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Pro tip: your butter is too cold and that is why your cookies spread into flat puddles
I baked cookies for a family thing in Kansas City back in March and the whole tray turned into one giant crispy sheet, and it was because I pulled cold butter straight from the fridge. Cold butter does not mix with sugar the right way, so you get pockets that melt too fast in the oven and everything runs. Now I leave butter on the counter for about an hour, or grate it with a cheese grater when I forget, and my cookies actually hold their shape. Has anyone else fought with this, or am I the only one who wasted 4 sticks before figuring it out?
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mark_chen6241m ago
Man, idk, I've used cold butter plenty of times and my cookies came out fine. Maybe it's more about your flour ratio or oven temp than the butter? Four sticks is a lot to lose though, I'd probably just eat the dough at that point.
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