malamute5

Good call on the spelling.

Thanks for the info... I'll try them sometime. I'm still suprised that there was no info on nockerlin to be found on the internet.

I was looking in the Joy of Cooking today, and in the dumplings section I ran across nockerlin. Recipe: beat until creamy: 1/4 c. soft butter 1 egg stir in: 1 c. flour 1/8 tsp. salt add gradually: 6 Tbsp. milk Form small balls and drop into boiling water or soup... simmer covered for 10min. Any ideas what it is? nationality? comments? No results on egullet and google finds them as a dessert. "This dish celebrates the hills of Salzburg with its hills of heaped Meringue. It’s rich, indulgent and utterly delicious." http://www.wolfgangpuck.com/recipes/recipe...Alias=RE_WP0212

So I tried the Lace recipe. It was pretty good- I think it is close, but there are a few key differences... 1. Too thin - these are amost paper thin, they need to be thicker. (use more corn syrup?) 2. They are too crisp- after they cool they almost crumble when you take a bite.( use more corn syrup/ cook slower&lower?) 3. Not brown/carmeley enough. only the outside browns, I would like more even brownness (maybe use brown sugar?) Also, I took some oats away and added raisins in their place, they really stuck out since the cookies were so thin, but they worked. Any more ideas/feedback? Thanks for all your help!! -Billy

So I was at a restaurant for dessert a few weeks ago (Hot Chocolate in Chicago) and it was fabolous... I highly reccomend. Well, there was one thing in particular that really was intereting. With my Chocolate Stout Shake came two little 'cookies'(if you will), and when I asked what they were, I was told "Oatmeal Raisin Crisps." They were very chewy and really thin, and definatly had a nice oatmeal raisin taste. They were a brownish color that was almost translucent and they were so soft that you could probally fold them over onto themselves and they would not break, just bend, almost like a candy, but clearly still a very chewy cookie. Being a big ametur baker, I have no idea where to go with this. I have tried with raisins and blanched oats with some kind of brown sugar caramel candy base, but it was not even close. Think of the chewiest cookie you ever ate, and then basically take the flour away. I've searched a lot and have found not many recipes... I just found this http://www.thatsmyhome.com/hannahs/cookies...eal-cookies.htm what do you think? Any ideas where to start..... these were out of this world (and very unique). I would appreciate any help or guidance! Thanks, Billy