10 Reasons Your Cookies Spread Too Much

10 Reasons Your Cookies Spread Too Much- if you have asked yourself the questions “why are my cookies flat” and can’t figure out why then this is a MUST read!

 So as a kid I didn’t realize yet what a nerd I was. And as I got older not just a nerd but a baking nerd. Like I love reading about why my cookies failed and the chemical reactions happening in my cakes. Hi, my name is Heather and I’m a baking nerd. Do they have support groups for people like me? Oh right it’s called blogging. 

Now as a kid, I remember thinking how weird it was that one recipe (good old Nestle Tollhouse) could provide such inconsistent results. I mean it was the saaaaaaame recipe. What gives?! 

It’s all in knowing the science of cookies and following some simple baking rules. 

Here is what I want in a cookie- crispy chewy edges that give way to a soft almost some might argue underbaked molten chocolate chip center. No more. No less. Basically perfect cookies.

Now, if you want big crispy flat cookies, then ignore my advice in this post. However, if it’s NOT what you were going for, then I have some quick tips for you to be sure to pay attention to the next time you are whipping up a batch of warm chocolate chip cookies (or any cookie for that matter). 

Tools Needed

• Quality Cookies Sheets Like These Ones That Won’t Warp or Burn Your Cookies
• Oven Thermometer
• Kitchen-Aid Mixer (you can make them by hand, but this stand mixer makes fast work of your dough!)
• Kitchen-Aid Mixer
• silicon baking mat
• Spatula
• cooling rack
• cookie spatula – this is my new favorite thing, what did I use before? Ugh, those poor cookies.

Before we begin, I need to stress the importance of investing in some quality cookie sheets. Sorry Dollar Store you ain’t going to cut it this time. You want heavy duty cookie sheets that are going to heat evenly.  

Here are my favorite cookie sheets- Chicago Metallic Traditional Uncoated Pan and Nordic Ware Aluminum Half Sheet  – I also prefer light colored aluminum cookie sheets as opposed to dark colored cookie sheets because I find the dark ones heat too quickly. 

These are my 10 reasons why you have flat cookies that spread into a big old cookie puddle (and of course followed up with the “what you should do” to help fix the problem so you end up with perfect cookies every time). Because that’s why you are still reading, amiright?

So let’s begin shall we?

10 Reasons Why Your Cookies Are Flat

1. You didn’t use room temperature ingredients!

Ugh. I know the cookie craving hits. You want cookies now. NOW. So you go ahead and pull out your butter, eggs, and everything else. Grab your mixing bowl and spatula. Good to go right? Wrong. So wrong, friends. To get those perfect cookies every time you want room temperature ingredients. Do NOT ignore this step. 

Why?

Great question. Let’s talk science for a second. When you cream the butter and eggs together you are trapping air inside that cookie dough. That air is a crucial unspoken ingredient in your cookie recipe. Trapped air = light, airy baked treats. Cold butter and eggs means less air is trapped and will result in dense, flat cookies. No good, folks. 

Can I use melted butter?

Sure if you want those flatter crispier cookies. Go for it. I’ve done it. One of my favorite cookie recipes uses melted butter. But again if you do not want crispy thin cookies, then use softened butter. Melted butter will not allow for all that trapped air that will expand in your oven. 

If you want to read my full post on how butter temperature affects cookies – check that out here!

So what to do if you are on short on time?

Baking hack #1: Cut your butter into your cubes. By cutting your butter into small chunks, you increase the surface area decreasing the time it takes to soften that butter. Cut your butter into small chunks and then wait about 30 minutes or so.

You can also try grating your butter with cheese grater. I also used to soften my butter in the microwave (a little trick I picked when working at a bakery)- just be careful.

Your butter can go from softened to melted pretty quickly. Microwave on 20% power in 30 second intervals until softened. (usually takes about 1 minute 30 seconds for my microwave)

Baking hack #2: Place your eggs in warm water and wait 10 minutes. This will bring your eggs to room temperature in no time. Do NOT use hot water to soften your eggs. You don’t want cooked eggs! Just room temperature. 

2. You didn’t measure your ingredients correctly.

Updated: Although I’ll explain how to measure your flour using a measuring cup the right way below. If you want the best cookies, and accuracy every time you must weigh your ingredients. 

