cakegirl31 Posted 9 Oct 2009 , 10:03pm
post #1 of

the reciepe I used said to put 2cookie sheets in the oven at the same time,(I usaully put only 1 cookie sheet in the oven.) anyways the top cookie sheet cookies spread really bad,but the bottom ones turned out good.yes I did rotate the cookie sheets from top to bottom and front to back. so I was wondering why they spread?? I also make sure my pans are very cold.... I pop them in the freezer for a few minutes. so I would appreciate an input any of you talented ladies had. icon_biggrin.gif

26 replies
indydebi Posted 9 Oct 2009 , 10:41pm
post #2 of

aren't chocolate chip cookies SUPPOSE to spread? icon_confused.gif I think I'm not understanding what the problem is. what recipe are you using? what oven temp? do you have pics to show what you mean?

dreamcakesmom Posted 9 Oct 2009 , 11:00pm
post #3 of

So funny I am taking a baking science course right now where we did an experiment testing different versions of cookie recipes to see the effects. Which ones spread too much, the ones that started at the top and ended at the bottom? Did you use butter?

MichelleM77 Posted 9 Oct 2009 , 11:13pm
post #4 of

The bottom cookies didn't spread because they reached a higher temperature faster which caused them to hold their shape since they baked faster. This is assuming you have an electric oven with the heat element on the bottom. You might be able to offset this happening by baking at a higher temperature for a few minutes to "set" the cookies, then turn down and continue to bake.

cownsj Posted 9 Oct 2009 , 11:19pm
post #5 of

I hear you. Every few years, at Christmastime I try to bake with 2 sheets in the oven at once, but always get the same results. So, I stick with one tray at a time.
I do see a response above me now that addresses this. Very good info. Unfortunately, when I do my Christmas baking for family and friends, I'm usually doing about 20 batches, so I can't take the time to turn the over up and down, I'm busy getting the next batch ready to go in. But, if I'm making just a batch or two I may just try that next time. Thanks for the info.

indydebi Posted 9 Oct 2009 , 11:30pm
post #6 of

When I had a big order and was still in a home oven, I did the pan rotation and it worked well. First pan in for 10 minutes. After 10 minutes, add second pan on lower shelf. 10 minutes later (20 minutes total baking time), remove upper sheet, move bottom sheet to top rack, insert 3rd sheet on the bottom. I did this continuous baking cycle for the big order. I ran the numbers ("Debi Does Data!") and it saved me 60-90 minutes baking time a night.

cownsj Posted 9 Oct 2009 , 11:36pm
post #7 of

Boy, anything that works AND saves time. I love it. Thanks for the additional info.

Barb00 Posted 9 Oct 2009 , 11:51pm
post #8 of

Your butter needs to be room temp, not too soft. Also, I use only Volrath pans now for cookies. Mine always used to spread out too thin - that is when I finally stopped softening the butter in the microwave. I love these pans. They are sturdy, large and have one edge "bent" up for an easy grip.
My cookies are now round and not flattened out.

cakegirl31 Posted 10 Oct 2009 , 1:22am
post #9 of

I just got this cookie recipe from the American test kitchen ,that is on PBS. it calls for melted butter that is warm,so that's what I did, the oven tempture was 325 degrees that's what it said in the book ..... the only thing I am thinking now is maybe the butter was to warm?? but all of the other cookies turned out the way they were suppose to. I tried this recipe cause, they are suppose to be thick and chewy and not spread and be to thin and crispy. so I hope this explains things. let me know ur fought's. thank you cakegirl31

indydebi Posted 10 Oct 2009 , 1:31am

cookies made with butter will spread more than cookies made with shortening. I also found using parchment paper helps keep the cookies a uniform size without too much spreading.

