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how do I make my cookies fatter?

post #1 of 36
7/29/07 at 6:08pm
Thread Starter 
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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post #2 of 36
7/29/07 at 7:33pm
go to www.verybestbaking.com for some helpful hints. hope you find solutions.
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post #3 of 36
7/30/07 at 8:36am
Thread Starter 
thanks for the link, think I learned a few tips that might work!
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post #4 of 36
7/30/07 at 12:25pm
http://recipes.egullet.org/dosearch.php?PHPSESSID=53dff58bc0fe0f917131ca18c5b97e19&st=quick&search_how=all&keyword_how=all&search_where%5B%5D=title&search_pattern=chocolate+chip+cookies&k_keyword_0=&k_keyword_1=&search=Search&num_quick_cats=2
11 recipes from Egullet...
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post #5 of 36
7/30/07 at 5:41pm
if you're using margarine, that may be part of the problem. crisco would help your cookies spread less.
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post #6 of 36
7/31/07 at 6:28am
Thread Starter 
thanks for the help, I can't wait to get baking again!
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post #7 of 36
7/31/07 at 6:38am
When I make cookies like oatmeal, chocolate chip, peanut butter etc. I use an ice cream scoop to measure. The cookies come out looking just like the ones at the mall.
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post #8 of 36
7/31/07 at 6:41am
Thread Starter 
I love using the cookie scoops, but my cookies have still been flat even with them - think I need a new recipe or to sub in some ingredients.
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post #9 of 36
7/31/07 at 7:00am
I use the recipe from America's test kitchen (online). They tested all these different recipes and came up with one that is great. This may sound weird. but they also have found that if you take the scoop of dough and pull it apart at the middle, rotate the halves and connect it back together before placing on the baking sheet, it makes them puffier. I do it with all my chocolate chip cookies that they get great height!

Just another tip, but to keep your cookies from drying out, just keep a slice of bread in the container. They pull the moisture from the bread. Make sure to change the bread when it dries out! Finally a use for the bread butts!

Stephanie
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post #10 of 36
7/31/07 at 8:44am
I use a scoop to. also it makes my cookies more unified looking
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post #11 of 36
7/31/07 at 8:59am
I add 1/4 cup of flour to most of my cookie recipes. Makes them stay nice and puffy.
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post #12 of 36
7/31/07 at 9:16am
I'm so glad I saw this!!! I am at this moment cooking my THIRD recipe of macadamia nut cookies and they have ALL spread so thin! I don't like that! I want a puffy cookie too!! I have tried the recipes that I have received from friends on this site as well as well-known cookie makers and they all do the same thing - flat and greasy. What is up with this? I know the ones I eat at Subway do not look like that. What do you recommend for these? I do use a professional scoop and I also added extra flour. Any other tips??

Thanks!!


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post #13 of 36
7/31/07 at 10:33am
Are you greasing your cookie sheet? I never do. Also, is your cookie dough cold when you dip it up....make sure it is chilled.
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post #14 of 36
7/31/07 at 10:34am
No, I never grease my cookie sheets (I use the insulated sheets with great success on my other cookies) and the dough was frozen (I pre-scoop them and put them on the pan frozen, as recommended in the recipe).


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post #15 of 36
7/31/07 at 10:47am
what is the website for americas test kitchen??
i never heard of it but it sounds like a good idea.
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