I made 2 different batches of cookies today and they all turned out flat. Could my baking soda be bad??
some info on spreading
sugar - high sugar content increases spread. coarse granulated sugar increases spread, while fine sugar or confectioners sugar reduces spread.
leavening - high baking soda content causes spread
Creaming - the craming together of fat and sugar contributes to leavening by incorperating air. Creaming a mixture until light increases spread. Blending fat and sugar just til a paste without creaming in alot of air reduces spread.
Temperature - Low oven temperature increases spread. High temperature reduces spread, because the cookie has a chance to set up before it spreads too much
Liquid - A high liquid content butter spreads more
Flour - strong flour (bread and clear flours) or activation of gluten decreases spread.
Pan grease - cookie spread more on a heavily greased pan.
AGreat tips, JerryLINY.
It also is really humid here today not sure if that makes a difference. I also used butter instead of margarine but normally don't have a problem. Thanks for the info!!!