Why did my cookies turn out flat?

Question

I made chocolate chip cookies with the same recipe I have used for about 3 years. (The Butter Flavor Crisco Stick recipe). They usually turn out great, but for some reason they came out thin and flat this time. It was like the dough melted and spread out instead of keeping its shape. What can I do next time if the first batch comes out like this? Can I add more flour or something to thicken it up?

Answer 1

Usually cookies will spread if the fat (butter, shortening, whatever) melts before the leavening has a chance to work. It could be one of two problems, your dough was too warm or your leavening was stale. Try putting the finished dough in the refrigerator for 20-30mins before baking and between each batch and/or get a new box/tin of baking soda or baking powder or both, depending on what you use!

Answer 2

You could try adding some self-rising flour to your ingredients, but the taste will unfortunately be slight off. Here's a non-fail recipe for NEXT time. SNICKERDOODLE COOKIES Ingredients • 1/2 cup butter, softened • 1 cup sugar • 1/4 teaspoon baking soda • 1/4 teaspoon cream of tartar • 1 large egg • 1/2 teaspoon vanilla • 1 1/2 cups all purpose flour • 4 Tablespoons granulated sugar • 1 1/2 teaspoons cinnamon Directions Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour. Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

Answer 3

It sounds like too much crisco or too little flour. Adding flour might work unless you doubled the crisco by mistake. In that case you would need to add more of everything, not just the flour.

Bert

Answer 4

Temperature, humidity, moisture content of the shortening can all affect the result. Sounds like unless you used a little too much crisco, you needed more flour. Had a similar problem when using maragrine instead of butter.

Answer 5

if your cookies came out flat just add alittle more flour to make the batter thicker but not to thick add small amounts to it and when you see the consistency that it's supposed to be your good to go you don't need to add more of the other ingredients JUST flour it'll be ok they'll still taste like chocolate chip cookies

Answer 6

check the dates on your baking soda or powder, and did you change your brand of flour lately, and are you actually using the Butter flavor sticks......it could also have something to do with the oven temperature....maybe you need to check it as well.....good luck, it happens to me once in awhile

Answer 7

make sure your oven temp is correct, when your oven is too hot, the cookies will spread out too fast and you get flat cookies. the recipe is fine, but make sure your dough is cold and firm, if it sits out too long this will happen too.

Answer 8

You most likely over mixed the cookie dough. Try not to mix it so much!

Answer 9

Maybe u put too much baking powder, It makes things widen and Baking soda makes things poof up

Answer 10

try keeping the fat cold before baking, even placing the dough in the fridge for a while