> In article m>,
> says...
> > The cookies, baked at the regular
> > temperature, or even at only 25 degrees lower, were cooking too fast.
> > The major problem I have now is that the cookies are spreading too
> > much. Do you think I need to adjust the amount of leavening I have in
> > the cookies, or is there something else I'm missing?
> > Thanks,
> > Claire
While Alan has oatmeal cookies that will not spread, Claire has the
problem I seem to have: Virtually all my cookie attempts spread too much,
as well as initally rising nicely, but then collapsing into thin crisps.
I do bake with white spelt flour, rather than wheat, but it handles and
bakes pretty much the same. Maybe stays a little wetter for the same
amount of liquid, and takes a little longer or hotter to brown, but not a
huge difference. The only cookie I have consistent success with is an
excellent peanut butter cookie recipe someone here shared with me. These
rise, then firm up without melting all over or collapsing. The dough
consistency is no firmer than any other cookies I try, and softer than
most. It just seems to work... It has a high fat content, with both dairy
and peanut butters, well creamed, with a lot of beating at each stage of
addition, but when I do the same for other recipes, it doesn't improve the
results, so I'm still lost!
Dave