This has me absolutely baffled. I’m not the greatest cook in the world but honestly, I can follow a recipe. All the ingredients are in there (though Kevin is sure I have to have missed something). It is humid and warm today, but still? Enough to have cookies turn out as thin as crackers?
I just don’t get it.
Thank heavens they still taste good.
And if you have any thoughts, I’m more than willing to listen.
These look EXACTLY like the cookies I made a while ago. I used to make them all the time and they were always perfect. Really. People would tell me how they weren’t too crunchy, weren’t too chewy. I made them exactly the same way this time and they were flat and hard and breaking apart. They tasted so good though. Weird.
What recipe did you use, if i might ask?
I made those once, and they didn’t turn out either! I haven’t made them since! Keep trying!
I used the recipe on the back of the Ghirardelli Chip bag. 1 cup butter…. 2 1/4 cup flour – It uses more sugar than the Toll House Recipe, but would that make them FLAT? (1 cup of each of the sugars instead of 3/4)
I’ve been told that yes indeed it is the ratio of sugar in the recipe that makes them flat or mounded… so maybe it’s just a bad recipe.
I feel an experiment coming on…. I just don’t know if my waistline can handle it!
Was the butter melted? Whenever I melt my butter too much, I get cookie crisps. But they are YUMMY!
I did have trouble with the butter. It was placed back in the fridge by one of the children (I’m not mentioning who to protect the innocent) and I had to get it soft again. It is possible that it was softened a little uneavenly 🙂