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I use a bag mix, which turns out fine. Sometimes they stay fluffed up, other times not. I've tried refrigerating the dough and using it cold. Tried making big cookies. Tried adding a tablespoon or two of flour to stiffen up the dough - we're high altitude in the west, almost 4700 ft.
Why do these cookies insist on flattening out some times but not other times? Any suggestions? My husband likes the nice poofy ones, like you put the Hershey's kiss in. The bag mix I use is Betty Crocker 17.5 ounce; 3 Tbls oil, 2 tsp water, 1 egg and the only high altitude instruction is bake large cookies for 10 minutes.
Should I make them smaller dough balls at the start? I've googled and find nothing so far to help.
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