Everytime I bake cookies they are flat... what can I do to change this?

Question

I've tried putting more backing soda in and everything but they still turn out flat. What am I doing wrong?

Answer 1

There are several things you can try, many suggested above. I'd start with those first, except for maybe the crisco thing, though it does work, it's just not natural. 0_o

If you want a thicker, chewier cookie, replace part or all of the flour in the recipe with bread flour (higher gluten content, will keep cookies softer and give them a chewier texture, and they will not spread as much). You can also try baking on parchment paper; not only is it a smooth, disposable, non-stick surface, but it keeps the dough from spreading so far. If you don't have parchment, you can use ungreased foil or just not grease the cookie sheet. The parchment is worth the extra few dollars though, you can find it with the cling wrap and foil at your supermarket, or most places that sell bakeware.

Answer 2

Absolutely nothing. Cookies are supposed to turn out flat. If you put more baking soda in them, it'll just make them taste funny. Cookies turn out flat because you actually use a cake recipe to make them. Not an actaul recipe for cake, but the type of recipe is called cake. If you want to make them not flat, you could try putting them in small baking pans or something, but they're still going to be flat.

Answer 3

enable's see if any of this data facilitates.First, merely be positive you're measuring all of your substances appropriately,and they are clean.Baking soda and baking powder that were sitting round do merely not artwork properly, if in any respect.Use unsalted butter and massive eggs[not the different length eggs,except the recipe specifies yet another length].enable the butter melt up for extra or less 30-40 5 minutes.you want it comfortable,yet not too comfortable-the mixer will preserve that.once you're blending,mix till the substances merely come jointly,do not overmix.when you're making the cookie dough,put in the refrigerator for a lengthy time period to agency it up.perhaps an hour or 2. often times you are able to go away it in in one day,take it out contained in the morning to enable it melt up somewhat,and make cookies then.make positive your cookie sheets are thoroughly cool. when you're in type of a rush, or don't have a impressive form of extra cookie sheets, rinse them less than chilly water to chill them off,then dry them.Do you've an oven thermometer? easily oven temps can determination a great deal from what you turn the oven dial to.those are inexpensive,you are able to get them on the food market or ok-mart.decide on assistance from what the thermometer says. Line your cookie sheets with parchment paper. once you're feeling really extravagant, take care of your self to those silicone baking mats [Silpat].flow the oven racks in the route of the middle of the oven. may be too on the brink of the bottom of your oven which could reason spread.wish all of this facilitates.reliable success,have relaxing,and xmas cookie time is coming!

Answer 4

Make sure the dough isn't too sticky. For instance, when I make chocolate chip cookies, if the dough is too sticky to cookies will turn out flat. I just add a little more flour and it turns out great. Much more convenient than refrigerating it.

Answer 5

Try using Crisco (vegetable shortning) instead of butter or margarine in the recipe. I've found that the cookies I bake are plumper and the taste isn't impaired by switching away from butter. Good Luck!

Answer 6

Softened butter means room temperature butter - make sure you're not melting yours. Make sure to chill your dough - warm dough on a hot cookie sheet will start to spread before you get it into the oven. You could also try using half butter, half shortening.

Answer 7

You can try chilling the dough before baking or reducing the amount of fat in the recipe.

Answer 8

Refrigerate dough until firm enough to shape into balls, at least 1 hour then bake.

Answer 9

Bet your baking soda is bad - get a new pkg.