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Old 07-25-2004, 11:39 AM   #1
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Thicker Cookies?

Hello I recently baked a recipe of Mrs Fields cookies and they taste exact. My problem is they are spreading out to thin while cooking. How can I hold the thickness of the cookie so it isnt so thin when I pull them out? I am making the required golfball size mounds. Would freezing the dough first work? Thank you.

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Old 07-25-2004, 11:44 AM   #2
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Freezing the dough might help. Try that first. Is it a method where you cream the butter and sugar first before adding the dry ingredients? You might be overworking it, making the butter too soft. So your freezing idea could work. You could try tinkering with the recipe and adding more dry ingredients, but I would do that as a last resort. Good luck, cookies are elusive creatures to get just how you like them!
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Old 07-25-2004, 06:07 PM   #3
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It is a creaming recipe.. Thank you I will try not creaming it so much first and then try freezing. Thank you so much!!!!
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Old 07-25-2004, 09:12 PM   #4
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Try substituting shortening for some of the butter. Shortening melts at a higher temperature than butter, and will allow the cookie to hold its shape more easily than pure butter-based one.
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Old 07-28-2004, 11:47 PM   #5
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I think you need to up the Baking powder, or down it. Err forget, but my hunch is increase it by a 1/2 teaspoon
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