Tips on How to Avoid Flat Cookies
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Tips on How to Avoid Flat Cookies
- Don't omit nuts. If you must, add 1-2 tablespoons extra flour.
- Softening Butter: Soften butter at room temperature or in the microwave. One stick of cold butter taken directly from the refrigerator may be softened on Defrost (30%) Power for 10 to 15 seconds. Check; if necessary, microwave 5 to 10 seconds more. Let stand until ready to use. Butter should be softened just until it yields to light pressure.
- Melted Butter: Using melted butter makes a flatter cookie with a shiny surface and a slightly crackled appearance. The cookie browns evenly. Using melted butter is acceptable but not suggested.
- Unsalted Butter: You may substitute unsalted butter, or omit salt from the recipe.
- When using margarine, do not soften. Use directly from the refrigerator.
- Use a good grade of margarine; avoid tub and light margarine.
- Don't overbeat.
- Use ungreased baking sheets.
- Allow baking sheets to cool between batches. Chill baking sheets briefly in the refrigerator or freezer to hasten cooling between batches.
- Wipe baking sheets clean of grease or wash and dry between batches.
- Add 1 to 2 tablespoons extra flour on humid or rainy days.
- Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.
- Egg Substitutes: Acceptable. Liquid egg substitutes may be used. Follow manufacturer's directions for amount to substitute.
- Extra Large Eggs: Not recommended. Extra large eggs cause a flatter cookie than standard. If extra large eggs have already been added to the dough, you can add 1 to 2 tablespoons extra flour.
- No Eggs: Acceptable. Omit eggs and use 2 tablespoons water. Bake 8 to10 minutes, until lightly browned. Do not over-bake. Store tightly sealed to prevent drying. Makes a cookie that is chewy on the inside, crispy on the outside.
- One Egg: Acceptable. Cookie and is crispy on the outside, softer inside.
- Egg Whites Only: Acceptable. Substitute 2 egg whites for each whole egg.
- Preheat oven fully at the correct temperature. Use a mercury-type oven thermometer to check oven temperature about once a month.
- Use unsifted all-purpose flour. If the flour has already been sifted, add 2 tablespoons more flour. (Most flour sold in the supermarkets today is marked "Pre-sifted," so there is no need for sifting.)
