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    You are in: Home / Community Forums / Desserts / cookie size??
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    cookie size??

    Chef Carolyn H.
    Fri Jan 03, 2014 1:29 pm
    Experienced "Head Chef" Poster
    I have a favorite oatmeal pecan cookie recipe, and am fascinated by the differing appearance of my cookies on different bakings. What do others think about what might make the change? The one observation I have made--cold ingredients tend to make a more compact cookie that spreads less.
    Sat Jan 04, 2014 6:43 am
    Forum Host
    Absolutely. And if you reuse your baking sheets right away, they will also cause the cookies to spread, because they are warm. You can run cold water over the back of the cookie sheets to cool them down before using.
    Fri Jan 31, 2014 11:40 am
    Forum Host
    Cold dough - I chill the dough at least 1 hr before shaping the cookies, then I chill the shaped dough on the cookie sheet before baking.
    Cold cookie sheets - if you need to reuse them before they cool, run under cold water to cool them.
    Fat - cookies made with shortening spread the least (shortening has a higher melting temp than other fats - next would be 1/2 shortening + 1/2 butter - all butter or all margarine cookies spread the most.
    I notice that baking parchment lined cookie sheets helps a bit too - it has a slightly rough texture and you do not need to grease the pans so spreading seems to be a bit less. Also, you can slide the baked cookies off the pan (parchment and all) to cool them - makes it a bit quicker to get them off the cookie sheet and with less breakage of hot/soft cookies. (Its also easier to cool/reuse the pan for the next batch)
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