Flat Cookies?!

Try chilling the dough in the fridge before baking. And keep it in the fridge between the batches that you place on the cookie sheet. That always helps me.

What did you use for butter? Some butter substitutes have too much vegetable oil or water to be used to bake with.

This will happen every time if you're using spread type margarine out of a tub. Try stick margarine or butter. Also, avoid letting the cookie batter get too warm. Refrigerate the batter while a batch is baking.

Refrigerated dough in a tube is always good, too. :)

I am not a great cook, but according to anyone who has ever had my chocolate chip cookies, they are the best in the world. And I love sharing my "secrets" because it is so easy and they are so delicious! First I will share some general tips I have learned, then I'll give you my favorite cookie recipe.

Real butter tastes better than margarine or substitutes, margarine also leaves the cookie with a "greasy" look. Let the butter soften at room temperature (just plan overnight or a few hours in advance). If you melt the butter in the microwave, it is hard to catch it before it turns to liquid, and liquid butter somehow ruins the consistency of the cookie (don't know why that is, but that is what I have found).

If you are making traditional chocolate chip cookies, or a similar type of recipe, add an extra 1/2 cup of flour. This helps the cookies to be more "fluffy" (so they don't flatten). I tried this once with sugar cookies thinking they might be fluffier and chewier (I'm not a fan of flat, crispy cookies) - bad idea! This only works with chocolate chip cookie-type recipes. I believe that baking soda also helps in the "fluffy" department, so make sure your cookies include 1 tsp of baking soda.

I always throw in a little extra vanilla extract. Most recipes call for 1 tsp and I don't usually get a measuring spoon dirty for something that can be flexible, so I just pour some in (probably about 2 tsp).

Always mix very well with every step of the recipe (butter & sugars, beat on a med/high speed and mix very well, then the eggs, mix very well again, then the flour & baking soda, mix slowly at first-just so the flour doesn't fly allover the place-then mix very well).

Finally, if the cookies have a good consistency and texture, all that is left is the baking time. I, personally, prefer cookies to be very soft. I bake mine for 10 min at 350 and that is usually just perfect. They still look a little wet on top with tiny bits of brown on the peaks, and they fall apart if you eat them warm, but once they cool, they are the perfect, soft, chewy consistency. If you like firmer cookies, just add about 2-3 minutes to the cooking time, or however you like them best.

Now here is my favorite recipe:

1 c. (2 sticks) butter, softened
1/4 c. sugar
3/4 c. lt. brown sugar
1 pkg. (4 serv.) instant vanilla pudding (the secret ingredient!)
1 tsp. vanilla
2 eggs
3 c. flour (note, this includes the extra 1/2 cup already)
1 tsp. baking soda
1 tsp. salt (optional - I leave this out, some like it)
2 c. chocolate chips (or get creative with other chip flavors or baby M&M's, or any combination of those)

Combine butter, sugars, pudding and vanilla. Mix very well. Beat in eggs (remember to mix well again). Combine flour, baking soda and salt in separate bowl then add to other mixture. Mix until combined and has consistent texture. Then stir in chips.

Drop desired size cookie in a "ball" shape on cookie sheet (I find "air bake" sheets to be the best) and bake at 350 for 10 min (or longer if desired).

Chocolate chip cookies may not be what you had in mind for Christmas, but these cookies are a winner all year round. You can bake them with Christmas-colored M&M's to be more festive.

I hope these turn out well for you. Let me know if you have any questions.

Enjoy!

--Is your baking soda or baking powder fresh? That can effect cookies rising.
--Keep the cookie sheets in the freezer between batches. Cookies won't spread so much on a cool sheet. My hubby learned this from Martha Stewart. It really does help. I'm sad when my freezer too full to do this because there is a definite difference.
--I roll the cookie dough into balls which makes them fluffier.
--What kind of pans do you have? The insulated air bake distribute heat evenly allowing cookies to cook properly.
--Buy an oven thermometer too see what temp your oven cooks at. Ovens can change over time, no longer cooking at the temp it says.
--Margarine instead of butter flattens cookies.

Hope some of this helps you out.

its the butter. make sure its not too soft. Try rolling the dough in little balls and then into flour. Make sure to dust off most of the excess.

Hi S.,
Through trial & error, I learned that not using BUTTER (but using margarine or a butter blend) makes a big difference in baking. Also, don't melt the butter, but leave it out to get soft (room temp). Melted butter (or partially melted because I tried to soften it in the microwave) always makes the cookies come out flat. When you mix the butter and sugar (most recipes have you do this as the first step) don't over mix, you want it kinda fluffy. Overmixing has the same effect as melted butter...you never get that fluffy texture... Don't give up, I'm sure your friends will love that you thought of them and took the time to make them a treat. Merry Christmas!

