Whether you’re making chocolate chip, sugar, oatmeal, molasses, peanut butter or shortbread cookies, common baking mistakes can alter the rise of your dough in the oven. Explore the following reasons why cookies spread too much so you can achieve better results the next time you bake.
1. OVEN IS TOO HOT- Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie’s rise. Always bake cookies according to the temperature recommended by your cookie recipe. You may need to check your oven’s calibration and thermometer to ensure that it is functioning properly.
2. INGREDIENTS MEASURED INCORRECTLY- Baking is truly a science, and the texture and rise of your cookies rely on a careful ratio of fat, sugar and flour. Common measuring mistakes like using too little flour or too much sugar can lead to a flat cookie, so always use measuring cups and spoons when adding dry and wet ingredients to your dough.
3. BAKING SHEET IS TOO HOT- When creating multiple batches of cookies back to back, make sure each batch of dough is placed on a cool baking sheet. Setting chilled dough on a baking sheet fresh out of the oven can cause the butter to melt before the baking process starts, leading to a flat result.
4. BUTTER IS TOO SOFT- Though many cookie recipes tell you to cream fats and sugar using softened butter, there is such a thing as too soft. Butter that is completely melted or warm to the touch won’t incorporate enough air into the dough, leading to an improper rise.
5. BAKING SHEET IS OVER-GREASED- Baking cookies on a baking sheet that has been over-greased can flatten the dough as it bakes. Over-greased pans can result from leftover grease from a previous batch of cookies or using too much cooking spray. Make sure you’re placing your cookie dough on a clean, lightly greased or non-stick baking sheet to achieve your desired rise.
6. DOUGH WASN’T CHILLED BEFORE BAKING- If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you’re making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.
7. DOUGH IS OVERMIXED- When mixing cookie dough, you want to make sure that all of the ingredients are thoroughly incorporated. However, avoiding overmixing is essential as this can lead to flat, crispy cookies. Overmixing can create a surplus of air bubbles that can collapse while baking and can over-develop the gluten in your dough, which can lead to a dense and tough cookie.
8. BAKING SHEET WAS OVERCROWDED- An overcrowded baking sheet doesn’t leave enough room for cookies to spread and bake as they should. For best results, place your cookies at least two inches apart on your baking sheet.
9. INGREDIENT SUBSTITUTIONS- Substitutions can be a great way to experiment with recipes and make do with the ingredients you already have in your pantry. However, some substitutions can affect the rise and texture of your cookies. For example, using butter in a cookie recipe that calls for shortening can alter your final product as the two fats melt at different rates. Using baking powder instead of baking soda or vice versa can also affect the height of your cookie’s rise.