Marleen from Las Vegas, Nevada
You didn't mention the cookie recipe you were baking. Spoon out teaspoonfuls on your baking sheet, and press cookie dough with the back of a spatula.
Or maybe you need a new can of baking powder, which is a leavening agent. (12/05/2007)
Check your oven temp with an oven thermometer! Do not trust the dial! Calibrate it if possible (12/05/2007)
Could it be you were using regular flour not self-rising? (12/07/2007)
Have you moved from a different altitude. Some cake mixes tell you to use less flour at a certain altitude. Have you gone from cane sugar to beet sugar. May make a difference too. (12/07/2007)
Something must have changed -- the type of flour you are using? The shortening or butter or margarine or oil? Are you using the same recipes you have always used? Perhaps if it is a new recipe, it is not supposed to spread out, but needs to be flattened with a fork or a sugared glass or a spatula as others have mentioned. (12/07/2007)
Just curious what type of margarine you were using when you were having your cookies "spread out". On a cooking website once about a year ago I read that a chef said not to use Imperial Margarine as it caused flat cookies. Wondering if that is the effect you are going for? I quit using Imperial , I use Blue Bonnet and have better cookies I think, but not what I call "spread out". (12/08/2007)
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