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Old 11-07-2009, 12:31 PM   #11
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You maybe over working your batter. Creaming it too much. Also, invest in an oven thermometer... can't hurt.
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Old 11-07-2009, 12:46 PM   #12
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Butter = flatter cookies. It has a lower melting point that shortening.
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Old 11-07-2009, 12:52 PM   #13
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I would suggest you use no more than a half cup of butter for the amount of flour in your recipe. Then go through the chilling process.

If that doesn't work, give up on using the toaster oven.
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Old 11-07-2009, 06:17 PM   #14
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I would soften your butter much less to start with as well.
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Old 11-07-2009, 06:33 PM   #15
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How are you softening your butter? You're not using a microwave, are you?
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Old 11-07-2009, 06:52 PM   #16
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Most folks are saying "butter".....maybe their wheat there is different and the flour is not quite the same.....what about baking powder.....same brand you used at home?....just a thought
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Old 11-07-2009, 07:22 PM   #17
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Dear Karen: I am not the best baker, I just like baking cookies, and I use always my toaster oven.
My recipe is basically the same as yours:
flour, you use 1 cup, I use 2 cups.
butter: I use 1/2 cup
oven: Temperature at 375 for around 8 or 10 minutes- you just keep looking after the first 8 minutes...
Hope this will help with your problem....
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Old 11-07-2009, 08:06 PM   #18
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I think more flour is what you need. Two cups is what I use with one stick of margarine.
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Old 12-07-2009, 12:01 PM   #19
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I had a similar problem with a recipe that I tried, the dough seemed to wet. I finally solved it by adding some quick cooking oatmeal to it to sitffen up the dough. As the cookies bake the oatmeal will absorb some of the moisture that seems to be causing your cookies to melt all over the sheet. I would try about a quarter cup for the size recipe that you have.
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Old 12-07-2009, 04:47 PM   #20
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From what i can see in the pics, the batter is way too thin, and maybe even to buttery. Of course i cannot tell just by looking at the pic, but i think it reall is the main problem.
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