My batch of cookies spread into one giant blob even with chilled dough

Everyone says chilling cookie dough is a must to prevent spreading, but mine still went flat after I followed that step. I think the butter quality or oven rack position might matter more than just chilling. What's your take on what really stops cookies from becoming pancake thin?

3 comments

3 Comments

reese_lopez14d ago

Chilling helps firm the butter so it doesn't melt too fast... but if your butter was too soft before mixing, that can still cause spread. The flour type matters too, like using bread flour for more structure. Also, old baking soda won't give the right lift. Over-creaming the butter and sugar can trap too much air, making the cookies fall flat. Oven rack position is a good point, but getting the dough right first makes a bigger difference.

eric_carr14d ago

Yeah, I always under-cream mine now, works better.

gavingrant3d ago

Guess I've been over-creaming for years then.