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I finally stopped measuring flour with a scoop and my cookies stopped turning into flat pancakes
Every single batch I made for like 2 years came out thin and greasy and I kept blaming my oven until my sister watched me bake and said I was packing flour into the cup like I was building a sandcastle. Turns out scooping straight from the bag adds way more flour than the recipe wants, so I tried the spoon and level thing for a batch last Saturday in my tiny kitchen in Reno and the cookies actually held their shape for once. Does anyone else still scoop out of habit or did you all switch to weighing stuff on a scale like a real baker?
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theathomas1mo ago
Scooping vs weighing is not the huge deal people make it out to be, and I say that as someone who has baked a lot of cookies. Flour settles and packs down over time in the bag, so yeah, you might get a little more or less depending on the day, but a good recipe has some wiggle room built in. If your cookies were coming out like flat pancakes for two years, the flour was probably only part of it, because butter temp and overmixing will wreck them just as fast. A scale is nice for bread where you need to be exact, but for cookies it feels like overkill to me. Most of the old family recipes everyone loves were written for scooping, not grams, and they turned out fine for decades.
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