Using a scale, and weighing your ingredients, especially flour will probably solve 50% of your cookie spreading problem. Flour is the #1 ingredient people measure wrong. Give 3 people a measuring cup and a bag of flour and they will all end up with varying amount of flour. 

Measuring is KING when it comes to baking. Or should it be QUEEN? Well, either way- it’s extremely important. So important I wrote a big old nerdy long post on why measuring is important and how to measure ingredients when it comes to baking. 

One key ingredient I always aim to measure correctly is my flour. Too much flour and you will get cakey cookies. Not enough and it may not have enough structure to hold up in the oven, aka flat crispy cookies. 

Measuring your flour is so important I also wrote a big old long nerdy post on that too that you can read.. If you don’t feel like reading that let me sum that up for you…

Spoon and Level. 

Dip a spoon into your flour and fill your measuring cup a spoonful at a time.

Do not pack the flour down.

Do not tap the sides of your cup. Just keep spooning the flour into your cup until it’s heaping at the top. Then with a knife or metal spatula run it across the top of the cup to level it off. 

What about those eggs? Be sure they are large eggs. Using the wrong size egg could also add extra liquid which may result in too much spreading as well. 

Baking is a science. So measure accurately to ensure your cookies come out 100% awesome. Every. Dang. Time. 

3. You didn’t pre-heat your oven properly.

Ugh, it’s that whole patience in the kitchen thing. Not my virtue either. I hear you. But throwing cookies in a cold oven, or one that is not up to the proper temperature can drastically affect your cookies in the end. Now if you were baking a casserole or something, this step may not matter as much. Just keep that dish in the oven a tad longer. Easy peasy. However, baked goods are a whole other matter. 

So pre-heat your oven as your first step when baking. Let your oven pre-heat while you prepare your cookie dough. If your cookie dough needs to be chilled, then hold off and wait until your dough is ready. We will discuss this step later. But whatever you do, be sure you are not putting your cookies in an oven that is not at the specified recipe’s temperature.

Just like a cold oven can affect your cookies, so can an oven that is too hot. Too hot and that butter in your dough can melt too quickly causing the cookies to spread too much before your flour mixture has a chance to harden. So be sure your oven temperature is correct. Always preheat.

Are your cookies still spreading? Then it’s time to….

Double check your oven temperature is correct.

Now what if your oven doesn’t tell you when it’s ready? Buy an oven thermometer. So cheap. So easy. No more guessing games.

Even if your oven does inform you by beeping incessantly to let you know it’s ready, I still highly recommend an oven thermometer. An oven thermometer is the only way to be accurate that when your oven says its 350 degrees its actually at 350 degrees. This way if your oven runs hot or cold you can adjust the temperature accordingly. For more Oven 101, read this post!

4. Your baking powder and baking soda are old. 

So if you don’t bake all the time like oh me for instance.  I got problems. I know. Moving on. And when you go to bake cookies and go digging out your baking powder and baking soda from the back of the cupboard and dust off the tops of your baking powder and soda, then they may be too old to use. Baking powder and baking soda are what we call leavening agents. They help make your baked goods rise. If they are too old, they may have become inactive. Inactive = they won’t do squat for your cookies!

How To Check If Your Baking Soda and Powder Are Still Active?

To Check Your Baking Soda: Measure out a 1/2 cup of hot tap water. Add 1/4 teaspoon of vinegar (baking soda needs an acid to react with). Add 1/4 teaspoon of baking soda. It should bubble up violently immediately. If not, throw it out. 

To Check Your Baking Powder: Measure out a 1/2 cup of hot tap water. Add in a 1/2 teaspoon of baking powder. It should bubble immediately. If not, throw it out. 

5.  You didn’t chill the dough.

Maybe this should be reason #1. I truly believe the best cookie it has to have the dough chilled first. A colder dough = less spreading.

Why?

By chilling the dough, it solidifies the fat in the cookie dough. And the longer the fat stays a solid in your hot oven, the less spreading your cookies will do. 

I like to chill my dough for 24 hours.

When you mix up your cookie dough, simply scoop your cookie dough onto a cookie sheet and then chill for 24 hours. I can’t stress enough scooping then chilling. I’ve tried it the other way around. And now unless you are The Hulk, or are in need of a ridiculous arm workout then remember to SCOOP THEN CHILL. 

6. Use Quality Baking Sheets.

I mentioned this above with the tools I use but it’s worth mentioning again.

