Fluffy Cookies.....

Ahhhhh! Why can I never get my cookies to go flat and chewy like in the recipes?
I used a recipes this time from the hummingbird bakery cookboo, where I had to freeze the dough and still turned out fluffy. Could it be because I don't have a food processor to mix it? I did use to caster sugar as I didn't have any light brown sugar. Will that make much of a difference?
Any suggestions?

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5 replies since 31st May 2011 • Last reply 31st May 2011

Reply #1:

I believe that if you add an egg white to any recipe, it will make is substantially fluffier!

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Reply #2:

I don't really understand how fluffy cookies would be bad...but if you mix the batter longer the oxygen usually decreases leaving flatter cookies.
Also try using 1/3 cup applesauce instead of an egg. It works for vegan cookies and they turn out normal. Half a mushed banana also works as an egg substitute. Good luck!

p.s. baking soda causes baked goods to rise so maybe you are over measuring (eg a heaping tablspoon)

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Reply #3:

I like fluffy cookies- but I don't know enough about making cookies to tell you where you went wrong. I make the best brownies you'll ever have and always manage to get that flakey crust on top-- but I don't know how I do that either.

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Reply #4:

thanks girlies, even my vegan cookies end up fluffy. Will try whisking for longer next time.

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Reply #5:

Also I don't know if this would apply but sometimes when you follow high altitude directions and you are not it can make the batter weird, vice versa if you are low altitude.

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