Flat Oatmeal Cookies

tim said:

I am baking oatmeal cookies from a recipe. The cookies are always
puffy when then come out of the oven but then lose their puffiness and
flatten out while air cooling on the cookie sheet. What causes the
cookies to go flat and how can I remedy the problem? I want them to
stay puffy and robust.

Altitude is not the problem. I am only 300 - 500 feel above sea
level.

The recipe does not call for baking powder.

I got a great oatmeal cookie recipe from a lady at work, but it's
written out longhand, and I don't have time or energy to transcribe it
right now. I will though. Great ingredients and a lovely cookie.

Quoted message said:

Thanks

Tim

--Bryan

BOBOBOnoBO? said:

tim said:

I am baking oatmeal cookies from a recipe. The cookies are always
puffy when then come out of the oven but then lose their puffiness and
flatten out while air cooling on the cookie sheet. What causes the
cookies to go flat and how can I remedy the problem? I want them to
stay puffy and robust.

Quoted message said:

Altitude is not the problem. I am only 300 - 500 feel above sea
level.

Quoted message said:

The recipe does not call for baking powder.

I got a great oatmeal cookie recipe from a lady at work, but it's
written out longhand, and I don't have time or energy to transcribe it
right now. I will though. Great ingredients and a lovely cookie.

Quoted message said:

Thanks

Quoted message said:

Tim

--Bryan

use Crisco not butter. Butter makes flat cookies.

pamjd said:

BOBOBOnoBO? said:

On Jun 24, 4:01 pm, tim <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I am baking oatmeal cookies from a recipe. The cookies are always
puffy when then come out of the oven but then lose their puffiness and
flatten out while air cooling on the cookie sheet. What causes the
cookies to go flat and how can I remedy the problem? I want them to
stay puffy and robust.

Quoted message said:

Quoted message said:

Altitude is not the problem. I am only 300 - 500 feel above sea
level.

Quoted message said:

Quoted message said:

The recipe does not call for baking powder.

Quoted message said:

I got a great oatmeal cookie recipe from a lady at work, but it's
written out longhand, and I don't have time or energy to transcribe it
right now. I will though. Great ingredients and a lovely cookie.

Quoted message said:

Quoted message said:

Thanks

Quoted message said:

Quoted message said:

Tim

Quoted message said:

--Bryan

use Crisco not butter. Butter makes flat cookies.- Hide quoted text -

- Show quoted text -

I used crisco.

But thanks anyway.

Any other suggestions?

pamjd said:

BOBOBOnoBO? said:

On Jun 24, 4:01 pm, tim <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I am baking oatmeal cookies from a recipe. The cookies are always
puffy when then come out of the oven but then lose their puffiness and
flatten out while air cooling on the cookie sheet. What causes the
cookies to go flat and how can I remedy the problem? I want them to
stay puffy and robust.

Quoted message said:

Quoted message said:

Altitude is not the problem. I am only 300 - 500 feel above sea
level.

Quoted message said:

Quoted message said:

The recipe does not call for baking powder.

Quoted message said:

I got a great oatmeal cookie recipe from a lady at work, but it's
written out longhand, and I don't have time or energy to transcribe it
right now. I will though. Great ingredients and a lovely cookie.

Quoted message said:

Quoted message said:

Thanks

Quoted message said:

Quoted message said:

Tim

Quoted message said:

--Bryan

use Crisco not butter. Butter makes flat cookies.- Hide quoted text -

- Show quoted text -

I made some nice ones yesterday and it used baking soda not powder.
Did your use soda or powder?

Perhaps a little more flour would help. I never trust the flour will
always work the same so I make a trial 1/2 pan of cookies to see if
they spread to much so I can add more flour. Just another idea. Good
luck .

pamjd said:

BOBOBOnoBO? said:

On Jun 24, 4:01 pm, tim <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I am baking oatmeal cookies from a recipe. The cookies are always
puffy when then come out of the oven but then lose their puffiness and
flatten out while air cooling on the cookie sheet. What causes the
cookies to go flat and how can I remedy the problem? I want them to
stay puffy and robust.

Quoted message said:

Quoted message said:

Altitude is not the problem. I am only 300 - 500 feel above sea
level.

Quoted message said:

Quoted message said:

The recipe does not call for baking powder.

Quoted message said:

I got a great oatmeal cookie recipe from a lady at work, but it's
written out longhand, and I don't have time or energy to transcribe it
right now. I will though. Great ingredients and a lovely cookie.

Quoted message said:

Quoted message said:

Thanks

Quoted message said:

Quoted message said:

Tim

Quoted message said:

--Bryan

use Crisco not butter. Butter makes flat cookies.

