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Butter for cookies!

post #1 of 8
Thread Starter 

Hi here

 

 

Unfortunately I been having trouble making chocolate chips cookies. I've tried many different recipes, following every single step on them, but they always end up melting down when I put them in the oven. They look like eggs!! I posted the problem and I received a lots of suggestions and solutions to this but even when I tried them all yesterday they melted down again looking greasy (as always). I've been thinking of this problem all these days trying to figure out what the problem could be. 

 

I came up with this final thought, maybe is the butter as they always look greasy. I know it's not the amount I use because like I said, I follow what the recipes say. So I think it could be the brand or the kind of butter I'm using (Country Crock butter). could this be my problem? please help. today I made a dough for sugar cookies and the dough itself looked greasy as my chocolate chips cookies, to which I decided to add a little more flour just to prevent the same problem to happen (in case is the butter) :( 

 

I about to give up, please say something you professionals :/ 

post #2 of 8

Country crock is margarine, not butter! I would say that is definitely the problem you are having. Use a real butter and your problem should be fixed! 

 

Here is a recipe that you can use with the margarine if you would still like to use it:

 

 

http://www.countrycrock.com/recipes/detail/43661/1/chocolate-chip-cookies

post #3 of 8
That very well could be your problem. Country Crock is NOT butter, it is made out of vegetable oil. Check the label, I think it's 51% vegetable oil, that would definitely make your cookies oily & not bake correctly! Think you solved your mystery.
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #4 of 8
Thread Starter 

OMG yes I just read it. Cant believe all my life I thought it was butterr!!! are you serious? dont know what to say! :( I just realized I've been doing my cakes with margarine too !!


Edited by cakelove2105 - 9/21/13 at 3:43pm
post #5 of 8
Thread Starter 

there's anything I can do now to fix the dough I just made for sugar cookies?

post #6 of 8
Well, on the plus side, the next time you bake with REAL butter, it's gonna knock your socks off.
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
Reply
Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #7 of 8
And your cakes too (what six said). I have no idea about saving your dough, I've never used margarine. Maybe Google and see if you can find anything?

Don't feel too bad, my friend brought me ingredients to make her a cake, I said unsalted butter but she brought sticks of margarine! She had no idea it wasn't butter either! Btw- use unsalted butter when you do switch to real butter! icon_wink.gif

Let us know how your next try comes out!
post #8 of 8
Thread Starter 
Thanks for that! I think cream of tartar is the one that would make the difference on the recipe. I have that at home. I'll definitely will try to save my dough with it.
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