I purchase an oven thermometer, and now I adjust my baking temperature setting accordingly. Without these chunky additions, a cookie tends to be flatter. Take it out of the fridge to soften up, and get started the minute it’s workable. 100K Malted Milk Chocolate Chip Cookies — the combination of malted milk powder and milk chocolate chips make this a sweet and chewy chocolate chip cookie. Have you ever felt the disappointment of flat cookies? Your butter will begin to melt, and you’ll have pancakes again. Don’t use margarine. Alternatively, you can avoid the fickle yellow sticks altogether and opt for shortening. Managing it is the basis for most of our tips that follow. My mother’s were delicious mounds of walnuts, cranberries, and semisweet morsels with moist centers and crisp edges. Even a slight shortage in the amount of flour will throw off the rising portion of the recipe, producing a flatter result. In a nutshell, that’s the basic procedure. Make notes and evaluate your results. However, there’s more than meets the eye when these ingredients blend magically to become gooey, delicious treats. We’ve put together a list of handy tips that will give you more control over your baking, and greater satisfaction with the results. Recipe and tips from my Aunt. Combine the flour, baking soda and salt in a small bowl. Recipe and tips from my Aunt. I blamed it on my new gas oven, thank you again. In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix. When measuring flour, don’t pack it down. If you have room, place the whole cookie sheet full of portioned dough into the fridge for another 10 minutes or so. If you love sweet malt, you will love these cookies! If you’re like me, you love to bake on chilly, wet days. Then put the pan into a preheated oven to bake. Thanks for sharing it. Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important). Some bakers use half butter and half shortening. Thank you for the information on chocolate chip cookies going flat I have been making them for years but since I have moved to Georgia I have not made a decent chocolate chip cookie. Butter that melts prematurely is responsible for many a flat cookie. You can even add another cup of chocolate morsels for more bulk. There’s enough fat in the dough already, and we want to inhibit spreading. It's always disappointing to pull a large sheet of deflated chocolate chip cookies out of the oven. If you’re looking to produce a dairy-free or gluten-free batch of biscuits for the first time, set Grandma’s recipe aside and rely on a tested and trusted resource to get the proportions just right. Take it out of the fridge to soften up, and get started the minute it’s workable. Baking soda is a leavening agent, which means that it causes baked goods to rise. The more you bake, the better you get at understanding what’s going right – and not so right. We occasionally link to goods offered by vendors to help the reader find relevant products. Enough said. Available on Amazon. Join the discussion today. Basically the tips are: use a combo of butter and shortening, don't over-mix, keep everything cool, and don't over-bake. It’s your call, but read all of the tips below before jumping on the shortening bandwagon! In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Hi Jeanne – When using a cake mix to bake cookies, you generally make up the mix and add something like chips or sprinkles, and don’t add any additional leavening. Mastering the Art of Artisan Sourdough Bread, The Best Rolling Pins for Home and Pro Kitchens, 10 Tips to Bake Perfect Cookies Every Time. We all have our favorites, from Original Tollhouse to white chocolate macadamia. They contain too much moisture and tend to spread even more than butter will. Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough. And don’t forget to read our review of Silpats and other top-quality silicone pan liners here. Don’t overbeat the dough. *NOTE: My Aunt swears by melting the butter & shortening for a "better texture", but I'm removing that from the directions because I don't like the results. Good luck with the next batch! With a background in business, writing, editing, and photography, Nan writes humorous and informative articles on gardening, food, parenting, and real estate topics. Here's the recipe that will ensure you never again bake FLAT cookies! I very much enjoyed reading the article and will try a few recipes later today! Don’t overwork it. With the following handy hints, you’ll be baking the chocolate chip cookies of your dreams! If your chocolate chip cookies look like they should be served with maple syrup (a la pancakes), you’ve come to the right place! With the following handy hints, you’ll be baking the chocolate chip cookies of your dreams! She also mixes by hand to prevent over-mixing, but I'm including the Mixer directions for those who prefer that. If yours is past its expiration date, it might not react chemically with your ingredients, leaving you with a flat, dense result. After all, there’s nothing like a little warmth and the smell of something yummy in the oven to make the house cozy, right? What does cream of tartar and baking powder do to a cookie recipe? At times, you’re actually meant to have flat cookies, like with our oatmeal lace desserts. Product photos courtesy of Silpat and Newell Brands. With all items set out and ready to combine, go back and reread your recipe. Hi Laura – Maybe your recipe is like mine and it suggests an optional cup of an additional item like nuts, raisins, peanut butter chips, or the like. Butter is a saturated animal fat, and it’s temperamental. Having celiac disease has only served to inspire her to continue to explore creative ways to provide her family with nutritious locally-sourced food. Placing dough on warm sheets will cause the butter to begin to melt. Proper proportions are crucial to a good outcome, so be sure to measure carefully.