topic Re: Cookies in Recipes

Cookies

teachgrd3 — Tue, 06 Aug 2019 19:48:57 GMT

Does anyone have a recipe for chocolate chip cookies that won't turn out flat? I never used to have this problem but now, no matter what I do, they comeout of the oven and fall flat. Thanks!

Re: Cookies

msclassylady717 — Tue, 06 Aug 2019 20:18:31 GMT

Not sure if this would help you, but I have heard from a few different cooking shows that after they mix the cookie dough, they would put it in the refrig for about 1/2 hr to chill, they claim it helps keep the cookies from spreading.

Re: Cookies

sweetee2 — Tue, 06 Aug 2019 20:23:47 GMT

I was going to say the same thing. I've heard even over night.

Re: Cookies

Imaoldhippie — Tue, 06 Aug 2019 20:27:54 GMT

Are any of your ingredients outdated by any chance?

Re: Cookies

Bubby Mommy — Tue, 06 Aug 2019 20:30:06 GMT

Hello,

I saw this recipe on TV on "Beat Bobby Flay." Though the winning bakers (Bobby did not win) would not divulge the exact recipe, I searched online and found someone who tried to duplicate the recipe and came very close! These are delicious.

2 sticks cold, cubed unsalted butter'

3/4 cup granulated sugar

3/4 cup brown sugar - not packed too hard

2 eggs

3 1/4 - 3 1/2 cups all purpose flour

3/4 teaspoon salt

3/4 - 1 teaspoon baking powder

1/4 teaspoon baking soda

2 cups good quality chocolate chips (maybe use 1/2 semi-sweet and half milk or whatever you like).

1 cup walnuts (toast nuts for more flavor)

Preheat oven to 350.

1. In a bowl of electric mixer fitted with paddle, cream together the butter and sugars until well blended and fluffy. Add eggs one at a time, and beat until incorporated.

2. Add flour, salt, baking soda, baking powder, and mix until just combined. Gently fold in chocolate chips and nuts.

3. Transfer dough to a clean work surface, and gently mix by hand to ensure even distribution of ingredients. Divide into 12 portions.

4. PLace on a sheet pan lined with parchment paper and bake in preheated oven 16 - 23 minutes depending on how gooey and rawish you like the middles, until very lightly browned. Let cool on a rack store what you don't immediately eat in an airtight container. To freshen, give a quick zap in the microwave for 5 - 10 seconds.

*Note: when you divide this dough into 12 portions it makes really big cookies. Feel free to make them smaller just keep an eye on the baking time.

Give them a try and enjoy! They are big and chunky. In fact, the bakers used to sell these cookies by weight!

Re: Cookies

walker — Tue, 06 Aug 2019 20:45:34 GMT

I bake a lot of chocolate chip cookies and once in awhile I have a bad ....or flat...batch. Not sure why....sometimes I blame it on the humidity. I have found I have best luck when I soften the butter just enough so I can mix....not too soft. Also, I do not over-mix the ingredients. I drop rounded cookie scoops on baking sheet...ungreased....bake 10-12 minutes ....watching and when edges start to get brown/light brown on top I take them out. Here is my simple recipe using oatmeal....

1 cup unsalted butter, softened

3/4 cup white sugar

3/4 cup light brown sugar

1 1/2 teaspoons vanilla

2 eggs

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 cups quick- cooking oatmeal

2 cups chocolate-chips

chopped walnuts, optional

Mix butter, sugars and vanilla.....add eggs....then flour, salt and soda....mix together....add oatmeal..then chocolate-chips. 350....10-12 minutes

Good luck! Also....you might want to check your oven temperature to make sure it is heating properly.

Re: Cookies

RedTop — Tue, 06 Aug 2019 22:58:39 GMT

@teachgrd3,

Just curious as to whether you are using butter, or sticks of margarine as the fat in your cookie recipes? Margarine has high water content and makes cookies spread out flat.

I use sticks of butter flavored Crisco, or half butter and half regular Crisco when baking cookies.

Re: Cookies

AuntG — Tue, 06 Aug 2019 23:02:51 GMT

Mine flatten too, but I think it helps to refrigerate the dough and make the cookies smaller.

