long I think maybe she used a handwritten one I just mimicked when I learned how.
She lost a bunch of hand written one forty plus years ago.

What is the secret to crunchy chocolate chip cookies?
Addendum:

She used to make chocolate drop cookies that were similar, I did not make those often myself but mine were never as good as hers.
I still miss the day in the eighties when she pretty much stopped cooking and dad and I took over as there are some things that one cannot simply mimic.

One of the recipes she lost was for sweet cottage cheese pie -- anyone out there ever saw a recipe for one?

I have the very same problem with cookies. I like some crunch but not through and through crunch. I don't like soft chocolate chip cookies either. This website was helpful.
https://www.craftybaking.com/l...
But I never really got the secret. I had the same problems with Sugar cookies. Mine were soft and tough because I had to add more flour to roll it out without sticking. Finally the friend who gave me the recipe came over and watched me make them. I had made no mistakes. I had to add more flour. She couldn't explain it either. Too sot butter, not room temperature eggs, too small eggs, too big eggs, not beating eggs and sugar enough, does it have to be this complicated??

I always think it is an oven thing...make it higher and watch no burn when very brown outside but just done inside...haul em out...

Must sample

Still have not done the Pizzelle Ronnie

Ingredients


From Scratch Ingredients:
5 eggs
3 cups self rising flour
3/4 lb butter, softened (3/4 LB of butter equals 3 sticks)
3 cups sugar
2 tablespoons lemon Juice (real or squeeze kind is fine) or extract if you want a deeper lemon flavor
3/4 cup carbonated lemon-lime beverage, any brand
Ingredients using Box Cake Mix
one box of yellow cake mix
4 eggs
3/4 cup of vegetable oil
1- 4 ounce box of instant lemon pudding
3/4 cup of carbonated lemon lime soda of your choice/any brand
Lemon Glaze Ingredients:
1/2 cup powdered sugar
2 tablespoon lemon juice
1 teaspoon of milk
Instructions

From Scratch Directions:
Mix butter and sugar together for about 10 minutes.
Add in your eggs-1 at a time, beating after each is added in.
Add in flour and lemon extract/juice.
Fold in your lemon-lime soda of choice.
Pour into well-greased 12-cup Bundt pan
Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set
Remove from oven and transfer to wire rack to cool, then drizzle your glaze on top
ENJOY!
Directions using Box Cake Mix
Preheat your oven to 325F
Grease your bundt pan
In a separate large bowl combine all the cake ingredients, plus pudding ans the soda and mix well
pour the mixed batter into the greased bundt pan
Bake for about 45 to 55 minutes or until set
allow to cool completely before removing from the pan
top with Glaze
ENJOY!
Make Lemon Glaze-
Both recipes from scratch and from the box mix use the same easy, delicious glaze
Mix powdered sugar and lemon juice and milk together and drizzle on cooled cake one removed from the pan

@RpR did the cottage cheese pie have a crust? If it did I have my mom's recipe. I'll write it out later tonight.

luvsgrtdanes said:@RpR did the cottage cheese pie have a crust? If it did I have my mom's recipe. I'll write it out later tonight.

It had a graham cracker crust.

For crunchier cookies, I'm thinking a slightly lower oven temp and longer baking? That's just a guess off the top of my head, though; my choc chip cookies do come out a bit on the crunchy side (I use the toll house cookie recipe from Nestles, with half butter - not margarine - and half Crisco).

From what little I've learned about baking the perfect cookie, the butter (not margarine) to shortening ratio is a big deal. Even if the recipe calls for one or the other, both should be used.

Well, that would probably open up a whole new can o'worms, as to just WHAT is the perfect cookie...

My snickerdoodles recipe calls for just shortening; and shortbread (of course!) needs all butter - at least IMO.

I've found for most cookies half butter/half lard makes a nice, crispy cookie.

@RpR mine has a dough crust but I'll dig it out for you and type it up.

Back in the good old days, I used to go to the college library, back in the oughts when I was a youngster, which had old, not fifties or sixties but twenties and thirties cookbooks to look for original recipes.
I have lost all but one due to cleaning out, what I thought were excess, or easily replaced photo copy pages I had.

If you can find such recipes online, which is a lot harder now due to so much sell you something crap or sites that paid google not to be on page 63, there are some there but I have spent hours trying to find some I once had and they be gone.

If recipes start asking for Oleo, they are to new but those before that taste best from my experience twenty years ago.

I have tried the longer baking and different temp. but that did not give the consistent result I once had.
I have always, and this means for forty plus years, been baking longer than recipes say.

My moms Cottage Cheese Pie

1lb cottage cheese
1/2 lb cream cheese
6 eggs
1 c sugar
8 tbls flour
2 tbls cinnamon
3 cups milk
No directions for mixing and I just remember her mixing it all together

Crust
2 cups flour + 2tbls
1/4 lb butter
8 tbls sugar
2 eggs
1 tsp salt
1 tsp baking powder
Mix together to form dough and press into a 9'' x 13'' pan. Pour in cheese filling and bake @ 350 for one hour.

RpR -- here's a recipe for "Amish Custard Cottage Cheese Pie" that I found on AllRecipes.com (my go-to when I'm looking for recipes, although the ad-loading is a bit much); is this something like what you're thinking of?

Ingredients:
1 package small curd cottage cheese (16 ounce)
1 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1 pinch salt
3 egg yolks
3 egg whites
1 can evaporated milk (12 fluid ounce)
1 1/2 cups milk
2 pie shells (pastry or graham cracker) (9 inch)

Directions:
1. Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.

2. Preheat oven to 425 degrees F (220 degrees C).

3. In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.

4. In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.

5. Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.

6. Cool on racks, then refrigerate. Flavor improves if served a day after baking.