I did a quick search and found this site with some add'l info (scroll down to "cookies too flat, they spread and thin out....."): http://www.ask.com/bar?q=why+do+cookies+spread+too+much&page=1&qsrc=0&ab=0&u=http%3A%2F%2Fwww.baking911.com%2Fcookies%2Fproblems.htm

Rylan Posted 10 Oct 2009 , 1:35am

When I make chocolate chip cookies, I use half shortening and half butter.

madgeowens Posted 10 Oct 2009 , 1:51am

If you don't cream the butter and sugar well that can happen, and also if you don't measure properly and the batter is too thin. I use two pans at a time and that never does a thiing to my cookies. I use the recipe on the choc chip bag and add walnuts.

saffronica Posted 10 Oct 2009 , 2:10am

I use the America's Test Kitchen recipe all the time, and I love it. The butter is supposed to be melted, then cooled, not still warm. If I don't let it cool enough, I have really soft dough and flatter cookies. I'm not sure why one tray would be okay and the other not, though, I've never had that problem.

Also, I've noticed the the ATK recipes vary from cookbook to cookbook. I've tried the chocolate chip cookie recipe from the Best Recipes and the Family cookbooks, and although they're very similar, I prefer the one from the Family cookbook.

cakegirl31 Posted 10 Oct 2009 , 2:32am

iwould like to thank all you ladies for your input, the rest of the cookies are really yummy and next time I will let my butter cool all the way, one other question if I push the qoute button can I put a web site to my flickr pics there? thanks again.....cakegirl31 icon_lol.gif

edith1 Posted 10 Oct 2009 , 2:48am

i was having the same problem today with peanut butter. i went to using the bottum rack closer to heat and it cleared up. you might try that thumbs_up.gif

cownsj Posted 10 Oct 2009 , 5:13pm
Quote:
Originally Posted by cakegirl31

iwould like to thank all you ladies for your input, the rest of the cookies are really yummy and next time I will let my butter cool all the way, one other question if I push the qoute button can I put a web site to my flickr pics there? thanks again.....cakegirl31 icon_lol.gif




If you hit the quote button, you get the quote of what is in that posting. So if you want to add the link, you can hit the quote button and add it in. Or just do a regular posting and copy and paste the link in there. Hope I just answered your question for you. (I only learned how to use the quote thing last week)

madgeowens Posted 11 Oct 2009 , 1:52am

One more really important thing I did not tell you......if you over beat cookie dough it will do that as well.

cownsj Posted 11 Oct 2009 , 4:33pm
Quote:
Originally Posted by madgeowens

One more really important thing I did not tell you......if you over beat cookie dough it will do that as well.




I never use a mixer for my cookie dough. I only use a spoon to mix all my cookie dough, you're right it bakes differently, but it also tastes differently too. I think it breaks down the butter too much, not sure.

indydebi Posted 11 Oct 2009 , 4:38pm
Quote:
Originally Posted by cownsj

Quote:
Originally Posted by madgeowens

One more really important thing I did not tell you......if you over beat cookie dough it will do that as well.



I never use a mixer for my cookie dough. I only use a spoon to mix all my cookie dough, you're right it bakes differently, but it also tastes differently too. I think it breaks down the butter too much, not sure.




Dang! you must have Popeye arms by now! icon_surprised.gif

cownsj Posted 11 Oct 2009 , 4:56pm
Quote:
Originally Posted by indydebi

Quote:
Originally Posted by cownsj

Quote:
Originally Posted by madgeowens

One more really important thing I did not tell you......if you over beat cookie dough it will do that as well.



I never use a mixer for my cookie dough. I only use a spoon to mix all my cookie dough, you're right it bakes differently, but it also tastes differently too. I think it breaks down the butter too much, not sure.



Dang! you must have Popeye arms by now! icon_surprised.gif



ROFLMBO. It sure feels like it when I'm mixing up all my cookie dough for Christmas; something I'll be doing within a few weeks. I mix up about 20 batches (it's grown through the years from about 3), for friends and family. I mix them up early, put the dough in zip lock bags and stack them in the fridge. It makes baking day much easier and I can get all the baking done in one very long day. But I also think it allows the flavors to blend together better.

