I know this problem has been addressed before, but this is the 2nd time I've had this happen. I'm trying to rack my brain to see what I did differently. The first time I had problems spreading, I had made the cookie dough a day ahead of time and also used 'recycled' parchment paper. After that disaster, I always use brand new parchment paper and make my dough the day I'll be baking. Today my dough chilled for about 3 hours. Did that have something to do with it? Does the margarine absorb more in the flour or something? I did everything else exactly the same and used the same ingredients as always. I'm very frustrated. Can anyone help? Any suggestions? Thanks!
hmmm.... I'm not sure. I've never had a problem with the NFCS spreading. But, I use butter, not margarine. I wonder if the margarine has something to do with it...???
I hope someone else can help you!!
I always use butter in my cookies too. Chill the dough at least a few hours, and have not had a problem so far.
I always use marg & I never have a prob with them spreading !! And I never chill mine ,I roll the dough , cutout & bake right then !! Did you use all purpose flour ??? Maybe grab self rising by mistake ?? Just a thought ???
I always use marg & I never have a prob with them spreading !! And I never chill mine ,I roll the dough , cutout & bake right then !! Did you use all purpose flour ??? Maybe grab self rising by mistake ?? Just a thought ???
Fiddlesticks - Do you use the No Fail recipe from this site? Maybe it was the length of chilling time. I always use Blue Bonnet, and I did open a new bag of flour, but just checked - it was all purpose. Wish I knew...
Hey I always use IMPERIAL Marg ! I use the NFSC recipe from Kitchengifts.com Dont know the one from here, might be different !
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