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Old 11-08-2011, 09:27 PM
 
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I have tried several different recipes, I have chilled the dough, and I never use a hot cookie sheet. But, without fail, my oatmeal cookies spread too thin. What am I doing wrong?
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Old 11-08-2011, 09:33 PM
 
Location: Middle America
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Usually, it's either too much sugar, too much shortening, or too much leavening.
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Old 11-09-2011, 01:53 AM
 
Location: Colorado
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Sounds like too much shortening..........add more flour and/or oatmeal next time.....
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Old 11-09-2011, 01:54 AM
 
Location: Colorado
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Are you at a high altitude?
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Old 11-09-2011, 02:08 AM
 
Location: San Francisco
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Try using less baking soda and more flour than the recipe calls for. You might have to experiment with the amounts to get the result you want. I've also found that cookies made with margarine seem to spread less than those made with real butter.
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Old 11-09-2011, 10:26 AM
 
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Reps all. Thanks for the answers. Not at a high altitude here, but this problem has vexed me for a long time. Will try cutting down the butter, and a bit more dry ingredients this time.
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Old 11-09-2011, 10:30 AM
 
Location: Vermont
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I think you're getting good suggestions.

If your recipe calls for two sticks of butter, use one and a half.

Add a half cup of flour above what the recipe says.
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Old 11-09-2011, 10:42 AM
 
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Find a recipe that uses weights instead of volume measurement.

Here is a conversion article:

Baking Ingredient Conversions Article - Allrecipes.com
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Old 11-09-2011, 04:59 PM
 
Location: Kountze, Texas
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Mattie - thanks for this thread - I don't make oatmeal cookies because of that same reason - now I might try them.
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Old 11-13-2011, 07:29 AM
 
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Are you melting your butter before mixing?
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