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I have just made 2 batches of nestle toll house cookies, the first with white choc chips and they turned out flat so I went and bought some new baking soda and made a 2nd batch with white and semi swe
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flat cookies

posted at 9/29/2012 8:23 PM EDT
Posts: 1
First: 9/29/2012
Last: 9/29/2012
I have just made 2 batches of nestle toll house cookies, the first with white choc chips and they turned out flat so I went and bought some new baking soda and made a 2nd batch with white and semi sweet choc chips and they are also flat so that was the end of baking them and I just quit cause flat is flat and there is nothing I can do to change them.  However, what did I do wrong two times to make them be flat in the first place??

Re: flat cookies

posted at 9/29/2012 9:24 PM EDT
Posts: 7291
First: 6/23/2010
Last: 4/16/2014
Hi Peggy - welcome to VBB.
When I'm baking cookies I always use a bit more flour than the recipe calls for - especially when I'm not using nuts in a recipe that calls for them. 
For example - a recipe calls for 1 1/2 cups of flour.  I use one heaping cup then a heaping half cup ........
and I always put the dough in the 'fridge so it gets cold.   Those are "my" way of doing things and certainly nothing professional.
Others will soon be along to offer their suggestions.

Re: flat cookies

posted at 9/29/2012 11:14 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Peggy, if you use real butter these cookies bake flatter than using margarine or a margarine-butter combo. Also, as Nancy G. said, make sure your dough is not warm. If you're living where the temp is still high right now, your dough was probably too warm. Refrigerating the dough never hurts! The cookies may have been flat, but did they taste good???

Re: flat cookies

posted at 9/30/2012 5:50 AM EDT
Posts: 939
First: 5/3/2009
Last: 10/4/2012
In Response to flat cookies:
I have just made 2 batches of nestle toll house cookies, the first with white choc chips and they turned out flat so I went and bought some new baking soda and made a 2nd batch with white and semi sweet choc chips and they are also flat so that was the end of baking them and I just quit cause flat is flat and there is nothing I can do to change them.  However, what did I do wrong two times to make them be flat in the first place??
Posted by Peggy H


Welcome!
 If you used the soft spread instead of stick oleo, they would be flat.

Re: flat cookies

posted at 10/5/2012 12:09 PM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014
I use stick butter and not soft from a tub and that works well and not so flat.

Re: flat cookies

posted at 10/5/2012 1:33 PM EDT
Posts: 1034
First: 10/1/2008
Last: 4/14/2014
How about the size of your eggs?  If they were extra large or jumbo....add more flour.    When I make the recipe on the package of chips I use 2 and 1/3 cups of flour instead of 2 and 1/4 cups.  Also as others have mentioned cold batter works best.  It is also a good idea to check the temp of your oven.  Also you need to be sure your cookie sheets are cold.  In any case I hope they tasted good!!!

Re: flat cookies

posted at 10/5/2012 4:15 PM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
Alton Brown on an episode of Good Eats on The Food Network did an amazing show all about cookies.
He had several "hints" to adjust a recipe to make flat cookies, chewie cookies, crisp cookies or "puffy" cookies. I am sure you can still see it on The Food Network or The Cooking Channel web sites.

Some of the suggestions he had were:
If you use butter the cookies will be flatter because butter melts at a lower temperature than margarine.
If you use Margarine the cookies will be puffier because the cookie will begin to "set" before the margarine begins to melt.
Using more brown sugar will result in a thinner but chewier cookie.
More white sugar will give a crisper cookie because there is less moisture in white sugar.

Allowing the dough to chill will firm up the fat used as well as letting the flour absorb the moisture in the dough.
there were other ideas that I can not recall at this point..I just may have to revisit the episode myself to get some ideas before holiday baking.

Re: flat cookies

posted at 10/5/2012 7:00 PM EDT
Posts: 2161
First: 8/8/2008
Last: 4/16/2014
injoyed reading I don't have a problem i cook themso they are not very brown and let them set before removing from the sheet

Re: flat cookies

posted at 10/5/2012 7:57 PM EDT
Posts: 1819
First: 9/9/2008
Last: 4/16/2014
Hi Peggy and welcome to VBB.  I also chill my cookie dough before baking.  But I have found that drop cookies get flatter as they cool even if the dough is put in the fridge.   Personally I think the flatter cookies are easier to store.

Re: flat cookies

posted at 10/6/2012 7:45 AM EDT
Posts: 3538
First: 1/16/2009
Last: 4/16/2014
Thanks goodness our VBB bakers have so many helpful tips.

Re: flat cookies

posted at 10/6/2012 8:03 AM EDT
Posts: 888
First: 10/15/2010
Last: 3/2/2014
Hi Peggy, welcome.  When it comes to baking, this is the place to be!

Re: flat cookies

posted at 10/6/2012 9:26 AM EDT
Posts: 1201
First: 9/10/2008
Last: 4/15/2014
I know that if I use butter my cookies always come out flatter.  If I use butter flavored Crisco they tend to stay a bit higher.

Re: flat cookies

posted at 10/6/2012 11:55 AM EDT
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
wow never had that trouble?????????

Re: flat cookies

posted at 10/6/2012 1:15 PM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014
 knew this site would have good hints for you to try.

Re: flat cookies

posted at 10/6/2012 1:29 PM EDT
Posts: 7291
First: 6/23/2010
Last: 4/16/2014
I use only butter and I do not want a flat cookie.  I want a rounded, chewy cookie.   Adding the extra flour and getting, then keeping, the dough COLD works for me.
Today, just as soon as I get off this computer, I'll be baking the ginger and the Snickerdoodle cookies. 
I made the dough last night.

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