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Old 11-12-2014, 06:41 PM   #1
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ISO help/tips/advice making cookies

Ok. I am really not a good baker. I have made many batches of cookies and I never do it right. Same recipes. Followed the best I could to the letter. And they don't turn out right.
Last batch of sugar cookies... I looked for a recipe that showed the kind I like. Flat, buttery, and chewy. I followed the recipe. They turned out puffy and dry. They tasted ok, but they weren't what I saw in the picture. It was like bread. Same thing when I follow my family's chocolate chip cookie recipe. The texture is all off, and the taste is different. They taste ok, but just not how they make em.
Can anyone break it down to me on what I may be doing wrong? Especially for the sugar cookies. I have a craving for them again and I wanna bake a batch tonight.

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Old 11-12-2014, 06:48 PM   #2
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Did you get your recipe(s) from reputable sources?
Did you make ANY substitutions or changes in quantities?
Have you verified your oven temperature?
Are your ingredients all fresh?

Please post the sugar cookie recipe.
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Old 11-12-2014, 08:35 PM   #3
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Quote:
Originally Posted by Andy M. View Post
Did you get your recipe(s) from reputable sources?
Did you make ANY substitutions or changes in quantities?
Have you verified your oven temperature?
Are your ingredients all fresh?

Please post the sugar cookie recipe.
No substitutions, except I used country crock instead of butter.
I have not verified the oven temp. I should probably get a thermometer.
All ingredients were fresh. I have a pint of buttermilk that probably won't be because... uhh... I dont like buttermilk.

Chewy Sugar Cookies Recipe : Food Network
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Old 11-12-2014, 08:38 PM   #4
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One of the mistakes a lot of new bakers make is substituting margarine for butter.

Do show us your recipes that you are using. That way we can tell you what may be wrong.

And welcome to DC. Someone here will have an answer. They always do.
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Old 11-12-2014, 08:46 PM   #5
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Quote:
Originally Posted by Addie View Post
One of the mistakes a lot of new bakers make is substituting margarine for butter.

Do show us your recipes that you are using. That way we can tell you what may be wrong.

And welcome to DC. Someone here will have an answer. They always do.
Thank you!
I included a link to the recipe in my last reply. So Country Crock, while it is yummy on sammiches, is bad for baking?
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Old 11-12-2014, 09:01 PM   #6
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ISO help/tips/advice making cookies

Oh dear. Yes, whatever fat is specified in the recipe, use that. Country Crock is watered down margarine, usually not suitable for baking.

Your recipe specifies butter, bet your cookies will turn out just fine with that!
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Old 11-12-2014, 09:28 PM   #7
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Country Crock explains the cookie problems you experienced.
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Old 11-12-2014, 10:10 PM   #8
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Also your elevation
follow the recipe that your family has used
TO THE LETTER!
the exact same ingredients, such as,
what brand of flour
the type of chocolate chips
that extra bit of love that your Aunt put into her ...
... and then sometimes I have found that recreating that
memory is very illusive in deed ...
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Old 11-12-2014, 10:49 PM   #9
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Why thank you. Learned something new today.

Sent from my SM-G900V using Discuss Cooking mobile app
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Old 11-13-2014, 08:33 AM   #10
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Hi Ohioman
Welcome to DC

Josie
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