(Closed) What’s the secret to baking cookies that don’t go flat?

posted 6 years ago in Cooking
Post # 3
Member
1235 posts
Bumble bee
  • Wedding: July 2012

@bubbly234:  Are you over mixing? Sometimes if you overmix and the butter melts too much the cookies can go flat.

Post # 3
Member
2815 posts
Sugar bee
  • Wedding: March 2012

Are you using room temp butter?  You could also be overmixing.  One other thing is make sure you are putting the cookie dough on a cool cookie sheet.  

Post # 4
Member
3175 posts
Sugar bee
  • Wedding: May 2012

I agree with @BoiledPNut: , you need a cool cookie sheet & you should also make sure your oven is completely preheated.

Post # 4
Member
395 posts
Helper bee
  • Wedding: November 1999

You forget about the secret, and give the flat chewy cookies to me! πŸ™‚ Mmmm…

Post # 5
Member
822 posts
Busy bee
  • Wedding: May 2012

butter too warm. 

Post # 7
Member
532 posts
Busy bee

Its the butter. Needs to be colder, its melting too quickly. Also, check the expiration date on your baking soda or baking powder. That could affect it as well.

Post # 8
Member
831 posts
Busy bee
  • Wedding: May 2013

add a bit more flour (1/2 c?) than the recipe calls for. Also chill the dough before baking. Make sure your baking soda isn’t old as well.

Post # 9
Member
803 posts
Busy bee

You could be using too much butter. The butter makes the cookies spread thinly in the oven. 

Here’s a recipe for thick and chewy cookies:

http://www.browneyedbaker.com/2008/06/21/thick-and-chewy-chocolate-chip-cookies/

They use melted butter instead, and since the butter has already been melted, it won’t melt and spread again as much in the oven. They also use a higher ratio of brown sugar, which helps the chewiness since brown sugar contains molasses. 

Post # 10
Member
451 posts
Helper bee
  • Wedding: November 2012

Chill the dough before baking, and I even go a step further and freeze my cookie sheets and pop the scooped out cookies in the freezer for 2 or 3 minutes before baking them.

Post # 11
Member
2815 posts
Sugar bee
  • Wedding: March 2012

@future_schu:  I do this as well.  You want to make sure your dough is firm.  

Post # 13
Member
3314 posts
Sugar bee
  • Wedding: October 2010

Definitely the butter.  I’ll usually soften it up before I bake, but if it gets melted all the way, the cookies come out flat.

Post # 14
Member
1675 posts
Bumble bee
  • Wedding: October 2010

Butter is definitely a possibility. You also need to make sure that the leavener you’re using (baking powder and/or baking soda) is fresh. If it’s been sitting around for awhile it can lose its ability to form bubbles and thereby make the cookies (or any baked good for that matter) rise properly.

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