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From my experiences I have found 2 factors that can do this. Perhpas there are more but I personally have encountered this from:
-over creaming the butter into the sugar. the sugar dissoloves at some point and becomes more liquidy . This is my most frequent casue when I go back and re-evaluate my procedures.
-reloading a baking sheet while it is still hot.
Hope this helps out a bit.
I have the exact same problem. It has only been happening the last year or two and I haven't changed the recipe or the brand of ingredients I am using. And it doesn't matter what type of cookie I am making. I hope someone out there can help us solve the problem.
I had the same problem especially with chocolate chip cookies, I just started adding more flour, up to about ½ cup. That seems to help, I haven't noticed it with any other cookies.
I just experienced the same problem, and found out its b/c of
overcreaming the butter and sugars. Another variable is to make sure
your oven is very hot, and your dough is cold. So a tip: After you've
mixed your dough and spooned out your cookies on the cookie sheet, put
the sheet in the frig for a little bit, enough to chill the dough (like
5 minutes or so), THEN put it in the oven.
Another tip would be to line your cookie sheet w/ parchment paper (which reduces the spread of the cookies).
the link where i found this info... What I found interesting was they
melted the butter on the stovetop, rather than creaming it (so much
easier when it comes to mixing). I tried these methods and noticed my
cookies were not flat anymore.
Hope that helps!
That answer about using parchment sounds right on the money.
I also tend to weigh my flour. Most flours now come presifted so they are lighter when you measure they by cupfuls.
Oh, something else my ma noticed! She bought a new mixer and she said that the new mixers have little wire "beaters" and she found that they don't do as good of a job actually "creaming" butter like the beaters that looked more blade-like. She worked for a bakery for many years so I trust her insight about this. Her old mixer had 4 blades on each stem and each blade was about 3/8 inch wide. Maybe the wire beaters put too much air into the dough?
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