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AsheCtyGurl
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Posted 8:31 am, 04/12/2010
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I would not recommend laying them on a towel; just as fried chicken, with laying them onto towel or paper towel, the oils will end up being absorbed into the towel, making the cookie actually drier. I would suggest using Blue Bonnet margarine along with the recipe on the side of the yellow box. I have ALWAYS had a great turn out with that cookie recipe. It calls for only brown sugar; omitting the white. I follow that recipe and my cookies are never flat! I use to have the "pancake cookie" problem too. 
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GoldenJewel
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Posted 4:02 pm, 04/07/2010
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My oven, since I moved, needs a full 20 min to pre-heat AFTER it beeps that it has reached temp. I got an oven thermometer and now my baking is better again! HTH
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hope75
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Posted 8:18 pm, 04/05/2010
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Okay, y'all. First 12 cookies in...used room temp butter and chilled the dough, and I will take them out early and put them on a towel instead of a wire rack. If this doesn't work, I guess next time I'll try the high altitude recipe... I think it just calls for less sugar and more flour. Wish this batch luck...
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whitehawk
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Posted 4:11 pm, 04/05/2010
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For one thing, you need to take the cookies out of the oven sooner. They will continue to bake after removing from oven as pan cools down. Take them off immediately and place on a clean, dry cloth towel for cooling. This will result in a chewier cookie.
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smalltownman
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Posted 2:49 pm, 04/05/2010
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You may need to use a recipe for higher altitudes. I know some brands of flour give you a ratio for high altitude baking.
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hope75
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Posted 9:36 am, 04/05/2010
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That could actually be it. I might be getting carried away with the butter melting. Funny thing is, I've been baking cookies fromt he same recipe, the same way, for 15 years and it's just been recently that this is happening to me!!
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snow white
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Posted 8:18 am, 04/05/2010
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My Mom used to have this problem...come to find out, she was melting her butter instead of creaming soft butter into her sugar mixture...She also baked the cookies too long. This seems like a simple thing but it really makes a big difference! Hope this helps.
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hope75
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Posted 9:56 pm, 04/04/2010
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Why is it that when I bake cookies, they always turn out flat and crunchy instead of thick and chewy? This didn't happen until we moved here, so I'm inclined to think it's my oven...but I've played with oven temp and it doesn't seem to matter. Tried adding more flour...just makes cookies that taste like flour.
What am I doing wrong??
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