[Kitchen Witch]

It's probably the margarine - it's not the same as the margarine from years ago. That is why I stick to butter. Today's margarines are getting worse - too much oil and too over processed.

Also - You have to watch how your flour acts if it is humid outside and adjust.

From my notes -

Cookie Baking


1. Unless a recipe specifically calls for one or the other, use butter or margarine interchangeably. Butter and margarine give cookies their crisp outside texture and flavor.

If a recipe calls for shortening, it usually produces cookies with a crunchier texture. Using whipped butter or low calories butter
can often ruin the cookies. Spreads like those have air and water added in them and they change the consistency of the batter.

A lot of cookies call for softened butter for the best results. Let the butter thaw to room temperature for about 30 minutes. Be careful not to leave it out too long since this can make your dough too soft.

2. Always preheat the oven at least 10 to 15 minutes before you put you start baking cookies. This is always a good idea
unless your recipe specifically recommends you start with a cold oven.

3. Make sure your ingredients are accurately measured with standard measuring spoons and cups.

4. Be sure not to mix the dough to vigorously after adding the flour, or your cookies will be too tough.

5. When your ready to bake the dough, place it on cool cookie sheets. Rotate the cookie sheets between batches. When I bake cookies, I use four or five cookie sheets at the same time. A few with cookie dough ready for the oven, one or two with cookies cooling for a few minutes and the rest in the sink being rinsed, wiped clean and ready to load.

6. Shiny aluminum pans are great for baking cookies. They
brown lightly and evenly. Darker cookie sheets absorb the heat and can over brown the bottoms of your cookies. If you choose to use an insulated baking sheet, remember you may want to bake them longer, since the bottom won't brown as fast.

7. When greasing the pan, use shortening. Butter and margarine can make cookies brown too fast and some oils and sprays can cause your cookies to stick to the pan.

8. Be sure to leave space between cookies on the cookie sheet. A good guideline is about two inches between cookies. If your cookies are exceptionally large or the recipe calls for more space, adjust the space to another inch or two.

9. Select a baking sheet that is at least a couple inches smaller than your oven. This will give room for consistent
circulation of hot air. For that reason, it's a good idea to bake only one or two sheets of cookies at a time. If you're using a convection oven, this won't be an issue.

10. After baking, set your pan of cooled cookies on a wire
rack to cool. This will let steam evaporate and help keep your cookies from getting soggy.

11. Use a metal spatula or a pancake turner to remove
cookies from the baking. This will assist in keeping warm cookies from breaking or tearing.

12. Keep an eye on the baking time. Remember to check cookies at the minimum baking time as even one minute can mean the difference between a cookie that is perfect and moist and one that is over cooked and crunchy. Immediately remove finished cookies from baking sheet unless the recipe calls for them to cool for a specified amount of time.

13. Always use an accurate timer. You can use the timer on a microwave if you'd like. Most timers you'll find in a department store are usually fine, but not always as accurate.

14. Cookies are done when they are golden brown on the top or firmly set, unless specified by the recipe directions.

Trouble Shooting
Use this checklist to determine what went wrong with a batch of cookies.

If homemade cookies spread too much during baking, the following problems may have occurred:
The oven temperature was too cold. Pure cane sugar (sucrose) was not used; fructose sugar or a blend of sugars was substituted. The cookie sheets were greased too heavily. Diet margarine or vegetable oil spreads were substituted for butter or regular stick margarine (80% fat). Dark brown sugar was used instead of light brown sugar generally called for in recipes. The cookie sheet was still warm when the cookie dough was placed on the sheet.

If homemade cookies did not spread enough during baking, the following problems may have occurred:
The cookie dough was over-mixed. The cookie dough was too cold. The oven temperature was too hot. Solid vegetable oil shortening was substituted for butter in the recipe.

If homemade cookies stick to the cookie sheet, the following problems may have occurred:
The cookie sheets were not sufficiently cleaned between uses. The cookie sheets were not greased and the recipe called for greasing. The cookies were under-baked. The cookies were left on cookie sheets too long before removal. The cookie batter is too warm (hot kitchen). The cookie sheets are warm or hot before baking.


Here's a couple recipes if you would like to try them -

Add to a mixing bowl and beat until fluffy.

1/2 C. butter
1/2 C. crisco
3/4 C. white sugar
3/4 C. brown sugar

Add:

2 eggs

Mix well and add:

2 1/2 C. flour
1 t. baking soda
1 t. salt
1 1/2 t. vanilla
2 T. water

Blend well.

Add:

1 1/2 C. chocolate chips
1 C. pecans

Stir in. Cookies are now ready to bake. Drop by rounded Tablespoons onto an ungreased cookie sheet.

Bake at 350°F. for 10-11 minutes. Let stand for 2 minutes after baking and remove to wire racks to cool.

Makes 36 cookies


1 cup butter, softened
3/4 cup light brown sugar, firmly packed
3/4 cup sugar
1 tsp vanilla extract
2 eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups raisins
12-oz. pk semisweet chocolate, pieces

Preheatoven to 375F. Beat butter, brown sugar and sugar in
large bowl with electric mixer at high speed until creamy.
Add vanilla extract, eggs and 1 t water; blend thoroughly.
By hand, stir in flour, baking soda and salt until well
mixed Stir in raisins and chocolate pieces. Using a
teaspoon from a measuring set, spoon dough by teaspoonsful
onto baking sheets. Place dough 1-1-1/2" apart to allow for
spreading. Bake 8 minutes, or until cookies are lightly
browned. Transfer to wire racks to cool.


Yield: 36 Cookies

2 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup light or dark corn syrup
1 egg
1 tsp vanilla
1½ cups semi-sweet chocolate chunks
1 cup chopped pecans

In bowl combine flour, baking soda and salt. In mixing bowl with mixer at medium speed beat butter and sugar until fluffy. Gradually beat in corn syrup. Beat in egg and vanilla. Gradually beat in flour mixture until just combined. Stir in chocolate chunks and pecans.
Drop dough by rounded tablespoonfuls onto ungreased baking sheets.
Bake in 350°F oven 8 to 10 minutes or until lightly browned. Cool on wire rack.