By Melanie from Chicago, IL
These answers have been rated the best for this question.
Refrigerate the cookie dough and make sure is cold before placing on the cookie sheet, and add a 1/4 extra flour. Guaranteed no more flat cookies :)
I've been trying to figure this out for a while. It baffled me because i used the exact same recipe as before. Tried all sorts of things with chilling the batter, convection/not convection, different oven temps, different flour, etc. But I finally found the solution: Use baking powder! I apparently was using baking soda when they all came out flat. Baking powder makes them more fluffy.
By Carolyn C. Cooke 04/20/2010
The previous ideas are worth trying. I have found that when the recipe says butter (or stick margarine), softened, don't soften it in microwave or oven. Let it sit out on counter for 30 minutes. Too soft butter will cause the cookies to flatten. Never use tub margarine. Also, parchment paper on cookie sheets works better than without. Cookie sheets should be cool with each batch. CayC from FL
By kayrayriggs 04/20/2010
I use half butter and half Crisco in mine. That seems to help, and you might also try using different cookie sheets. There is a huge difference in using dark sheets, shiny sheets, etc.
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By c henderson 04/19/2010
I would rather have flat cookies than to put crisco in them. I use butter and a little more flour and they taste wonderful.
By Bayliner 04/19/2010
I use Crisco butter flavor shortening instead of butter. My cookies never come out flat no matter how warm the cookie sheets are or how much flour I use. Also, always make sure your baking powder is fresh.
By Poca 04/19/2010
I am not sure but if you use Crisco in your cookie recipe, it might be that as they have changed the way Crisco is made.
No saturated fats are in it, I believe but it is not the same old Crisco we relied on before.
By Wendy 04/19/2010
If I use tub margarine it will make my cookies spread out. Also, check to see if your baking powder or baking soda are old. That will effect how much your cookies raise too.
By Peggy 04/19/2010
After many years of experimenting I found that adding about a half cup of flour fixes that problem.
I use half butter and half shortening in my recipe. Sometimes butter will flatten cookies.
By Marjorie C. Woodworth 04/17/2010
Check out this website to find your solution: http://www.baking911.com/cookies/problems.htm#Shrinks
Thrifty Fun has been around so long that many of our pages have been reset several times. Archives are older versions of the page and the feedback that was provided then.
I need everyone's help. I used to make the best chocolate chip cookies, everyone loved them. For the last 3-4 years, I cannot make a good batch.
Why do all my cookies come out flat? Please help.
By Ann from Tipp City, OH
Also, if your fat (butter or shortening) is too warm/soft, it will cause the cookie to spread out too quickly during baking making a flat cookie.
My mom would probably love your cookies. She prefers a crisp cookie and thinks soft cookies seem undercooked. Best of luck finding the right solution. Hope you get your cookie groove back. (12/15/2009)
Website will answer all of your questions. (12/15/2009)
Shari in WA (12/17/2009)
By Shari Bo
I take them out 1-2 minutes ahead of time, they continue to bake from the hot cookie sheet. Let cool, transfer to a plate or whatever you want them on with paper towels down to absorb the extra oils. While waiting for the cookies to bake put the dough back in the fridge then line with a new piece of parchment paper. Put the cookies on a cool baking sheet and continue doing that until all the dough has been baked. (02/02/2010)
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