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What am I doing wrong? - Page 2

post #16 of 32
My thoughts is that it could be the type of pan you are using. If you are using a thin pan it really affects the cookies. I had a lot of issues with my cookies until I finally broke down and went to a speacialty store and bought good cookie sheet. It should have some weight to it. I found it made an amazing difference.
post #17 of 32
A couple of years ago, Alton Brown did a really nice segment on baking cookies and how to get the type you want, puffy, chewy, and thin, by varying the amounts of liquid and levening. I found it very helpful.

http://www.foodnetwork.com/search/delegate.do?Nr=Record%20Type:Result&N=4294924722&fnSearchString=chocolate%20chip%20cookies

Good luck
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post #18 of 32
Thread Starter 
Ok, so my son is taking his nap, so it's time for mommy to make a mess in the kitchen. One thing I have not been doing is chilling my dough. I'm going to give that a try! I have a feeling that was a big issue.

And I want to buy better cookie pans eventually. But the ones that I have work fine when I get the store-bought dough when I need a quick cookie fix. So, here goes nothing! And thanks, everyone! I don't know what I would do without you!
-Christy
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-Christy
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post #19 of 32
I am posting a link to cookie sheets, explains how using a dark cookie sheet vs shiny and insulated and what results you can expect from them. I ditto mightydragon in recommending Alton Browns cookie instructions.
Here is link to types of cookie sheets,
http://ezinearticles.com/?Different-Types-of-Cookie-Sheets-Yield-Different-Tasting-Cookies&id=186863
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post #20 of 32
do you use butter, margarine, or shortening? They can change the texture.
post #21 of 32
Thread Starter 
I had much better success this evening! I took them out of the oven right before the edges began to darken. After sitting for a minute, they were done and were barely brown on the bottom. I'm feeling pretty confident now. icon_biggrin.gif
-Christy
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-Christy
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post #22 of 32
Thread Starter 
Ladies and gentlemen, I successfully made cookies today. They tasted good. They looked.. well.. mostly good. icon_smile.gif

I uploaded a picture of them to the gallery
-Christy
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-Christy
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post #23 of 32
Quote:
Originally Posted by agentdorkfish

I had much better success this evening! I took them out of the oven right before the edges began to darken. After sitting for a minute, they were done and were barely brown on the bottom. I'm feeling pretty confident now. icon_biggrin.gif



Yay!!

But don't you time your cookies following the bakign time given in the recipe?

If I'm not 'in the cookie groove' where I haven't made any in a while I will bake one cookie to see how it does--kinda time it so I know what I'm doing--one cookie might bake faster than a pan full but I get a ballpark time frame that way.
one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #24 of 32
Thread Starter 
I used the baking time as a guide. I started checking a couple minutes before the time was up. I took them out right as the edges darkened, but not browned. As soon as they were out, I slapped on the MMF. By the time they had cooled, they were firm but not hard. Perfect icon_smile.gif
-Christy
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-Christy
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post #25 of 32
What kind of cookies did you make that came out awful? I agree on the oven temp. If your oven is old, get yourself a thermometer. I got a new oven and I just couldn't believe the difference in everything I made
post #26 of 32
Agentdorkfish - your cookies turned out great!
post #27 of 32
Thread Starter 
Thanks! I'm making more next week icon_smile.gif


toleshed, every recipe I tried turned out awful before. I think my problem was I was leaving them in the oven too long.
-Christy
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-Christy
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post #28 of 32
Cookie thoughts~

Now you know for different recipes you can't always go by the look see method you're describing. Plus your oven cools off doing it that way too by opening the oven door repeatedly.

Which I mean if it's working for you great I'm just saying be careful---some cookies need more browning-- some cookes are ruined if they brown a bit so watch the times on your recipe--they are usually close.

And multiplied congratulations on your success!
one baker's never ever do is the next baker's 'i swear by this'
 
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one baker's never ever do is the next baker's 'i swear by this'
 
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post #29 of 32
In this thread:

http://cakecentral.com/cake-decorating-ftopict-649283.html

Indydebi talks about putting MMF on cookies. She actually re-cuts the cookies when they are warm from the oven. You might want to take a look, if you are using MMF on your cookies.
Congratulations on your cookies BTW, glad they turned out so well! thumbs_up.gif
That's the next thing I want to try.
post #30 of 32
Thread Starter 
Mme_K, I tried it! After I put the MMF on my last batch of cookies, I recut them and they looked awesome. I pure giggled when I saw them because they look so much better!
-Christy
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-Christy
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