Here are some helpful solutions for the common causes:
Baking Article Category
Baking Article Type
Common Issues
Baking Article Accordion
Accordion Body
SOLUTION
Check package to make sure what you used contained at least 70% fat. A spread with less fat, diet "margarines" or spreads in tubs contain have too much water. The water creates steam, causing the cookies to puff.
Accordion Title
Used vegetable oil spread
Accordion Body
SOLUTION
Low protein flours, such as cake flour, absorb less water, leaving excess water to create steam, which causes the cookies to puff. Unless the recipe directs otherwise, use a national brand of all-purpose flour. Learn more about flour.
Accordion Title
Used cake flour
Accordion Body
SOLUTION
- Sea level recipe for cookies may give acceptable, but different results at high altitudes. It is best to bake a test cookie to determine if different amounts of flour and/or liquid, or temperature changes are required.
- Cookies may or may to need a 15 to 25°F temperature increase, depending on other ingredients used.
- Substitute brown sugar for granulated sugar.
- Be careful not to overmeasure dry ingredients or overbake the cookies. Learn more about High-Altitude Baking.
Accordion Title
As altitude increases, liquids and even the moisture in foods evaporate faster
Metadata Description
Quakeroats
