Timeline for Why don't my cookies flatten?
Current License: CC BY-SA 2.5
11 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 18, 2011 at 18:11 | comment | added | Allison | The temperature (and amount) of the butter is the most important variable in my experience. If you use melted butter, the cookies will be very flat. If you use cold butter (or thoroughly chill your dough after mixing), the cookies won't spread out as much. If you use more butter, you'll also get more spread. | |
| Feb 18, 2011 at 14:42 | comment | added | Satanicpuppy | The dark pans cause problems because they get hotter. When the dough starts to spread, the heat of the pan can be high enough to cause them to set up. (Oh and +1 for "butter too cold" which was my thought). | |
| Feb 17, 2011 at 23:56 | comment | added | Mien | Okay, always happy to learn :) | |
| Feb 17, 2011 at 23:21 | comment | added | Aaronut | @Mien: It's not just the time; if the butter is too cold, it won't cream properly. Huge problem in doughs and beaten batters. | |
| Feb 17, 2011 at 20:49 | vote | accept | CommunityBot | ||
| Feb 17, 2011 at 20:49 | comment | added | justkt | @stephenmcdonald - if your butter is too cold it won't spread much, and it also won't cream well. It should be around 70 degrees F to start creaming. | |
| Feb 17, 2011 at 20:47 | vote | accept | CommunityBot | ||
| Feb 17, 2011 at 20:48 | |||||
| Feb 17, 2011 at 20:29 | comment | added | Mien | Ah yes, you're correct. I didn't watch the time carefully :) | |
| Feb 17, 2011 at 20:14 | comment | added | stephennmcdonald | I think with baking something like this, considering the cookies are in the oven for only 11 minutes, the dough and butter temperature will make a big difference. Yes, eventually the butter will melt even if it's cold, but if it starts melting at "minute 1" vs if it starts melting at "minute 6", this will make a big difference in the final result. It's kind of like putting a steak into a warm pan vs a hot pan, yes you will eventually get a hot steak, but the result will be very different. But, as I said, I'm more of a cook - I'm still learning how to bake, mostly thanks to this site :) | |
| Feb 17, 2011 at 20:11 | comment | added | Mien | If the butter is too cold, won't it melt in the oven, so 'problem solved'? (And kinda the same question about the dough temperature) | |
| Feb 17, 2011 at 20:08 | history | answered | stephennmcdonald | CC BY-SA 2.5 |