Cookie Question??

I used to have that problem until I started baking w/ Butter flavored Crisco sticks instead of butter or margarine. Hope that helps.

Use Crisco instead of butter. They come in silver packaging. One stick of Crisco and refrigerate the dough for 15 minutes before putting on a cookie sheet. Also, Put the dough back in the frig when you're not using it.

Try the doubletree recipe... it's to die for. (grind the oatmeal oats before putting them in the dough)

Good luck,
Val

My mom substitutes have the butter for shortening (the shortening package has the water you add). My mom has always done this and her cookies are terrific!!

Make sure the baking sheet is not hot, when you preheat the oven do not put it in there. Also, the colder the dough the better.

Good luck!

Refrigerate your cookie dough for at least an hour after you make it before you put them onto the cookie sheet. This helps mine keep their shape and prevent them from becoming flat. Good luck!

Baking powder helps dough rise along with egg white. I always really beat my butter (room temp) and sugar to get it super light and fluffy (think super high on the mixer), then add the egg and really beat that too. I add the dry ingedients after by hand (or the mixture on slow); if you don't you might overbeat flour and it will get 'tough'. (I am guessing here you want the 'cakier' texture)
Also, use an ice cream scoop to lay out the cookies. I would also experient in cooking time but based on my experience, it's usually not beating the butter and egg enough or not adding enough baking powder. I do lots of cooking and it's always been my dream to be a personal chef; if I can help you out, don't hesistate to email me.
(My favorite tip for a chunky chocolate chunk cookie is using bulk chocolate--you can get a big bar of Caberault at Whole Foods--just chop big chunks for a chocolate dream (warning though you will never want chocolate chips again, my kids won't even eat cookies with chocolate chips--picky, picky, LOL)
EDITED TO ADD: Be sure you are using REAL butter, no margarine or can't believe it's not butter, etc. If you are making a cookie, go for the real thing!

this may not be the best response, but the best (chocolate chip) cookie recipe i've found is the one on the Crisco (yes, gasp, Crisco) container. the one where it's 4 bars of old fashioned grease. man, those cookies (made w/crisco) are so good and chewy and chunky.

--M.

I refrigerate the dough like everyone is suggesting but I also refrigerate my cookie sheets. While one is in the oven, the other is chilling in the fridge and then I swap the two for the next batch. You wind up putting chilled cookie dough on a chilled cookie sheet and the cookies keep their shape very well.

Best of luck!

A couple of things can help - Refrigerate your cookie dough before you put them on the cookie sheet. Use a small scooper so that all of your cookies are the same size and they will cook evenly. Also, you should use two cookie sheets. NEVER put cookie dough on a hot cookie sheet. Also, I bought a cookie sheet from Williams Sonoma that is not non-stick and I use a SilPat in it for cookies and it is really fabulous - everything cooks evenly and your cookies will stay chunkier! Good luck and we would love to judge your cookie suggestion results!

I refridgerate the dough and make small balls before baking, they always come out with a nice (but not too thick) thickness about them.

Put your dough in the fridge and only put onto cookie sheet while it is still cold then bake.
Use real butter, and do not over knead.
This may sound crazy but a good friend of mine said to never bake before rain or while on your cycle(period) not bicycle LOL
L. T

Believe it or not my hubby taught me this - refridgerate the dough before you bake. Then the dough isn't that sticky partly melted texture that melts down even faster and flatter when you bake it. I tried it and sure enough the cookies always bake better. Mmmmmm. . .now I want some cookies. My address is. . .lol j/k ;)

I use the recipe on the back of the Tollhouse Choc. Chip bag with a few changes. I use half the amount of choc. chips and right before I put the chips in I mix in a small box of vanilla Jello instant pudding mix. It tastes yummy and keeps the cookies from being too crispy. They end up slightly crisp on the outside but soft on the inside. They also don't spread that much. Hope this helps.

Do the recipes call for butter or margarine? I have found that my cookies do not spread nearly as badly if I use margarine and NOT butter. Hope this helps!

Don't put cookie dough on a hot cookie sheet; that's usually the main culprit. Also, I've had better luck using butter-flavored Crisco instead of butter. Cookie plump up better and are less likely to burn. I use parchment paper on an air-bake cookie sheet, but I've wanted to get a Sil-Pat since I see Paula Deen using them. Looks like others here are using them, too...guess I'll be going to Williams Sonoma this weekend ;o)