Well, here I am again. When I first started and made a batch of cookies I used all purpose flour grocery store brand and butter, and they didn't spread.Now I went to costco and bought a 25 lb. bag of flour, butter and eggs there brand. My cookies are spreading. Does anyone know if it could be because of the different brand of ingrediants the ones from costco are alot cheaper. Please, HELP!!!!!!!!!!!!!!!!!
I've always bought the store brand flour and butter (Hy-Vee) and have never had a problem with too much spreading. If you think the product is causing the problem, you aren't saving anything by buying the cheaper stuff. I'd suggest you just go back to what you were using before.
I use the Costco butter and eggs all the time and have never had a problem with spreading. I'm not sure about the flour, I've never tried theirs. If you want to stick with the Costco brand, you can always try chilling the dough before cooking it. It's an extra step and may not be worth it to you.
I always roll out my cookie dough on silpat mats cut the shapes and remove excess dough from around the cut-outs and then put the silpat on a cookie sheet and pop in the freezer for 5 or so minutes until the cookies are frozen. When the come out just arrange on cookie sheet for baking and this ensures uniform baking and less spreading.
I used both no fail sugar cookie and Penneys. Penneys didn't spread as much. I have frozen the dough after rolling it out and back in the freezer after being cut out before putting in the oven. That didn't help. If the butter is left out too long to get soft would that effect it?
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