ANSWERS: 3
  • It depends on what kind of cookies they are. It could be too much brown sugar, or too much butter. Consider all of your ingredients that melt and then go back and tweak the recipe.
  • 2-12-2017 It might be because the person who wrote the recipe intended them to be flat and thin. Sugar cookies, for example. Here is understanding: http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html
  • maybe you're bad at baking cookies.

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