Flat Cookies

circle2 · ‎03-10-2010

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?

forrestwolf · ‎06-20-2010

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...... ${#emotions_dlg.unsure}$

The strength of the wolf is the pack, and the strength of the pack is the wolf.......

brii · ‎06-20-2010

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.

Toppers · ‎01-01-2015

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. Smile

forrestwolf · ‎06-20-2010

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......... ${#emotions_dlg.scared}$ But the taste was spot on.

The strength of the wolf is the pack, and the strength of the pack is the wolf.......

SharkE · ‎08-19-2010

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

KYToby · ‎02-19-2012

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.