This batch of cookies i might round for a even more cake like inside, but you cant press them down on the parchement paper to
get flat cookies.
Not exact matches
Once I
got through the hustle of
getting in and packing up the
cookies in the APO
flat rate box, I found myself waiting in line fighting back tears.
I followed ALL the instructions and still
got flat pancake
cookies.
Don't skip this step, though — you don't want to go through all the effort and then
get flat, crispy
cookies!
I think you over mixed them which is why they came out
flat and crisp: (I always hand mix mine and the dough should be very thick and even seem a little crumbly... this way you
get a plump, soft
cookie.
I
got no volume, I
got no fluffiness... I
got flat sticky fall apart almost
cookies... never again...
The Star
cookies also swelled and went from star shapes to
flat round circles and were also impossible to
get off parchment paper without completly falling apart.
You
get great flavour with the extra brown parts on the meatball and the shape tends to be more round without the
flat spot that you will
get by cooking them on a
cookie sheet in the oven, but honestly, will you even notice that in a soup?
When I try to make your chocolate chip
cookie recipe in there it always as
flat as a
cookie can
get.
The
cookies were
flatter than I like, so the second batch
got thrown in a cupcake tin and baked up so they were thick cups of goodness.
The difference between soft, chewy, crunchy or
flat cookies comes down to often changing one or two ingredients to
get the desired
cookie.
Our current kitchen is organized about as well as it can be, but that still means that pots and pans (and lids) are just kinda shoved into cabinets awkwardly, and all the
flat things (
cookie sheets, muffin trays, cutting boards) are stacked horizontally and it's like a game of kitchen Jenga to
get them out.