Only about 1/4 of them did this
At least you didn't make the mistake in the bottom right, not before taking the picture.
this post was submitted on 27 Oct 2023
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(3 replies)
What is wrong with the baking powder? Too much? Too little? Too expired?
Usually cookies need baking soda, not baking powder. If they call for both, it's at least 2x baking soda. People mix it up and add baking powder instead of soda.
Or if the cookie requires levening from the powder and it's expired, it will not rise and spread.
Soda helps with browning and powder is for levening
This is right about the mix-up, etc. But, they are both levening agents. Powder includes an acidic reactor, and soda requires one to be included separately. Using both is a way to fine tune the reaction.
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(2 replies)
So, too much butter and something about baking powder?
Too much butter. Dough wasn't chilled. Oven too high. Cooked too long.
This one bakes.
I don't really know what you did, but this site has 9 reasons why cookies can go flat.
That's a great resource, thanks!
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(7 replies)
Best guess just by looking at the photo is too much butter and I'm guessing you didn't chill the dough before you baked them.
I didn't chill the dough, though the recipe didn't tell me to and my wife said I didn't need to, so I'm thinking I over mixed it
It's not a requirement i think, but it will shape up well and easier. You mentioned that only 1/4 did this, maybe it's due to uneven mixing? Did you use mixer for it or did you mix by hand? Maybe the butter isn't soft enough so it didn't mix well?
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(5 replies)
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(2 replies)
Everyone is telling you too much butter, but if this only happened to part of your batch, it's more likely you didn't scrape the sides of your bowl while mixing.
When mixing anything with creamed butter, especially, you need to mix about a third of the time, scrape all the sides and fold the dough, mix, scrape, mix, and do a final scrape/ mix/ fold by hand to make sure all the butter is incorporated.
Stand mixers have this problem more than hand mixers.
This is the right answer, when using a stand mixer you want to keep the speed level low (after creaming the butter/sugar/milk) and scraping the sides down to ensure an even distribution of wets/drys. Chilling can help with maintaining a shape, but it's by no means mandatory. How did they taste? 😁
If this isn't consistent across the batch, then I'd say you didn't mix the dough very well. Some of the gobs got a lot of extra butter.
It's possible you didn't beat them enough, so there were large pockets of sugar, powder, flour, etc.
This is what I thought as well. Creaming butter and sugar properly gives the cookie better structure and spread less.
The butter also needs to be the right temperature before baking—chilling dough is sometimes needed. Also regularly scrapping the sides of the bowl while mixing is important to have a nice homogeneous cookie without gobs of dry flour or butter.
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(1 replies)
Too much butter and maybe an earthquake.
Its the taste that's most important, as long as they taste good they can be a bit wonky.
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(1 replies)
Well for starters, the top one looks like doge
Wow, such baking
Did you use melted or soft butter? Did you refrigerate the dough before baking?
We would need to know more about the recipe and what you did while baking to know for sure
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(5 replies)
I guess they unionised :D
Yup, that’s what happens when you make your cookies all different sizes and don’t properly space them out.
Try spacing them out farther and double-panning (cookie on parchment on pan on pan)
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(5 replies)
They were victims of the "qwomp" spongebob sound effect.
It might be an altitude issue, higher elevation can make cookies look like that. I found high altitude cookie recipes and they puff up nicely.
Chill the dough first my dude and use shortening.
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