we all have wondered why cookies spread. Well yesterday I made a bouquet and they spread, I had extra so I made with my kids they did not spread! The ones with my boys were put directly on cookie sheet and not inserted with a stick. When I put my sticks in I hold in one hand and insert stick with other,patch it and flip patch side down and bake. Does this make any since to you all?
I recall once hearing many years ago that you needed to chill the cut dough once you placed it on the sheet. It reduced the time the cookie was exposed to heat and therefore had less time to rise and spread. If you have butter in your recipe woul might want to put them in the fridge or freezer for a bit to harden the butter.
I hope someone else out there has the scientific anser for you.
Good luck Claire
Are you adding extra dough when you do your patch? I wonder if that has anything to do with it. Very interesting!
I insert my stick in before I bake and I also chill them before I bake. I have no problem with them spreading at all.
we all have wondered why cookies spread. Well yesterday I made a bouquet and they spread, I had extra so I made with my kids they did not spread! The ones with my boys were put directly on cookie sheet and not inserted with a stick. When I put my sticks in I hold in one hand and insert stick with other,patch it and flip patch side down and bake. Does this make any since to you all?
Here are a few reasons cookies will spread.
Cookies will usually spread because of the butter/fat in them. When they are placed in the oven the heat causes the butter/fat to melt resulting in spreading. Chilling/freezing your dough slows this process down. The cookies will start to bake and set up before any significant spreading occurs.
Another major culprit is substituting the types of fats that you are using. If a recipe calls for butter you are best off using butter. Substituting margarine for butter could result in more spreading due to different moisture contents.
Also, warm cookie sheets will cause excessive spreading.
The type of cookie sheet being used will affect the rate of spreading as well.
Too much liquid in the dough and not enough flour can cause spreading. Make sure you measure correctly. Even simple things like using extra large eggs when your recipe calls for large eggs can affect the integrity of your recipe.
Hope this helps
Cake_Princess
I have found that when I use 100% real butter my cookies spread everytime! I switched to margarine umpteen years ago and haven't had spreading since! I use Country Crock sticks and love it!
I also chill my dough overnight and insert my sticks immediately after I pull them from the oven. Works like a charm and I can also bake more at a time since I don't have to worry about the sticks taking up room on my cookie sheet!
I have found that when I use 100% real butter my cookies spread everytime! I switched to margarine umpteen years ago and haven't had spreading since! I use Country Crock sticks and love it!
I also chill my dough overnight and insert my sticks immediately after I pull them from the oven. Works like a charm and I can also bake more at a time since I don't have to worry about the sticks taking up room on my cookie sheet!
Cambo, I am going to try your method, Mine dont spread real bad but enough to tell. I like the taste of Country Crock the best, that is what we usually use. But I have never used it in cookies. The last time I made them I baked them without chilling and the ones that were held in my hand with a stick in them spread but the ones that I laid directly on sheet to bake did not. They were perfect.
I also use Country Crock in my icing instead of butter. I've noticed when I use butter (although it tastes wonderful) it starts to "seperate" in the piping bag due to the heat of my hands I guess. I pay nearly $4 per pack of Land O'Lakes at WalMart vs. $.88 per pack of Country Crock. I know you all will be pleasantly surprised!
Wow! That is quite a difference in price. I've been using the store brand butter sticks at the grocery store ($3+) and will have to check the price on Country Crock sticks. That's what we eat at home too, the little tubs.
Thanks Cambo!
I've used Cambos method of applying sticks directly after taking them out of the oven and have never had a problem, works the best for me.
I have found that when I use 100% real butter my cookies spread everytime! I switched to margarine umpteen years ago and haven't had spreading since! I use Country Crock sticks and love it!
I also chill my dough overnight and insert my sticks immediately after I pull them from the oven. Works like a charm and I can also bake more at a time since I don't have to worry about the sticks taking up room on my cookie sheet!
Do you insert them while still on baking sheet or in your hand?
I remove them quickly from the sheet on to the cooling rack and make sure they are arranged for quick insert of the stick.
Pearl70 - I'm sorry it didn't work for you. With the receipe I use the cookies are still very soft when they come out of the oven and don't get harder until they have cooled right down. I have only had a problem once and that was when I didn't put the sticks in right after I took them out of the oven.
Definately do it the other way of putting them in before you bake them then.
Again, sorry. It's the only way I've ever done it.
Good Luck and let me know how it goes.
Pearl70 - I'm sorry it didn't work for you. With the receipe I use the cookies are still very soft when they come out of the oven and don't get harder until they have cooled right down. I have only had a problem once and that was when I didn't put the sticks in right after I took them out of the oven.
Definately do it the other way of putting them in before you bake them then.
Again, sorry. It's the only way I've ever done it.
Good Luck and let me know how it goes.
thats ok no need to apoligize.I beleive that you have to try different ways to see what works best for you,what works best for me may not be what works for you. Everyone has their own way of doing things. Thanks anyhow for the advice. You never know until you try. Thanks Pearl
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