I made these cookies and they spread way to much than I was expecting. I weighed the ingredients and used the convection setting in my oven. . I left out the pecans and the raisins, do you think that is why? Any tips?
by smarttea
3 Comments
WookieeWarlock
Did you let the dough rest in the fridge overnight?
CTMADOC
Can you share the recipe? Did you substitute the fats? that is oil instead or butter or lard? Forget baking soda or baking powder? Perhaps lack of raisins since they would absorb any moisture, and those look like your dough was a little slack. They look delectable none the less.
ttrockwood
Yes the missing ingredients are part of it, but if you want more thick puffy soft cookies don’t use all butter use half butter and half butter flavor crisco (i know!!! But it works because it’s zero water content)
3 Comments
Did you let the dough rest in the fridge overnight?
Can you share the recipe? Did you substitute the fats? that is oil instead or butter or lard? Forget baking soda or baking powder? Perhaps lack of raisins since they would absorb any moisture, and those look like your dough was a little slack. They look delectable none the less.
Yes the missing ingredients are part of it, but if you want more thick puffy soft cookies don’t use all butter use half butter and half butter flavor crisco (i know!!! But it works because it’s zero water content)