Why Chocolate Chip Cookies Come Out Flat
Chocolate Cookies

Why Chocolate Chip Cookies Come Out Flat

  • November 25, 2021

There’s nothing quite like a batch of homemade Oatmeal Cookies, just like Grandma made!They’re soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings.You’ll love all the textures in these oatmeal cookies and their rich buttery flavor.And of course the ultimate way to enjoy these cookies is fresh, warm from the oven with a tall glass of ice cold, creamy whole milk.If you’d like additional spice flavor add in 1/4 tsp nutmeg and ginger too.If you’d like additional spice flavor add in 1/4 tsp nutmeg and ginger too.The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor.and The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor.A freshly opened package will give best results, just don’t use some that are all super dry.A freshly opened package will give best results, just don’t use some that are all super dry.Optional, but who doesn’t love the additional chewy crunch to pair with the oats?Just omit the raisins and add 1 cup semi-sweet chocolate chips instead.Whisk dry ingredients: In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt, set aside.Shape oatmeal cookie dough into individual rounds: Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes.You’ll want to fold the oats, raisins and nuts in (using a spatula or wooden spoon) because the blender motor could burn up as the batter gets heavy.Since you’ll be using softened butter chill dough 30 – 60 minutes so the cookies won’t spread too much.How to Store Oatmeal Cookies so They Stay Soft and Moist?Be sure to store them in a well sealed airtight container at room temperature.Just don’t lay it directly on cookies or it can make those it’s resting on soggy.I made a recipe for that, it’s fast, easy and just as good as these cookies are.More Delicious Oatmeal Cookie Recipes You’ll Love! .

Bakery

Bakery

Bakery

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White Chocolate Chai Pumpkin Snickerdoodles.

White Chocolate Chai Pumpkin Snickerdoodles.

White Chocolate Chai Pumpkin Snickerdoodles.

Homemade snickerdoodle cookies, made with spiced pumpkin butter, and swirled with white chocolate chips.Each cookie dough ball is rolled through chai spiced sugar just before being baked to perfection.It’s true, I was just talking to my mom and we’re both shocked at how soon the world seems to have moved into all things Christmas.I made these with Thanksgiving in mind, but tonight’s a perfect night to test out the recipe, you know?I made them with my favorite pumpkin butter and then swirled white chocolate chips into the cookie dough for a sweet holiday touch that feels extra special.The spices include lots of cinnamon, ginger, cardamom, nutmeg, all-spice, and a tiny pinch of black pepper.They’re sweet, chewy, soft, cinnamony, and all things cozy…my favorite word this time of year.Bake them up tonight to enjoy, share them with family on Thanksgiving, and maybe even package them up in your Christmas cookie boxes.Lastly, if you make these White Chocolate Chai Pumpkin Snickerdoodles, be sure to leave a comment and/or give this recipe a rating! .

Vintage chocolate chip cookies recipe

Vintage chocolate chip cookies recipe

Vintage chocolate chip cookies recipe

Once defrosted, pop them in a medium oven 190C/170 fan/gas mark 5 and heat for 2-3 mins to crisp up. .

BEST M&M Cookies Recipe (+ Video)

BEST M&M Cookies Recipe (+ Video)

BEST M&M Cookies Recipe (+ Video)

Super soft, chewy, crispy edges and full of chocolate.There’s just something about a warm chocolate chip M&M cookie that reminds me of my childhood.Scroll down for the printable M&M cookie recipe and video tutorial.Using a mixer, cream together butter and sugars for 1 minute in a large bowl.Next add flour, baking soda and salt and mix until combined.Bake M&M cookies for 8-10 minutes, until tops are barely golden.Let set on pan for 2 minutes, then move to cooling rack.Follow these simple tricks and you’ll have the BEST M&M cookies in no time!Add extra M&M’s on top once the dough balls have been formed.Allow the M&M cookies to set on the pan for 2-3 minutes before moving them to a cooling rack.If freezing baked cookies, simply let cool completely then add to ziptop bag or freezer container.Freeze for about 30 minutes, or until cookie dough balls have hardened.When ready to eat, add cookie dough balls to baking sheet while oven warms.The M&M cookies will most likely need to bake a few minutes longer than usual since the dough was frozen.In a large bowl, using a mixer, cream together the butter and sugars for 1 minute.Add the flour, baking soda and salt and stir mix just until combined.Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack.We made these 4th of July cookies with red white and blue M&M’s and everyone loved them! .

