Why Do Cookies Flatten on Baking Stones?

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Discussion Overview

This thread discusses the issue of cookies flattening when baked on stones, with participants sharing their personal experiences and suggestions related to baking techniques and ingredient adjustments.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions that they have baked on stones for over 15 years without experiencing the flattening issue.
  • Another participant suggests that cookies flatten due to too much butter or too little flour in the recipe.
  • One user notes that using parchment paper can help if the dough is placed on a hot stone.
  • Another participant shares that combining butter with Crisco, which has a higher melting point, may prevent cookies from flattening too much.
  • One participant mentions refrigerating the dough before baking as a potential solution to stiffen it up.
  • Another user expresses frustration with not being able to open attachments on the forum, which they previously could access without issue.
  • Several participants discuss their difficulties with opening files and suggest saving them to access the content.

Areas of Agreement / Disagreement

Views differ on the causes of cookie flattening and the effectiveness of suggested solutions, with no clear consensus emerging on the best approach.

Contextual Notes

Participants share a range of baking experiences and technical challenges related to accessing shared resources on the forum.

Who May Find This Useful

Consultants interested in baking techniques and troubleshooting common issues with baking stones may find the shared experiences and suggestions relevant.

I Have the Tools
Messages
50
I've baked on my stones for over 15 years and have never had this problem.
A few people have told me that their cookies go to flat on the stone.

The only thing I could think to suggest was to use parchment paper.

Any other (better) ideas, or anyone experience this?

Kris
 
cookies flat meanstoo much butter or too little flour in the recipe. Use the following (change contact info) and your friends and guests will love you!
 

Attachments

in addition to the ingredients not being right, if they are putting the dough on a hot stone, then your parchment paper suggestion will fix the problem.
 
  • Thread starter
  • #4
I would love to have those tips, but for some reason my computer won't open any of those attachments anymore.
When I first came to this site, I had no problem, but now it just won't open them.
Thanks for your responses though.

Kris
 
Cookies sometimes flatten too much because butter has a low melting point and can melt before the dough sets. So you could suggest she try a combination of butter with crisco, which melts at a higher temp.

Or, she might try refridgerating her dough for a little while to stiffen it up before baking.

Putting dough on a hot stone can tend to melt the butter faster too, so parchment paper liners will help with that.

All of this information, by the way, came out of the King Arthur Flour Baking Book... which is a GREAT cookbook!

I have never had a problem using butter in my cookies on the stones. I cream the butter and sugar together first, then mix in the eggs and vanilla. Then add the dry ingredients. I use the small scoop to size them evenly and have found I can even scoop them onto hot stones without them flattening out too much.

If I refridgerate the left over dough, I will nuke if for 10 seconds to loosen it up a tiny bit before scooping it out.

Rachel
 
when i first started coming to the board i also could open the files. but for the last couple months i havent been able to. i thought maybe it was the computer but when i got this new one and i still couldnt i knew something was wrong. anybody have any clues as to why this is happening?
 
I have the same trouble too. Sometimes I can save it and then open it. I am not computer savy so it is probably something simple. Sometimes I can open it but it just shows the graphics and not the print.
 
Open files by saving them...I have never been able to click on word documents and open them. So what I do is right click the link, click "save target as". Then save it to a temporary folder or in your pampered chef folder or where ever you might want it.

This has saved not only my time, but those great consultants that have e-mailed me their flyers etc.!! :D
 

Frequently Asked Questions

Why do cookies flatten on baking stones?

Cookies may flatten on baking stones due to the heat retention properties of the stone. Baking stones absorb and distribute heat evenly, which can cause the butter in the cookie dough to melt too quickly, leading to a flatter cookie.

What can I do to prevent cookies from flattening on baking stones?

To prevent cookies from flattening, you can chill the dough before baking. This helps solidify the fats, allowing the cookies to hold their shape better during the baking process.

Does the type of cookie dough affect flattening on baking stones?

Yes, the type of cookie dough can affect flattening. Doughs that are high in fat or sugar content are more likely to spread. Using a recipe with a balanced ratio of flour to fat can help maintain the cookie's shape.

Should I adjust baking times or temperatures when using baking stones?

Yes, you may need to adjust baking times or temperatures. Baking stones often require a slightly lower temperature and longer baking time to ensure even cooking without excessive spreading.

Can the size of the cookie dough balls influence flattening?

Absolutely! Larger cookie dough balls tend to hold their shape better than smaller ones. If you want thicker cookies, consider using a larger scoop to form the dough balls before baking.

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