I get lots of questions about how to keep cookies from flattening and spreading out, and how to retain their gooeyness. So I’ve compiled a list of all the solutions I’ve come to learn by my own trials and errors.
I typically have success baking cookies when butter is used as the fat in the recipe, versus oil. Some folks say they like the texture of a cookie made with shortening, which works well, too, but if you are like me and prefer butter, try my number one tip: While butter needs to be slightly soft for the mixer to cut through it, the texture of the cookie will hold up better if we leave the butter as firm as possible when creaming it with the sugar.
Quite some time ago, I was given a recipe that was going around, which said the secret to Mrs. Field’s Chocolate Chip Cookies was to use finely ground oats as part of the flour mixture. These days, it’s particularly easy to find oat flour, all ready to go. You can use your favorite chocolate chip cookie recipe and substitute half of the all-purpose flour with finely ground oats, (I processed whole oats in the blender back then). I recall it was a great tasting recipe, and the ground oats gave the cookies a nice texture.
If you still have issues, another tip I’ve learned is that adding 1 teaspoon of cream of tartar to the dry ingredients of your favorite chocolate chip cookie recipe causes a reaction that will help the finished cookie stay fluffy. Or, adding a teaspoon or 2 of cornstarch to your dry ingredients will change the structure of your cookie, creating a cloudlike confection.
Lastly, to ensure volume and height in your finished cookie, keep the dough chilled. I scoop out my first batch, and if my kitchen is warm, I place the remaining dough in the fridge until I’m ready to scoop out the next set. Also, be sure to start each batch with a “cool” cookie sheet. Let the pan cool completely before starting another batch on the same pan that just came out of the oven.
Leave about 2 inches in between each scoop of cookie dough to give each cookie plenty of room. I’ve had incidents in the past when I didn’t follow my own advice and had cookies run together. If this should ever happen and you want to present pretty, uniform cookies, simply use a cookie cutter and cut out shapes right on the cookie sheet, while still warm. Use the remaining bits and pieces to roll in balls while still warm, creating cookie truffles.
I hope one or more of these tips help to make your cookie baking experience one of great success.
Enjoy Food Made Fresh!
Nutty Chocolate Chippers
10 ounces chocolate melting wafers 2 cups nuts such as a combination of walnuts, pecans, sliced almonds, or macadamia 12 tablespoons (1½ sticks) unsalted butter 1¾ cup packed dark brown sugar 2¼ cup all-purpose flour 2 teaspoons salt 2 eggs 1 tablespoon vanilla extract Preheat oven to 350° F. Line baking sheets with parchment paper.
In a medium mixing bowl, mix chocolate and nuts with the butter using an electric mixer on low speed to break them up a bit, for about 30 seconds.
Addbrownsugarandmixonmediumspeeduntilbutter and sugar come together.
With mixer on low, slowly add flour and salt. Add the eggs and vanilla and continue mixing until well incorporated.
Scoop out two-tablespoon portions and roll into balls. Place onto the prepared baking sheets. Space them about 2 inches apart; flatten slightly. Bake in preheated oven for 8 to 11 minutes until tops are just set.
Makes approximately 20 cookies.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
