8.31.2006

Help me, Betty Crocker! Or any of you bakers out there.

I am in the depths of despair. I'm so utterly disappointed and frustrated that I'm going to bed without doing the dishes or washing Judah's bottles for tomorrow, things that get done every night no matter what else does or doesn't get done.

On Saturday a few of us are going to the Hollywood Bowl. My plan was to make chocolate chip cookies to take with. I tried making them last week, and the cookies came out super flat and spread out. I thought it was because my shortening and baking powder were really old, so I threw them out and bought new stuff. So I tried it again tonight. The same thing happened! This is a recipe that my family's been using literally for decades, and always before it's produced lovely, soft, fat cookies. I don't know what to do! Is it my oven? It's perfect on everything else I make. What's my problem? Help me, Internet!

Maybe I'll go to my parents' tomorrow and try it there....

6 comments:

Wendy said...

I'd say try adding a couple Tbsp. of flour maybe. My mom's "secret" recipe (tweeked to perfection by my sister)is the Tollhouse recipe with butter flavored shortening instead of butter, an extra rounded 1/4 c. flour, and baking them at 350 for slightly longer rather than the directed temp and time.

Clint said...

I'll vouch for Wendy's recipe. It's pretty tasty.

Kristy said...

Yeah, I think the flour addition is the direction I'll have to go. But with a recipe that already calls for 4 1/2 cups, I'm hesitant. And I know it's the dough that's the problem, it was really sticky when I went to bake the cookies. SO... I'm trying a half batch this morning. We'll see what happens.

Cookie Monster said...

GIVE ME COOKIES!!!

the cowells said...

without revealing my secrets... try baking powder instead of soda, something about the acid vs bases, I can't remember which is which, except that baking powder is what I use. Also, shortening? Try butter that is soft and almost melty. I never measure the flour, I go for batter consistency, instead. It should only leave a little on your hands when you scoop out the balls of dough. You didn't hear any of this from me.

Kristy said...

Holy cow, Ash! You're dangerously close to revealing your secrets! And do you even own measuring cups? Anyway, I've figured out the problem. And you guys are talking about the butter/shortening thing... are most recipes either one or the other? Because mine has two sticks of butter AND a cup of shortening. I know, heart attack special. We'll all be dead presently from my cookies. Sometimes I throw a cup of bacon grease in just for good measure. :)