I live in Hawaii too. Sometimes I think it's our heat and humidity that do funny things to baking here. Making a good pie crust is next to impossible! Try refrigerating the dough before you bake to let the butter firm up. Also, I find that using real butter, not margarine seems to help. Make sure you don't soften the butter too much before you start. I hope this helps.

I know you've read it over and over in your other responses but it is most likely the temp and consistency of your butter. I've been a professional baker for about 10 years and went to culinary school and everything and what these other moms are saying about butter is absolutely true! if your butter is too soft or melted the fat wont do it's job in holding up the dough. And making sure your baking soda and baking powder are fresh is crucial, too. if you're using stuff that's been in the pantry for a year or 2 toss it and buy fresh. also, if you over mix after adding your eggs the cookies will flatten because the eggs are not only a binder but they also add air which adds height to your cookies. Over mix the eggs and you knock all the air out out them. Also make sure you are adding enough flour. Sometimes flour can be inconsistent when measured by cups. if you have a scale try using it. 1 cup of flour weighs 5.2 oz. if you don't have a scale and the same recipe is coming out flat over and over and you're doing everything right (butter is not melted, eggs are not over mixed, baking soda and powder are fresh, etc) try adding a little more flour to the mix. but don't add too much or over mix the flour because then you'll have the opposite problem--your cookies will be hard and not flatten enough. and the temp of your oven is also crucial. every oven is different. they have hot spots and sometimes it might baking cooler in some areas which will "melt" the butter before it can go to work and then your cookies will flatten. don't feel bad about not being able to bang out a good batch of cookies right away. it's not as easy as it seems sometimes, especially if you're not an experienced baker. all these things will effect the final product. it just takes practice. and hey, i've never eaten a flat cookie that didn't taste good! don't stress. it's cookies! have fun!i hope this is helpful.

Either your baking soda or baking powder is old and is not doing its job or your butter is too melted. DO NOT put your butter in the microwave. Leave it out to become room temperature before using in your baking. And dont get frustrated baking is harder than cooking, its an exact science. Cooking is a little more of this and that. Not with baking...your measurments have to be exact! Best of luck!!

I know that when you make chocolate chip cookies with just butter for the shortening, they turn out very flat. I usually use Crisco shortening. Other folks I know use half butter and half shortening. Some folks just like the taste of the cookies made only with butter. Check it out on the Nestles Tole House recipe.

hey,

LOL i have had plently of flat cookies when i was trying out a new recipe. one reason is there is too much sugar in the mix and another reason is i let them cook too long. a trick i found work out great for me is to cook the cookies at 25 degree less then what the recipe calls for. it takes longer but the cookies come out softer.

My cousin is a culinary student and she said that over mixing the batter definately causes flat cookies!
Hope you have better luck with your future batches..

I love to bake and I have seen this happen before. My guess is that you are melting the butter before you put it into the batter to make it easier to mix. This is what makes the cookies flat.

What I usually do is set the butter out about 1 hour before I'm going to make the batter. This way it is soft and easy to mix, but it still has it's form. This should solve the problem.

Good luck!!

I have a smiliar problem with cakes, which I have never had before. The only thing that is different is the oven: try experimenting with the heat and the settings...also if you moved from Canada,the ingredients may act a bit different.
Play with the amounts a little.
Good luck!

make sure you let the butter sit out to get to room temp. Microwaving the butter will lead to flat cookies.

Hey S.,
If you are using diet butter or margarine they will be flat. Make sure you use real butter only. Also refrigerate the dough for about an hour before you cook them and put the rest in the fridge while you are waiting to cook the rest. Air bake pans are great too. Good luck, and Merry Christmas,
V.

If the baking powder or soda you are using is old your cookies will not rise. You should replace them at least once a year. You could also try refrigerated cookie dough that you can either spoon onto the cookie sheets or some that is already formed. I recommend Toll House brand cookie dough. You could try to find out about cooking classes available through Adult Education at local High schools. Also, you might be able to get some pointers from the Food Network on TV.

I just mentioned this flat cookie question to my sister and she heard
a food chemist on the radio say that you should try bread flour and to chill the dough before you bake your cookies.

I agree with the other moms who think the problem is probably the butter.
Also, did you bake in the center rack of the oven?
Lastly, always use UNSALTED butter, unless the recipe specifically calls for salted.
Because there is almost always some salt in scratch recipes and salt in premade mixes.
Chemical reactions are very sensitive....too little or too much of salt, baking powder, baking soda, etc. can ruin a recipe.

