why do i have flat cookies every time i make some.Should i refrigerate the dough before i bake my cookies or what i am sick of having to make cookies and have them turn out flat.Plz tell me why this is happening plz plz
2007-01-27 08:18:38 · 9 answers · asked by dakotaboul 1 in Food & Drink ➔ Cooking & Recipes
If you are using margarine instead of butter or a GOOD margarine for baking, this is probably the most reason why. MOST margarines on the market now are 35% or more WATER. Water will evaporate when cooking. USE REAL butter or shortening for best results. A good margarine for baking is the ORIGINAL Fleishman's. Some may say excellent for basking on the label, but don't believe it.
2007-01-27 08:24:02 · answer #1 · answered by Anonymous · 1⤊ 0⤋
There are several things that can come into play with cookies.
If your baking soda is old the cookies will not rise as much.
The oven could be too hot, causing the cookies to rise too fast, and not creating enough bubbles inside to keep the cookies puffy. Then as the cookies cool, they flatten out.
Some flours will also yield flatter cookies. Not sure why this happens.
Some time ago I read about the difference between using fresh eggs, and older eggs, but cannot remember which was better for baking. My mom swears the fresher the better.
2007-01-27 08:59:26 · answer #2 · answered by sandyblondegirl 7 · 0⤊ 0⤋
I agree with Deb. When I bake with Butter I always add alittle more flour because butter makes a softer cookie. Shortening make a crispy cookie. I like cookies made with real butter better becasue of the taste.
2007-01-27 11:45:15 · answer #3 · answered by Lisboyd 1 · 0⤊ 0⤋
No you shouldn't refrigerate it.
The dough needs somethign in it to make ti rise... try bi-carb or yeast.
That's what happened to me with my sponge cake :P It was flatter than a CD!
Hope that helps!
2007-01-27 12:46:00 · answer #4 · answered by Dark42 2 · 0⤊ 0⤋
I've had this happen. If you use the microwave to soften the butter or margarine, don't nuke it too much. If you have to soften either of them in the microwave, you should only do it until it is soft, not liquidity.
2007-01-27 09:07:25 · answer #5 · answered by Sewfia F 1 · 0⤊ 0⤋
Did you put baking soda in? Also, don't mix the batter too much.
2007-01-27 08:22:23 · answer #6 · answered by RBA 2 · 0⤊ 0⤋
Try adding more flour to the recipe. It helps.
2007-01-27 12:26:51 · answer #7 · answered by Kay N 2 · 0⤊ 0⤋
You should not melt the butter in the microvave.
2007-01-27 10:18:32 · answer #8 · answered by ivory 4 · 0⤊ 0⤋
add yeast
2007-01-27 08:56:08 · answer #9 · answered by Anonymous · 0⤊ 0⤋