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Sep 28, 2010 09:08 AM

Cookies -what's gone wrong they cook flat and dry.

I'm trying to cook cookies but each time I cook them they spread hugely like drop scones or pancakes and the result is dry/ burnt edges and under cooked centres.
What am I doing wrong?

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    1. You could try refrigerating the dough before scooping and putting on the tray. What kind are you making?

      1. I've had trouble baking American recipes using British flour. I'm not sure that's your problem, but there are differences that need adjusting...

        1. 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.

          1. 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'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.)