Cookie dough can be mixed by hand or with an electric mixer. Take butter or margarine from refrigerator 10-15 minutes before using or cut into 1-inch pieces so it will blend more easily and evenly with other ingredients. Butter or margarine that is too soft or melted will change the texture of the cookie and should not be used. Over-softened butter or margarine is the number one reason why cookies spread or become too flat.
Unless your recipe indicates otherwise, follow these steps when baking cookies:
- Combine (often described as "cream") softened butter (or other fat) and sugar (or other sweetener) with electric mixer (or by hand) until smooth and creamy.
- Add eggs and liquid flavorings and continue mixing. This mixture may begin to look separated, but this will not affect the final cookie texture or flavor.
- Realize that most recipes combine the flour and other dry ingredients before adding them to the butter mixture. Raisins, chocolate chips, other "add ins" and, sometimes oats, are added last.
- Once dry ingredients have been added, don't beat vigorously or overmix. Overmixing can result in tough cookies.
Baking Article Category
Baking Article Type
Guide
Baking Article Accordion
Metadata Description
Quakeroats
