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Post by countrymom22 on Oct 24, 2015 20:26:24 GMT
Okay, I have been making Toll House cookies for 40 years. Just as the recipe is on the bake of the bag of chips. Today I made two batches to take to a party tomorrow. Here is my problem. Both batches rose in the oven just fine. When I took them out of the oven they flattened. I mean as flat as a pancake! This has happened occasionally in the past, but I was hoping someone could tell me why.
I made both batches at the same time so the ingredients were all at the same temp etc. I didn't change any measurements/ingredients. Can someone tell me what I did wrong?
I guess today was just not my day to bake because the crust that I made for a chocolate pudding pie shrunk and cracked and the pudding I made for the pie didn't fill the crust as much as it usually does. Maybe I shouldn't have gotten out of bed this morning! |
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Post by adirondackgal on Oct 24, 2015 20:44:26 GMT
Sometimes substituting margarine for butter will do this. Also, if the batter is too warm or over beaten it can happen.
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Post by mzgarden on Oct 24, 2015 23:51:39 GMT
along the margarine line - if your margarine brand is now a 'spread' it has a higher proportion of water. If I remember rightly butter and real margarines are 80% fat and 20% water; where 'spreads' are 60% fat and 40% water. This can be one reason the cookies went flat.
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Post by countrymom22 on Oct 26, 2015 22:55:43 GMT
Thanks for the suggestions. I don't use margarine, only butter. Maybe I overbeat the cookie dough. I thought of that and tried to beat the second batch less than the first, but I still had the same results.
On the positive side, everyone loved them and wanted to know how I got them to be so flat and crunchy!
Go figure, I guess they weren't a disaster after all! Guess I'll just have to live with the occasional batch of flat cookies!
Thanks again!
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Post by adirondackgal on Oct 26, 2015 23:09:20 GMT
Another thought, put the dough back in the refrigerator for a little while to get it cold before putting on cookie sheets. I had my dough do the same thing if it is too warm.
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Post by my3boys on Oct 28, 2015 18:03:36 GMT
Is your baking soda old?
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Post by krisinmi on Oct 28, 2015 18:41:19 GMT
Were they the 'normal' color, or more browned than usual?
If normal color, my guess is your butter was too soft/warm when you added it in. I've had that happen from time to time.
If they were more browned than usual, either you cooked them longer (my mom always makes crunchy cookies, I can use the same recipe and get mine to come out soft by baking for 1-2 minutes less than she does) or your oven temp was a little high. Could be a thermostat thing--my oven needs recalibrating 10-15 degrees from time to time.
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Post by countrymom22 on Oct 29, 2015 1:37:53 GMT
adirondackgal, thanks for the suggestion, I'll try that the next time. my3boys, I did check the date on the baking soda and it should have been okay, but it wasn't a new box, so that could be it. krisinmi, the cookies were the normal color, just really flat. They rose in the oven but when I took them out to cool, they flattened. The chips were sticking up! I don't think my butter was too soft as it was frozen the night before and I left it on the counter to defrost, but the heat is not on in the house and it is freezing in here! The butter was very firm to the touch, but I suppose anything is possible. Thanks for the suggestions, I really appreciate you guys taking time to respond!
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Post by farmchix on Oct 31, 2015 10:33:02 GMT
Baking Soda and baking powder can be too hold and stop performing... |
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