topic Re: Flat Cookies in Kitchen

Flat Cookies

circle2 — Sat, 21 Feb 2015 19:22:45 GMT

I hope some of you ladies can help me. When I make cookies, the first batch always comes out flat. The rest of the batches are ok. I always preheat the oven and follow the directions exactly. The cookies always taste good, it's just that they are flat. I should add that everything is fresh, so that can't be it.

Do any of you have this same problem?

Re: Flat Cookies

forrestwolf — Sat, 21 Feb 2015 19:30:44 GMT

What kind of cookies are you baking??? Too much butter, or using margarine will cause them to go flat.....Also..is your oven too hot the first time, and then the temp is different, as you have opened the door after the first batch, and more the correct temp after opening the oven door for subsequent batches????? Next person give their idea......

Re: Flat Cookies

brii — Sat, 21 Feb 2015 19:32:09 GMT

The first batch is different than the rest? That's strange.

I never remember why cookies go flat - is it when you use butter instead of shortening or the other way around?

I have no idea why the first batch would be different than the first. Unless it has something to do with a cold pan vs. a pan that's been heated up already.

I hope somebody can help you figure this out.

Re: Flat Cookies

Toppers — Sat, 21 Feb 2015 19:49:04 GMT

Forrestwolf, I was going to mention the same thing that you did about the liquid ingredients being too warm, that are in the dough. If they are a little too warm, and if the dough is a little too warm, then the cookies will be too flat.

Also, if your dry ingrediens are off, that can affect the dough too, and can make your cookies be too flat too, like if you don't have enough flour in the dough--dough is just a bit too thin.

I make sure that I use the exact amount called for in the recipe when it comes to the dry ingredients, and use measuring cups where I have leveled off the ingredients in the cups with the back of a spoon or a flat table knife when I am done measuring them.

You also want to make sure that your cookie sheets have cooled down between batches of cookies, if you are using the same pans over again, in the oven.

If the pans are too hot, the dough will start to spread before you even put the cookies in the oven.

I have also found that using margarine in a cookie recipe instead of butter these days can also make your cookies flatten out too, because I personally think that margarine is made differently now. There seems to be more water content in it, and at least when I have used it in cookies, it seems to affect the outcome of my dough. So in my opinion, I try and use butter in the recipe, instead.

If you think that your dough has been out too long at room temperature too, and that that might be one of the reasons why your cookies might be coming out too flat, you can put the bowl of dough in the fridge to chill it up again for just a bit before baking with it again.

Please try not to feel bad about this circles, as I have had my cookies flatten out on me too.

Re: Flat Cookies

forrestwolf — Sat, 21 Feb 2015 20:05:38 GMT

Baking is sooooo different than cooking....as with cooking you can add in different amounts of things, and not measure...BUT baking is more sensitive to ingredient amounts.....NOW..I do not get down to the art of weighing my amounts, but go by general directions....NOW that said...I made some lemon bars this week to take to work, and I have some really juicy lemons, and juiced the amount that I usually use, but my end product was TOOOOOO moist, and they became dip out instead of cut out lemon bars......... But the taste was spot on.

Re: Flat Cookies

SharkE — Sat, 21 Feb 2015 20:22:21 GMT

Funny, I read this today. I got this fancy book by top notch bakers called 'Back in the Day Bakery Cookbook' by Cheryl Day. I made her choc chip recipe. She suggested 1/4 c. of dough I said no way that cookie would be humongous. So, I dropped them onto the parchment paper by tablespoons. They spread like crazy. I cut the next batch down to teaspoonfuls of dough still spread. So, with the batter I had left I added half cup more flour seemed to help. So, I had to add more flour and cut down to tiny teaspoonful of dough per cookie. I got a dumb ol electric oven and live in Tx. different altitude might be the culprit.

My sister said get a oven gauge she thinks the temp is off. I use only butter never bought margarine in my life. I guess if a recipe calls for 2 cups of flour I'd have to go up to half or whole extra cupful. Now, I know why the Mall cookies are 2 bucks a piece. LOL

Re: Flat Cookies

KYToby — Sat, 21 Feb 2015 21:31:52 GMT

With most cookies, particularly drop cookies, allowing the dough to sit for a short time after mixing will improve both taste and texture. This allows the flavors to mingle and develop as well as allows he moisture to distribute evenly throughout the flour. Based upon what the OP describes, it sounds as if the dough may be a bit too moist when the first batch is baked.

Try allowing the batter to site a bit -- even chilling it in the refrigerator overnight. In fact, allowing most chocolate chip cookie dough to sit in the refrigerator for up to 48 hours before baking will give them an almost toffee-like taste.

On a similar note,. allow pancake and waffle batter to sit for at least half an hour before cooking (chilled overnight is better). You will be surprised at how much better they are.

