You know it's been quite a long time since I've made these cookies and I am not sure whether the cookie is soft or crispy, but I think somewhat soft. They shouldn't be flat though. Is your baking soda still good? Try a new box of baking soda and see if that helps.
Sincerely, Diana
Diana's Desserts
Elle
1. The first batch I made with 50-50 butter and margarine and it completely spread. I didn't freeze the balls until solid, so maybe if I did it wouldn't have spread so much.
2. The second batch was made with 50-50 butter and shortening. It didn't spread as flat as the first batch did, which I was happy about. I did freeze the balls of dough until firm, though, which may have made a difference. All I know is that butter and margarine have more water than shortening, thus the reason why cookies made with all butter spread more.
I hope this helps!
Elle
https://www.active.com/donate/tntin/tntinCProvo
I have been baking for a long time, & I know that if you use margarine, most of the time, your cookies won't come out, the way you want them to.
If you can buy an oven-temperature gauge at the grocery store, that will help a lot also.
Just make sure that when you use, 1/2 regular butter & 1/2 Smart Balance shortening, the butter is at room temperature.
Also, make sure that when you add eggs( room temp), the eggs are LARGE, unless the recipe tells you otherwise.
Don't let the baking soda sit on your shelf for too long, it doesn't cost very much at the store, just pick a new box( & check the label for the expiration date also)
I always chill the cookie dough for atleast 4 hours, to over-night, just make sure you cover the dough with plastic wrap first, before you put it into the fridge.
No matter what type of cookie I'm baking, I always put the oven to 350 degrees, otherwise, you can over-bake them or they'll burn.
Bringing the chilled ingredients, to room temperature, before you start mixing the ingredients together for your cookies, helps everything to mix together better.
The reason I use regular butter, & smart balance shortening, is, it's better for our health. Margarine is not. The cookies will come out a little soft, not so crisp.
Also, put your oven rack in the MIDDLE of the oven,
your cookies will bake much better, because the oven won't be too hot on the bottom, or too hot on the top.
Please pre-heat your oven for 20 minutes, before you want to bake the cookies.
Have A Sweet day!!
Carol
This message was edited by natcat on 2-28-06 @ 1:19 PM
Good Afternoon Kelly !! You sure are very welcome, I remember, when I first started baking, I made a lot of mistakes, then I found out about margargine, which made me back off BIG TIME !!!
I tried mixing up chocolate chip cookie dough with just butter, & they are really yummy!! & also, with just butter, the cookies get real crisp, sooo I tried 1/2 butter & 1/2 smart balance shortening, & I found out the answer to keep our cookies, chewy, & with a big glass of cold milk, or a fresh cup of hot coffee, they are GREAT !!!!!!
The reason I use "smart Balance" shortening, is because it doesn't have any "trans-fatty acids".
When you buy some, just make sure that you write the date that you bought it- (on the top of the can,) because we can only keep ANY shortening, for "one year" NO MORE. I just dump it in the trash & get some more, if there is any left.
I hope you have a great day tomorrow!!!
Have A Sweet day!!
Carol