Another factor that can affect the shape of cookies is the shortening used.
Solid shortening tends to help them keep their shape.  I use half butter and
half shortening and then a standard measuring teaspoon for scooping, usually
with quite uniform results.  Another trick is to let cookie sheets cool
before reusing.  This also helps to keep them from spreading.


Deb

-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Jeri Milton
Sent: Wednesday, October 17, 2012 11:26 AM
To: [email protected]
Subject: Re: [CnD] Cookie Cake

                Hello. My name is Jeri and I'm new to the list. Well,
actually I was a member of the list a couple of years ago, but I've been
busy with my kids. Anyway about the cookie issue...I use to have the same
problem with funky shaped cookies. I now use a cookie dough scoop. I have
the one table spoon and the two table spoon measurements. It sure has
helped. I do make chocolate chip pan cookies. I make a regular chocolate
chip cookie recipe and then I press all of the dough down in a 9 by 13 inch
buttered baking dish. I usually bake it for about 30 minutes or so. They
puff up nicely and the kids love them. We cut them into squares like
brownies. I hope this helps. 

Jeri

-----Original Message-----
From: [email protected]
[mailto:[email protected]] On Behalf Of Kimberly Qualls
Sent: Wednesday, October 17, 2012 7:32 AM
To: [email protected]
Subject: [CnD] Cookie Cake

Could I have the recipe for the cookie cake?...I stopped making cookies
because of the strange shapes I always got...I tried to make chocolate kiss
cookies and they ended up looking like sombreros...So, the cake sounds much
easier...Thanks and Happy Wednesday...(smile)
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