Hi Lin Lin, that could potentially because the sugar has already had a chance to dissolve in the dough as it's sat, so it isn't dissolving from the heat of the oven and spreading quickly.
For flawless chocolate chip cookies, bakers brown their butter — but only some of it. View our privacy policy. Well, there are several reasons cookies spread. Tagged: chocolate chip cookies tip cookie spread. Filed Under: Tips and Techniques. The Author. View all posts by PJ Hamel. Comments Some sites state the reason for spread is your oven isn't hot enough. My problem is the opposite. I WANT my cookies to spread more than they do. It's just my preference, but that's the way I like them. I haven't been able to find a site that tells me how to do this.
Hi Ruth! You can always flatten them yourself before baking, but a common reason cookies don't spread well is if there's a little too much flour accidentally packed into the measuring cup while mixing the dough. This is very easy to do because flour likes to pack itself down so we recommend measuring by weight to prevent the problem entirely or, if measuring by volume is the only option, using the fluff, sprinkle, scrape method shown here.
Annabelle KAF Reply. She started having trouble with cookies spreading to thin when baking and started troubleshooting as nothing had changed. Same oven, same ingredients, etc. What she found was that Parkay Margarine had modified their product so that it had a higher water content.
She switched to Land O'Lakes margarine with a lower water content and that solved her problem. I made what was suppose to be gooey choc chip cookies. I followed the directions to a tee. Yet, they stayed in a heap, meaning they didn't flatten at all. They baked in the same position they went in. Add vanilla. Combine flour, salt and soda. Add to creamed mixture. Refrigerate dough; making into logs, if desired.
Hi, Patti! Have you changed brands of any of your ingredients? That can definitely make a difference. For example, store brand sugars are usually smaller grains so that throws off measurements. Margarine has a higher water content and tends to make cookies that spread more than they should. Margarine has also changed over the years to address the presence of trans-fats in those products. That could be contributing to the issue as well.
Jennifer, thank you for your suggestions! My only other thought before writing you was to try using margarine and butter or margarine and shortening. It calls for 1. I wonder why this recipe always works? Hi, Susan. The notes about those things above are in reference to doing something differently from the recipe. Thank you for these tips. I am tired of having square cookies from cutting them apart.
I felt that I had lost my touch but I never took into account that ingredients change their structure. Any suggestions please? Hi, Arlene. Was it a natural peanut butter?
As a general rule, I recommend baking with regular peanut butter. Your email address will not be published. Mobile Menu Trigger. Start Here! Don't Miss a Recipe!
Recipe Updates Weekly Newsletter. January 25, Why do cookies spread? Key Lime Crinkle Cookies Old baking powder or baking soda — These will lose their leavening abilities over time. Peanut Butter Snickerdoodles Oven temp too high — When your oven temperature is too high, the butter or other fat in the cookies melts too quickly, causing them to spread. You May Also Like Fall Spice Blend. How to Make Sweetened Whipped Cream. Unlined vs Lined Baking Sheets. Next post: Oat Muffins with Nuts and Seeds.
Jennifer McHenry January 30, am Reply. Sabrina January 30, pm Reply. Jennifer McHenry February 1, am Reply. Candy June 13, pm Reply. Jennifer McHenry June 17, pm Reply. Sometimes you want a cookie to spread, at least a little, but they don't and end up looking more like a big lump or even like a round scone and not a proper cookie. There are many reasons for this:. Egg is an emulsifier, but it's also a source of moisture and water in recipes, which turns to steam in the oven, which helps baked goods puff and spread.
Not enough moisture and not enough egg means your scoops of cookie dough won't budge as they bake, which can be problematic. Both sugar and butter cause cookies to spread and not enough of either of these will lead to a dry cookie dough that won't spread enough in the oven.
You may have seen this in cookie recipes with less sugar and less fat, they tend to look more lumpy, like the shape of the scoop of dough didn't soften at all in the oven. That's probably a lack of sugar and fat at play. Remember that chemical leaveners , specifically baking soda and baking powder , are essential ingredients that help your baked goods rise.
You'd expect that without them, a cookie might spread out instead of puffing up. And that's definitely true in some cases, but it depends on the recipe. If you overshoot the flour and add too much to a cookie dough, the dough may end up so dry that the melting butter in the heat in the oven isn't enough to get the cookies to spread. You might also have trouble scooping the dough if you add too much flour because there aren't enough binding ingredients to hold the dough together.
There are small changes in your technique and your recipe that you can make today to control the spread of your next batch of cookies in the oven. Sometimes you want a cookie to spread and sometimes you don't.
Take the time to analyze your recipes so that you can predict the results and troubleshoot when your cookies don't turn out the way you want them to. To prevent cookies from spreading you have options, like baking at a higher temperature, chilling the cookie dough thoroughly, increasing the amount of flour in the recipe, reducing the sugar slightly, playing with the amount of egg in the recipe, changing the fat used, and many more!
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