| T O P I C R E V I E W |
| greyghost |
Posted - Nov 27 2006 : 07:19:18 AM
Hi gals -
I LOVE making cookies. Until I moved up here I made them twice a month, oatmeal, chocolate chip, molasses, sugar, peanut butter... yum!
BUT... more often than not, my cookies come out badly since moving up here. It could be the altitude (I was at sea level, now I am at 1466 ft.) It could be the new oven. BUT, I also switched to organic butter when we moved here, because of all things, this tiny town HAS it!
The cookies come out very flat, very crispy, they DO NOT want to come off the pan no matter how well I greased it, they fall apart and are so thin you can see through them.
At first I thought it was the baking soda. I replaced that, same result. I thought maybe, since we also don't have a microwave here, that I was melting the butter too far on the stovetop so I could mix it in, so I was very careful this last time to make sure the butter's consistency was JUST RIGHT. Same result.
So, that leaves the altitude or the organic butter (which does just fine in breads and cakes), because the oven is new and my bread and cakes come out fine without much adjusting of the time to bake.
Has anyone else had this problem? Do you just use less butter? I don't use Crisco, so I have always used 2 sticks butter in my chocolate chip cookies. What do you do? |
| 3 L A T E S T R E P L I E S (Newest First) |
| greyghost |
Posted - Dec 02 2006 : 12:28:11 PM
I had it softened to room temp (just left it out for a few hours before baking) & that's what I got.
I'll try some other butters. I was just trying to stay semi-organic! Our selection at my little store isn't bad, there are 2 kinds but one of them is one of those that claims to be organic & a little research tells you it isn't. |
| katie-ell |
Posted - Nov 27 2006 : 08:35:45 AM
I use butter in my chocolate chip cookies, but I don't melt the butter. Have it at room temp and then cream it with the sugars; add egg; mix in the dry ingredients (we all know this Nestle Tollhouse recipe. I usually only make a half-batch at a time, because I don't eat them (anymore) and husband can have fresh-from-the-oven more often this way).
Don't know if the creamed butter vs. melted butter would make a difference -- I think Mary Ann's on the right track with the buttermilk.
Oh, and I do use Land O Lakes unsalted butter. Come to think of it, if I use the (cheaper) store brand, the cookies flatten out too much.
To soften my butter, I put a stick in the microwave and shut the door. That's to keep my bad cat from gnawing on the butter stick while I'm gone for the day!
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| Horseyrider |
Posted - Nov 27 2006 : 07:58:47 AM
I'm thinking that your butter still has buttermilk in it; it's not been sufficiently worked.
You could try separating it, and using just the ghee.
Or try another brand for a time or two, like Land O Lakes unsalted butter, and see if you get better results. Then you'd know it's the butter. |
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