COOKIE HELP!!!

[Amina516]

For some reason I can not explain, I can not make chocolate cookies that look right. The flavor is normal..but they get all thin and spread out, not nice and lumpy like you see on the internetz and the tv'z.

I use the normal Toll House cookie recipe.

Any advice? WTF am i doing wrong? I promised a friend cookies for her birthday, but almost cried when she asked for chocolate chip. lol.I can make any other cookie just fine.

See those at the bottom? Mine look NOTHING like that. LOL.

[BarbieGirl]

I use crisco instead of butter or margarine and that helps a little, but you just need to add a bit more flour in, probably 1/4 cup or so.

[KiaKat]

Check the expiration dates on your baking powder and baking soda.

That makes a *big* difference.

[Amina516]

Check the expiration dates on your baking powder and baking soda.

That makes a *big* difference.

I just bought NEW stuff today...and my cookies still suffer. LOL.

[Amina516]

I use crisco instead of butter or margarine and that helps a little, but you just need to add a bit more flour in, probably 1/4 cup or so.

So..would using country crock (which I guess I spread) make a huge difference in the consistency?! I may have found my problem. Im a 'tard.

[Kiwi]

do you use eggs in the cookies?

my grandmother always beat the egg whites seperately even if the recipie didnt call for it

also make sure ingredients are super cold, cookies are made tender by the tiny air bubbles that are made when the cookie is baked

if all else fails try this site http://www.associatedcontent.com/art..._problems.html

[Amina516]

Also, if your recipe calls for butter or margarine, don’t use margarine that comes in a tub. A recipe that calls for softened margarine or butter is referring to butter or margarine that has softened on the kitchen counter, not soft spreadable margarine. Spreadable margarine has a high water content, and if you use spreadable margarine, your cookies will most certainly turn out flat. Use margarine that comes in stick form that is labeled for baking purposes, or use genuine butter.

Thanks for that site Kiwi! I think this is my problem. I shoulda been able to figure that out. LOL.

[Sarlon]

Trick I found from a random cookie reciepe, is preportion them out on a tray that can fit in your fridge, cover lightly with tin foil, and leave that way in the fridge overnight. Bake like normal in the morning.

[RecoveringKinkoid]

Take them out before you think they are done. Don't wait till they get all crispy on the bottom. They should feel kind of raw still.

They'll firm up as they cool.

[dalesys]

Cooky dough gets baked?
Around my family it'd get et.

Though if Mom stayed up after all the varmints sacked out there would magically be cookies in the morning... A Mackerel!

[Ree]

You already figured out what I was going to say.

Never use the soft margarine in the tub.
Always use butter, margarine that comes in sticks or bricks, or shortening in cookie recipes.

PS - Even following all the rules, I really can't bake nice cookies either.

[RetailWorkhorse]

So..would using country crock (which I guess I spread) make a huge difference in the consistency?! I may have found my problem. Im a 'tard.

HUGE difference, yes.

And you might want to cut back a little on your sugar, the more sugar in a recipe the more it spreads.

[Becks]

Cooky dough gets baked?

Baked cookie dough...sounds unnatural.

[RecoveringKinkoid]

I once ate an entire roll of premade cookie dough in a week's time. I couldn't stop myself.

Yeah, don't ever do that.

[Amina516]

I once ate an entire roll of premade cookie dough in a week's time. I couldn't stop myself.

Yeah, don't ever do that.

I dont think I could do that. ................

Though I DID one day...buy a tub of frosting, just for me to eat by itself. It lasted a day...... (This was years ago.) And I wonder at the size of my ass now..