In spite of it being likely that you're fictional, only a filthy pig
even keeps vegetable shortening in his/her larder.

--Bryan

BOBOBOnoBO® said:

pamjd said:

use Crisco not butter. Butter makes flat cookies.

In spite of it being likely that you're fictional, only a filthy pig
even keeps vegetable shortening in his/her larder.

She's not fictional and she's not a filthy pig. She is one of the
loveliest people I've ever known (online and in person). And a
fantastic cook. And she knows what she's talking about. Please spend
some time reading up on the effects of various fats on the baking
process. Then you might start catching up with Guppy's culinary
knowledge. :o)

Carol

tim said:

I am baking oatmeal cookies from a recipe. The cookies are always
puffy when then come out of the oven but then lose their puffiness and
flatten out while air cooling on the cookie sheet. What causes the
cookies to go flat and how can I remedy the problem? I want them to
stay puffy and robust.

Altitude is not the problem. I am only 300 - 500 feel above sea
level.

The recipe does not call for baking powder.

Thanks

Tim

Hi Tim!

Here's my mom's recipe for poofy oatmeal cookies. I don't think
you'll be disappointed. :o)

* Exported from MasterCook *

Oatmeal Cookies

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sugar
1 cup Shortening
3 large Eggs
1/3 cup Milk
1 1/2 cups Oatmeal
1 1/2 cups Flour
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Allspice

Note: Mom strongly advised adding raisins and nuts.

Variation: Omit cinnamon and allspice, and add 6 oz. chocolate
chips and nuts.

1. Mix ingredients in order given.

2. Drop by rounded teaspoonfuls onto cookie sheet.

3. Bake at 350F for 12-15 minutes.

Source:
"Carol's Mom"

pamjd said:

pamjd said:

On Jun 24, 4:32?pm, BOBOBOnoBO? <[email hidden]> wrote:

Quoted message said:

Quoted message said:

On Jun 24, 4:01 pm, tim <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> I am baking oatmeal cookies from a recipe. The cookies are always
> puffy when then come out of the oven but then lose their puffiness and
> flatten out while air cooling on the cookie sheet. What causes the
> cookies to go flat and how can I remedy the problem? I want them to
> stay puffy and robust.

Quoted message said:

Quoted message said:

> Altitude is not the problem. I am only 300 - 500 feel above sea
> level.

Quoted message said:

Quoted message said:

> The recipe does not call for baking powder.

Quoted message said:

Quoted message said:

I got a great oatmeal cookie recipe from a lady at work, but it's
written out longhand, and I don't have time or energy to transcribe it
right now. I will though. Great ingredients and a lovely cookie.

Quoted message said:

Quoted message said:

> Thanks

Quoted message said:

Quoted message said:

> Tim

Quoted message said:

Quoted message said:

--Bryan

Quoted message said:

use Crisco not butter. Butter makes flat cookies.- Hide quoted text -

Quoted message said:

- Show quoted text -

I made some nice ones yesterday and it used baking soda not powder.
Did your use soda or powder?

Perhaps a little more flour would help. I never trust the flour will
always work the same so I make a trial 1/2 pan of cookies to see if
they spread to much so I can add more flour. Just another idea. Good
luck .- Hide quoted text -

- Show quoted text -

this recipe calls for baking soda. great idea of making a half a
sheet first. i think my wife told me to do that a long time ago
but...... who listens?

pamjd said:

pamjd said:

On Jun 24, 4:32?pm, BOBOBOnoBO? <[email hidden]> wrote:

Quoted message said:

Quoted message said:

On Jun 24, 4:01 pm, tim <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> I am baking oatmeal cookies from a recipe. The cookies are always
> puffy when then come out of the oven but then lose their puffiness and
> flatten out while air cooling on the cookie sheet. What causes the
> cookies to go flat and how can I remedy the problem? I want them to
> stay puffy and robust.

Quoted message said:

Quoted message said:

> Altitude is not the problem. I am only 300 - 500 feel above sea
> level.

Quoted message said:

Quoted message said:

> The recipe does not call for baking powder.

Quoted message said:

Quoted message said:

I got a great oatmeal cookie recipe from a lady at work, but it's
written out longhand, and I don't have time or energy to transcribe it
right now. I will though. Great ingredients and a lovely cookie.

Quoted message said:

Quoted message said:

> Thanks

Quoted message said:

Quoted message said:

> Tim

Quoted message said:

Quoted message said:

--Bryan

Quoted message said:

use Crisco not butter. Butter makes flat cookies.- Hide quoted text -

Quoted message said:

- Show quoted text -

I made some nice ones yesterday and it used baking soda not powder.
Did your use soda or powder?

