I have a question. Or two.
Well, several, actually, but most of those I'll save for a different day. You're welcome ;).
I have issues with cookies. Many issues. Like, investing all that hard work of pouring everything into my mixer, shaping them into perfect little balls with my cookie scooper and then watching them F.L.A.T.T.E.N. before my very eyes.
It. is. frustrating.
So. I'm doin' some research. Maybe you can help me out a little.
1. To flatten or not to flatten - how does one know? Now, ahem, I'm only referring to rolled cookies here. I strongly suspect that rolled out cookies cut into shapes do NOT need to be flattened with a fork. But some recipes seem to work better with a fork stamp, others not so much. How do I know!?
2. 350 vs. 375. Is it better to go slow and steady or bake quickly?
I've had a lot more success using my food processor to mix the dough (using that pulse button sparingly to avoid over mixing!!) and adding a little extra flour to make the cookies firmer. But this is one reason why baking is not my friend. I get so frustrated when things don't turn out. Even when I've taken the energy to follow the directions!!!
What cookie-making tips have you learned along the way!?