cookies, plump, not flat?

Question

i like my cookies to be plump, not flat, how do i achieve this? sometimes they come out nice and plump, other times flat. what should i do? thanks.

thanks but, i don't want them flat, just nice and fat.

Answer 1

As someone else said, if your butter is melted or too soft, the cookies will tend to flatten out more as they bake then if it is merely softened. Best bet is to let butter (if that is what you are using) soften to room temperature before using, or use it cold. Or you can experiment with half butter, half shortening, or by using the butter flavored shortening, as someone else suggested. Shortening isn't as sensitive to temperature as butter or margarine.

Other tips:
Chill dough for about 15 minutes before putting on cookie sheets to bake.

Let cookie sheets cool before you put a new batch on the sheet-never put cookie dough on a hot or warm cookie sheet, because the temperature of the cookie sheet will cause the dough to spread more.

Don't grease the cookie sheets if the recipe does not call for it.

Line cookie sheets with parchment paper; cookies turn out great, and clean up is easier!

Don't over cream the fat (butter or whatever) and sugar. Only cream until light and fluffy.

Happy Baking!
Maria

Answer 2

( Let me start out with this statement
all bakery recipes are not recipes at all )
They are chemical formulas all of the ingredients used in the formula is an exact %
of the amount of flour used in the formula.
and they are put together in such a manner as to produce a product that is desireable to most users.
now lets get to your problem . You like a plump cookie so we need to change the leavening whitch in most cookies is ether soda or baking powder. soda makes a thin cookie .
baking powder makes a plump cookie. I would suggest that you experement with the amount of soda you use say cut back by 1/2 or go to baking powder 100% and leave the rest of the formula as is. I hope I have helped jim b

Answer 3

I' not sure. One time I had no baking soda so I put like three tsp of baking powder and my cookies were really plump and tasty. I think it also has to do with the brown sugar- even a little too much will cause flat cookies. And definitely do not press on them.

Answer 4

It has to do with the amount of baking soda/ powder you use. If they fall flat try using a tiny bit more of the one in the recipe.

I always use a wooden spoon to mix things and mine come out great every time... some times a little burned if I don't pay attention, but you get the idea.

Answer 5

try adding some more flour to the batter, this will prevent the flat cookie effect, ( not enough dry ingredients, and to much wet ) Hope this helps you out. Take care.

Answer 6

First, turn you oven down 25 degrees and increase your baking time. Also, use a butter-flavored shortening. You can also increase your flour a bit-not too much. Refrigerate dough prior to baking.
Good luck!

Answer 7

Make sure to chill the dough before baking, so they are more firm. Also, like others have said, you can add more flour/baking powder or decrease the fat.

Answer 8

try not melting your butter, or not letting it get too soft. this aids in cookies spreading and baking flat.

Answer 9

Add a little extra flour to the recipe.

Answer 10

then make sure they are a little less moist and roll them do not flatten them when you put them on the cookie sheet