I mean, puffier? I use the Nestle chocolate chip cookie recipe on the bag and for oatmeal I use the Quaker recipe on the box lid, everyone raves over the taste (if they only knew...lol) but I think they just look so flat. They don't look like professional cookies, "gourmet" cookies, like I want them to. They spread until flat - and very thin, sometimes break easily upon removal even when they've cooled along time. I've tried refridgerating my dough, using cookie scoops of various sizes, flattening the cookie slightly with the palm of my hands, none of this helps...is there an ingredient (baking powder?) that I could use to help (I think the recipe calls for baking soda, would it help if I switched?) or should I use criscoe instead of margarine? If you don't have ingredient advice, maybe you have a great recipe for a puffy chocolate chip or oatmeal cookie you'd like to share! TIA!
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7/29/07 at 6:08pm