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bushwickgirl
Sep 29, 2010 05:04 AM
Could be a leavening issue, or maybe too little flour, too much egg, sugar or fat (butter or whatever your choice is) in the basic recipe. Are you using an American recipe? Are you weighing your ingredients? Could be dough temp before baking or baking (oven) temp, or a combo of the above.
Perhaps posting your recipe will be beneficial, so we can take a look at it.
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sunshine842
Sep 29, 2010 05:02 AM
It could be something as simple as the weather, too -- this morning was grey and damp and dreary, and my cookies came out flat and chewy, not light and crumbly like usual. I hadn't even looked out the window yet, and told everyone to make sure they took their umbrellas for work and school today, as it was humid and likely to rain.
Dry, clear days are always better for baking, as things tend to rise much better, even though they taste fine...it's disappointing, but could be nothing you did or could do anything about.
(Yes, flours make a huge difference, too. North American flour has a much higher protein content, so it can dramatically alter the recipe.)
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chowser
Sep 29, 2010 05:01 AM
How are you measuring your ingredients? Since they're spreading, it sounds like you have too much butter (or possibly sugar) to flour ratio. I'm assuming the edges are a little thinner because they're the spread so they're cooking faster than the center--the temperature is probably too high for how flat the cookies are becoming. Refrigerating the dough, as cathodetube suggests, helps (and makes a better cookie) but I'd try to get the ratios right, too.
If you post your recipe and how you're doing it, it might help narrow down exactly what's going wrong.
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