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how do I make my cookies fatter? - Page 3

post #31 of 36
I bake a minimum of 300 cookies every single day. I have two girls come in 3 days a week and just stock my freezer with cookie dough balls.
- We use the #24 scoop.
- I use stick margarine (GFS brand or if I have to buy some from the grocery, Imperial brand).
- I bake on parchment paper.
- I throw the margarine in the microwave just long enought to soften it so it mixes well ... I dont' want to see any bits of butter in the batter at all.
- I bake ALL cookies at 300 degrees in a convection oven. I dont' care what the recipe says, we bake all of them at 300 degrees.

As a kid, I always wondered how bakery cookies always looked so pretty. Cookie scoops and parchment paper seem to be the secret!

I use the oatmeal cookie recipe on the quaker oats box .... they stay nice and puffy when baked from a frozen ball stage. The client says their customers love these because they are nice and soft ... not thin and crunchy (I HATE crunchy cookies!). If the dough seems a little sticky, we add 1/2 cup or so of extra flour to firm it up. If we bake straight from the mixing bowl (not frozen dough balls), they will spread a LITTLE more, but not much.

I've not been a fan of the nestle tollhouse cookie recipe for some years now. I think there have been changes in the recipe over the years, because I dont' remember these cookies baking up so paper thin and spreading so much back then (and my mom was a TERRIBLE baker/cook, so if anybody could screw it up, she could .... and they didnt' come out paper thin like they do now). I've added more flour, altered the amount of butter and nothing worked. I spent 6 months experimenting with different recipes until I came up with one that I was willing to put my name on.

Someone said slightly underbaking. I agree. If I wait until the cookie LOOKS completely baked, then it's overbaked ... resulting in a crunchy cookie and I HATE crunchy cookies!

In general, my girls have been empowered to alter the flour if the dough looks too sticky. Sticky dough results in cookies that spread too much or don't bake up as firm. Cookies that spread too much take up more space in the packaging, costing me more in packaging. Cookies that don't bake up firm enough (yet remain soft when eaten) result in crushed or broken cookies that I have to issue a credit for. For 15 and 16 year olds, they've developed a good eye for what the dough should look like!

I'll turn 'em into a "Until it looks right" cook yet! thumbs_up.gif
post #32 of 36
Wow thanks for all the info! Indydebi do u freeze all types of cookies b4 baking??
I believe that every person is born with talent.
~ Maya Angelou
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I believe that every person is born with talent.
~ Maya Angelou
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post #33 of 36
I don't know if anyone said this as I didn't read all of this thread, but I learned that if you can chill the sheets before you place cookie dough on it, they don't flatten out as much.
Cathy
"Hobby baker only-I do not sell cakes. People would probably not pay what I think the hard work, and all the cleanup involved in cake making is worth!"
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"Hobby baker only-I do not sell cakes. People would probably not pay what I think the hard work, and all the cleanup involved in cake making is worth!"
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post #34 of 36
I haven't tried this tip, but I remember reading somewhere that if you add a couple tablespoons of cornstarch to your cookie dough, the cookies will not go flat. If anyone decides to try this...let us know if it works or not. icon_smile.gif

By the way, the America's Test Kitchen chocolate chip cookie recipe is phenomenal!!! Just make sure to follow their instructions exactly.
post #35 of 36
I must say we have cookie pro's on cc. Yeeeh ladies! I love this site.
You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
http://cakemelove.blogspot.com
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You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
http://cakemelove.blogspot.com
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post #36 of 36
i agree with bc jean i just recently started adding a little extra flower to my cookie dough and it works great. don't add too much though or they will come out like little biscuits.
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