Cookies Coming out Too Flat

[Grader999]

Which do you think works better? Chilling the dough before baking or adding a little extra flour and water to the mixture. I think 2 1/4 cups of flour is not quite enough for most cookie recipes.

I guess flat cookies are okay but when they are too flat it's like eating baked sugar.

[Liketobake]

The amount of flour that is needed depends on the recipe you are using and how much it makes. Many cookie recipes do want you to chill the dough, but not all. If it is needed it should be in the instructions.:)

[Grader999]

Thanks for the information. I'll look into that.

[plum]

My first thoughts went to Baking Soda or Flour as the culprit but i changed all of my ingredients have been changed and they still come out flat.

What could cause flat cookies?

[Big Daddy's House]

Definitely, chilling the dough first before you bake the cookies should help.

I encountered that same problem last year, and not only were they flat, but they were also giant ones. And I followed the recipe to the letter.

I was told that the dough was supposed to be chilled first.

[TheAutomaton]

As stated above some recipes call for the dough to be chilled and some don't. The problem is that sometimes the recipe doesn't say. Especially if it's a user posted recipe on an internet site. Sometimes people forget things when they're typing up the recipe.

[Big Daddy's House]

Yeah, I got a beautiful looking cookbook with beautiful pics of the finished products, but when I bake them, something is ALWAYS friggen wrong with them!!

For instance the muffins and quick breads call for low fat yougurt and very little fat, which makes them kind of though and chewy. I don't like that. But the recipe is not being said to be a low fat one

I've stopped using that book for those recipes and went back to an old cookbook for baking cookies and quock breads because they call for more fat & shortening.

It's the fat that makes the product softer, tender, moist and delicious and has a softer texture. When you cream & whip the fat with the sugar and eggs as though you're making a cake, the fat gets lifted & aerated higher, as air is beaten into it to fluff it up and make it lighter in texture.

This method in turn, makes for better tasting baked poducts.

[Atomizer]

I have found that adding 1/4 more flour solved the problem for me, on just about everything I baked. Since I started adding more flour I have not had a flat cookie since. Hope this helps

[cookiemom]

Hello Everyone!

Recipes are notoriously vague on directions. Some are ok, but most are not going to tell you all the little tricks. Absolutely chill your dough. I think that is the number one tip that will really help your cookies. For drop cookies, scoop them first and then chill. Chilled dough will be crumbly and hard to scoop.

Also, use a double acting baking powder and not soda. Baking powder will lift your cookie better than soda. The double acting formula will also give you time to chill the dough and postpone the chemical reaction that releases the gas and raises your cookie when in the oven. When baking soda is added it begins to react immediately and often times this will result in a flat product.

High altitude also greatly affects baking. If you live anywhere that is 3000 or more feet above sea level, than you are considered high altitude and adjustments will need to be made. Decreasing leavening agents and increasing flour in small amounts will do the trick.

Good luck with those cookies!

Regards,
Amanda
______________________
Make awesome chocolate chip cookie with secret tips and great recipes!
http://www.choc-chip-cookie-recipe.com

[cookiefan]

I agree with Amanda, cookbooks can be vague on direction for having cookies turn out just the way you like so there can be lots of trial and error involved. There are so many things that can cause cookies to turn out flat including...

*butter/dough that is too soft
*not enough/improperly measured flour
*oven that is not hot enough
*placing dough on warm cookie sheets

I have great success chilling the dough or balls of dough, making sure my oven is thoroughly pre-heated and at the right temp. (invest in an oven thermometer), and using parchment paper lined heavy duty cookie sheets.

Hope this help. Good luck with future cookie baking success!
_________________________
Martha
http://www.best-ever-cookie-collection.com

[cutiejoe]

i also tried baking good cookies.but instead they become flattened.
now i hate baking coz those are very tight and not that tasty!

[expertarticle]

I love baking good cookies. i have tried so many times but it was not so tasty but now try this method. i think this time i got success.
________
MARIJUANA SEED (http://marijuanaseeds.org/)

[samue1eb]

I always chill my dough for a while before baking, so that the fat (butter in my case) can harden. You could try using shortening because it won't melt as quickly when cooked in the oven, althought I think butter provides a better flavor to the cookie. I would also recommend picking up the book, BakeWise as it addresses all cookie related issues, and tells you what to do if you want a flat cookie, more chewy cookie, etc.

[Mama]

I know that this is an old post but here are some cookie baking tips that might help others:

My cookies are browning too quickly -Check your oven. Is it set too high? Is it calibrated properly? You can check it with a free standing oven thermometer. If you are using a dark colored pan, remember to reduce the oven temperature by 25 degrees F (15 degrees C). Aluminum pans work best.

My cookies are browning too quickly on the bottom - It could be the same reasons as above (you’re using a dark pan) or your oven rack may be too low. Another reason is that your batter has too much sugar in it.

My cookies are browning too quickly on top while the bottoms are undercooked –Check the oven temperature. Is it set too high? Check you oven racks. Are they set too high?

My cookies are spreading too much – First, always start with a cold baking sheet. If your dough is too soft, put it in the refrigerator for 15 or 20 minutes until it firms up. Check the recipe. Is it calling for an ungreased baking sheet and you are using a greased baking sheet? This will also cause your cookies to spread.

My cookies are dry and hard – You probably over baked them. Check the recipe to make sure you used enough eggs and/or liquid and that you didn’t use too much flour. Check your oven to make sure it’s set on the right temperature. If you have to bake your cookies too long, they will dry out.

[Big Daddy's House]

Thanks for the advice, Mama.

[Mama]

You're welcome!

[joshuadavid21]

Baking a chocolate chip cookie is a personal experience. Each of us have different secrets in making our cookie special. It all depends on our taste buds and preferences, cookbooks will only guide us, but the success of your baking adventure depends on you. Giant fortune cookies (http://www.fancyfortunecookies.com)