Okay, so many have already said, your butter needs to be at room tempurater. It sounds silly, but true. I make cookies year around... and learned that the hard way. Also, if you use a table spoon and just dollop the batter on your baking pan, that will help. As they cook they will fall into the circle shape you're looking for. If you are using cookie cutters, becareful that the batter is not rolled too thin. Do not over mix the dough either, the more the dough is worked, the harder your cookies will be.

I hope your next batch comes out great. Practice makes perfect, that's for sure. Good Luck.

I make chocolate chip cookies more often than any other type. I have a method... :) I've been doing it since I was 11 so it really boils down to years of trial and error! I use Imperial Margerine (cheaper) and I don't let it get soft. I mix it cold with the "wet ingredients", it takes a little mashing but you can do it. Another tip (and i NEVER share my secrets) do not over-mix the wet and dry ingredients. When you add the dry, mix just until the flour disappears. Good luck and happy holidays!

is your baking soda or powder old, did you melt the butter to much, your flour old, is your oven heating up to the right degree ? di dyou mix your batter enough.. all reasons your cookies went flat. Did you use the shinny side of the foil vs the flat side of it, the shinny side is hotter than the flat side of the foil.

All of your ingredients must be at room temperature. No microwaving the butter...

The only think I can think of is that you need mix ingredients differently at different altitudes. I remember when we would spend vacations in Lake Tahoe that we would have different directions for cookies because we were cooking at a different altitude.

Hope this helps if not just send the flat cookies off on world adventures with Flat Stanly :) (for those who don't have grade school kids he is a cut out who goes of vactions with your child's family)

I don't know if you sprayed your cookie sheet with non-stick spray or not, but whenever I do, my cookies turn out a lot flatter than if I don't. My non-stick cookie sheets are not very non-stick anymore. If you did spray, that could be it. Just keep trying! Good luck!

Dear S.-
Okay- you cracked me up with your request! I'm not a professional baker or anything close to that, but I did come across some information about cookie dough. A recipe book said to keep the dough cool/or refridgerated until you bake it. It has something to do with the butter in the dough. You don't want it totally melted before you cook it because it can lead to flat cookies. I would also recommend using a tablespoon or a cookie scooper so that the cookies are a similar size and will therefore cook equally. Good Luck =)

There are several causes for flat cookies, my first guess is that you greased the pan too much. Use parchment paper on the cookie sheet for less spreading and less grease or Pam. Second, if you use a low fat product, like lower fat margarine, they will spread and third, you may not have properly chilled a dough that calls for chilling. Don't be hard on your self. Most cooking problems come from trying too hard,like over mixing, or over greasing, or getting busy and neglecting. Just keep practicing, you'll do great.
And for cooking regular meals, Trader Joes is a great place to get familiar with. They have so many great items that you can put together to make a good meal. Stay away from the cookie mixes. It's almost as easy to make them from scratch and there's a lot less chemicals. Happy Holidays!! D., yoga teacher and mother of a 23 year old son and 21 year old daughter!

Perhaps it's the temperature of your oven?

A very easy solution is after you have dropped the dough in to balls or cut them in to the shapes you want put them in the fridge for about two hours. This will cool them down and slow down the "flattening" out process in the oven.

This happened to my sister in law. She even made quick bread flat. It turned out she was putting her cookies and breads into a cold oven. Then turning the oven on and starting the timer from there. I'm not sure what's going on with your recipes but it could be your oven. Pick up an oven thermometer, preheat your oven to 350 degrees and see if it's the oven temperature that might be the problem. Let me know what turns out. I love being a "cooking detective".

Good luck!

Did you use margarine? It has alot of water so it can make them flat. Butter or shortning works well UNLESS the receipe calls for margarine. Also try not to overbake. It doesnot matter if the cookies are flat, how does it taste? If it tastes good, then excellent, job well done!!
K. E

Your butter/margarine is probably too soft. Try using butter or margarine that is just at room temperature.

Hi!
I, like you, am challenged in the kitchen. So I have no idea what I am taliking about but maybe it's your stove. Maybe you have to cookie them at a different temp, all stoves are different. Good Luck, and Thank God for our husbands who love us regardless of what's on the dinner plate!
Merry Christmas,
L.

refrigerate your dough, if it is too soft, your cookies will be flat. also, did you add the correct amount of flour and lastly, how old is your baking soda? these 3 can really ruin a good recipe. good luck.