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METHODS USED FOR MIXING COOKIE BATTERS:
Creaming - The fat and sugar
are placed into a mixing bowl and creamed together. The eggs
and any liquid are added. Finally, the flour and leavening
agent are added and mixed just until combined.
One-Stage -
All the ingredients are placed into a mixing bowl and blended
together until a smooth batter is formed.
COMMON
PROBLEMS:
If cookies brown too quickly -
check to see if your oven is calibrated properly and not reading too
high. You can do this with a free standing oven thermometer.
Another reason for over-browning is from using dark-colored baking
pans or sheets which promote browning. Either reduce oven
temperature by 25 degrees F (15 degrees C) or use aluminum pans or sheets.
If cookies brown too quickly on
bottoms - the same reasons as above but also your oven
rack may be too low or the batter has too much sugar in it.
If cookies brown too quickly on
top and the bottoms are not cooked enough - the oven rack may be
too high, the temperature is too high, or you are using dark-colored
baking pans or sheets.
If cookies spread too much -
dough may be too soft. This is remedied by placing the dough
in the refrigerator for 15 minutes to firm up. Also, never
place cookies on a warm baking sheet as the batter will start to
soften and spread even before you place them in the oven.
Cookies can also spread too much if placed on a greased baking
sheet, when the recipe states using an ungreased baking sheet.
Cookies made with butter have the tendency to spread more than
cookies made with shortening.
If cookies are too dry and hard
- it may simply be that the cookies were over baked. Also, if
the oven was not hot enough, they will take too long to bake and
this causes them to dry out. The batter could contain too much
flour or not enough egg or liquid.
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