Why do my cookies always come out like this

They look pretty tasty. Cook them longer I guess

>>8255367
flat and spread out? Prob too much butter or you need to chill your dough a bit before baking

use crisco

>>8255367
I don't know, but I don't think I'd bitch about it. They look damn good.

>>8255403
this is worse advice than "drink bleach"

>>8255447
Crisco is healthier than butter, that's for sure.

Try flashing the broiler to brown them a little.

>>8255477
So you think natural butter is worse than chemically induced oil. Boy your references are 40 years old and incorrect.

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>>8255485
Does it matter what size overcoat I wear?

>>8255367

Cook them at a different temp, a little less butter? Chill the mixture before portioning them out? Just looks like you have a little too much oil in there or they are not cooking at the right temp.

Too much butter. Causes them to basically just melt

>>8255367
You didn't show them enough love, retard. We all know that to make the perfect batch of cookies you have to hug them for like AT LEAST an hour before and after the oven.

Chill dough you dildo

>>8255503
look everybody it's a natural=better memer.

Go vote for Jill Stein.

>>8255603
Fine come over for dinner and I will make your meal with ingredients only purchased from a chemical supply company...

What are you referring to? Use smaller dollops. Make little shooter marble sized balls and spread em around and you'll get like, little 2 inch cookies. I mean, they're fine, really.

>>8255603
>vote for Jill Stein

Not the anon you're referring to, but I'm planning to vote for her.

>>8255367

Either too much butter/oil, dough was warm when you put it in or you need to increase your temp.

Chill your dough before baking.

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Read these OP:
http://www.seriouseats.com/2015/12/cookie-science-how-do-eggs-affect-my-cookies.html
http://www.seriouseats.com/2015/12/faq-difference-brown-white-granulated-sugar-baking-cookies.html
http://theperfectchocolatechipcookie.com/instruct.php
http://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2/
http://www.kingarthurflour.com/blog/2015/05/17/chilling-cookie-dough/
http://www.melskitchencafe.com/the-great-cookie-experiment-butter-temperature/
http://www.melskitchencafe.com/the-great-cookie-experiment-chilling-the-dough-does-it-make-a-difference/
http://www.melskitchencafe.com/the-great-cookie-experiment-baking-pans-and-liners/
http://kitchensanctuary.com/2014/08/cookie-experiment/
http://www.handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies/
http://notthenormalteenagefare.blogspot.ca/2011/04/great-chocolate-chip-cookie-experiment.html

>>8255878
gg

>>8255742
>Chilled dough
Dank

>>8255403

^This.
I recently switched to a butter-flavored crisco and it's produced some of the best chocolate chip cookies that i've ever eaten.

>>8255367
Why not make a pan cookie the size of the pan and cut out circles?

>>8256965
M A D M A N
A
D
M
A
N

No crunchy edges

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>>8255367
patriarchy

>>8255503
>natural butter isn't made of chemicals

>>8256985
Oh yea? Everything in butter has an MSDS .

>>8255503
North American butter has less-healthy omega 6:3 ratios compared to European butter, probably because we feed our cows soy and corn residues. This is probably why American studies don't find the same health benefits (or even show the opposite) vs. European studies.

All butter isn't created equally.

>>8255603
>>8256985
Are you restarted? Shortening is way worse for you than actual butter

>>8255742
Nice serious eats pic

>>8255367
OP nice silicone mat very jealous, try
http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html

>>8256997
>>8256985
I don't think you guys even know who you are arguing against anymore. The "everything is chemicals!!!" dialogue is about as exciting and thought-provoking as "H2O kills thousands every year!".

Chill your dough and preheat your oven

>>8257009
>people only drown in H2O

>>8256974
But the whole top is a crispy edge

>>8255367
I use alton brown recipe with slight alterations
it's bretty good, can recommend

>>8255403
Nice try crisco shill rep.

>>8257056
this one btw
http://www.foodnetwork.com/recipes/alton-brown/the-thin-recipe.html
He has 'the thin' and 'the chewy' recipes but the thin works so much better for both
if you want chewier ones, adjust the cooking time to be minute or two less for the thin recipe
Thin ones have way better texture and taste no matter how you cook em

>>8255510
Lol fuck you I just imagined a fat schmuck flashing and dangling his sausage in front of an oven and trying to "woo" it.

>>8255742
what would the cookie look like if i put in all of that and chilled it for 24 hours?

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You fuck fucked up your creaming, OP.

Either your butter was too warm (you bought into the melted butter meme) or you did it too vigorously and ground the sugar.

It's supposed to be puffy, not smooth and creamy.

>>8255367
Increase the oven temperature and chill the dough so it doesn't come out flat, do they taste good at least? they don't look bad.

>>8257004
That's why I use Irish butter...

>>8255447
THIS IS A COMMON MISCONCEPTION. BLEACH IS COMPLETELY NON-TOXIC AND RELATIVELY SAFE IN ANY AMOUNT. GENERALLY, THE WORST SIDE EFFECT IS AN UPSET STOMACH AND VOMITING.

There's already enough useful info in the thread (>>8255878
>>8255742)

But I'd just like to say that I had pretty much the same cookies as you OP, and what fixed them for the most part was, as other anons have said, to cool the dough for a while before throwing a tray in the oven

That's mainly because I already had plenty of dough and didn't want to fuck it up by playing around with more flower/butter etc

Also, try putting less dough in there, it will spread less and still look qt

>>8257142

mustard gas

>>8255384
too much fat yeah