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Old 12-12-2007, 08:34 PM   #1
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Question New to baking, need some help!

Hey guys!

I'm new to this community as well as baking an I have a technical question regarding my cookie results:

I'm using a receipe from foodnetwork.com for chocolate chip hazelnut cookies (listed at bottom) and each time I've made them (twice thus far) they have spread out immensely on the baking sheet. They have become utterly flat, super good but flat and melted together, not keeping their shape ata ll. I was wondering if there is some secret that established bakers are familiar with (and wouldn't mind sharing!) so that this doesn't happen again and I can have seperate cookies instead of cookie cake!

Might it be due to that fact that I haven't chilled my dough prior to baking the cookies, or does that not have such an effect?


RECIPE
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped
1 (12-ounce) bag semisweet chocolate chips

*I used walnuts instead of hazelnuts because I couldn't find them in my grocery store*


Thanks everybody!

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Old 12-12-2007, 08:45 PM   #2
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It's the butter. Butter melts at a low temperature. As a result, the butter melts before the dough has a chance to set in the oven and the cookies spread out.

Try this:

After mixing the dough, chill it in the fridge for an hour.
Chill the cookie sheets before putting the dough onto them.
Keep the dough chilled between batches
Chill the cookie sheets between batches (slide them into the freezer for a couple of minutes).

You will end up with nice thick cookies.
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Old 12-12-2007, 09:14 PM   #3
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*I used walnuts instead of hazelnuts because I couldn't find them in my grocery store*


They are also called filberts, and are usually labeled as such in the store instead of hazelnuts.
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Old 12-12-2007, 09:40 PM   #4
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chill chill and chill some more you will do just fine
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Old 12-12-2007, 09:42 PM   #5
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Quote:
Originally Posted by Andy M. View Post
It's the butter. Butter melts at a low temperature. As a result, the butter melts before the dough has a chance to set in the oven and the cookies spread out.

Try this:

After mixing the dough, chill it in the fridge for an hour.
Chill the cookie sheets before putting the dough onto them.
Keep the dough chilled between batches
Chill the cookie sheets between batches (slide them into the freezer for a couple of minutes).

You will end up with nice thick cookies.


I've just had that problem with the sugar cookies I just made, and next time, I WILL use cold butter and chill the dough overnight first before baking them.

Yeah, I forgot that chilling it seems to help set up the dough so that it behaves better. Because once butter gets cold again, it becomes hard again.

I should have waited until tomorrow to bake them after chilling the dough.
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Old 12-13-2007, 08:50 AM   #6
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Old 12-13-2007, 01:07 PM   #7
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I chilled the second half of my dough over night and will be baking them today, thank you for the solution to my problem!!
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Old 12-13-2007, 02:04 PM   #8
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People around here are wonderfully helpful!
Enjoy your cookies!!!
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Old 12-13-2007, 02:33 PM   #9
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Thank you!

For years and years, I've baked mainly breads, rolls and cakes. I used to sell them when neighbors would ask me to make them cakes for Thanksgiving, Christmas, New Year's, anniverseries, gatherings and cookouts in the summer.

I've always jumped at the chance because everyone knew that I love to cook and bake! Even the kids in the neighborhood wanted to get into the act and ask me to make a birthday cake for them, and I gladly did it. Even went to a baking school as part of the culinary arts program that I attended.

Now, I feel like I'm entering what seems like a new era of baking because I was never much into making my own cookies! It's almost like I'm learning how to bake again. But it's a challenge and I like to be apart of it!!
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Old 12-13-2007, 03:00 PM   #10
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Also try replacing some of the butter with butter flavored Crisco. I have done this with good results. The crisco doesn't melt like butter.
I also put my dough and sheet in the frige before putting in the oven.
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