There are a number of reasons your cookies can turn out flat—and we’ve got tips and solutions to help you out.
NO NUTS: If you omit the nuts in the recipe, add in 1-2 extra tablespoons of flour.
BUTTER: For best results, use butter, softened at room temperature just until it yields to light pressure.
- Softening butter: For easier mixing, remove from refrigerator and let stand for 30 to 45 seconds at room temperature.To soften quickly, cut butter into pieces and soften at room temperature for 15 minutes.Another quick method is to place butter between two sheets of wax paper and hit with a rolling pin to soften.We do not recommend that you soften butter in the microwave; it can melt quickly and not evenly.
- Melted butter: Using melted butter makes a flatter cookie with a shiny surface and a slightly crackled appearance. The cookie browns evenly. Using melted butter is acceptable, but not suggested as a regular method.
- Margarine: When using margarine, do not soften. Use directly from the refrigerator. Avoid tub and light margarine.
FLOUR: Use unsifted all-purpose flour.
EGGS: Use large eggs
MIXING: Don't overbeat.
- Use ungreased baking sheets.
- Allow baking sheets to cool between each batch; baking sheets may be chilled briefly in refrigerator or freezer to speed cooling between batches.
- Wipe baking sheets clean of grease between batches, or wash and dry baking sheet.
- Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.
OVEN: Have oven fully preheated at the correct temperature. Use a mercury-type oven thermometer to check oven temperature about once a month.