Re: Cookies

sfnative — Wed, 07 Aug 2019 07:27:51 GMT

@teachgrd3

You don't need a new recipe.

Two tips professionals use:

1. Add 2 level teaspoons of cornstarch to the flour mixture prior to sifting.

2. Use a small ice cream scoop with the thumb pusher (a #3 I think) or, if you're really good with 2 tableware teaspoons, create nice rounded mounds as close to balls as possible. Place these on a cookie sheet per recipe (either greased or ungreased). I then place mine in the refrigerator for 15 minutes to firm up, then immediately into the oven. If my freezer were larger, I'd place the cookie sheets in there for 10 minutes. It's important to never place prepared cookie dough on a warm or hot cookie sheet. So...when I make cookies, I'm usually working with 4-5 cookie sheets. It's totally worth it to invest in a few more cookie sheets, if you don't already have enough. You'll thank yourself at Christmas/holidays you celebrate. Purchase quality, if you can. Look for sales at Williams-Sonoma and Sur Le Table.

Re: Cookies

teachgrd3 — Wed, 07 Aug 2019 16:21:53 GMT

No, they're good and the baking soda is good until December. But, that is something to keep an eye on. Thanks!

Re: Cookies

teachgrd3 — Wed, 07 Aug 2019 16:25:04 GMT

Thanks for the hints and tips, gals. The recipes sound great, too! One thing that a friend just mentioned to me was about using parchment paper. I never used to use it but started using it about a year ago. She said that can make cookies spread. I think it will be a trial and error thing until I can pinpoint the issue. Thanks for all the suggestions!

Re: Cookies

teachgrd3 — Wed, 07 Aug 2019 16:28:12 GMT

I used butter flavored Crisco sticks. The recipe is one my mother made, and I have made for years, so I'm just really puzzled. I have three cookie sheets and let them cool completely. I'm going to look at refrigerating the dough, although my mom never did and I never did either. Also, the parchment paper. I appreciate all the helpful comments!

Re: Cookies

ImABoor — Thu, 08 Aug 2019 00:31:54 GMT

Try using the Nestle's chocolate chunks when making cookies. I find that they are bigger & hold up well during the baking.

I also add 1 small box of instant vanilla pudding (dry) when I cream the butter & sugar. It makes such a big difference. I always add nuts - it keeps the dough from spreading. My favorite is to add 2 cups of cashews pieces.

You can vary the pudding flavors & add different types of chips.

Always use butter.

I always chill the dough for at least a few hours. Chill overnight is always good. Always use parchment paper.

Don't feel bad - I have made cookies that would make Martha Stewart proud AND I have made some that belong on the Food Network America's worst cooks.

Re: Cookies

hayseed00 — Thu, 08 Aug 2019 13:11:09 GMT

@RedTopI also use the butter flavored Crisco and the cookies never flatten out.

Re: Cookies

ID2 — Thu, 08 Aug 2019 15:12:43 GMT

I used to always end up with flat cookies until I heard the tip of adding 1-2 tsp of cornstarch. Walla! Nice fluffy cookies!

Re: Cookies

BunSnoop — Sat, 10 Aug 2019 01:07:17 GMT

@ID2 Wrote:

I used to always end up with flat cookies until I heard the tip of adding 1-2 tsp of cornstarch. Walla! Nice fluffy cookies!

ID2, Try the buttered flavored Crisco as another poster mentioned, so much better than the cornstarch!

Re: Cookies

SusieQvc — Sat, 10 Aug 2019 02:43:58 GMT

Not the same cookies, but a few weeks ago I made a huge batch of Cowboy cookies. I didn't have time to bake the whole batch, so I put the rest of it in plastic wrap, rolled it up in a log, and put it in the reftigerator. The next day, I cut the log into slices (with about the same amount of dough as I dropped in each cookie for the first batch) and baked them. So, the first baking batch was dropped from 2 spoons and the cookies came out pretty flat. The second baking batch was chilled and sliced from a log of dough, and they were plumper, not nearly as flat as the first batch. Loved the way it turned out the 2nd time. Good luck!