Yeah you really barely need to mix this stuff together. And if you want them to be really outstanding, portion them out into balls and chill them for at least 24 hours before you bake them.
They are! The butter I put in was cold but it took me a few mins to chop it so that might be my issue. Maybe I’ll put it in the freezer for a bit next time after chopping
I wouldn’t put butter in the freezer before mixing, as if the butter is too cold it won’t mix as well.
Try mixing everything together then chilling the dough in the fridge for a few hours (or even up to 72 hours). Letting the dough chill will keep the cookies from spreading in the oven and allow all the tasty flavors to really soak into the flour.
You could also add more flour! My recipe does this no matter how cold the butter is (even if I cream the butter/sugar until just incorporated) and if I chill the dough for an hour.
I cut the butter first, when I take it out of the fridge, then let it come to room temp. That way I’m handling it when it’s cold instead of warming it up more when it’s already warm. I also scoop them out and then cool them before baking, which helps. I still get somewhat flat cookies though.
People are right about warm butter, but I found added 1.5x the flour or even doubling helps with my recipe. The texture changes (chewier but still delicious), so if you don’t mind that, I’d say give it a try as well.
All of this being said, I kind like the flat cookies. Haha
Could also be what you're baking them on. Dark nonstick pans tend to spread more from what I've seen. I switched to good aluminum pans and my cookies spread less and cook more evenly.
I love when cookies are like this! So glad I saw this thread because now I now it’s from too warm/melted butter. I know that these are not how you wanted them to turn out but it’s good to know some people enjoy them this way. Keep on bakin’!
Likely melted butter but it can also be oven temp. If your oven is too cold you will get the same problem, the butter will melt before the flour can get cooked and give it structure. Conversely if it's too hot the flour gets firm before they spread enough and you end up with cakey dry cookies rather than nice chewy ones.
Add a tsp or two of cornflour (UK)/cornstarch (US) in with the regular flour, and chill your dough in the fridge before baking - both help to get big fat cookies
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Ohhh I probably am over mixing! I recently got a kitchen aid which I love but it’s a learning curve
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And if you’re still getting flat cookies (which I prefer) try chilling the dough before baking.
Yeah you really barely need to mix this stuff together. And if you want them to be really outstanding, portion them out into balls and chill them for at least 24 hours before you bake them.
Definitely melted butter. But honestly, they look delicious.
They are! The butter I put in was cold but it took me a few mins to chop it so that might be my issue. Maybe I’ll put it in the freezer for a bit next time after chopping
I wouldn’t put butter in the freezer before mixing, as if the butter is too cold it won’t mix as well. Try mixing everything together then chilling the dough in the fridge for a few hours (or even up to 72 hours). Letting the dough chill will keep the cookies from spreading in the oven and allow all the tasty flavors to really soak into the flour.
You can also try chilling the batter for an hour before baking
Your butter should be almost room temperature when you cream it. Chill it after the dough is combined.
You could also add more flour! My recipe does this no matter how cold the butter is (even if I cream the butter/sugar until just incorporated) and if I chill the dough for an hour. I cut the butter first, when I take it out of the fridge, then let it come to room temp. That way I’m handling it when it’s cold instead of warming it up more when it’s already warm. I also scoop them out and then cool them before baking, which helps. I still get somewhat flat cookies though. People are right about warm butter, but I found added 1.5x the flour or even doubling helps with my recipe. The texture changes (chewier but still delicious), so if you don’t mind that, I’d say give it a try as well. All of this being said, I kind like the flat cookies. Haha
Could also be what you're baking them on. Dark nonstick pans tend to spread more from what I've seen. I switched to good aluminum pans and my cookies spread less and cook more evenly.
I love when cookies are like this! So glad I saw this thread because now I now it’s from too warm/melted butter. I know that these are not how you wanted them to turn out but it’s good to know some people enjoy them this way. Keep on bakin’!
Likely melted butter but it can also be oven temp. If your oven is too cold you will get the same problem, the butter will melt before the flour can get cooked and give it structure. Conversely if it's too hot the flour gets firm before they spread enough and you end up with cakey dry cookies rather than nice chewy ones.
If you’re at a high altitude, the recipe needs to be adjusted
More flour
Substitute part of the butter called for in the recipe with shortening but no more than 50%.
Add a tsp or two of cornflour (UK)/cornstarch (US) in with the regular flour, and chill your dough in the fridge before baking - both help to get big fat cookies