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Cookies Always Stick

post #1 of 17
Thread Starter 
I have had this problem every time i cook cookies. I have made the mixture to the exact reciepe, set the oven temp (gas) to what it says and put the blobs of mix in the oven (middle shelf)

Everytime i do it the top cooks really nice and the bottom doesnt and sticks to whatever i put under them. I have tried cooking foil, baking paper and directly on a baking tray. everytime they stick and i loose vertually all the inside and end up with an outer shell.

I cook them on 190 C in the middle slelf for about 10-12 mins (just as the edges start to brown (i have tried longer cooking times and different temps and its the same)

any ideas?

Thanks
post #2 of 17
Apologies if this sounds like a totally dumb question... but it's not clear from your posting whether you are using something like butter or a spray to grease the surface on which you set the cookie dough?
post #3 of 17
rob290482,

What type of cookie are you attempting to make? Are you only attempting one recipe for one type of cookie? Does this happen for different cookie recipes? What non dry ingredients are you using?

What type of cookie pan are you using? Old? New? Non stick? Airbake? Teflon? Aluminum? Etc...
post #4 of 17
Are you preheating your oven? And are you certain your oven is calibrated correctly? And lastly are you making your "blobs" too large to cook evenly?
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #5 of 17
Thread Starter 
sorry for the lack of info in my post.

I am using butter to grease the tray. the tray is a normal oven tray, cooked in a normal oven. (i am just a home / hobby cook)

I pre-heat the oven to 190 C, then put the cookie mix in. Approx 1.5 inch diameter blobs and about 1-2 cm thick.

the ingredients are:

215g light brown sugar
120g granulated sugar
300g plain flour
1/2 teaspoon bicarb of soda
1 treaspoon salt
170g unslated and soft butter
1 tablespoon Vanilla extract
1 large egg
1 large egg yolk
300g milk chocolate chips

i mix the salt, flour, bicarb and vanilla,
in a seperate bowl mix the rest of the ingredients (except chocolate)
then slowly add the flour mix to the sugar mix
finally add the chocolate chips
coven and place in fridge for about an hour
put blobs in preheated oven
post #6 of 17
Are you creaming the butter and sugar before you add your dry ingredients?
You should be creaming your butter and sugar just until well mixed and aerated (not over mixed) add your eggs just until well mixed in then add your dry ingredients and finally chocolate chips. Do not overwork the batter. You don't need to necessarily chill the dough if it is not too soft at this point.
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #7 of 17
Just use parchmet paper on the cookie sheet. Solves tons of problems.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 17
If the bottom is not cooking, they will stick. If the bottom is not cooking and the top is, it doesn;t matter much, in my opinion, what method you use or what ingredients. It has to be the oven. You may need to preheat longer, and put the cookies a little lower in the oven.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #9 of 17

cookies

Rob-
Converting- your oven is set at 374 deg F, which seems fine, maybe even a bit hot for some recipes, 350 deg F (176 C) is what most of my recipes call for. Converting your recipe- 7.5oz brown sugar, 4.2 oz white sugar, 10.5 oz flour, 5.6 oz butter- that seems fine. Do you have an oven thermometer? perhaps your oven isn't actually achieving that set temp?
Chrose is correct- be sure you cream butter and add sugars and all to it. Try it again and let us know how it goes!
Bon Vive' !
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Bon Vive' !
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post #10 of 17
All good suggestions.
I would try parchment and place lower in the oven, possibly a thinner cookie sheet and let completely cool before removing.
Right after you calibrate your oven.
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #11 of 17
Thread Starter 
Thanks, I will give it a try and let you know how i get on.

Its very annoying that my cookies look great and tasty, but when i go to pick them up i loose vertually the whole inside and bottom. I have even tried leaving them till they are completely cold, but they are stick 'glued' down firm
post #12 of 17
If you try the recipe and it still does not work, the only other recommendation I can make is to use a Silpat or Exopat.

If you try this and and they still fail to produce a functional cookie, then I suggest you scrap the recipe and look for another. Not all recipes can actually be executed. Some of them are just bad recipes to begin with (unless you know for sure this has worked in the past for someone else with different equipment and that it was copied exactly).
post #13 of 17
Thread Starter 
No, havn't seen this recipe work before (found it online) but reading your posts, i may have over mixed the ingredients.

I used an electric mix and mixed the sugars, egg and butter until 'well mixed' ( i may have overdone it) mixed for about 2 min on medium setting.

Do i just need to mix the sugars and butter by hand until evenly mixed and then add the egg and give a gentle stir?

also the recipe i had said to use an egg and an egg yolk, does this mean i whole egg + the yolk of another? or 1 egg in total (1 yolk and 1 white?) i used the first example in my mix.

When adding the flour mix, do i again just fold in in nicely, or mix it up good? i mixed a bit too much i think

Could this be the reason why they stick?
post #14 of 17
Rob
Try creaming your butter and sugar, then add the eggs. It almost sounds to me as if there is raw sugar dropping and caramelizing on the bottom.
See, who said baking was easy?:suprise:
Also, most of the sugar weights in my formulas are about 65-75% of the amount of flour. So they are high in the sugar range. You can also substitute out some honey for the white sugar and this will give you a chewier and longer lasting cookie.
hth
pan
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #15 of 17
Thread Starter 
I decided to start again from scratch and make some new mix.

This time i properly creamed the butter/sugar mix, then added the egg and then egg yolk with a quick hand mix, followed by 'mixing in by hand' the flour mix, followed slowly by folding in the chocolate chips.

I left to chill for about 1 hour in the fridge (covered)

Put 1 inch blobs on the same tray i used earlier without success (lightly greased with butter) and put in the oven (quite low down) on a setting of 170 C (preheated for 20 min at 200 C)

I checked after 12-14 mins and they were just starting to brown round the edges. i took them out and left them to cool for 10 mins or so. I returned expecting them to be stuck (or glued) like all the other attempts and to my surprise they were great. Slightly soft underneath, but not stuck at all (gave a little twist to remove them)

The mixture also feels very different to last mix, more fluffy. I did add 50g more flour though, buts thats all.

Does 350g flour to 335g sugars seem the right ratio? or would 400g be better (or even more)?

Thanks for the help
post #16 of 17
That's great Rob! Seriously, I'm glad we could be of some help to you. Enjoy and feel free to ship some our way!:bounce: :lips:
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
Reply
post #17 of 17
Thread Starter 
lol.

Really a big thanks for everyones help as otherwise i would have given up baking cookies and probably not bothered to try any new baking recipies as it does get VERY frustrating when things dont go right.

Again thanks for all the help, support and advice given
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