3.02.2009

I need professional help

Making cookies, that is.

I don't think my cookies have always turned out like this, but recently, this seems to be the best I can do. I use the same recipe as my mother in law, but hers turn out like this:

{not an actual photo of her cookies}

What am I doing wrong?

If you have any tips, or a favorite recipe, please share!

11 comments:

Kristy said...

Um, more flour? It's a mystery.

Anonymous said...

I agree...
To the needing more flour,
not to the needing professional help :)
dad

Elisabeth said...

As long as they taste good, who cares :) I have been having major issues trying to perfect oatmeal raisin cookies and have been failing...

Amber said...

My secret to a good cookie is using a baking stone. It has totally turned my cookies (and baking in general) from OK into awesome! Totally worth the investment in my opinion.

The Strain's said...

i have the same problem! and i dont make them enough to figure out a good way to make them either! my dad uses 1/2 crisco 1/2 butter. it helps to refrigerate the dough for a bit too. my problem is remembering i'm at a high altitude and tweaking the recipe, but you arent at a high altitude! i have no idea!

DLHardy said...

I know that different margarines have different percentages of water, so which margarine can make a huge difference... what does JoAnne use and are you using the exact thing? Mom

Kevin and Eliza said...

I've had the same problem. This helped add an extra 1/2 cup of floor and make sure your butter/margarine is not melted, but just soft after sitting out on the counter for about 15 min. This is always my problem because I don't set it out and then I want it immediately and so I try to microwave it and then it doesn't work. I hope this helps.

Carolyn said...

It definitely matters whether you use butter, margerine, or shortening. It also matters the temperature of the dough. Chilling it helps. Resist the urge to melt the butter in the microwave. Add more flour if you aren't willing to chill the dough. I usually use butter, but shortening produces a plumper cookie. - Carolyn

Grant said...

These baking gurus know nothing in the realm of cookies...you must come to the sole remaining Cookie Monster (since the original one has had to give up his namesake due to complaints from psychotic and overbearing health nut mothers...obviously non of you, since we are discussing cookies here)...that being me. But since I cannot reveal my trademark secrets to everyone...You can call me (I'll be waiting every so patiently.... :)

Lisa C said...

a lady in my ward in MO always made the best looking and tasting cookies and her secret was to use butter flavored Crisco instead of butter. Yum. I've found that any substitute for butter or over softening the butter makes them flat like that.

Jennifer said...

Sorry, I have no advice, but I did laugh out loud when I saw the picture of your cookies. I'm sure you'll get it right.

Anyway, I wanted to talk to you last night and meet your beautiful baby, but I never really made it away from my table. Next time, I guess.