The last 2 times I've baked cookies, they'e come out flat, as if the dough melted down around the chocolate chips. I don't get it!
I have baked chocolate chip cookies for years. I always use one stick of crisco instead of 2 cups of butter (the Nestle Toll House Chocolate Chip cookie recipe). My cookies have only come flat out of the oven once before when I accidentally used 1.25 cups of flour instead of 2.25.
The only other variable I haven't considerred is that I'm using a new faberware cookie sheet. I can't believe that would effect how much the cookies do or do not rise.
Does anyone have any clue why this would be happening?
2007-08-29 17:03:38 · 11 answers · asked by winkldew 2 in Food & Drink ➔ Cooking & Recipes
It could be the cookie sheet, or your oven isn't heating to the proper temp.
Try using different cookie sheets while baking the same batch of cookies & see if that variable takes care of the problem.
For the oven, get an oven thermometer and check it to see that the oven is the temp that you set it too before the cookies go in.
Another "fix" might be to make the dough balls, freeze them for about 5-10 minutes & then bake them. This should help keep the shortening from being too soft when they hit the oven.
2007-08-29 17:09:49 · answer #1 · answered by Stephanie H 4 · 0⤊ 0⤋
The fat to flour ratio is what usually determines whether your cookies are pancakes or towers of babel. Other issues like rising ingredients (baking powder for example) can certainly affect it, but the standard Nestle recipe doesn't call for it. Regardless of the cause, (changes in altitude, brand of fat, or oven are all possibilities) increasing the flour should help.
2007-08-29 18:37:51 · answer #2 · answered by brockstar28 1 · 0⤊ 0⤋
I always add more flour than the recipe calls for, because it seems to make the cookies stand up better. It also helps if you are using a scoop to make the cookies the same size and shape (melon scoops are great for this). Just a little trick I learned while cooking in a small cafe.
2007-08-29 17:56:10 · answer #3 · answered by apsuz73 3 · 0⤊ 0⤋
That used to happen to me all the time. I solved the problem by adding more flour. The recipe on the back of chocolate chips generally comes out a bit runny. I start by adding 1/2 cup flour, you want a thicker consistency. That usually works. However, depending on the size of the eggs I use will determine if I need an additional 1/4 cup of flour. Think play dough type consistency, but not that stiff. Good luck.
2016-04-02 06:52:54 · answer #4 · answered by Anonymous · 0⤊ 0⤋
It is because you open the oven door to much.
Do you ?
That used to always happen to me . I would make cakes and open the oven door and right after i close it the cake would flatten little by little .So did the cookies.So then one day i tested it. To see if i was right .So i set the timmer to the time i wanted ,and didnt touch it intell it was baked .Ever since that day never had a flat cookie or cake .lol
2007-08-29 18:22:06 · answer #5 · answered by sahar s 1 · 0⤊ 0⤋
are Your eggs fresh?
are you measuring out your ingredients properly and following all directions?
are you using margarin at room temperature?
are you using baking soda/baking powder? and is it fresh?
what kind of flour are you using?
are you putting dough down on cool cookie sheet pan , or one still warm.
what size cookies are you making?
are the cookies suposed to be flat?
what order are you incorporating the ingredients?
are you overmixing the batter?
what altitude are you at? higher altitudes might need adjustment to recipee.
the list of variables is large... where did you get the recipie.? on the nestle toll house cookies? meybe there is a help number you could call directly?
2007-08-29 20:12:33 · answer #6 · answered by NICK B 5 · 0⤊ 1⤋
I have no idea, but I'll eat your cookies even if they are flat. Yummy! My mother-in-law makes the best cookies I have ever tasted. She uses butter and crisco, so maybe you could work out something like that, cause her cookies are never flat no matter where she cooks them.
2007-08-29 17:23:11 · answer #7 · answered by Cart Killah 3 · 1⤊ 0⤋
Check your oven temperature as it may vary with weather changes and altitude.
If your pan has oil on it or is "pre-greased", it can make them spread faster and go flat.
2007-08-29 17:12:14 · answer #8 · answered by LaraLara 4 · 0⤊ 0⤋
buy some new baking soda and try again. That's what makes the cookie part springy. It may have lost its spring.
2007-08-29 18:38:14 · answer #9 · answered by Anonymous · 0⤊ 1⤋
Is it that your oven is not heating to the right temp?
sometimes ovens are slightly off temperature.
2007-08-29 17:13:35 · answer #10 · answered by Tivogal 6 · 0⤊ 0⤋