I also used frozen cranberries, that I chopped. When I put them into the cookies, they were still frosty. Any ideas on why they did not rise?http://www.epicurious.com/recipes/food/views/Triple-Chocolate-Cranberry-Oatmeal-Cookies-231316
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I made these cookies and they turned out flat. Should there have been baking powder in the recipe..
- Thread starter karennoca
- Start date
Karen, how soft was your butter?
if your butter was too soft the cookies will tend to flatten quite a bit. I find the best texture and spread happens with the butter is still rather firm, but you can put a finger print into it with a small effore and the butter should still feel somewhat cool.
if your butter was too soft the cookies will tend to flatten quite a bit. I find the best texture and spread happens with the butter is still rather firm, but you can put a finger print into it with a small effore and the butter should still feel somewhat cool.
My butter was room temp, not melting out of the paper wraper, when I opened the paper and turned the
butter out over the mixer bowl, it fell in with very little left on the paper. I keep those papers by the way to butter cake pans and such.
The cookies are very good, just flat. I wonder why it did not call for baking powder?
butter out over the mixer bowl, it fell in with very little left on the paper. I keep those papers by the way to butter cake pans and such.
The cookies are very good, just flat. I wonder why it did not call for baking powder?
I don't see anything in there that's acidic to react with the baking soda, but the
(except for the cranberries, which may not have been crushed enough to emit the juice?)
picture does kind of look like the only "height" to them is the fruit and/or chocolate chips - ! Maybe try baking powder next time?
(except for the cranberries, which may not have been crushed enough to emit the juice?)
picture does kind of look like the only "height" to them is the fruit and/or chocolate chips - ! Maybe try baking powder next time?
The soda reacts with the brown sugar--think chocolate chip cookies. She might want to try. . .
using the same room temperature butter but try adding 1/3 cup more flour.
Or she could try the baking powder, but just 1/2 t or so. I'd try the flour first or try firmer butter or both.
Hmm, I would try in this order: Firmer butter, extra flour, then original recipe with 1/2 teaspoon baking powder.
using the same room temperature butter but try adding 1/3 cup more flour.
Or she could try the baking powder, but just 1/2 t or so. I'd try the flour first or try firmer butter or both.
Hmm, I would try in this order: Firmer butter, extra flour, then original recipe with 1/2 teaspoon baking powder.