I followed this recipe:
https://www.allrecipes.com/recipe/19213/cowboy-cookies-iii/
and the only thing I did different was double the brown sugar (didn’t have white sugar) and doubled the vanilla extract (it’s cheap) and my cowboy cookies came out like deflated whoopie cushions. Did doubling those two things mess up the baking chemistry?
by Ok_Boysenberry_8400
31 Comments
Brown sugar and vanilla extract are probably both to blame it made the batter too moist.
You overcrowded the pan. Cookies need space around them for even heat distribution.
Brown sugar is essentially white sugar with molasses added so it has a higher moisture content than regular sugar which is why a combination of sugars generally works best. I also limit my cookies to no more than 9 per pan, sometimes even less if it’s a large cookie. 1 tsp of vanilla extract is generally enough for most cookies so the added liquid, though it’s not much, could have changed the texture as well.
Also, I can’t tell from the photo so I’m not going to assume. However, when recipes call for rolled oats, I’ve almost made the mistake of using Bob’s Red Mill Quick Cooked Rolled Oats, which are quick oats, and when recipes call for rolled, you definitely want the classic rolled oats to avoid the oats going mushy.
They look perfectly fine. You just need a bigger baking sheet
I think it’s a mix of the pan being overcrowded so it takes longer to heat up, which means they spread out more easily and they’re being more moisture than normal because you only used brown sugar. Brown sugar has molasses, which is a source of moisture, which is why many recipes but use a mix of brown sugar and regular sugar. You probably would’ve needed a few more tablespoons of flour to compensate for the added moisture.
Idk but you should send me all your wrongs if you think you did something wrong. Im willing to suffer this for the cause
I agree with over crowding as has been written. I also want to add that every time I goofed and used a rimmed pan instead of flat cookie sheet I was met with one disaster or another. Air circulation or heat transfer gets messed up. However, I do think these cookies look in fact, great, and maybe they just need a few more minutes to not look quite as wet? How did they taste?
Brown sugar is moister than white because of the molasses so it would affect the chemistry. Also the extra water from the extract. And the pan is too crowded. But they probably still tasted pretty good!
I honestly think these look so much yummier than the website lol
Brown sugar’s the culprit it made them spread and stay soft instead of chewy.
Even if you had used brown sugar doubling white sugar would have messed up the moisture content of the cookie…
My best guess is you added more moisture to the dough. Brown sugar contains molasses and the extra cheap vanilla. Plus from the pictures you posted. It looks like the oven was still on and to me they still don’t look ready, which would also equate to a flat cookie.
You didn’t invite me over first.
It’s been said earlier but definitely overcrowded pan. Cut the number of cookies on there in half, and pro tip, flip the pan over! It helps with the airflow to not need to go over the rim, and honestly makes it easier (for me) to move the cookies. Especially since I use silicon mats.
ETA: If you have round cookie cutters, you can shape them IMMEDIATELY out of the oven while the sugar is still melted. Just stamp out what you want, or if the cutter is bigger than the cookie, swirl it around the cookie to even out the shape. It’ll set as it cools 🙂
Chilling the dough for 2 hours will help with over spill! They still look tasty though! 🙂
Yes. The vanilla wouldn’t have affected the result maybe the flavour some probably a little overpowering but the doubled brown sugar definitely messed it up and portioning the amount to bake is key to how they bake with cookies if you’re going bigger space it more lower temp and longer in oven.you may have to do a few batches before you get it right if you’re going off recipe.
you made big bois why u questioning what you have done
I’m missing how these are cowboy cookies, the recipe sounds like an oatmeal chocolate chip cookie.
You forgot to claim all of your deductions under column A of the tax form.
I always do a single test cookie to see how far it spreads before filling a whole baking sheet.
Look good to me!
Brown sugar is acidic as well as having more moisture. It looks like they are over leavened. The extra acid may have caused a greater reaction with your leavened as well.
The extra vanilla’s fine but that brown sugar swap definitely threw off the texture.
They still look delicious!!!
You doubled the sugar? Yes that will mess with the chemistry of the cookie. Sugar is essentially a wet ingredient and will change how it bakes.
Some recipes say to chill dough [https://www.tasteofhome.com/article/why-chill-cookie-dough/](https://www.tasteofhome.com/article/why-chill-cookie-dough/) But your cookies were too big to start out. Smaller balls or a smaller spoon.
They look delicious. I don’t see any problems. 😆
They look glorious to me! Just need a bigger pan.
Still look great
Milk. You forgot the milk.🥛👀
Too much baking soda and over mixed.