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[quidditchgrrl]

Help! Call the *waaahhhhbulance*!

I'm having cookie trouble!

I've attempted the recipe on the Toll House chocolate chip cookie bag. No nuts. So far, so good.

When I bake them, however. They seem to have flattened out, with a ring of dough around the edges and the chocolate chips in the middle. The chips have melted along the bottom and the dough is a bit greasy/shiny.

The oven was at the right temp (although it's electric and can randomly change temp) for the cookies, 375 degrees for 9 minutes.

*wails* Advice! I'm desperate! Ransom will be considered.

Comments

[quidditchgrrl.livejournal.com]

*cries* I did that! I'm wondering if it's a problem with the oven or under/over mixing...

[megd.livejournal.com]

Maybe it was the pans. My grandmother's old thin pans do that, but my airbake pans don't.

[quidditchgrrl.livejournal.com]

My air-bake pan did the worst, but then again, I went to 11 minutes on those -.- Do you find that you need to bake a little longer with the airbake? Sometimes I do, sometimes I don't.

Polar sheets are what I'm using right now. Bakery-standard, and they did very well on my peanut butter and macaroons.

I swear I need my mother's paper-thin, pitted aluminum cookie sheet - damn thing baked perfect cookies. Or maybe it was just my mother's touch. *grumps* Damn genes. :P

[quidditchgrrl.livejournal.com]

I took your advice one step further, and after I panned the chilled dough I'm putting it back in the fridge. The last batch I did was a little better, so hopefully having both pan and dough at the same temp will do the trick!