and the cookies spread, I followed the directions and I even put them in the freezer. So what do you think went wrong?
Thanks for your help
Is it the NFSC?
If so, I omit the baking powder and double the vanilla.
I have been using Penny's Cookies and they are WONDERFUL!!! The taste is amazing and no spreading at all. It is in the recipe section. I use the one with the heavy cream in it. I don't even have to refrigerate before baking . Give it a try if you can
I tried her recipe as well and my cookies did not spread. Go figure.
I tried this one too and they didn't spread, but they were not that tasty and kind of dry. The kids loved them though. I want to try the Penny's cookies recipe next.
I did not end up needing all the flour. The trick to avoiding dry dough is to add the flour slowly and feel the dough. If it feels good enough to roll out, then don't add anymore to the mix.
I agree with luv2bake6, I didn't need all of the flour that the recipe called for either.
I've used this recipe a few times now and I really like it. I didn't have a problem with spreading either.
One important thing is you'll know they're done when they just begin to puff and get shiny.
They'll look a little uncooked but leave them on the sheet for a good 10 minutes before you attempt to move them.
Make sure that you do not overcream your butter and sugar. You do not want to add a lot of air. Cold sheets, cold dough, well preheated oven. So sorry short, but in a rush.
Ya know, now that I think about it I could have stopped with like 3 cups of flour. I will try that again and see if that helps... but I still want to try Penny's cuz they sound delish!
Let us know how they turn out!
Overcreaming your butter and sugar will make your cookies spread. Rule of thumb is to cream for about 3-4 minutes. I used to cream the daylights out of my dough and always had problems with spreading. When I set the timer for 3 minutes...voila!...no more spreading. Hope this helps!