Saturday, May 16, 2009

Calling All Experienced Cookie Bakers!


It's a peaceful, rainy Saturday here at the Wallace house. I've been happily shopping and cleaning since I woke up this morning. I might have even taken a break to eat some potato soup and watch the end of Little Rascals (the movie - it was one of my favorites when I was younger!) at lunchtime. Everything is going great, Luke took my car to his parent's house so he could change my oil in their huge garage. I was alone in the house, and couldn't think of anything better to do than to bake cookies! Then I would have something to give Luke in return for changing my car's oil when he got home. As I was adding the ingredients and mixing the batter, I was expecting my cookies to turn out something like this:
I have not made chocolate chip cookies too many times in my oven at the new house, but the last time I made them I used THE SAME RECIPE, and they turned out so plump, soft in the middle, and crispy on the outside, just how I like them. Today, however, they turned out more like sad little pancakes. The only difference was that last time, I used regular chocolate chips, and this time I used Ande's Mint chunks. Could that change the whole consistency of the cookie??

I'm thinking that might be the reason. I made a second batch today with caramel chips instead of the Andes Mints, and they didn't turn out great, but they were a lot better!

I'm just wondering...why is my cookie-baking so inconsistent?? What could have caused my cookies to be totally flat and crunchy today? Why did I have to practically use a chisel to scrape them off of the cookie sheet today???

Is it because the last time I baked choc. chip cookies it was in January and this time it is a hot, humid day in May? I bet that has something to do with it too.

Well I would appreciate any advice any domestic divas out there could give me. I hope this is the last time I turn cookies into crunchy pancakes :-P


  1. I'm sorry your cookies didn't come out so good. Is it possible that you left out something? It sounds like a leavening problem. Maybe the salt or baking powder/soda?

  2. or possibly a butter vs. margarine thing?

  3. I hate it when my cookies turn out flat and crunchy like that - it's so dissappointing. I second the butter/margarine point, that may have something to do with it. Or if you eye the measurements for the ingredients like i do, too much shortening can make them turn out funky sometimes too.
    Do you ever use the splenda/sugar baking mix? For some reason that stuff does wonders for my chocolate chip cookies. If I use all sugar they could turn out good or bad, but I don't think I've ever had a flat batch when I use the Splenda/Sugar blend. I have no idea why, but it seems to work really well where I am!

  4. How do you soften the butter? My mom suggests you soften it on the counter to room temperature(soft and mushy). Don't micro it or melt it. And every time I follow her advice, I have good cookies. Not sure why, but it works.


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