Cookie Recipes.... Flat Cookies?

Question

every time i make cookies they turn out flat and crunchy. i have been using the toll house recipe and would like to continue using it. Any tips to make thick chewy cookies? Thanks

Also;; i just asked this question but it didn't show up on the bords. i apologize if it shows up in the future

Answer 1

I had the same problem with the Toll House recipe...the cookies would spread out into each other. This is how I solved the problem:

I switched over to using butter-flavor Crisco. The one that comes in bars is easy to use, and it holds up better in heat than butter..making a thicker cookie.

I add 2 tbs. more flour than the recipe calls for.

Make sure you're not using jumbo size eggs. The extra liquid will make them spread.

Refridgerate your cookie dough for an hour or so before you bake them.

Hope your cookies come out better next time!

Answer 2

I found that if you add less butter, that works.

Hope i helped

:-)

Answer 3

COOKIE MAKING TIPS

1. When making cookies, use as little flour as possible to make the proper consistency for the cookie type you're preparing.  For example, when making drop cookies, only add enough flour to make a dough which is sticky and is intended to be dropped from a spoon or ice-cream scoop.  If you're making rolled cookies, you will usually need to add more flour to make a stiff dough which is capable of being rolled out.  Keeping this in mind, you will want to add as little flour as you can manage, since the more flour you add, the less sweet, tender and light your cookies are likely to turn out.

  Knowing the variability factors concerning flour quantities, many older recipes and cookbooks did not stipulate how much flour to add to baking recipes, instead relying on the cook's experienced judgement.  Many factors dictate the appropriate flour quantity to add in any given recipe.  The quality, mill, protein content, humidity (weather), moisture content within the flour, and the age of the flour used are all important considerations.

2. Use the least amount of mixing required to combine ingredients once the flour has been added in order to prevent toughness in the finished product.

3. Make substitutions at your own risk!  You may sometimes substitute one shortening for another successfully, but in many cases, substituting butter for Crisco (for example) will cause your cookies to spread more quickly and you will need to adjust the baking temperature to a higher temperature in order to "set" your cookies before they spread too much.  Substituting non-caloric sweeteners such as Splenda for sugar is NOT recommended.

  Sugar provides structure, flavor, and browning to baked goods, and without it you may end up with burned cookie crumbs instead of cookies.

  In all cases, substitutions will alter the finished product.  In some cases, this will be an acceptable result, but not always.  Caveat emptor!

4. Use only light colored, shiny cookie sheets.  Dark colored pans will cause cookies to burn on the bottom.  When greasing cookie sheets, use oil or shortening in preference to butter.  An excessive amount of shortening will cause cookies to spread on pan.  If your recipe contains a high ratio of butter, bake cookies on ungreased sheets.  Choose cookie sheets that allow approximately 2 inches of space from the edges of the pan to the oven wall.  Bake only one cookie sheet at a time for best results.  Use a rack that is slightly below the center of the oven.

  Do not place cookie dough on warm cookie sheets to prevent spreading.