MichelleM77 Posted 11 Oct 2009 , 9:23pm
Quote:
Originally Posted by cownsj

I mix them up early, put the dough in zip lock bags and stack them in the fridge.




You mean the freezer?

madgeowens Posted 11 Oct 2009 , 11:32pm

I cannot imagine mixing all that dough by hand.......I use KA and I still have popeye arms haha

Rebealuvsweets Posted 12 Oct 2009 , 1:17am

I made cookies for my grandbabies today. They had spent the night. I just used the oatmeal recipe on the Quaker oats box. But I added walnuts, mini chocolate chips, peanut butter, and white chips. In part of the dough, I did add some cocoa chile blend from McCormick. I think I needed to add more because there was not much of a taste difference. And I did make them with 1/2 shortening and 1/2 butter. I use parchment paper and did two trays at a time. I use the scoop method. Where all of the cookies are uniform. The dough does comes out very thick. So they did not spread like when it is just the dough and oatmeal itself.

cownsj Posted 12 Oct 2009 , 2:21am
Quote:
Originally Posted by MichelleM77

Quote:
Originally Posted by cownsj

I mix them up early, put the dough in zip lock bags and stack them in the fridge.



You mean the freezer?



No, I put them in the refrigerator. There is nothing in there that won't hold up in the fridge for several weeks. I've never made my cookie dough far enough in advance to try the freezer, but I would imagine it would work too. I think my mother in law has put my cookie dough in the freezer to keep. I occassionally make her a batch of cookies to share with friends, plus give her some cookie dough so that she can bake up only as much as she needs from time to time.

indydebi Posted 12 Oct 2009 , 2:36am

Let me suggest that if you ever make your dough far enough in advance to freeze (and this is assuming it's for drop cookies like choc chip, oatmeal, snickerdoodles, etc), then I'd suggest to go ahead and scoop them into balls. On baking day, you can just pull the frozen dough balls from teh freezer to oven and you're rockin-n-rollin'!

It's also handy when you get that irritating person who orders a lousy 2 doz and they want 6 of this, 6 of the other, etc. If they are frozen in dough balls in your freezer, you can just pull the 6 of each that you need and in 20 minutes, you're done with the order. No mess, no clean up! thumbs_up.gif

cownsj Posted 12 Oct 2009 , 2:43am
Quote:
Originally Posted by indydebi

Let me suggest that if you ever make your dough far enough in advance to freeze (and this is assuming it's for drop cookies like choc chip, oatmeal, snickerdoodles, etc), then I'd suggest to go ahead and scoop them into balls. On baking day, you can just pull the frozen dough balls from teh freezer to oven and you're rockin-n-rollin'!

It's also handy when you get that irritating person who orders a lousy 2 doz and they want 6 of this, 6 of the other, etc. If they are frozen in dough balls in your freezer, you can just pull the 6 of each that you need and in 20 minutes, you're done with the order. No mess, no clean up! thumbs_up.gif




FANTASTIC IDEA. It would never have occurred to me, and that will make baking day sooooooo much easier. As it is I begin when I get up, early, had my coffee and the oven warms up. Then, I keep baking until I drop, then drag myself back up to get all my cookies on their platters and wrapped. This one tip alone will save me tons of time and especially energy. Thank you for such a simple, yet great idea. I bought up lots of butter today on sale in anticipation of beginning my cookie dough making. I'll be getting more during the week.

Also, since I learned to use fondant on cut out cookies, I'm thinking I'll have to try a new kind to add to my selection that I do already.

I'm trying hard to find a good recipe for linzer tarts. I got the cutter for them a few years ago, but have yet to use a recipe that is even passable for them.

saffronica Posted 14 Oct 2009 , 9:03pm

I love having pre-formed cookie dough balls in the freezer. I don't even sell them or anything, it's just nice to have them on hand. The other day my kids, husband and I all wanted different kinds -- so I baked four each of sugar, peanut butter, and chocolate chip. I NEVER would have made three different kinds if I had to mix them all up!

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