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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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Posts:
1,965
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Posted:
Jan 15, 2009 11:41 AM
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thanks ava!!! i c&p and emailed this info out for my sister who CANNOT make a decent cookie...hope that'll help her delimma...(sp?)
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Posts:
93
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Posted:
Jan 15, 2009 9:40 AM
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I have made cookies for 30 years both at home and in a bakery.
The higher the protein content of th eflour, the flatter and chewier the cookie will be. If you want a flat, chewie cookie, use bread flour.
I posted a link to this -- it's good information
If you have a cookie recipe that you love, but aren’t getting the desired results, use these tips to get your perfect cookie:
Flat If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking.
Puffy For light, puffy cookies, use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking.
Chewy Try melting the butter before adding it to the sugars when mixing. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through. The edges should be golden. Use brown sugar, honey or molasses as a sweetener. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack.
Crispy For crisp, crunchy cookies, use all butter and a proportion of white sugar. Use egg yolks in place of a whole egg. Cookies should be baked completely. Let cool on the baking sheet for one minute before transferring to a cooling rack.
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Moderator_Deanne
Posts:
1,706
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Posted:
Jan 14, 2009 8:30 PM
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> AH HA! Even the scientists don't know why these
> things happen! Honest, I just listened to her part
> of the show (for the third time) to be sure that is
> what she said... go figure!
Now we all get to be confused, wee!
Someone want to do a side by side test?
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Posts:
807
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Posted:
Jan 14, 2009 5:17 PM
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AH HA! Even the scientists don't know why these things happen! Honest, I just listened to her part of the show (for the third time) to be sure that is what she said... go figure!
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Posts:
54
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Posted:
Jan 14, 2009 4:53 PM
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These tips are gleaned from Shirley Corriher's book "Cookwise"
High-protein flour like bread flour: Makes cookies darker in color and flatter.
Low-protein flour like cake flour: Making cookies pale, soft and puffy.
Fat with sharp melting point, like butter: Makes cookies spread.
Fat that maintains same consistency over a wide temperature range, such as solid vegetable shortening: Makes cookies that do not spread as much.
Corn syrup (or molasses): Makes cookies browner.
Brown sugar and honey: Makes cookies that soften the longer you keep them.
Hope thi shelps
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Posts:
807
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Posted:
Jan 14, 2009 4:36 PM
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I had been listening to Shirley Corriher [food scientist and author of BakeWise: The Hows and Whys of Successful Baking] on NPR and she is the one that had suggested using unbleached all-purpose flour or bread flour to prevent flat cookies. One of her other broadcasts said the leavening can only work with the air that is incorporated in before the eggs are added. She said to beat the sugar and butter together until it becomes pale yellow.
If you would like to listen to the broadcast it here is the site: http://splendidtable.publicradio.org/listings/shows08_12_06.html Ms. Corriher’s interview starts at about 25:00.
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Posts:
93
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Posted:
Jan 14, 2009 1:22 PM
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> We had another thread like this, someone said using
> bread flour helps.
No. The more protein the flour has the flatter the cookie. Bread flour will give oyu very flat cookies.
Look at Sandy's info. Or look here: http://allrecipes.com/howto/perfect-cookies/detail.aspx
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Moderator_Jane
Posts:
1,656
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Posted:
Jan 14, 2009 10:10 AM
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> Butter makes cookies spread
>
> For thicker cookies:
> use shortening or reduced-fat spread
> use an egg for liquid
> use cake flour
> cut sugar by a few tbsps
> use baking powder instead of baking soda
> chill dough before it goes into the oven
>
> For flat cookies:
> use all butter
> add 1-2 tbsp liquid (water, milk, cream - NOT egg)
> Use a low-protein flour like bleached AP
> (but not one that is chlorinated)
> add 1-2 tbsp sugar
> let dough stand at room temp
Great information, Sandy. Thanks.
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Moderator_Deanne
Posts:
1,706
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Posted:
Jan 13, 2009 9:26 PM
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> I received a recipe for cookies from kraftfoods.com &
> after carefully following the directions my cookies
> came out flat. The cookies actually taste good but I
> don't like flat cookies. What am I doing wrong? How
> can I make them thicker?
What cookies and what sort of stove?
We had another thread like this, someone said using bread flour helps. I have one cookie sheet that always makes my cookies flat in my gas stove.
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Posts:
250
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Posted:
Jan 13, 2009 2:19 PM
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Butter makes cookies spread
For thicker cookies:
use shortening or reduced-fat spread
use an egg for liquid
use cake flour
cut sugar by a few tbsps
use baking powder instead of baking soda
chill dough before it goes into the oven
For flat cookies:
use all butter
add 1-2 tbsp liquid (water, milk, cream - NOT egg)
Use a low-protein flour like bleached AP
(but not one that is chlorinated)
add 1-2 tbsp sugar
let dough stand at room temp
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Posts:
1,787
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Posted:
Jan 13, 2009 1:40 PM
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Did you allow all your ingredients to come to room temp? And double check your baking soda to make sure it isn't expired.
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Posts:
38
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Posted:
Jan 13, 2009 11:41 AM
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My boyfriend doesn't like flat cookies either, I try to stuff mine with a little extra flour and only use butter - not margarine.
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Posts:
1
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Posted:
Jan 13, 2009 11:35 AM
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I received a recipe for cookies from kraftfoods.com & after carefully following the directions my cookies came out flat. The cookies actually taste good but I don't like flat cookies. What am I doing wrong? How can I make them thicker?
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