Recipes

[teachgrd3]

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!

[teachgrd3]

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!

[ImABoor]

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.

[hayseed00]

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

[ID2]

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!

[BunSnoop]

@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!

[SusieQvc]

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!