Scraping the Bowl
Do some of the cookies in your batch of cookies end up looking like they came from different batches? Are some thinner or browner than the rest?
Read below to find out why, and how to fix it.
If you bake cookies a lot it’s not uncommon to encounter one or more cookies from the same batch of look drastically different. Some are larger, thinner, and browner than the rest. Sometimes these differences affect one cookie or one pan alone.
Recipes that combine creamed fat and liquids can be difficult to mix thoroughly, because the mixture sticks to the sides of the bowl. The only sure remedy for this is to stop mixing part way through and scrape the sides and bottom of the mixing bowl with a spatula.
I have a Tip Friday dedicated to Creaming your ingredients. This creaming method isn’t about mixing ingredients together, it’s about aerating them. Beating the butter and sugar not only mixes but also folds them together over and over. This actually creates little pockets of air with every turn.
Creaming transforms the butter and sugar from a dense, dark, and gritty mass into something light, pale and smooth.
But you need to scrape the bowl and beater with a flexible spatula along the way or a dense film of butter and sugar may build up around the bowl or worse clump in knots inside your paddle attachment.
Without proper scraping the clumps will create clumps of dough that will spread, brown, and rise at a different rate than the rest. This leads to cookies that spread and darken and are different than the others. the taste and crispiness is affected also.
There might only be a few such cookies in an entire batch that present this way depending on how much it clumps. It is easy to blame it on a hot spot in the oven. But this difference doesn’t come from uneven heat, it comes from uneven textures within the dough.
Those clumps of butter and sugar left over when not scraping the bowl and beaters is the culprit.
When the bowl and beaters are scraped along the way, these dense areas are less likely to form in the first place, and are soon mixed into the batter.
Along with scraping the bowl and beater as needed, scraping the bowl and folding the finished cookie dough a few times with a flexible spatula can can also stop the clumping, this allows the batter to become lighter and creamier also.
Seeing thick streaks of butter and sugar through a dough or batter may be a a hint that your ingredients are too cold or that the bowl to beater clearance of a stand mixer needs adjusting. pay close attention to the temperature of your butter.
If your stand mixer shakes and sounds really loud that is a good sign your beaters are at the wrong height. This is easily fixed with a simple adjust to the screw just below the mixer head when lifted. check out your mixer frequently asked questions to see what is needed.
I have to readjust the beater height a few times a year. this isn;t caused by anything you do. it happens when you frequently are mixing thicker dough such and batters you need to cream.
It’s normal to wind up with a weird cookie from time to time. no body makes a perfect cookie all the time. and But attention to detail can make these occasions rare indeed.
Learn more cookies secrets by reading Cutting Into Bars, Shaping Batter Cookies, or Scooping Cookie Dough.
Research Serious Eats
First of all – I love your model! Second, this is a great post. I learned from it. I had no idea about creaming and scraping. The only scraping I did was at the end with my finger to my mouth. Thanks for sharing this at the What’s for Dinner party. I appreciate all your contributions to our party.
Thanks Helen. I wish I could take credit for the cutie. She has her own set of stock photos. But I couldn’t resist her!! I am always learning something new when I do these tips. And I love your scraping! These days I need to fight Jo for the scraps. I love attending your parties. And I am glad your grand baby can be with her family now. Thank you for coming to visit. Have a great week!
Great tips as always Marilyn! Thanks for sharing.
Thank you Chas! Enjoy your week.
Great tips! We just started a new link party. Embracing Home and Family, if. you have a minute tomorrow, please stop by and link up!
Thank you Jennifer! I would love to add your party to my Party Directory. See you tomoroow!
And who is the adorable little baker in the pictures? She looks a lot like you ♥
Thanks for the tips! Pinned em!
Thanks for the pin Sinea! That is a stock photo. Most of my tips are. But she sure is a cutie!! Would love another granddaughter. Thanks for asking! Stay safe.
I love how thoughtful you are in your cooking practice.
Thank you so much Michele. I find even the simple things, like boiling water, have so many more things going on than we know! And I do have a tip on boiling water. LOL. Stay safe!
More great tips Marilyn. TFS and have a grea weekend.
Thank you Clearissa. Have a wonderful weekend and stay safe!
What a great tip. I am a lazy mixer and if I stir the batter twice, I have done my do!! Need to remember why I need to take more time at this! What a darling baking assistant you have.
Thank you Leslie. I always over mix. My mixer does such a great job I tend to get lost in other tasks. LOL. Over stirring is worse than under. Have a good day and stay positive!