It could be a number of factors. How fresh is your leavener? What kind of baking sheet do you use? When cookies spread too much, it's often a sign that your butter was too soft, or that you didn't cream the butter and sugar together long enough. It really needs to be fluffy, not just mixed together. There's also a trick when your cookies spread too much: you can portion out the dough onto the baking sheet, put the whole thing into the fridge for 15 minutes, then bake as normal. This also helps cut-out cookies keep their shape better when baking. (But, with four kids, you probably don't have that kind of time on your hands.) Just a few ideas... (I'm Melanie's cousin)
my mom's secret (and she makes the BEST cc cookies!) is to use the recipe on the chocolate chip bag, but use crisco instead of butter. i still can't make them taste like hers...but they aren't flat!
Butter! If it is too soft, the cookies will be flat. If it is too hard, cookies will not flatten enough. If it is just right---holds a fingerprint when lightly touched--your cookies will be perfect. Also, use milk chocolate chips!
Butter! If it is too soft, the cookies will be flat. If it is too hard, cookies will not flatten enough. If it is just right---holds a fingerprint when lightly touched--your cookies will be perfect. Also, use milk chocolate chips!
10 comments:
i don't have a secret, but i buy the crisco sticks and use the recipe inside the package. they turn out great every single time!
love you!!
My secret is to use bread flour. I have a GREAT recipe from my Mom that is a family favorite. I will share it with you!
It could be a number of factors. How fresh is your leavener? What kind of baking sheet do you use? When cookies spread too much, it's often a sign that your butter was too soft, or that you didn't cream the butter and sugar together long enough. It really needs to be fluffy, not just mixed together. There's also a trick when your cookies spread too much: you can portion out the dough onto the baking sheet, put the whole thing into the fridge for 15 minutes, then bake as normal. This also helps cut-out cookies keep their shape better when baking. (But, with four kids, you probably don't have that kind of time on your hands.) Just a few ideas...
(I'm Melanie's cousin)
my mom's secret (and she makes the BEST cc cookies!) is to use the recipe on the chocolate chip bag, but use crisco instead of butter. i still can't make them taste like hers...but they aren't flat!
Jane Hunter says you need a bit more flour...
I have the same problem :(
You guys all rock. I bought crisco sticks today. I will be trying all these things!
Amy, cant wait for that recipe!
That's we are doing this afternoon and yes, I make them for the dough as well! Mandy has a GREAT recipe as well!
I knew it was Grace!!! :)
Butter! If it is too soft, the cookies will be flat. If it is too hard, cookies will not flatten enough. If it is just right---holds a fingerprint when lightly touched--your cookies will be perfect. Also, use milk chocolate chips!
Butter! If it is too soft, the cookies will be flat. If it is too hard, cookies will not flatten enough. If it is just right---holds a fingerprint when lightly touched--your cookies will be perfect. Also, use milk chocolate chips!
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