I need to stress the importance of investing in some quality cookie sheets. Sorry Dollar Store you ain’t going to cut it this time. You want heavy duty cookie sheets that are going to heat evenly.  

Here are my favorite cookie sheets- Chicago Metallic Traditional Uncoated Pan and Nordic Ware Aluminum Half Sheet  – I also prefer light colored aluminum cookie sheets as opposed to dark colored cookie sheets because I find the dark ones heat too quickly. 

7. Line your pans properly.

Are you sensing a theme here for the perfect chocolate chip cookies? Preparation is key.

Same goes for your pans. First, use light colored, aluminum quality cookie sheets. Oh wait we talked about that already so you got those now right? 🙂

Second, use either parchment paper or a silicon baking mat. Do not grease your baking pans. Using parchment paper or a silicon baking mat, allows for easy transfer of your cookies from the baking sheet to a cooling rack. I

f you bake up a second batch, be sure to allow the cookie sheet to cool off completely before putting more cookie dough on them. Heat is your #1 enemy here. 

8. Bake your cookies on the middle rack.

This one is simple. Bake your cookies on the middle rack of your oven. You want even heat on top and bottom for them to spread evenly. 

That’s it. Middle rack. Done. 

9. Cool your cookies properly.

You left them on the cookie sheet too long. I allow my cookies to cool for 3 to 5 minutes. No more. No less. Any less and you risk them falling apart on you when you try to move them. Any longer and the residual heat from the cookie sheet could continue to bake your cookies resulting in extra spreading and over baked bottoms.

Place them on a cookie cooling rack, do no stack them up, and allow them to cool properly. 

10. Make Taller Cookies.

Yup taller cookies will spread less. So Instead of round balls, try making taller scoops. This should help cut down on the spreading.

How To Fix Your Flat Cookies

Another fun trick, is to when the cookies come out of the oven use a spoon and gently push the cookie edges back in a little bit. Like so…

What Can I Use Flat Cookies For?

If your cookies spread out too much, don’t throw them away! Here are a few ideas to turn ugly ducklings into swans:

• Eat them anyway. I mean ok, maybe they won’t win any beauty contests. And maybe they don’t have the exact texture you were going for, but I find that if the dough was tasty the cookies will be too. 
• Crumble them. Make them into a whole new dessert. Like a trifle.  Layer those cookie crumbles with some pudding. No one will be the wiser.
• Layer them into an icebox cake. Flat crispy cookies are ideal for an icebox cake. No one has to know you were going for perfect chocolate chip cookies and ended up with big old cookie puddles. 
• Top A Sundae! I mean cookies crumbled into ice-cream with some Easy Hot Fudge Sauce.  Yes please!

How To Bake Perfect Chocolate Chip Cookies

Now that we have covered why your batch of cookies may have failed you and spread out flat in the oven. Let me show you step by step how to make perfect chocolate chip cookies:

Step 1: Measure Your Dry Ingredients

If you can use a weighing scale for best accuracy. Otherwise make sure to read my tips on measuring flour. 

You want to whisk together your flour, baking powder, baking soda, and salt. 

Step 2: Cream Butter and Brown Sugar

Then you want to cream your butter and sugar together for about 3 minutes until light and fluffy. Proper creaming with properly softened butter is what helps to aerate the mixture.

The sugar basically punches holes into the butter creating air pockets, which then will fill with the gasses created with the leavening agents which can help create some lift in the cookies. 

Step 3: Add Your Eggs

Once the mixture has properly creamed together, then add in your room temperature eggs, and vanilla extract. Make sure they are thoroughly mixed in. You want to make sure your eggs are room temperature so they don’t seize up the butter mixture.

Pro tip: You can place the eggs in a bowl of warm water for 10 minutes before using them to bring them to room temperature quickly.

Step 4: Add Your Dry Ingredients

Now add your dry ingredients. You want to make sure to not overmix. I like to stop the mixer right before it’s all mixed in, and then finish mixing with a spatula. 

Overmixing will result in dense, tough cookies because it will create too much gluten (protein in flour that make it chewy and tough).

Step 5: Add Your Chocolate Chips

Again, I love a combo. Miniature. Regular. And chunks. The difference in sizes results in chocolate in every bite. 

