Looking for help from other foodies!!!

Looking for thoughts, and a little help from my fellow foodies!

I have used air bake sheet pans FOREVER.  However, I am questioning their usefulness…. I used the normal old Nestle Toll House Chocolate Chip Cookie recipe, and….well….disaster…..

They were flat, thin, broke apart, and some ran together….grrrr…..

NOW…they were delicious, and we still ate them all.  I mean come on, do you think I would waste something so delicious? NO WAY!!!

I just really want to stop having flat cookies.  So was thinking is it the pan, or the time I am cooking them, or maybe the recipe all together?

And of course if you have a fun chocolate chip cookie recipe to help save the day, weeeellllll that would be beautiful to!

Now time to go plan for a fun New Year!

What is on the menu for you all?

Until next time, Come on in, and Have a seat,

Hugs, Terra

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  • Terra, I tried airbake pans one time when they first came out. Good concept but it falls rather flat as you have experienced. Personally I have always used the dark cookie sheets put the cookies on parchment paper, and adjusted the bake time. I have found this to work for me but in reality commercial kitchens use aluminum. I suggest the best place to an awesome chocolate chip cookie recipe that will guide you on your quest for picture perfect cookies is my favorite resource, America's Test Kitchen. They have sister site in Cook's Illustrated, and Cook's Country.
    • Thank you Laurie!!! I am thinking I am going to have to go buy a regular sheet pan next week:)
  • Mom
    sometimes if you use oleo they tend to flatten but if you use shortening that doesn't happen. Can't answer why but see if that works. Toll house can't be beat, I like Mrs. Fields recipe too.
    • Thank you mom!! Love you:)
  • To prevent a lot of spread in your cookies, chill the dough until just before it goes into the oven. This keeps the fat solid, longer, and the heat of the oven shocks the water in the recipe into steam, creating lift rather than spread. I wouldn't substitute shortening for butter, though: it changes the mouthfeel of the finished cookies (with all due respect to Mom, of course).
    • What a great tip!!! Thank you so much:) I am going to try this, this weekend:)