Re: Flat Cookies

Barbarainnc — Sat, 21 Feb 2015 22:52:18 GMT

Some people scoop and level, some lightly spoon in the cup and level.

I was taught to lightly spoon the flour into the cup, then level. That's how I taught my kids.

Now I use a scale to weigh out the flour. I get better results in the end.

Re: Flat Cookies

PeterDM — Sat, 21 Feb 2015 23:18:08 GMT

Are you using Baking Powder? It could be that the baking powder is becoming more effective as the dough sits making the subsequent batches loftier.

Re: Flat Cookies

sparklestar — Sat, 21 Feb 2015 23:31:37 GMT

Do you use parchment paper? I just recently started using it and it makes a total difference in the spreading of the cookies.

Re: Flat Cookies

SharkE — Sun, 22 Feb 2015 00:41:06 GMT

I use parchment. Recipe, I made only called for bak soda. I'm cutting down on butter next time I see a recipe calling for 2 sticks. Cutting it to stick and a half and uping the flour half cup.

Re: Flat Cookies

justathought — Sun, 22 Feb 2015 00:46:50 GMT

if you cream the butter and sugar to long cookies will be flat-try chilling the dough if this happens.

I just dump everything in the mixer at the same time and just mix till smooth. seems to help also.

Re: Flat Cookies

SharkE — Sun, 22 Feb 2015 02:48:48 GMT

That's true the recipe I used said this ""add the eggs and mix no more then 1 minute""

""turn the speed down and mix dry ingredients just until combined"". I may had mixed to long.

Re: Flat Cookies

Dorothy11 — Sun, 22 Feb 2015 02:53:56 GMT

The most important thing in baking is temperature. If the first pan of cookies is spreading more than others, it is probably the oven temperature. Cookie spread is greater at higher temperatures. Try preheating your oven for an extra 15-20 minutes. Ovens tend to preheat above the set temperature at first.

Re: Flat Cookies

SuziQ2 — Sun, 22 Feb 2015 03:01:27 GMT

My Dad was a professional baker when I was growing up. He specialized in wedding cakes, ( had his picture in the papers many times with his creations ) and worked at Treasure Island when I was growing up. He also baked bread, pies...hot cross buns, so many different things...and I learned from him, as he examined everything I baked.

He always told me that Butter will make your cookies go flat. If you want thicker/fluffy cookies...use Crisco/shortening. If my recipe calls for 1 cup of Crisco, I do a scant cup. That helps too. I do use margarine & Crisco mixed- half each for Peanut Butter Cookies and everyone who my kids/grown kids/hubbie shares my cookies with ... are surprised they are thicker - but nice and fluffy. That also is attributed to creaming the shortening well. Everyone I have seen that uses just Butter, has flat chocolate chip cookies, and the chips look like bumps on a flat cookies.

Hope this helps. Oh...and if I am baking more than one pan of cookies...I use another pan to alternate with. Don't put cookie dough on warm pans...make sure they cool well before beginning another batch. You will have nicer cookies.

Re: Flat Cookies

SharkE — Sun, 22 Feb 2015 04:02:38 GMT

Interesting. I like oatmeal cookies better made with lard/Crisco. I still say electric ovens aren't as good as gas.

Thanks for taking the time to post this !

Re: Flat Cookies

Dorothy11 — Sun, 22 Feb 2015 19:15:09 GMT

On 2/21/2015 SuziQ2 said:
My Dad was a professional baker when I was growing up. He specialized in wedding cakes, ( had his picture in the papers many times with his creations ) and worked at Treasure Island when I was growing up. He also baked bread, pies...hot cross buns, so many different things...and I learned from him, as he examined everything I baked.

He always told me that Butter will make your cookies go flat. If you want thicker/fluffy cookies...use Crisco/shortening. If my recipe calls for 1 cup of Crisco, I do a scant cup. That helps too. I do use margarine & Crisco mixed- half each for Peanut Butter Cookies and everyone who my kids/grown kids/hubbie shares my cookies with ... are surprised they are thicker - but nice and fluffy. That also is attributed to creaming the shortening well. Everyone I have seen that uses just Butter, has flat chocolate chip cookies, and the chips look like bumps on a flat cookies.

Hope this helps. Oh...and if I am baking more than one pan of cookies...I use another pan to alternate with. Don't put cookie dough on warm pans...make sure they cool well before beginning another batch. You will have nicer cookies.

This comes back to temperature. Shortening has a higher melting point than butter. With shortening, the starches in the dough set more before the shortening melts. I still prefer butter for flavor. Baking at a slightly lower temperature will help control the spread.

Re: Flat Cookies

Pook — Sun, 22 Feb 2015 20:00:08 GMT

That's odd because usually it's the other way with dough being warmer and they get flatter after the first few batches.