Perhaps a little more flour would help. I never trust the flour will
always work the same so I make a trial 1/2 pan of cookies to see if
they spread to much so I can add more flour. Just another idea. Good
luck .- Hide quoted text -

- Show quoted text -

I posted the recipe I am using just in case someone can see some way
to improve it. It is very disappointing when then fall flat.

thanks.

Oatmeal Cookies
350 for 12 to 15 minutes

¾ cup shortening
1 cup brown sugar
½ cup granulated sugar
1 egg
1 cup bananas
1 teaspoon vanilla
1 cup gold medal flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon soda
½ teaspoon cloves
1 cup raisins
1 cup chopped nuts
3 cups quick-cooking oats

Heat oven to 350. Mix thoroughly shortening, sugars, egg, bananas,
and vanilla. Stir in remaining ingredients.

Damsel in dis Dress said:

BOBOBOnoBO® said:

On Jun 24, 8:30 pm, pamjd <[email hidden]> wrote:

Quoted message said:

Quoted message said:

use Crisco not butter. Butter makes flat cookies.

Quoted message said:

In spite of it being likely that you're fictional, only a filthy pig
even keeps vegetable shortening in his/her larder.

She's not fictional and she's not a filthy pig. She is one of the
loveliest people I've ever known (online and in person). And a
fantastic cook. And she knows what she's talking about. Please spend
some time reading up on the effects of various fats on the baking
process. Then you might start catching up with Guppy's culinary
knowledge. :o)

You pigs need to stick together. The three little pigs, you, "Guppy,"
and tim. Oh, and your mother, the queen sow of Crisco, to suckle you
on trans-fats.
That's not fair though. "Mom" is probably old enough that she grew up
with Crisco, and is too calcified to change. You, on the other hand,
are not. You are a stubborn pig. You've spent enough time in the L-C
NG to know how bad that stuff is, but you advocate using it anyway.
You are a threat to your species, and you deserve every bit of this.

Quoted message said:

Carol

--Bryan http://www.bantransfats.com/

BOBOBOnoBO® said:

You pigs need to stick together.

Yeah, I guess I can dispense with your posts from now on.

*puh-lonk*

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

BOBOBOnoBO® said:

On Jun 25, 1:29 am, Damsel in dis Dress

Quoted message said:

On Jun 24, 9:33 pm, BOBOBOnoBO® <[email hidden]> wrote:

Quoted message said:

Quoted message said:

On Jun 24, 8:30 pm, pamjd <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> use Crisco not butter. Butter makes flat cookies.

Quoted message said:

Quoted message said:

In spite of it being likely that you're fictional, only a filthy pig
even keeps vegetable shortening in his/her larder.

Quoted message said:

She's not fictional and she's not a filthy pig. She is one of the
loveliest people I've ever known (online and in person). And a
fantastic cook. And she knows what she's talking about. Please spend
some time reading up on the effects of various fats on the baking
process. Then you might start catching up with Guppy's culinary
knowledge. :o)

You pigs need to stick together. The three little pigs, you, "Guppy,"
and tim. Oh, and your mother, the queen sow of Crisco, to suckle you
on trans-fats.
That's not fair though. "Mom" is probably old enough that she grew up
with Crisco, and is too calcified to change. You, on the other hand,
are not. You are a stubborn pig. You've spent enough time in the L-C
NG to know how bad that stuff is, but you advocate using it anyway.
You are a threat to your species, and you deserve every bit of this.

--Bryanhttp://www.bantransfats.com/

You, sir, are woefully behind the times. Crisco makes a shortening
without trans-fats now. I use it in exactly one recipe. One that
doesn't work if you use butter.

I do appreciate the many compliments you paid me, though. You're
truly a gentleman and a scholar and worthy of our utmost respect and
admiration.

Love and kisses,
Carol

Default User said:

BOBOBOnoBO® said:

You pigs need to stick together.

Yeah, I guess I can dispense with your posts from now on.

You could have anyway.

Quoted message said:

*puh-lonk*

How cutesey. The 12 YO girls who read this NG are going to love that.

Quoted message said:

Brian

--Bryan

Damsel in dis Dress said:

BOBOBOnoBO® said:

On Jun 25, 1:29 am, Damsel in dis Dress

Quoted message said:

Quoted message said:

On Jun 24, 9:33 pm, BOBOBOnoBO® <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> On Jun 24, 8:30 pm, pamjd <[email hidden]> wrote:

Quoted message said:

Quoted message said:

> > use Crisco not butter. Butter makes flat cookies.

