Andy M.
Certified Pretend Chef
I've been making the same chocolate chip recipe for decades. It's a version of the famous Neimann-Marcus cookie recipe. I was always happy with it and got nice thick cookies.
The ingredient list below is from that recipe with one change. The "original" included 4 ounces of shaved milk chocolate mixed into the dough. I recently stopped using the shaved chocolate as I felt it was masking the other great flavors.
Here's my problem: now the cookies come out flat and super thin. I chill the dough and the cookie sheets but that isn't helping. I can't fathom how the elimination of the chocolate is causing this.
I tried Alton Brown's recipe today for thick and chewy cookies and they were both. However, they don't have the same taste. Probably because there is no oatmeal in the recipe.
I have found several recipes for thick and chewy cookies but I'd rather fix this one for the flavor I love.
½ Lb Unsalted Butter - softened
1 C Sugar
1 C Light Brown Sugar
2 Ea Eggs
1 tsp Vanilla
2½ C Oatmeal
1 tsp Baking Powder
1 tsp Baking Soda
120 Gr Flour
½ tsp Salt
12 Oz Chocolate Chips
1½ C Chopped Walnuts or Pecans
Here's what I know:
-Baking soda makes cookies spread more than baking powder. So, do I substitute 3 tsp of baking powder for the 1 tsp of soda making a total of 4 tsp of baking powder and no soda?
-Butter makes cookies spread more than shortening. However, all the recipes for thick cookies use butter. Alton Brown's recipe calls for melted butter.
-Smaller cookies don't spread as much. I wasn't making big cookies.
I'm stumped and would appreciate any help as I don't want to just keep trying recipes blindly.
The ingredient list below is from that recipe with one change. The "original" included 4 ounces of shaved milk chocolate mixed into the dough. I recently stopped using the shaved chocolate as I felt it was masking the other great flavors.
Here's my problem: now the cookies come out flat and super thin. I chill the dough and the cookie sheets but that isn't helping. I can't fathom how the elimination of the chocolate is causing this.
I tried Alton Brown's recipe today for thick and chewy cookies and they were both. However, they don't have the same taste. Probably because there is no oatmeal in the recipe.
I have found several recipes for thick and chewy cookies but I'd rather fix this one for the flavor I love.
½ Lb Unsalted Butter - softened
1 C Sugar
1 C Light Brown Sugar
2 Ea Eggs
1 tsp Vanilla
2½ C Oatmeal
1 tsp Baking Powder
1 tsp Baking Soda
120 Gr Flour
½ tsp Salt
12 Oz Chocolate Chips
1½ C Chopped Walnuts or Pecans
Here's what I know:
-Baking soda makes cookies spread more than baking powder. So, do I substitute 3 tsp of baking powder for the 1 tsp of soda making a total of 4 tsp of baking powder and no soda?
-Butter makes cookies spread more than shortening. However, all the recipes for thick cookies use butter. Alton Brown's recipe calls for melted butter.
-Smaller cookies don't spread as much. I wasn't making big cookies.
I'm stumped and would appreciate any help as I don't want to just keep trying recipes blindly.