I have had problems with my cookies spreading the past 2 years when I bake them. I know not to use a light margarine, etc. Last year I used mainly butter, but it sometimes didn't have the same taste. I read somewhere about what specific margarines to use (something about the % of something in them). Unfortunately, I can't find the article.
2006-12-08 04:23:06 · 14 answers · asked by disneyfanatic60 1 in Food & Drink ➔ Cooking & Recipes
try butter and make sure your baking sheets are cool before adding cookie dough
2006-12-08 04:45:52 · answer #1 · answered by Slam64 5 · 0⤊ 0⤋
1
2016-05-12 20:37:27 · answer #2 · answered by Willie 3 · 0⤊ 0⤋
Use Magnolia's Baker's Best Margarine. I didn't have any problems with all my baked goodies as long as I am using that brand. The taste of it and the texture of the finished product has always been a winner to me, family, friends and clients. Don't try any margarine aside from this. I've tried that one time because i've ran out of BB, the taste of the frosting is awful!
2014-09-14 18:43:09 · answer #3 · answered by Anonymous · 0⤊ 0⤋
You need to use a margarine that has at least 70% oil in it - the nutrition information should read about 10g fat per serving. This is usually stick margarine. If your baking sheet is warm or hot when you put the dough on, the cookies will spread also.
2006-12-08 04:29:36 · answer #4 · answered by tag 4 · 0⤊ 0⤋
I have been using Blue Bonnet for years and have never had any problems. I do find that if the cookies have a high butter (or margarine) content that spreading problems can occur, though. In any case, when I have problems with spreading, I usually just put the batter in the refrigerator (or freezer) to let it firm up in between batches. Also, I sometimes cool down the cookie sheets by sticking them in the refrigerator (or freezer) or by rinsing them with cold water in between batches. Just make sure to wipe up the water from the cookie sheets so your cookies don't end up soggy from soaking up stray water spots.
2006-12-08 06:09:06 · answer #5 · answered by NetAngel8 3 · 0⤊ 0⤋
Don't use margarine!!!!!!!! Real butter or butter-flavor Crisco (or a combination of both). Cookies won't spread if you use Crisco (I live at high altitude, and it's a HUGE program here!).
2006-12-08 04:46:49 · answer #6 · answered by evilcookielady 3 · 0⤊ 0⤋
Yes, you can use margarine. Butter will taste better, but margarine will work.
2016-05-23 06:47:53 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Use butter...and don't over mix.
Margarine is lousy for cookies no matter the brand.
2006-12-08 04:27:51 · answer #8 · answered by OMO 3 · 0⤊ 0⤋
Imperial is good. But, I personally like Blue Bonnet for every day use.
2006-12-08 04:27:24 · answer #9 · answered by Common_Sense2 6 · 0⤊ 0⤋
Use Parkay.... the % of seomthing is the vegetable oil content.
2006-12-08 04:25:28 · answer #10 · answered by Nun ya Biz 2 · 0⤊ 0⤋