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Dec. 11th, 2005 09:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
quidditchgrrlHelp! 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.
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.
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(no subject)
Date: 2005-12-12 03:37 am (UTC)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