Step 6: Scoop The Cookies

You can make them regular sized using a 1-inch cookie scoop. Or make them large! Up to you 🙂 

You can then stir in the chocolate chips at this point. Again just stir enough to mix them in and then stop mixing. 

Next you need to scoop the cookies. You can make them small or big. I vote big. But that’s your call. And then comes the tough part. Chilling the dough for 24 hours. I know. You have to wait a whole day for the best cookies ever but it will be worth it. 

More Cookie Troubleshooting

Sometimes cookies spreading may not be your only problem. I get it! So here are some more cookie problems and how to solve them. 

More Cookie Posts To Help You

Want to nerd out more? Here are a few more cookie science articles to check out:

• Which Flour Is Best For Cookies?
• What Does Butter Do In Cookies?

Chocolate Chip Cookie Recipes To Try

• Brown Sugar Chocolate Chip Cookies
• How To Bake Flat Cake Layers
• 6 Tips To Bake Perfect Chocolate Chip Cookies
• Whole Wheat Chocolate Chip Cookies

Here is my favorite chocolate chip cookie recipe to try now that you’ve learned your biggest mistakes! 

New York Times Chocolate Chip Cookies

The best chocolate chip cookie with perfect crispy edges and soft ooey gooey middle!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 20 minutes

Chilling time: 1 day

Total Time: 40 minutes

Servings: 18 large 5-inch cookies

Calories: 359kcal

Author: Heather Perine

Ingredients

• ▢ 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• ▢ 1 ⅔ cups (8 1/2 ounces) bread flour
• ▢ 1 ¼ teaspoons baking soda
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 ½ teaspoons coarse salt
• ▢ 2 ½ sticks (1 1/4 cups) unsalted butter
• ▢ 1 ¼ cups (10 ounces) light brown sugar
• ▢ 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1 ¼ pounds bittersweet chocolate disks at least 60 percent cacao content see note

Instructions

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes

• Measure your flours correctly. Too much flour can result in a dense cookie. Don’t just scoop the flour directly into your measuring cup. This can result in a major over measurement! After you have spooned the flour in, then use a knife to level off the flour. Don’t tap the sides of the measuring cup, or pack your flour down. Both can also result in too much flour. You can read a full tutorial on how to measure flour here. 
• Use the flour the recipe calls for. This recipe actually calls for two kinds of flour- cake flour and bread flour. Different flours can act differently in cookies. And these two acting in unison are what make for a chewy but soft cookie all in one. 
• Butter softened to room temperature. Does the temperature of the butter matter? It matter so much this quote was added to end of the recipe in the cookbook.”Butter is like the concrete you use to pour the foundation of a building. So it’s very important to get it right: the temperature, the texture, and aeration” So in other words…yea it matters. It matters so much I did an entire post on how butter temperature affects cookies.  The butter needs to be softened to room temperature, which mean you can slightly indent your thumb in the butter but shouldn’t easily smoosh all the way through. If you forget to take your butter out in time, cut the butter into small chunks and leave out at room temperature. It will soften much faster this way. When you cream the butter and sugars together it’s also important to let this happen for a whole 5 minutes to allow enough air into the batter and helps leavens the cookies. For 3 quick ways to soften your butter, you can read this post.
• Chill the dough. This dough gets chilled for at least 24 hours up to 72 hours. Chilling the dough results in a nice thick and tall cookie that spreads less in the oven. Basically? Perfection. I actually tested a cookie straight from the bowl to see if it made a difference. The cookies that were chilled definitely spread less, but to be honest, even NOT chilled these were still THE BEST. Do yourself a favor, and scoop the cookie dough first before refrigerating. Unless you have Herculian arms, you will have a heck of a time trying to scoop the dough after if it’s been chilled. Scoop, then chill. 
• Use a large 2-inch cookie scoop and scoop giant balls of cookie dough. Why? Because bigger cookies are better than small ones? Ok, well yes they are. But, there is actually science behind it too. The larger cookie helps to give those perfect crispy edges and soft ooey, gooey, middle we all want. You could also measure out your cookie dough into 3 1/2 ounce balls of dough to ensure they are all the same perfect size. Who would be such a nerd and do such a thing? Oh wait, I did. Moving on…

Nutrition

Calories: 359kcal | Carbohydrates: 66g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 303mg | Potassium: 86mg | Fiber: 1g | Sugar: 45g | Vitamin A: 95IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 0.8mg

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