Only about 1/4 of them did this
What the Hell Happened to my Cookies?
Submitted 1 year ago by Uncaged_Jay@lemmy.world to [deleted]
https://lemmy.world/pictrs/image/354a8962-ce4d-4087-96ba-e27aa7724b8c.jpeg
Comments
lyth@sh.itjust.works 1 year ago
grue@lemmy.world 1 year ago
Add a
!
and it’ll embed instead of just link:QuestioningEspecialy@kbin.social 1 year ago
Never noticed the image icon to the left of the link could be clicked like that. Thanks.
AeroLemming@lemm.ee 1 year ago
I’m on Boost and can’t zoom in to the embed, so I prefer links so I can actually read the text :)
dylanTheDeveloper@lemmy.world 1 year ago
Where penis
XbSuper@lemmy.world 1 year ago
Op looks better
morphballganon@lemmy.world 1 year ago
What is wrong with the baking powder? Too much? Too little? Too expired?
Cheesus@lemmy.world 1 year ago
Usually cookies need baking soda, not baking powder. If they call for both, it’s at least 2x baking soda. People mix it up and add baking powder instead of soda.
LillyPip@lemmy.ca 1 year ago
So, too much butter and something about baking powder?
AWittyUsername@lemmy.world 1 year ago
Too much butter. Dough wasn’t chilled. Oven too high. Cooked too long.
bhamlin@lemmy.world 1 year ago
This one bakes.
Placid@lemmy.world 1 year ago
Uncaged_Jay@lemmy.world 1 year ago
That’s a great resource, thanks!
Jackcooper@lemmy.world 1 year ago
WTF is overmixed? What does this mean?!
can@sh.itjust.works 1 year ago
Shouldn’t have mixed so much
subignition@kbin.social 1 year ago
did you try reading the article?
If you’re sure you used butter at the correct temperature, you may have accidentally ‘warmed’ your butter by mixing it with an electric mixer for too long.
Many cookie recipes start by creaming together the butter and sugar – this is just to combine the ingredients.
If you do this for too long, your room temperature butter will get super warm – and then you’ll face problem 1. all over again.
mwproductions@lemmy.world 1 year ago
Best guess just by looking at the photo is too much butter and I’m guessing you didn’t chill the dough before you baked them.
Uncaged_Jay@lemmy.world 1 year ago
I didn’t chill the dough, though the recipe didn’t tell me to and my wife said I didn’t need to, so I’m thinking I over mixed it
Annoyed_Crabby@monyet.cc 1 year ago
It’s not a requirement i think, but it will shape up well and easier. You mentioned that only 1/4 did this, maybe it’s due to uneven mixing? Did you use mixer for it or did you mix by hand? Maybe the butter isn’t soft enough so it didn’t mix well?
TheActualDevil@lemmy.world 1 year ago
I think it’s maybe a little but of both of what you and Annoyed_[Crabemoji] said. From what I remember of baking, butter being not chilled enough will cause it to be too soft and cook out before the chemistry can happen and they deflate like that. But obviously, it’s real tough to mix in chilled solid butter, so by the time you’ve needed it enough for it to incorporate, it’s warm again. When I was in culinary school back in the day we’d bake in huge batches, obviously, so we’d use big ole mixers to combine the cold butter quickly with giant mechanical paddles that forced it to combine while still cold. But at home, if you have to mix by hand and you know that the butter isn’t cold anymore you can definitely chill the cough before baking. I don’t remember much from those days (I was never a baker, I was a line cook, but baking classes were required), but when I saw your picture my immediate thought from the dredges of 20 year old memories was “That butter wasn’t chilled.”
AnalogyAddict@lemmy.world 1 year ago
Everyone is telling you too much butter, but if this only happened to part of your batch, it’s more likely you didn’t scrape the sides of your bowl while mixing.
When mixing anything with creamed butter, especially, you need to mix about a third of the time, scrape all the sides and fold the dough, mix, scrape, mix, and do a final scrape/ mix/ fold by hand to make sure all the butter is incorporated.
Stand mixers have this problem more than hand mixers.
Yamainwitch@lemmy.world 1 year ago
This is the right answer, when using a stand mixer you want to keep the speed level low (after creaming the butter/sugar/milk) and scraping the sides down to ensure an even distribution of wets/drys. Chilling can help with maintaining a shape, but it’s by no means mandatory. How did they taste? 😁
downpunxx@kbin.social 1 year ago
too much butter, not enough flour, not enough baking soda
iesou@lemm.ee 1 year ago
Yep! Turned soupy and didn’t rise
CeruleanRuin@lemmings.world 1 year ago
If this isn’t consistent across the batch, then I’d say you didn’t mix the dough very well. Some of the gobs got a lot of extra butter.
joyjoy@lemm.ee 1 year ago
It’s possible you didn’t beat them enough, so there were large pockets of sugar, powder, flour, etc.
rtfm_modular@lemmy.world 1 year ago
This is what I thought as well. Creaming butter and sugar properly gives the cookie better structure and spread less.
