Why the f*ck are my cookies spreading??!!

[Viva_La_Revolution]

Oatmeal Chocolate chip - yummy

except I've obviously mis-remembered the recipe.

not enough flour?

on edit - figured it out...

http://www.extension.iastate.edu/NR/rdonlyres/D658C6D6-6A03-48BE-928D-505DA1163CCA/1185/ExtCon091504.pdf

When using margarine for the fat in the cookie, a true margarine will contain 80% vegetable fat and have 100 calories per tablespoon. Margarine with less than this amount of fat (and therefore fewer calories) has had some of the fat removed and replaced with water, technically making it a spread. Spreads do not perform well in some products, such as cookies.

[NMDemDist2]

1. are you blaming the spread for you cookie spreading??

:rofl:

guess that's why they call it "spread"? :crazy:

[Stinky The Clown]

2. Two words: .... 'But' ..... 'ter'

:)

[The empressof all]

3. I always use ice cold butter

Cookies are always better with butter. After you mix the dough chill it before you bake it. They will spread less and have a far better consistancy.

[Kadie]

4. I have never tried chilling the dough first.

My cookies spread sometimes too. I usually just add more flour. I will try this, thanks for the tip.

[anitar1]

5. Thanks--good tip. n/t

[cleofus1]

6. yahooooo!

i have had the same problem and it just makes me want to scream...i follow the damn recipes...but still my cookies spread like a cheap whore..

chill...the dough...ice cold butter...or cold butter....

thank you,

must make cookies today!

[The empressof all]

7. Just to clarify

I mis-spoke --When you mix your dough your butter can be at room temp. Just chill or pop your dough in the freezer after it's mixed. That will make it so much better.

[cleofus1]

8. gotcha!

ho ho...my kids will adore me...

[grasswire]

9. did you grease the cookie sheet, too?

Some cookies do better on an ungreased sheet. And...sometimes I chill the cookie sheet in the freezer between batches, and that makes for a plumper cookie with less spreading.