Question: How can I avoid making flat cookies?
September 5, 2010
I get it that baking is like an exact science. You need to get the measurements right. But sometimes my cookies turn out great, and sometimes they are like flat pancakes. Today I followed a recipe that said I needed to chill the dough and it turned out okay. My son loves cookies, but my recipes are mostly cookie bars. Can you help me make a cookie-monster-worthy cookie?
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Answers
April 7, 2011
(1) If the butter is whipped (butter should be creamed) with the sugar, it will warm up and create flat cookies.
(2) Melted butter or over-softened butter. Butter should be about 65 - 70 degrees when creaming (Creaming is not whipped!).
(3) Over-greased pan. If the cookie sheet is over-greased it will cause flat cookies. I almost always use parchment paper instead of greasing the cookie sheet.
Enjoy!
Jonathan
September 11, 2010
The reason cookies flatten is the butter melting and running, the oven not preheated properly, or to much handling of the dough.
Keep butter cold until incorporating into mixing bowl. Do NOT over beat (warms the butter) and chill dough 10-15 minutes before baking. I usually spoon or hand roll the cookies, place on baking sheet and then place in the ice box before baking instead of trying to roll or spoon chilled dough onto the pan...keep it chilled until you place into your preheated oven. Hope this helps!
September 11, 2010
chilling works.
September 9, 2010
You should chill to dough so the butter can set up. They won't spread as much if you give the butter in the dough time to firm back up.
September 9, 2010
If the recipe calls for all butter, use half butter and half shortening. This will produce a "thicker" cookie. Best of luck!
September 8, 2010
I'm not a big baker, but I seem to recall reading somewhere that it help if the batter is kept cool.
September 7, 2010
MAINTAIN THE RECIPE STANDARDS AND QUANTITY.TIME IS ALSO A FACTOR HERE..AVOID USING TOO MUCH WATER AND USE MINIMUM AMOUNT OF WHITE FAT BUTTER AS IT TENDS TO MOISTEN THE DOUGH YOU MAKE..THEN USE GREASED PAPER AT THE BOTTOM OF THE BAKING TRAY AND SET THE OVEN TO 200 C FOR 15 MINS AND HAVE A CRISPY, CRUNCHY COOKIE.
September 5, 2010
Baking isn't 'like' an exact science...it 'is' an exact science. Follow the recipe, have an oven that is calibrated at the correct temperature and you will have success.