The butter also needs to be the right temperature before baking—chilling dough is sometimes needed. Also regularly scrapping the sides of the bowl while mixing is important to have a nice homogeneous cookie without gobs of dry flour or butter.?
alignedchaos@sh.itjust.works 1 year ago
This is my guess too
BeigeAgenda@lemmy.ca 1 year ago
Its the taste that’s most important, as long as they taste good they can be a bit wonky.
Uncaged_Jay@lemmy.world 1 year ago
Most of them were fine, these were more like pralines or lace cookies though, and they are delicious like this
0ops@lemm.ee 1 year ago
Well for starters, the top one looks like doge
Uncaged_Jay@lemmy.world 1 year ago
Wow, such baking
cabbagee@sopuli.xyz 1 year ago
Too much butter and maybe an earthquake.
Coreidan@lemmy.world 1 year ago
Yup, that’s what happens when you make your cookies all different sizes and don’t properly space them out.
Soulfulginger@lemmy.world 1 year ago
Did you use melted or soft butter? Did you refrigerate the dough before baking?
We would need to know more about the recipe and what you did while baking to know for sure
Uncaged_Jay@lemmy.world 1 year ago
allrecipes.com/…/best-chocolate-chip-cookies/ this is the recipe, I used softened butter
mjsaber@lemmy.blahaj.zone 1 year ago
It might be too much butter, but I think you’re also light on flour. If you’re using cups, make sure you scoop it a little over-full and then level it off. You can also try measuring if you have a kitchen scale.
RepulsiveDog4415@feddit.de 1 year ago
I guess they unionised :D
HeyThisIsntTheYMCA@lemmy.world 1 year ago
Looks like you baked them
Uncaged_Jay@lemmy.world 1 year ago
I certainly did that
morphballganon@lemmy.world 1 year ago
Try spacing them out farther and double-panning (cookie on parchment on pan on pan)
Alexstarfire@lemmy.world 1 year ago
Why two pans? I’ve never had to do that before.
morphballganon@lemmy.world 1 year ago
See how the bottoms of the cookies are darker than the tops? With a single pan, the pan heats up quickly and cooks the bottoms of the cookies faster than the tops (because metal is a better conductor of heat than air). With double panning, this effect is lessened.
mememuseum@lemmy.world 1 year ago
Airbake pans are the shit
KISSmyOS@lemmy.world 1 year ago
I never felt the need to double pan. Whatever that is.
Toadiwithaneye@lemm.ee 1 year ago
It might be an altitude issue, higher elevation can make cookies look like that. I found high altitude cookie recipes and they puff up nicely.
whoisearth@lemmy.ca 1 year ago
Chill the dough first my dude and use shortening.
Pharmacokinetics@lemmy.world 1 year ago
They were victims of the “qwomp” spongebob sound effect.
Anonymousllama@lemmy.world 1 year ago
It reminds me of those horror movies where little creatures all merge together to form one large grotesque abomination. I bet they’re tasty tho!
Uncaged_Jay@lemmy.world 1 year ago
They certainly are!
otter@lemmy.ca 1 year ago
Would be good to crosspost this to !recipes@lemmy.world, or one of the other communities in the sidebar
a place to share recipes and cooking tips of your own or those that you’ve found and loved
edgemaster72@lemmy.world 1 year ago
“I’m only gonna have 3 cookies”
The 3 cookies I had:
Uncaged_Jay@lemmy.world 1 year ago
Look, you’re absolutely right, but I made a ton more. This was only a couple
Enzy@lemm.ee 1 year ago
They evolved.
Slow@lemmy.today 1 year ago
I hungry! It looks quite appetizing compared to the pastries I made.
Donebrach@lemmy.world 1 year ago
you probably put too much butter in the dough. 1 stick is half a cup.
nnjethro@lemmy.world 1 year ago
Sticks also come in 1 cup sizes, so don’t just go by “stick” unless you know for sure what size of stick you have.
bhamlin@lemmy.world 1 year ago
So you’re saying it’s not just how you use it, but size matters too?
Uncaged_Jay@lemmy.world 1 year ago
The recipe called for a cup. I linked it somewhere else in the comments
Haagel@lemmings.world 1 year ago
Too much butter, my dude
Smoogs@lemmy.world 1 year ago
You discovered the beginning spiral of a quantum singularity.
SonnyVabitch@lemmy.world 1 year ago
At least you didn’t make the mistake in the bottom right, not before taking the picture.
Image
Sargteapot@lemmy.nz 1 year ago
The penis gets me every time
SonnyVabitch@lemmy.world 1 year ago
( ͡° ͜ʖ ͡°)
CeruleanRuin@lemmings.world 1 year ago
That’s what she said
Anonymousllama@lemmy.world 1 year ago
So that’s what keeps happening to all my cookies!
Thassodar@lemm.ee 1 year ago
I told you your “Holey” Butter cookies were never gonna sell.
speck@kbin.social 1 year ago
Sorry man
XEAL@lemm.ee 1 year ago
Remember: don’t get donuts with holes…
AmidFuror@kbin.social 1 year ago
How come it's the holeless ones that are full of cream?
_TheThunderWolf_@lemm.ee 11 months ago
the true origin of donuts