When the Cookie Crumbles

Serves: 5



Measure all ingredients accurately and mix according to recipe directions. If you run into problems, here are some common solutions.

Problem Solution

Burned Cookie Bottoms Use an aluminum silver-colored cookie sheet rather than a dark one. Watch cooking times carefully. Bake one pan at a time, on the center rack of the oven.

Soft Cookies Increase baking time slightly.

Unevenly baked cookies Size and space the cookie dough evenly. Bake only one pan at a time, in the center of the oven, and rotate the cookie sheet halfway through cooking time.

Sticky, unworkable cookie Refrigerate the dough until it is firm, usually about an hour. If it is still too sticky, work in additional flour, 1 tablespoon at a time, until the dough

texture improves.

Crumbly cookie dough Work in an additional tablespoon or two of milk (or another liquid from the recipe) or softened butter.

Cookies run together Space dough farther apart for subsequent batches. Use cooled cookie sheets.

Overly flat, thin cookies Begin with a cool cookie sheet. Do not grease the cookie sheet unless specified in the recipe. Use butter or margarine as specified in the recipe do not substitute

with low-fat or nonfat


Tough rolled cookies Handle dough gently, use as little flour as possible on the rolling pin and work surface, and avoid re-rolling scraps more than twice.

Baked cookies stick Return the cookie sheet to the oven for a few seconds to rewarm and loosen the cookies. Remove crumbs before the next to the pan batch, lightly regrease cookie sheets (only if the recipe calls for greased sheets) or start over with a clean sheet.

Cookies break when Let cookies cool and firm up for an additional minute or two before removing them from the pan. Use a pancake turner removed from the pan with a wide, thin metal blade to get under the cookie easily and support it fully.

Cookie jar is mysteriously Make double batches and keep wrapped "logs" of dough in the freezer for cookie emergencies


This When the Cookie Crumbles recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.

More Recipes from the Cook'n with Pillsbury Cookbook:
Basic Refrigerator Cookies
Candy and Popcorn Balls
Candy-Coated Pretzels
Candy-Cooking Stages
Caramel Corn
Cashew Caramel Brownies
Cashew Clusters
Cherry Almond Bark
Cherry Almond Fondant
Cherry Winks
Chocolate Caramel Layer Bars
Chocolate Cherry Bars
Chocolate Chip Cookies
Cinnamon Toffee Bars
Classic Neapolitan Fondant Slices
Coconut Macaroons
Cook's Note: A Bit About Shortenings
Cook's Note: Arranging and Baking the Batch
Cook's Note: Butter Makes Better Candy
Cook's Note: Cookie Presses
Cook's Note: Cookie Sheets
Cook's Note: Cooling Cookies
Cook's Note: Greasing the Pan
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Mailing Cookies
Cook's Note: Melting Chocolate
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: Storing Cookies
Cook's Note: Storing Nuts
Cook's Note: Testing a Candy Thermometer
Cook's Note: Testing for Doneness
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Tips for Making Candy
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Tips for Shaping Cookies
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Date-Filled Whole Wheat Cookies
Double Chocolate Chip Cookies
Double Chocolate-Orange Biscotti
Double Date Bars
Espresso Brownies
Frosted Maple Walnut Cookies
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Funfetti Cookies
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Pecan Blondies with Browned Butter Frosting
Pecan Toffee Squares
Pumpkin Bars
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Quick Fondant
Rocky Road Fudge Bars
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Triple Chocolate Fudge
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When the Cookie Crumbles
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Whole Wheat Zucchini Bars

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