Quoted message said:

Quoted message said:

> In spite of it being likely that you're fictional, only a filthy pig
> even keeps vegetable shortening in his/her larder.

Quoted message said:

Quoted message said:

She's not fictional and she's not a filthy pig. She is one of the
loveliest people I've ever known (online and in person). And a
fantastic cook. And she knows what she's talking about. Please spend
some time reading up on the effects of various fats on the baking
process. Then you might start catching up with Guppy's culinary
knowledge. :o)

Quoted message said:

You pigs need to stick together. The three little pigs, you, "Guppy,"
and tim. Oh, and your mother, the queen sow of Crisco, to suckle you
on trans-fats.
That's not fair though. "Mom" is probably old enough that she grew up
with Crisco, and is too calcified to change. You, on the other hand,
are not. You are a stubborn pig. You've spent enough time in the L-C
NG to know how bad that stuff is, but you advocate using it anyway.
You are a threat to your species, and you deserve every bit of this.

Quoted message said:

--Bryanhttp://www.bantransfats.com/

You, sir, are woefully behind the times. Crisco makes a shortening
without trans-fats now. I use it in exactly one recipe. One that
doesn't work if you use butter.

We're the NEW Nazis. We no longer hate Jews. Buy our product Mrs.
Goldstein.
If you had a recipe that only worked with dog [censored], I assume you'd
elect to make that recipe as well.
Also, you assume that palm oil shortening has exactly the same
properties as the transfatty [censored]. It might, it might not, but it is
pretty crappy tasting. Very crappy tasting compared to butter or
lard.

Quoted message said:

I do appreciate the many compliments you paid me, though. You're
truly a gentleman and a scholar and worthy of our utmost respect and
admiration.

I'm not a gentleman, and you were willing to use Crisco back when it
WAS hydrogenated. You posted recipes using hydrogenated shortenings.

Quoted message said:

Love and kisses,

The oral version of the Cheney to Leahy classic?

Quoted message said:

Carol

--Bryan

Damsel in dis Dress said:

You, sir, are woefully behind the times. Crisco makes a shortening
without trans-fats now. I use it in exactly one recipe. One that
doesn't work if you use butter.

I do appreciate the many compliments you paid me, though. You're
truly a gentleman and a scholar and worthy of our utmost respect and
admiration.

Love and kisses,
Carol

Carol, I certainly did miss your winning ways during your recent
hiatus.

OBFood: D's conjuring a tofu curry of some stripe or another in the
kitchen right now. I'm getting really hungry.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

BOBOBOnoBO® said:

I'm not a gentleman, and you were willing to use Crisco back when it
WAS hydrogenated. You posted recipes using hydrogenated shortenings.

"Off with her head!" ROFL!

My, you ARE passionate about this.

Actually, it takes me YEARS to go through a can of Crisco. At least I
don't bake with margarine anymore (I did when it was "good" for you).
Margarine isn't allowed in my house.

Regarding your comments about my mother's baking habits, she passed 23
years ago this past Saturday. And she was a medical professional who
would be using whatever products are currently available and deemed
safe for human consumption.

My last word on the subject.
Carol

modom (palindrome guy)' moc.etoyok@modom said:

On Mon, 25 Jun 2007 15:39:40 -0700, Damsel in dis Dress

Quoted message said:

I do appreciate the many compliments you paid me, though. You're
truly a gentleman and a scholar and worthy of our utmost respect and
admiration.

Quoted message said:

Love and kisses,
Carol

Carol, I certainly did miss your winning ways during your recent
hiatus.

I missed you too, Snookums. Just haven't had much energy of late, but
that seems to be looking up. You guys might just be stuck with me for
awhile. ;D

Quoted message said:

OBFood: D's conjuring a tofu curry of some stripe or another in the
kitchen right now. I'm getting really hungry.

I do expect you to e-mail me a plateful, UNLESS she's making it hot.
Then a photo will have to do. Enjoy your dinner!

Carol

Damsel in dis Dress said:

BOBOBOnoBO® said:

I'm not a gentleman, and you were willing to use Crisco back when it
WAS hydrogenated. You posted recipes using hydrogenated shortenings.

"Off with her head!" ROFL!

My, you ARE passionate about this.

Actually, it takes me YEARS to go through a can of Crisco.

I used to go through a lot of crisco rather quickly...but let us just
say....not in the kitchen🙂
--
JL

Joseph Littleshoes said:

Damsel in dis Dress said:

Actually, it takes me YEARS to go through a can of Crisco.

I used to go through a lot of crisco rather quickly...but let us just
say....not in the kitchen🙂

TMI!!!! TMI!!!!!!!!!

Run away!
Carol, hiding her eyes