I made some chocolate chip cookies today...they taste great but the texture is like cake..i have also made oatmeal cookies recently and they came out the same way..Any ideas why? The recipes i am using are recipes that i have used before and have had no problems..I dont understand what is happening..HELP!!
A couple months ago, one of my coworkers passed out cookies she'd made. They also had a very cake-like texture, but I had no difficulty in figuring out the problem: She'd cooked them in a microwave oven!
I'm sure that isn't *your* issue, though. It's probably the fact that flour measurement is unreliable when you're measuring by volume rather than weight. Are you using the same type and brand of flour? (Using self-rising rather than all-purpose flour could easily cause the results you describe. Also, using flour from "soft" wheat will give different results than using flour from "hard" wheat.) Or maybe it's just that the butter wasn't at the right stage of softness when you added it.
(Hey, maybe you can get together with the woman whose cookies are spreading out too much!)
I was wondering if it could be that i beat the dough to much? Both recipes required the mixer..i am using all-purpose flour and the butter is at room temperature. The good thing about them is that they are staying soft..lol MJ "Bob" <virtualgoth@die_spammer.biz> wrote in message news:[email hidden]...
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MJ said:
I made some chocolate chip cookies today...they taste great but the texture is like cake..i have also made oatmeal cookies recently and they came out the same way..Any ideas why? The recipes i am using are recipes that i have used before and have had no problems..I dont understand what is happening..HELP!!
A couple months ago, one of my coworkers passed out cookies she'd made.
They
Quoted message said:
also had a very cake-like texture, but I had no difficulty in figuring out the problem: She'd cooked them in a microwave oven!
I'm sure that isn't *your* issue, though. It's probably the fact that
flour
Quoted message said:
measurement is unreliable when you're measuring by volume rather than weight. Are you using the same type and brand of flour? (Using
self-rising
Quoted message said:
rather than all-purpose flour could easily cause the results you describe. Also, using flour from "soft" wheat will give different results than using flour from "hard" wheat.) Or maybe it's just that the butter wasn't at
the
Quoted message said:
right stage of softness when you added it.
(Hey, maybe you can get together with the woman whose cookies are
I was wondering if it could be that i beat the dough to much? Both
recipes
Quoted message said:
required the mixer..i am using all-purpose flour and the butter is at
room
Quoted message said:
temperature. The good thing about them is that they are staying
soft..lol
Quoted message said:
MJ "Bob" <virtualgoth@die_spammer.biz> wrote in message news:[email hidden]...
Quoted message said:
MJ said:
I made some chocolate chip cookies today...they taste great but
the
Quoted message said:
Quoted message said:
Quoted message said:
texture is like cake..i have also made oatmeal cookies recently
and they
Quoted message said:
Quoted message said:
Quoted message said:
came out the same way..Any ideas why? The recipes i am using are
recipes
Quoted message said:
Quoted message said:
Quoted message said:
that i have used before and have had no problems..I dont
understand what
Quoted message said:
Quoted message said:
Quoted message said:
is happening..HELP!!
A couple months ago, one of my coworkers passed out cookies she'd
made.
Quoted message said:
They
Quoted message said:
also had a very cake-like texture, but I had no difficulty in
figuring out
Quoted message said:
Quoted message said:
the problem: She'd cooked them in a microwave oven!
I'm sure that isn't *your* issue, though. It's probably the fact
that
Quoted message said:
flour
Quoted message said:
measurement is unreliable when you're measuring by volume rather
than
Quoted message said:
Quoted message said:
weight. Are you using the same type and brand of flour? (Using
self-rising
Quoted message said:
rather than all-purpose flour could easily cause the results you
describe.
Quoted message said:
Quoted message said:
Also, using flour from "soft" wheat will give different results
than using
Quoted message said:
Quoted message said:
flour from "hard" wheat.) Or maybe it's just that the butter
wasn't at
Quoted message said:
the
Quoted message said:
right stage of softness when you added it.
Are you using the same brand of shortening? If it's oleo, there are so many varieties that are not good for baking.
As to soft or hard shortening, I've found it really doesn't matter in my choc. chip recipe. If you use melted, even, you can always chill the dough and then bake it.
