I've been having cookie trouble. My cookies keep melting without fluffing in the oven. Why is this happening? Am I creaming the butter while it's too cold?
2006-12-03 12:27:00 · 7 answers · asked by alison g 1 in Food & Drink ➔ Cooking & Recipes
Try chilling the dough in the refrigerator and making balls rather than drop cookies...Also, make sure to preheat your oven well. I do mine at 25 degrees higher than the baking heat--just make sure to turn it DOWN when you put the cookies in! We don't want burnt ones! hahaha
2006-12-03 12:36:12 · answer #1 · answered by jynxxxedangel 2 · 0⤊ 0⤋
If the butter is too melted to begin with, sometimes the end product will go flat. If the recipe says softened butter (to whip with sugar, eggs, etc.), it should be pliable but not at all weepy. A good description is that it's like Play Dough: you can bend it, but it doesn't really drip all over your fingers or bleed onto the wrapper.
keep the cookie dough in the fridge between baking batches. Also- I use four cookie sheets when baking- two in the oven, and the other two cooling off between batches. I also mound the cookie dough on the cookie sheet- makes for a smaller, "higher" cookie.
Check the expiration date on your baking powder and/or baking soda. Using expired product really changes the results.
2006-12-03 12:33:18 · answer #2 · answered by lindaleetnlinda 5 · 0⤊ 0⤋
Also... if you are using a leavening agent, such as baking soda or baking powder, make sure that it is a newer box. Sometimes, over time, the leavening agent can loose affect and not allow the baked good rise as well as it should.
Also use a cool cookie sheet each time. For example... if you take a tray of cookies out of the oven and then use the cookie sheet directly after for the next batch, this will cause the dough to spread and then promote the cookie to come out thin. (I tried to find a "technical" source on the exact reasoning to why using a cool cookie sheet is recommended, but I was not able to. However, from my experience, I've found that a cool cookie sheet helps my cookies from becoming flat)
2006-12-03 13:28:54 · answer #3 · answered by Albino1 2 · 0⤊ 0⤋
It's the butter....let it sit out for a few hours, so it can soften before you make your cookies, and do not melt in the microwave
2006-12-03 12:42:18 · answer #4 · answered by buckeyefever7 4 · 0⤊ 0⤋
you may desire to chop back the butter... each so often too lots butter could make cookies "run". attempt to apply one million/2 butter and one million/2 butter flavored shortening v/s all butter like the recipe states... could make a distinction. additionally, i desire to propose dropping cookie dough from a spoon and scraped off via yet another spoon onto cookie sheets. do no longer cope with the dough with you palms--melting butter...flat cookie. additionally, do no longer press it down or pat the precise of the cookie "ball" down or you may desire to be making the working cookie subject worse. reliable success!
2016-12-29 20:46:44 · answer #5 · answered by ? 3 · 0⤊ 0⤋
i always add a teeny bit more flour and a teeny bit more vanilla and use foil between cookies and the sheet. and voila! i have non-flat cookies. good luck!
2006-12-03 12:35:55 · answer #6 · answered by Anonymous · 0⤊ 0⤋
I'm not sure what your recipe is, but the butter should be at room temperature and you don't want to over mix it either.
2006-12-03 12:34:29 · answer #7 · answered by margarita 7 · 0⤊ 0⤋