How to solve the problem of cookie spread
Isn’t it the biggest bummer when you pop a tray full of cookie dough into the oven, only to pull out flat, greasy cookies? It happens to me too. It could be caused by a variety of reasons:
- The temperature of the butter
The fix: Make sure the butter isn’t too soft. When you press a finger into it, it should just barely leave a dent.
- Over creaming of the butter and sugar
The fix: While cakes depend on thorough creaming for their rise and texture, it’s not so critical for cookies. Beat until combined and smooth and dough just starts to turn a pale color.
- A greased cookie sheet
The fix: Use parchment instead
- The recipe isn’t a good one
The fix: Use a recipe from a source you trust. Give it a few tries and if it just keeps failing, perhaps you should try another.
So what if you’re in the middle of baking a batch of cookies, they’re spreading in the oven, and you want to fix it? Try chilling the dough on the cookie sheet for 10-15 minutes before baking. This will hopefully slow down the process of spreading.