Faults In Cookies
lynnescountrykitchen.net

EXTERNAL APPEARANCE

A. CRUST TOO DARK - CAUSES

Oven temperature too high.

Excessive milk or sugar in the batter.

Poor mixing procedures.

B. CRUST TOO LIGHT - CAUSES

Oven temperature too low.

Excessive liquid in the batter.

Poor mixing procedures.

C. SPREADING TOO MUCH - CAUSES

Excessive baking soda.

Oven too cool.

Excessive shortening.

Excessive creaming of the mix.

Excessive liquid in the batter.

Excessive sugar (syrup) in the batter.

D. NO SPREADING (LUMPY) - CAUSES

Not enough baking soda.

Too much baking powder.

Oven too hot.

Not enough shortening in the batter.

Not enough sugar (syrup) in the batter.

Insufficient creaming of the mix.

Insufficient liquid.

INTERNAL APPEARANCE

A. DRY AND CRUMBLY - CAUSES

Excessive baking time.

Improper mixing.

Excessive flour.

Oven temperature too high.

Insufficient sugar (syrup) in the batter.

B. SOFT AND STICKY - CAUSES

Insufficient baking time.

Improper mixing.

Insufficient flour.

Excessive sugar (syrup) in the batter.

Oven temperature too low.

C. BAD FLAVOR - CAUSES

Improper mixing procedures.

Too much flavor.

Excessive baking soda or baking powder.

Improper storage of batter or finished cookies.

Insufficient sugar.