I am trying to think of some good tips to pass along to you and think that I will share what I learned about cookie spread. If you've spent much time making cookies, you've probably had a batch that spread more than it should have. I learned 7 causes of cookie spread, here are some of them:
- When creaming the fats and sugars, don't over cream. The idea here is just to incorporate these ingredients, not to incorporate air. Over-mixing will incorporate air, which is the leading cause for cookie spread.
- Too much leavening. If you add too much baking soda and/or baking powder to your cookies, they will generate too much air and cause cookie spread. (Also, there will be a chemical taste to the cookies.)
- Greasing (or over greasing) the baking sheet. The slick surface provides no resistance to spreading of the dough as it heats.
- Low oven temperature. Fats melt before starches and proteins set...you get the picture.