Angry Cookie Monster, I mean, TarutaruFollow

My cookies are turning up cakey, not chewy! Why! WHYYYY!!!

Is it the sugar I'm using? I'm using a funky Whole Foods brand cane sugar.

Too much beating of the butter? The egg? I know I didn't overbeat when the flour went in, I don't have tough cookies.

I don't know which size is which on my measuring spoons. The labels rubbed off. Am I putting in too much baking soda?! >:(

I am an ANGRY TARUTARU. I have cakey cookies!!!! /fume

/em goes to Amazon.com and buys new measuring spoons.

I have no idea. But I bet they're still good! :o

What kind are they?

I made Mrs Fields black-and-white cookies. It's a cocoa cookie with semi-sweet and white chocolate chunks.



Note the cakey texture. This is not an acceptable cookie monster cookie. I demand a refund! Oh, wait, I made these. I demand satisfaction! I'm gonna buy new measuring spoons, one with numbers telling me which size I'm using, and new sugar. C&H brand.

Ok, so I've been holding out on buying new spoons. Who can blame me? They're still functional as measuring spoons. It's just a guessing game which is which. >.>; And I was being cheap...

...Because I spend my money on stuff like organic cane sugar. Which I think isn't as densely packed because it still has some molasses on the crystals.

/fume

Here I decided to help.

Here's the important part:

* When you cream butter and sugar together, the sugar crystals punch holes in the butter than can be further leavened (later) with baking soda or powder.

* Over mixing or over rolling the batter creates too much gluten, which can result in a tough cookie

* Butter can melt quickly, causing the cookie to spread before it has time to set in the oven.

* Shortening has a higher melting temperature, which allows the cookie to rise and set before spreading

* Liquid in the batter turns into steam in the oven, which creates “lift” in the batter while it is cooking

* The higher the ratio of brown to white sugar creates a more tender cookie

* Baking soda causes the batter to become slightly acidic, which tends to rise more, spread less, and be more fluffy

* If you allow your cookies to cool on their pan, they will continue cooking and might become tough.

Thank you Morwyne...

You don't need new spoons, you just need to determine what you have.

First, the number of spoons in your set:

4 or 6 are typical.

Next, which spoons are typically found in those sets:

4pc:

1/4 tsp
1/2 tsp
1 tsp
1 tbsp

6pc:

1/8 tsp
1/4 tsp
1/2 tsp
1 tsp
1/2 tbsp
1 tbsp

Now, knowing this, you just stack the spoons from smallest to largest, and you will know which spoon is which.

As for the cakey cookies, well, sometimes that's a good thing, but only if you're making a blondie type cookie

All this cookie talk!!! ARGH! Mouth watering!!!

/em goes to store for milk.

OK, I readies now! =D

Mmmm, coookies!
Pictures? :o