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Old 12-15-2004, 11:37 AM   #11
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I actually used the sticks... I bought sticks of butter to try this time...

I will try your suggestions and see what happens.

Thanks a bunch!

TM
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Old 12-15-2004, 12:02 PM   #12
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Quote:
Originally Posted by PA Baker
Thom, it may have been because you used margarine instead of butter. My mom always uses margarine in her chocolate chip cookies and they're very flat. Try using unsalted butter next time. Also, refrigerate the dough before you scoop it onto the cookie sheets (baking stones). Butter melts relatively quickly so if it's soft when the cookies go into the oven, it melts faster than rest of the ingredients cook, leading to flat cookies. If you chill the dough, the cookies start to bake throughout before the butter melts down. What the others said about making sure your pans cool down in-between batches ties into that, too. Also, just to be on the safe side, check the expiration dates on your eggs, baking soda, and flour. If they're old, you won't get the proper "rise," although I bet you see a difference just switching to butter and chilling the dough. Good luck!
Why the unsalted butter? I have salted butter sticks ready to use, lol.
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Old 12-15-2004, 12:28 PM   #13
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in my experience, over all my many years of baking, and I'm not a chemist so I goof a lot, cookies go flat due to too much fat in the recipe or too much added by mistake. also, they go flat too quickly if you don't refrigerate them to make them more solid, before baking.
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Old 12-15-2004, 01:00 PM   #14
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[quote="thomamon"]
Quote:
Originally Posted by PA Baker

Why the unsalted butter? I have salted butter sticks ready to use, lol.
Since the recipe already calls for salt, you should use unsalted butter. You don't want too much in there. Overall, it's recommended to use unsalted, unless called for otherwise because it tends to be fresher (salt acts as a preservative, so there's longer shelf-life for salted butter). Since you have the salted butter and want to bake now, just eliminate 1/2 tsp of salt from the recipe.
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Old 12-15-2004, 01:55 PM   #15
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I love those cookies.
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Old 12-15-2004, 01:57 PM   #16
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I love those cookies.
Flat cookies? Then you should come to my mom's for Christmas. There will be a lot of flat cookies there! :D
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Old 12-15-2004, 01:58 PM   #17
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There are a few things you can do to keep you cookies from going flat. Do chill the cookie pan and dough as others here have stated and also substitute some butter flavor crisco for some of the butter. The crisco will not melt and flaten the cookie like butter or margarine. My mom has perfected her chocolate chip cookies and here is her secret recipe. These will never go flat on you.

5 cups all-purpose flour
2 t. baking soda
2 t. salt
2 sticks butter (1cup)-I use regular Land O' Lakes
1 cup butter flavor crisco
3/4 cup plus 3/4 cup granulated sugar
3/4 cup plus 3/4 cup packed brown sugar
2 t. vanilla extract
4 large eggs
4 cups chocolate chips
2 cups nuts (optional)

Preheat oven to 375.

Combine flour, baking soda, and salt in small bowl. In another bowl beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Chill dough and cookie sheet. Drop by ice cream scoop onto cookie sheet. Leave as a ball, do not flaten. Bake for 13 minutes.
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Old 12-15-2004, 02:16 PM   #18
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Not to sound like a buffoon but I thought cookies were supposed to be flat! Then again, I don't bake very much, hence the reason I always defer to the experts here! :D I learn something new here everday!
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Old 12-15-2004, 02:34 PM   #19
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Quote:
Originally Posted by DampCharcoal
Not to sound like a buffoon but I thought cookies were supposed to be flat! Then again, I don't bake very much, hence the reason I always defer to the experts here! :D I learn something new here everday!
Maybe "thin" is a better word than "flat."
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Old 12-17-2004, 08:32 AM   #20
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Thomamon, from my experience with choco chip cookies, the baking sheets must be cool to start with. Chilling the dough is a must (roll dough into thin logs, wrap in cling wrap, then chill. I also freeze them. Just slice the log into even cookie portions before baking).

Mixing roughly chopped walnuts into the dough makes for fatter, lumpier cookies. Also, I find that lining the baking sheets with parchment paper helps retard the spread of the dough.

Good luck!
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