Why are my cookies awful?

yes I have had the same problem.  My way of fixing the flat cookie is to use 1/2 butter and 1/2 Trex (a type of British Crisco found with the butter and margarine).  If the dough seems a bit soft I also add about 1/4 cup extra flour (I use plain flour)

I only bake with butter and haven't had a problem with my cookies here, but I use strong flour. 

Yes, it is.  Stick to cups and spoons like a good American.

Hahahaha!  I am all about the cups and spoons, but I keep an open mind.  If the recipe is given in grams and mls, I'll do it that way.

I wonder if your recipie accounted for the higher water content of margarine that that is why the butter isn't working... *shrug*

The recipe called for butter.  It's an American recipe from Tollhouse...one that I've long considered tried and true.

US 'all-purpose' flour and UK 'plain' flour are slightly different - I think it has something to do with the gluten content/percentage. 

Thanks for all those links (and the other ones further down)!  This is more involved than I thought.

I used the Dr. Oetker baking powder we bought at Asda and everything turned out just the same as in the US. I didn't bake cookies with it though. I used it in cornbread and pancakes and they puffed up just the same as always.

That's funny because I use Dr. Oetker, too, and everything else I bake does come out just as it did in the U.S.  I regularly bake banana bread and have been known to try my hand at other muffins and quick breads, as well.  No problems at all there!  It's just the cookies that are baffling me, which is why I was so stumped!

***

Thanks to everyone who chimed in with helpful suggestions.  There's a batch with your name on it when I get my cookie-baking back on track.  Maybe I'll bring some to the meet-up in August! 

Yeah, that is what I use...  I should really start weighing it out though.  Trying to fit it perfectly in my US cups is silly... though there are some big foil wrapped blocks of it that have markings on it that make it easy chop off so many grams.

It also reminds me I need a new battery for my scale...

I've tried Stork this last time on a particular cookie recipe that calls for butter and it ruined my recipe.  (I'd previously baked same said recipe several times here and had no problem).   

Its probably down to the recipe and what the recipe calls for.  Also, as others have said doesn't the same follow for cookies as for cakes - if you're using baking powder you need to increase your flour?  (I think Chary already posted a link for conversion).   

Out of curiosity since no one else has (been nosy enough to) asked what cookies are you trying to make?

I'd never bake with marg, I think it adds a not very nice flavour, and I like biscuits to taste slightly buttery.

Vicky

Out of curiosity since no one else has (been nosy enough to) asked what cookies are you trying to make?

These ones: http://www.verybestbaking.com/recipes/detail.aspx?ID=18476, though I never use the full two sticks of butter for any cookie recipe.  I use one stick and then a bit more...maybe an extra tablespoon or two at most.

I just wondered if you refridgerate your cookie dough? That should help at least a bit! The problem with butter is if it gets to warm then the emulsion breaks. Here's a NY Times article on the subject:

http://www.nytimes.com/2008/12/17/dining/17bake.html

I'm not sure if this is your problem but if the other suggestions don't fix the problem it might be worthy trying to keep the butter cold before baking to see if that does it. Good luck! 

That's a great article!  Thanks for posting it.

Can I just ask what kind of cookies you were making? You have piqued my curiosity!
edited to say durr, didn't read the other poster asking. Sorry!

I always had spreading issues with cookies until I started chilling all of them. It wasn't a country thing, but a I use butter thing.  Great article!

Can I just ask what kind of cookies you were making? You have piqued my curiosity!

These ones: http://www.verybestbaking.com/recipes/detail.aspx?ID=18476, though I never use the full two sticks of butter for any cookie recipe.  I use one stick and then a bit more...maybe an extra tablespoon or two at most.

I just wondered if you refridgerate your cookie dough? That should help at least a bit! The problem with butter is if it gets to warm then the emulsion breaks. Here's a NY Times article on the subject:

http://www.nytimes.com/2008/12/17/dining/17bake.html

I'm not sure if this is your problem but if the other suggestions don't fix the problem it might be worthy trying to keep the butter cold before baking to see if that does it. Good luck! 

I only refrigerate the dough if I'm planning on baking a second batch the next day and my cookies are just as awful if they're made from refrigerated dough.  I did like that article, though.  One thing it made me wonder is if the butter I use is too soft...I have a habit of holding the (glass) mixing bowl in my lap while I hand cream the butter and sugar.  Perhaps I should keep it all on the countertop.   Thanks!

These ones: http://www.verybestbaking.com/recipes/detail.aspx?ID=18476, though I never use the full two sticks of butter for any cookie recipe.  I use one stick and then a bit more...maybe an extra tablespoon or two at most.

I only refrigerate the dough if I'm planning on baking a second batch the next day and my cookies are just as awful if they're made from refrigerated dough.  I did like that article, though.  One thing it made me wonder is if the butter I use is too soft...I have a habit of holding the (glass) mixing bowl in my lap while I hand cream the butter and sugar.  Perhaps I should keep it all on the countertop.   Thanks!

I make these all the time with 250g butter and they come out great!

I make these all the time with 250g butter and they come out great!

Me too, never any problems.  Though I do add a bit more flour and some milk, as I mentioned earlier.  Once I used half butter and half butter flavour Crisco (or something similar, I can't remember exactly what it was) and the cookies were much softer.  But I'd never use all Crisco or all margarine, because as Vicky said, the flavour suffers if you don't use butter. 

I forgot about the refrigerating, since not all recipes call for it specifically...  But then duh - chocolate chip cookie dough from the fridge (or frozen - nom nom nom).   

I wonder if there's a difference enough in your altitude that could make a difference too.

I know that usually results in flatter cookies...

maybe try making some bar cookies and see how that goes?