2007-09-20 03:24:27 · 13 answers · asked by just me 2 in Food & Drink ➔ Cooking & Recipes
when they come out of the oven they are kind of airy-like cake
2007-09-20 03:27:48 · update #1
well yes i used spread-how do i fix that?
2007-09-20 03:28:21 · update #2
im just making regular choc chip cookies and i used everything from scratch-just didnt have any real butter.
2007-09-20 03:32:12 · update #3
i did not realize how much of a difference butter makes!
2007-09-20 03:33:41 · update #4
Sometimes that happens when you substitute margarine or light butter substitute for real butter. If that's the case, adding flour will just give you very bland, thick, pasty cookies. Use real ingredients and follow the recipe, and make sure your oven is preheated before you bake.
2007-09-20 03:30:32 · answer #1 · answered by Dr 8'lls 4 · 0⤊ 0⤋
Your on the right track, add more flour untill a doey consistency is achievied roll it out like u were making mince balls then when u have it to that constincy its ready for the oven, dont forget to add a little yeast just a pinch this helps it to rise, if u add to much it will pour over the edge of the baking tray and your batch will be ruined turn the gas up to 150 degrees centigrate for a half hour then have the temp for a further half hour,that should do it, oh add a pinch of salt just a pinch mind u, your daily allouance of nacl is six gramms no more or u will get high blood pressure
2007-09-20 03:35:09 · answer #2 · answered by Peter T 2 · 0⤊ 0⤋
attempt reducing the warmth up and stirring it in many situations to ward off sticking. which could help shrink it swifter. you ought to use any starch, so potatoes will additionally thicken it. you additionally can use equivalent aspects of a fat, so oil or butter or margarine, and flour. it particularly is talked approximately as a roux, and that i evaluate it the main helpful. blend it up, cook dinner it in a pot for a minute so the floury flavor leaves, then upload multiple the liquid from the enchilada blend. deliver that to a boil, then shrink the warmth down. upload that lower back to the enchilada blend to thicken up what you have. I propose beginning with a million tablespoon of each. additionally, some human beings say you are able to blend the flour and fat in a bowl and upload it suitable to what you have, yet i do no longer propose it. sturdy success! (:
2016-10-05 01:38:10 · answer #3 · answered by ? 4 · 0⤊ 0⤋
What kind of cookies are you making? If you like oatmeal cookies, add a package of instant oatmeal and some raisins or chocolate chips to the remaining batter. Some cookie dough is relatively thin and runny and is made to spread out and be eaten as a crisp or stacked (like pizzelle), or molded afterward like some canoli crusts. It would help to know what kind of cookie.
2007-09-20 03:30:41 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Flour will help. Also what type of butter did you use? The cheap, store brand is best for cookies.
2007-09-20 03:33:02 · answer #5 · answered by j640922 2 · 0⤊ 0⤋
The three things that make the best cookies are regular butter, shortening (in the can), or margarine (stick or in the tub but not whipped).
The best for you health-wise is the regular butter.
2007-09-20 12:10:29 · answer #6 · answered by Rli R 7 · 0⤊ 0⤋
What did you use in the way of butter? Make sure you do not use spread/tub butter as it has water added to it. Use either stick butter or Crisco.
2007-09-20 03:27:41 · answer #7 · answered by Chris 2 · 0⤊ 0⤋
Just a litl' bit more of flour. I guess. Is it the right mix for COOKIES?
2007-09-20 03:30:16 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Did you chill the dough in the fridge for an hour first?
2007-09-20 03:47:27 · answer #9 · answered by misty_dawn1100 3 · 0⤊ 0⤋
Flour or more mix
2007-09-20 03:28:52 · answer #10 · answered by Anonymous · 0⤊ 0⤋