Problem-Solving Pointers for Cookies

Cookies are Spreading too Much

Place the dough on a cool baking sheet.

Chill the dough before baking.

Next time, replace part of the butter in the recipe with shortening. If using margarine, check the label and make sure it contains 80% vegetable oil.

Cookies are Not Spreading Enough

Add 1 to 2 tablespoons of liquid, such as milk or water, to the remaining dough.

Let the dough stand at room temperature before baking.

Next time use butter, not margarine or shortening.

Cookies are Tough

Too much flour was worked into the dough. Add 1 or 2 tablespoons of shortening, butter or sugar to the remaining dough.

The dough was overhandled or overmixed. Next time, use a lighter touch when mixing.

Cookies are too Brown

Oven temperature is too high. Check with an oven thermometer.

Use heavy-gauge dull aluminum baking sheets. Dark baking sheets will cause the cookies to become overly browned.

Cookies are too Pale

Oven temperature is too low. Check with an oven thermometer.

Use heavy-gauge dull aluminum baking sheets. Insulated baking sheets cause cookies to be pale in color.

Next time use butter, not margarine or shortening. Or substitute 1 to2 tablespoons corn syrup for the sugar.