big cookie flop

The Big Cookie Flop – My fail-proof recipe failed!

There was a request from my son’s teacher to make cookies for his Valentine’s party. After agreeing I realized I had to make more cookies as I had almost depleted my heart stash in the freezer. So I did what I always do; gather my equipment, get out my ingredients making sure I had all of them in the house before I started, and pre-heat my oven. Everything I normally do when I bake cookies was happening and going pretty, well, normally.

I even had the luxury of having my 10-year-old niece over to help me with my 2 youngest kids. This should have been prime baking time with perfect results!

The Bake

I weighed and measured everything and started combining the ingredients. Creamed the softened butter and sugar, added my eggs and flavoring, then started adding my dry ingredients. This is where I realized there was a problem. Not sure exactly what caused the problem, but something was wrong and this dough was showing me no love. It was really wet and still very sticky.

Usually by the time I’ve added in all my flour I’ve questioned if it was too much, but not this time. I added more flour, then I added more flour, and then, I added a little more. Still too soft to work with. The counter was already dusted so I decided to try rolling and cutting a few cookies. Well, it kind of worked. I was able to cut 3 hearts, and one fancy diamond shape, but the arrow wasn’t happening. It stuck completely and I couldn’t get the dough out. I pulled it out, cleaned it off and dipped the entire cutter in flour. Try, try, again, right? Wrong. I should have stopped while I was ahead! I got a knife and poked the dough out in some kind of a resemblance of an arrow.

Blobs, Anyone?

nailed it horse
Not my cookies, but could have been my cookies.

By this point I’m realizing this dough isn’t going to bake well, but I decided to try anyway. I don’t know if you’ve seen that Pinterest picture of a horse cookie and when it baked it spread like crazy, then they showed a picture of a photo shopped horse that looked just like that cookie? I thought that was so funny, but I wasn’t laughing as I pulled my blobby cookies out of the oven.

big cookie flop
You can see hearts, right?

Well, this was just great. I still have 4 dozen cookies to make and decorate, and now all my mixing utensils are dirty, and I have a bowl full of dough that I can’t use for rolling and cutting!

In spite of the terrible look of the cookies, I was able to get them on a pan with a cookie scoop (imagine!) and baking them off anyway. They won’t win the beauty contest but they do taste good if you close your eyes before eating them. I won’t be using them for decorating, I’m actually not sure what I’ll do with them, but at least the dough didn’t go in the trash. I imagined myself vengefully and dramatically showing that dough who was boss as I flung it into the trash can… nope. Didn’t happen.

big cookie flop
So many ugly cookies!

 

Time to Troubleshoot…

What went wrong? I’ve made this recipe at least 15 times without fail; what changed?

Butter brand?

big cookie flopbig cookie flop

There are a few logical explanations I can think of that would make this happen. The big thing that jumped out at me was that I used a different brand of butter. I usually use regular store brand unsalted butter. Nothing spectacular about it, just plain old plain old. When I checked my ingredients before I started baking like I always do I realized I was out of said butter and decided to use my Kerry Gold. Because this butter is more expensive than my store brand, it’s specifically used for bullet proof coffee. Have I mentioned I love coffee? I digress, back to the cookies.

My first buttery thought is that the moisture content in that butter is higher and that threw off my ratios. Of course, I have no real idea but it’s just a guess. Second, I thought the measurement might be off. My cookie recipe is always doubled. Even if I don’t need 3-4 dozen cookies, I will freeze the rest for later. That way I always have cookies to decorate when I have some time to practice. My doubled recipe calls for 4 sticks of butter, the Kerry Gold is sold in an 8 oz. package, equal to 2 sticks. I need 4 sticks of butter for my doubled recipe, so I used 2 packages.  I double checked this before I started. It looked like a lot, but that’s what the package said. I got out 2 packages, which I normally don’t have on hand but it was on sale at Aldi.

I’m still not convinced I used too much butter, my butter was prepackaged, I didn’t measure it out myself. There was no baker error in the butter category.

Too soft too fast?

My train of thought then led me to the softening process. I’ve mentioned several times I am a do-it-now person and I want things done quickly as possible, even if that means my butter might be softened a little too quickly in the microwave and is a little runny when it comes out. I put it in the microwave, pressed the quick 30 second button with every intention of standing right by the microwave and stopping it every 10 seconds to turn it until it was nicely softened all the way through. Lets just say when the microwave dinged I thought it was the timer to let the dog back inside. Oh yeah, I have butter I just left in the microwave on high for 30 seconds!

In spite of my microwave-capades, not convinced my butter was too soft because it creamed nicely with the sugar and eggs.

Too little flour?

So my last possible idea is this: I just didn’t put in enough flour. To make things easier on myself, I pre-mixed all my dry ingredients for several batches. That worked great until I ran out of pre-mixed goodies and have to do all the measuring again. If you could see my recipe, you might put it in the hot mess category of your recipe box. I have a print out of the recipe with all my scribbled changes, my measurements in grams, then doubled in grams, and all sorts of other secret code messages to myself. The need is great for me to just type a brand new one for myself so I can actually understand it!

You might have caught my possible mistake… I think I may have measured out flour for a single batch instead of a double batch. I’m not even sure and I can’t remember, but it’s entirely possible and I think it’s the most plausible of all my hypotheses.

Conclusion for my big cookie flop?

Yes, I have a conclusion to the blob cookie blunder. Have a well written recipe that’s easy to read, follow my own baking tips, and double check my measurements! Oh, and don’t walk away from butter in the microwave 🙂

I tried to make this as humorous as possible, but the reality is I have about 3 dozen hideous cookies that are now staring at me, another batch of (hopefully) pretty cookies to mix, roll out, cut, bake, and decorate, and another sink full of dishes.

You can read my post about my recipe here.

Have you ever had a big cookie flop or a cake catastrophe? Lets laugh and cry together in the comments 🙂

Thanks for reading!

Leah

update!

I realized I only added half the flour. While using a different butter might have changed it a little, it wouldn’t have caused that massive disaster! I looked at my messy recipe and realized I used the grams for the regular recipe, not the doubled one. Problem solved!