I just made Smitten Kitchen Thick and Chewy Oatmeal Cookies. But, alas, my cookies are not as thick and chewy as Deb's appear to be. Which of these reasons do you think might be the reason mine look thinner and less chewy? (Mine are not lace-y, but headed toward lacy-ness. Darn.)
**over creaming butter and sugar. I didn't go wild with the creaming, but perhaps I should have stopped the instant the butter, sugar, egg, and vanilla were well combined.
**not chilling dough quite long enough. I scooped into 1 T scoops then chilled the scoops about one hour.
**making the scoops too small. Perhaps 2 T would be better than 1 T. Deb said that this recipe (a half recipe) should make about 12. I made about 30 because I wanted small cookies.
All measurements were made to the gram. Butter was softened to room temp. Oven was properly preheated.
Thanks in advance.
Invite a friend to chime in on this discussion.Email a Friend
by Amy Sowder and Jen Wheeler | Many of us have had it with the pumpkin madness. Enough already with these pumpkin-spiced lattes and...
by David Watsky | Think you're a picky eater? Don't worry, even the best chefs in the world have foods they didn't always...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.