I'm an American living overseas and as hard as I try, my cookies always turn out flat and spread-out. People tell me that the different flour and heat affects the cookies. I've experimented so much with heat levels and ingredient measurements for over a year, but to no avail. Help anyone?
have you ever tried cooking them with a cookie cutter individually around each cookie? That may be a bit much, but maybe it will force your cookies to stay in shape and cook properly.. Do they still taste good? Just look flat?
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have you ever tried cooking them with a cookie cutter individually around each cookie? That may be a bit much, but maybe it will force your cookies to stay in shape and cook properly.. Do they still taste good? Just look flat?
References :
http://www.cheapcookiecutters.com
Cookie cutter really? I dont think so. I too have had many problems with this as I just moved to Germany and I think the problem is with the butter. The butter here in Europe has a greater density of fat in it and causes it to melt in a way. I am still experimenting but I think about half the butter is needed. As long as the rest of your ingredients are consistent this should work. The doough may appear a little thicker.