![]() |
My guess would be you used butter or margarine. When I used that in my chocolate chip cookies, they got flatter than pancakes. Ever since, I use Crisco, even if the recipe calls for margarine or butter. Makes a world of difference! |
sounds like somone confused baking powder and baking soda...do the cookies look all "fried" and are they brittle and dark brown? |
Seems like everyone hit the answers already: Use shortening (butter flavored shortening is OK too) Don't melt the butter (if you use it) except to slightly soften from rock hard stage. Don't grease pan. make sure you don't mix up baking soda and baking powder. Those are probably the biggest culprits of thin spreading cookies By the way.. What is a RANGER?????? :confused: |
:D As a kid, one time, my sister made homemade chocolate chip cookies. She found the flour wrapped in a plastic ziploc bag in the pantry. She baked the cookies and they came out very thin and flat. She and her friends ate them anyways. They all had digestive upset. When my mom found out she said that we were out of flour. Where did you get the flour? It turns out that she made the cookies with wallpaper paste. |
What works best for me is the cookie isle at the supermarket.. Sorry, I'm no help.. :) |
Hubby likes just the cookie dough - I don't bother baking them anymore. yum... |
| All times are GMT -8. The time now is 06:29 PM. |
Powered by vBulletin® Version 3.8.9
Copyright ©2000 - 2025, vBulletin Solutions, Inc.
Copyright ©2003 - 2018 YorkieTalk.com
Privacy Policy - Terms of Use