Urgent Help Needed ASAP!

[Leonard]

I am SO upset. I've been making a recipe for "Harvest Gingersnaps" for many years. I mixed the dough yesterday and let it sit in the refrigerator for several hours in a covered bowl like I always do. I bake the first sheet pan and they were completely flat and very greasy. I attributed it to the fact that the stick of butter I used came straight from the freezer and when thawed maybe developed too much water while thawing?? Tossed that dough. This morning bought new baking soda, new molasses and a stick of butter that was in the refrigerator overnight. Just now the same thing. Totally flat and greasy!! What the h---! I've been making these cookies for at least 15 years and never had a failure! Could it be the brand of parchment I'm using??? HELP!

[sneezles]

No real help here just wanted to say that I'm very sorry it's failed twice! Something as tried and true as your recipe shouldn't fail twice. Can you post it for suggestions? Maybe the flour had too much moisture...it's a stretch, I know...

BTA: have you always used parchment paper?

[Jewel]

I totally understand your frustration and wish I had an answer! My first thought was the leavening not the butter. I keep my butter in the freezer and often zap it in the microwave to defrost and I've never had it affect my cookies...You say you replaced the baking soda, so now I'm not sure!

I've had the exact same recipe in the exact same oven baking for the exact time at the same exact temperature turn out completely different on a different day. Could it be the weather?? I'm interested in hearing what others say about this one myself!

[Leonard]

I got a new LG oven recently. I checked the oven thermometer and it's 25 degrees hotter than it should be. I just adjusted the temperature and will wait a few minutes for it to drop. Do you think that's the problem?

[sneezles]

Yes, oven temp can be a factor. Try chilling the dough once formed and on the baking sheet before putting in the oven. Make sure your butter is about 68º when you use it (I know you chill but too warm butter when mixing can cause flat cookies).

[Leonard]

The dough is chilled right from the refrigerator. It's been chilling about 4 hours.Same brand of molasses. This morning I went to the store and got new baking soda, new sugar, new flour (same kind as always), new ginger & new molasses! I need some of the stuff and the new flour & new baking soda were in case that was the reason for the failure yesterday! I am SO upset! I turned the oven down 25 degrees and will shorten the baking time. I have the oven light on and they will puff and start to crackle like the should and then all of sudden go completely flat right before my eyes through the oven door??????????

[ljt2r]

Have you changed your brand of flour?

Ooops just saw that it was the same. Do you weigh it?

[Leonard]

I've never weighed it. I have seriously made this same recipe for about 15 years and never had a problem. I even know the recipe in my head. I am considering asking my neighbor can I use her oven to see if that's the problem?

[swedish cook]

So sorry for your frustration!

Your neighbor's oven is yet another unknown factor. My oldest baking recipes all have comments with adjustments for each place we have lived. New home = new oven = sigh.

Even if you purchased the same brand of flour, has the manufacturer changed gluten content? I vaguely remember a thread about that.

ETA: Here is a thread discussing gluten content started by testkitchen45.

[ADM]

Did the original recipe call for shortening which you changed to butter?

[ljt2r]

Originally Posted by swedish cook

So sorry for your frustration!

Your neighbor's oven is yet another unknown factor. My oldest baking recipes all have comments with adjustments for each place we have lived. New home = new oven = sigh.

Even if you purchased the same brand of flour, has the manufacturer changed gluten content? I vaguely remember a thread about that.

ETA: Here is a thread discussing gluten content started by testkitchen45.

Gluten/protein content of flour was definitely my first thought. It changes how much liquid is absorbed.

[AngelaM]

Have you changed your cookie sheets? I don't make cookies often, but I've noticed that if I use two different cookie sheets, one batch is sometimes flatter....maybe it would help to bake them on parchment paper?

[oct2189]

This has happened to me twice 1. I softened butter in microwave, and another time 2.When I overcreamed butter and sugar.

[Salt]

Have you changed the brand of butter you are using? I had all sorts of baking issues when I switched to a cheaper brand of butter I bought at Sam's instead of using my normal LOL Butter.

[rlrobb]

A number of companies that sell butters and shortenings have changed their formulas to reduce or remove trans fats recently. Could this have any effect on our baking results? I have also had problems in the last year with tried and true cookies coming out flatter than usual and as far as I know I'm using the same equipment, appliances, ingredient brands and methods for making and baking the cookies. I also replace baking soda/powders every year. Like your cookies, they often appear lovely when baking and right when I take them out and then they fall flat as they cool. Very annoying.

[Leonard]

Someone on another forum I belong has baked my recipe for these cookies 3 times. The first time, she had complete success. The last 2 times she experienced the same problem???

[Aninha]

This is really frustrating. It has happened to me and made me very upset when I tried a recipe I had been making for years and I got a disappointing result (in my case was a yeast problem though).
Now, I would believe that your case may have to do with the new oven, seems like the only thing that you really changed this time.
Ana

[sneezles]

So I found the recipe on another thread and wondered if you are using the new shortening (trans-fat free) and have you used it before these latest batches or did you sub butter for the shortening?