The Best Chocolate Chip Cookie Recipe Ever

The Best Chocolate Chip Cookie Recipe Ever

The Best Chocolate Chip Cookie Recipe Ever

Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine.Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!Let's walk through how to make chocolate chip cookies step-by-step, and don't forget to watch the video.The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.Once butter/sugar mixture is beaten well, add the eggs & vanilla and beat to combine.Then add the chocolate chips and beat until they are evenly distributed throughout the dough.The chocolate chip cookie dough should be easy to roll and not sticky.Using a cooking scoop ensures that all the cookies are uniform in size so that they bake evenly.That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.I prefer to flash-freeze the cookie dough before putting it in an airtight container.To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet.Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.Thaw it first: I love having dough ready to go in the freezer for impromptu guests.The most important piece of advice I can give you is - DO NOT over-bake these chocolate chip cookies!At the end of the baking time, these chocolate chip cookies won't look done but they are.Cool the chocolate chip cookies on the baking sheet for 5 minutes before removing to a wire rack to cool completely (or just eat them warm while the chocolate chips are melty)!Store these chocolate chip cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them.How to test if your baking soda is active: Combine ½ cup of hot water, ¼ teaspoon vinegar and ¼ tsp of baking soda.When you add the baking soda a reaction should take place immediately.If you notice this happening, you can chill the dough before baking to return the batter to room temperature.If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature.Can you bake chocolate chip cookie dough from frozen?I have tested baking this recipe from frozen more times than I can even count.I have gotten the best results when I place the dough on a parchment lined baking sheet.The Best Chocolate Chip Cookie Recipe: Ingredients & Substitutions.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I exclusively bake and cook with pure, fine sea salt.I exclusively bake and cook with pure, fine sea salt.Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!▢ baking sheet Ingredients US Customary Metric 1x 2x 3x ▢ 1 cup salted butter* softened.▢ 2 cups chocolate chips (or chunks, or chopped chocolate) Instructions Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.Let them sit on the baking pan for 2 minutes before removing to cooling rack.Video Notes Recipe information calculated based on this recipe making 36 cookies - 2 TBS of dough a piece) Do not over bake When you remove the cookies from the oven they will still look doughy.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.I exclusively bake and cook with pure, fine sea salt.I exclusively bake and cook with pure, fine sea salt.How to freeze chocolate chip cookie dough Portion dough, roll into balls and freeze in a single layer in an airtight container for up to 2 months.When I weigh the flour I use to make the perfect cookies it comes out to be 430 to 450 g depending on the size of my eggs.They were so perfect I was convinced they were slice and bake, so I slyly said to her, "the cookies you brought are SO delicious, how did you make them?".Her sweet gesture (literally) took a very dark season in my life and made it a little brighter.I was in a cloud of postpartum depression with no sweet baby to snuggle the blues away. .

Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies

It was a light snow that’s pretty much all melted away by now, but Saturday (which also happened to be my birthday) was beautiful.Even Andi liked them, though she only ate the edges of the cookies and wouldn’t eat the jam filling because of seeds (I’d think that was ridiculous if I wasn’t exactly the same way at her age).For perfectly soft cookies that don’t spread: Whenever possible, I recommend using a scale to measure out your ingredients.If you don’t have a scale already, here is the one that I use in my own kitchen (affiliate link), it’s inexpensive and accurate and I can’t even bake without it anymore.If you don’t have a scale already, here is the one that I use in my own kitchen (affiliate link), it’s inexpensive and accurate and I can’t even bake without it anymore.For thumbprints that don’t crack: This dough is firm enough that you should be able to roll it into balls right after mixing it together (no chilling).You can also definitely opt for a seedless option, I liked the texture of the raspberry seeds (something my 12 year old self would be in utter shock to hear), but know that not everyone does!▢ ⅓ cup jam or preserves flavor of your choice -- I used raspberry preserves for this recipe (105g) Cook Mode Prevent your screen from going dark Instructions Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy.Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds).With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined.This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl.Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet.Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough.Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir. .

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