When I bake chocolate chip or any other kind of cookies they never spread out. So when I use a cookie scoop they stay round unless I press the dough down before I bake them. I am a diabetic so I use Splenda white and brown would that make a difference? I've tried leaving the ingredients out all night like the butter and eggs. I've used margarine, butter, butter flavored shortening, and I still can't figure out what I am doing wrong. Hope you can help.
By Nancy MGowen from Spalding, NE
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I searched on Google and read this comment under the link to a website:
You may need to flatten the cookies before baking to aid with spreading when made with Splenda.
Why don't you switch to a product known as Truvia, it's safer than Splenda. Here is their website: www.truvia.com/
Truvia is made from the stevia plant, it's all natural and doesn't have the harmful chemicals that Splenda has.
I was raised with a diabetic mother and her cookies never spread out either. And she has used it all equal, Splenda , etc. It's because of the sugar substitute. So because it was a treat for my mom anyways she uses now Splenda except for the brown sugar she uses the real deal.
Sugar is considered a liquid ingredient when it's baked. If you substitute an artificial sweetener for sugar it changes the chemistry and results in a drier product when baked, therefore, the spread on baked items is diminished. I've not baked with truvia yet but I would guess it would give you similar results to the artificial sweeteners.
Use less flour. I like my choc chip cookies thin and crisp and they will spread nicely by deducting the amount of flour in the recipe. Experiment with the amount used; sometimes it is about 1/4 cup less per batch.
Do not try using equal. Splenda, Equal & the like are poison for your body, there's Z-sweet & xylitol, much better & add more butter or less flour to make them spread, but Splenda is bad for your body, actually worse than sugar.
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