Why is it every time I bake cookies they come out cakey and not chewy like cookies are supposed to be?!?!?!?!?

Question

I use the same recipe as I always have and no matter what they come out like little cakes or something. I can't stand it! HELP what am I doing wrong?

Answer 1

Are you using Baking Powder or Baking Soda?  They are two completely different things and Baking Powder should be used when making cookies.   Happy Baking!!

Answer 2

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.

Answer 3

Cakey is usually because of the eggs.  You might be using eggs that are larger than the recipe calls for (don't use extra large).   Harder, thinner cookies are because you use butter;  softer, puffy cookies are from using Crisco

Answer 4

You may need to change recipes.  Try this recipe, the cookies come out chewy and crunchy.  I also bake all my cookies on a stoneware cookie sheet.  Or, your ingredients may be bad.  Try using new flour and if the recipe contains baking powder, that goes bad fast.

INGREDIENTS:

3/4 cup Crisco® Butter Shortening

OR 3/4 stick Crisco® Butter Shortening Sticks

1 1/4 cups firmly packed light brown sugar

2 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

3/4 teaspoon baking soda

1 (6 oz.) package semi-sweet chocolate chips (1 cup)

1 cup coarsely chopped pecans (optional)

PREPARATION DIRECTIONS:

1. HEAT oven to 375ºF.

2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.

3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.

4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

TIP* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

VARIATIONS

BAR COOKIES

1. Prepare dough according to directions in recipe. Spray 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.

2. Bake 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.