My cookies don't "crack" when I bake them.?!
Here is what I WANT them to look like:
http://www!.basketbaron!.com/images/Cookie!.!.!.
See how it's all crumbly and stuff!?
And mine are just flat and smooth, like this (except mine look way more unappetizing)
http://photos1!.blogger!.com/photoInclude/!.!.!.
I follow the recipes right, except I use margarine instead of unsalted butter!. Would this cause my cookies to be less crumbly!?Www@FoodAQ@Com
http://www!.basketbaron!.com/images/Cookie!.!.!.
See how it's all crumbly and stuff!?
And mine are just flat and smooth, like this (except mine look way more unappetizing)
http://photos1!.blogger!.com/photoInclude/!.!.!.
I follow the recipes right, except I use margarine instead of unsalted butter!. Would this cause my cookies to be less crumbly!?Www@FoodAQ@Com
Answers:
When the cookies are done baking, remove them from the oven and put them on top of the warm stove!. (Your stove will have an oven vent in one of the stove top burners!. Put your cookie sheet over that!.) Leave them on the cookie sheet for about 10 minutes on top of the stove and they will settle and 'crack'!. After they have settled and cracked remove them to the cooking rack!.
also, be sure to not over bake them!. They can finish baking on top of the stove!.
You are removing the cookies from the cookie sheet to quickly!. So, they are cooling before they have a chance to settle!. They are cooling in their puffy state!. Www@FoodAQ@Com
also, be sure to not over bake them!. They can finish baking on top of the stove!.
You are removing the cookies from the cookie sheet to quickly!. So, they are cooling before they have a chance to settle!. They are cooling in their puffy state!. Www@FoodAQ@Com
The one on the top looks like a commercial made cookie - Chips Ahoy
Margarine also has salt but that is not the problem with your cookies,
1/2 cup of margarine is the same as a 1/2 cup of unsalted butter the cookies would look like the bottom cookie!.
You may have to experiment with your dry ingredients - flour, brown sugar, white sugar!. Because the commercial cookies look dryer than your home made cookie you may want to start with using less margarine/salt or shortening!. Try a combination of wheat flour and white flour with a darker brown sugar!.
You also may want to look at the ingredients on the Chips Ahoy package!.Www@FoodAQ@Com
Margarine also has salt but that is not the problem with your cookies,
1/2 cup of margarine is the same as a 1/2 cup of unsalted butter the cookies would look like the bottom cookie!.
You may have to experiment with your dry ingredients - flour, brown sugar, white sugar!. Because the commercial cookies look dryer than your home made cookie you may want to start with using less margarine/salt or shortening!. Try a combination of wheat flour and white flour with a darker brown sugar!.
You also may want to look at the ingredients on the Chips Ahoy package!.Www@FoodAQ@Com
Yes, definitely!. When it comes to cookies, there are tons of substitutes you can use to make them with less fat, sugar, carbs, or whatever!. But the reality is, you aren't going to get the cookie you want making substitutions!. Just use the real butter, it will make them taste way better too!. Sometimes butter can make them spread out too much, so you can use half butter and half Crisco (vegetable shortening) if you want!.Www@FoodAQ@Com
i think but it is easier just to buy them at a store where they would already be cracked but if you want a home cooked one then look it up in the internet and follow it EXACTLY!and over cook it for 5 min i think or just wait till it looks like what you want it to look like!.Www@FoodAQ@Com
Lol!. Dude, when they crack, they are overcooked!. And if you see the cracked ones on TV or something, they are most likely fake!. Smooth cookies are better!. =] I bake, so yeah!. Www@FoodAQ@Com
could be there is oil and water in margarine
and also check your oven temp with an independent thermometer could be you oven needs calibratingWww@FoodAQ@Com
and also check your oven temp with an independent thermometer could be you oven needs calibratingWww@FoodAQ@Com