Cookies/Make that wafers

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I need cookie HELP!!!

I'm trying to make chocolate chip cookies and what I'm getting is chocolate chip wafers. These things are so thin that they over bake in the bat of an eye. The cookies are so thin, the chips and nuts are lumps sticking way up out of the wafer like mess.

I'm following the "Tole House" recipe on the pack of Nestle's chips. I've done it verbatim, I've done the high altitude conversion (I'm at 5,240'), I've tried lower temp: just takes longer to get the wafers, I've tried extra flour, I even tried corralling them in an egg ring (mess!!)... They just "melt" and spread out in a big circle with the chips poking out. All I get are these super thin over cooked wafers???

How do I get them to look like "real" cookies?

-- Willy Allen (willyallen2@yahoo.com), March 07, 2001

Answers

Don't worry if they taste OK, just tell everyone they are chocolate chip tortillas! LOL

-- Lynn Goltz (lynngoltz@aol.com), March 07, 2001.

I know nothing about baking at high altitude, but I've found that too much sugar can cause cookies to spread. I play around a lot with cookie recipes at work, and I've learned this from my "experiments". This is not to say that you are using too much sugar, just may want to try cutting back to see what happens. Also, compare the recipe to one in a cookbook, just to see if there is a major difference in the amount of any of the ingredients.

-- Cathy in NY (hrnofplnty@yahoo.com), March 07, 2001.

Are you useing home grown eggs? i need to cut the amount of eggs when useing ours compared to store bought,ours are just to big.

-- renee oneill{md.} (oneillsr@home.com), March 07, 2001.

A quick way to make Toll House "cookies" is to make them as bars -- you spread the dough into a jelly roll pan (or probably any pan with sides, as long as it's a large enough pan). After baking, you cut them into bars. What I'm thinking is that if you made them this way, the amount of spread would be limited by the sides of the pans. They'd be forced to be thicker. But you get bars, not round cookies.

-- Joy F (So.Central Wisconsin) (CatFlunky@excite.com), March 07, 2001.

Are you possibly using a low fat margarine? That will give you the results you are talking about.

-- Jean in Ky. (dandrea@duo-county.com), March 07, 2001.


Nope, I used butter...

-- Willy Alen (willyallen2@yahoo.com), March 07, 2001.

Add a little more flour...I am high altitude, too. DW in CO

-- DW (djwallace@ctos.com), March 07, 2001.

If you are spraing the cookie sheet with Pam it will cause your cookies to run.

-- (rburris@dol.net), March 07, 2001.

Butter usually makes a softer cooky than shortening and spreads more. Try chilling the dough, then make round balls of it. You can even freeze balls of dough then freezer bag them for future use. Is your oven temperature correct? Are you preheating your oven? Other good suggestions above, too. If all else fails, make bar cookies. Good luck!

-- Jean (schiszik@tbcnet.com), March 08, 2001.

I finally made some decent cookies. Mine were always flat, I tried everything, more flour, more eggs, freezing, real butter, margarine, Crisco, nothing worked. A friend of mine told me it's because we beat the dough to death, she said the brown sugar should not be runny when were done, she told me to treat the cookie dough as if it were a quick bread, just barely get the ingredients combined, IT WORKED! If all else fails I have a Chocolate Chip Pumpkin cookie recipe that's wonderful, the cookies bake up nice, soft, and cake like.

-- Lenore (archambo@winco.net), March 08, 2001.


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