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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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340
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Posted:
Feb 22, 2007 5:13 PM
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jenjen, is there a reason why you are so critical all the time?
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201
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Posted:
Feb 22, 2007 2:56 PM
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> I can almost guarentee that your baking powder could
> be bad, or you are using the wrong type (single
> acting, double acting).
>
> Test it by putting 1 tsp baking powder into 1/4 cup
> of room temperature water. If it begins to bubble,
> you can use it.
>
> Hope it helps
Snowman -- you're back!! With the same dodgy advice, I see.
Amber is making toll house cookies. No baking powder is used in toll house cookies. Thus, i seriously doubt that that is the problem you "guarantee" to solve.
The first rule of cookie baking is that you get a flat cookie with butter, as it melts faster than margerine or shortening. I agree with the suggestions to use 1/2 butter 1/2 shortening and to cream the fat and sugar with a mixer. But I wouldn't add more flour. That will only make for a drier cookie -- not one that is less flat.
Glad to have you back, Snowman. I think.
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Posted:
Feb 22, 2007 8:35 AM
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I have found that when you mix your butter and sugars together, mix them with a mixer until they are fluffy instead of using a wooden spoon to mix them with. Also add a little more flour than what it calls for. Your Cookies will be nice and full instead of flat!!
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Posts:
340
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Posted:
Feb 21, 2007 1:49 PM
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I can almost guarentee that your baking powder could be bad, or you are using the wrong type (single acting, double acting).
Test it by putting 1 tsp baking powder into 1/4 cup of room temperature water. If it begins to bubble, you can use it.
Hope it helps
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1,381
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Posted:
Feb 20, 2007 7:46 PM
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Thanks for the tip. I'm a decent cook but a horrible baker!
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Posted:
Feb 20, 2007 7:01 PM
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www.baking911.com is the very best baking help site on the web, IMHO. 
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Posted:
Feb 20, 2007 3:36 PM
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Thanks for the suggestions! I will definitely try using shortening the next time I bake some chocolate chip cookies. The baking tips link looks like it will be particularly helpful
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607
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Posted:
Feb 20, 2007 1:05 PM
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If you are using margarine, that's the issue. Always use a good quality unsalted butter. It's a higher fat content, but required for cookies and pastries.
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Posted:
Feb 20, 2007 12:52 PM
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Are you at a higher altitude?
Check to make sure your baking soda and or powder is not expired.
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346
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Posted:
Feb 20, 2007 9:23 AM
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Many a cookie has been flat as a scab due to water content of the fat used. Changing to a different brand of BUTTER not margarine may indeed be the remedy. Could be as simple as chilling your dough for a few hours before baking. Always cool your sheet pans completely before placing more raw dough for the next batch.
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Posted:
Feb 19, 2007 11:06 PM
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Have you tried using different brands of the ingredients? Maybe it is the margarine?
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Posted:
Feb 19, 2007 10:32 PM
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Yes, I have. I most recently used the recipe on the back of the bag of Toll House chocolate chips I used. Whether it's a family recipe, or the recipe on the back of the bag of chocolate chips, the cookies are always flat. They still have a good taste, but they do not look very appealing. There's probably something minor that I'm not doing, or I'm doing incorrectly...
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Posted:
Feb 19, 2007 10:23 PM
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Have you tried different recipes?
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Posted:
Feb 19, 2007 10:01 PM
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Every time I make chocolate chip cookies, they end up flat as pancakes! I make sure the butter is only softened, and I have tried not greasing the cookie sheet. I have also tried making the cookies various sizes, but they still flatten as soon as they're cooled off...
Does anyone have any suggestions?
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