Why do my oatmeal cookies spread so much? (butter, dough, vegetable)
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Another thing I have experimented with is replacing the butter in my cookie recipes. I found that equal amounts of ricotta cheese make a wonderfully soft and full cookie that is very low in fat, yet tastes just as good, just add some butter flavoring to add that taste. It works great for chocolate chip cookies, they stay soft for a week in a container.
Artificially made shortenings are terrible for your health (trans fats), even worse then butter. Butter even tastes better so stick with butter. The #1 reason that I've found that has led some of my batches of cookies to come out flat is over stirring/mixing. If you mix your cookie batter too much you can make your cookies come out too flat.
Here is a cookie that my grown kids still like a lot.
Not really an oatmeal cookie--a crunchy cookie that has a nice round shape.
I usually also throw in a half cup of chocolate chips.
The original recipe called for half teaspoon of salt, but I leave it out.
Thanks to Betty C.
One-half cup shortening (i use butter)
One cup brown sugar, packed
One egg
One teaspoon vanilla
One-half teaspoon almond extract
Two squares baking chocolate, melted and cooled
One cup flour
One-half teaspoon soda
One cup rolled oats
One-half cup chopped walnuts
Mix sugar, shortening, egg, and flavorings.
Blend in chocolate.
Mix together flour and soda and blend in.
Stir in oats and nuts.
Mix thoroughly, cover and chill overnight in refrigerator.
Form into even sized balls and bake in 350-degree oven for 10 to 12 minutes.
I know this is an old thread, but I make oatmeal cookies from an old recipe of my grandmother's. It calls for shortening and Quick Oats. I found that if I make it with butter, the cookies spread too much. I chill the dough before I form the dough into 1" balls and bake on parchment.
That is strange. I have never had oatmeal cookies that went flat or spread out too much. I have never had a problem with this recipe and it uses butter and I do not sift my flour (as some of you mentioned may be the problems). They come out very soft and thick. I use whole wheat flour instead of AP flour and I add flax seeds, walnuts and sometimes pecans. But you can add whatever you want.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
Directions
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
