(opens a modal)
Here are some helpful solutions for the common causes:
Check package to make sure what you used contained at least 70% fat. A spread with less fat, diet "margarines" or spreads in tubs contain have too much water. The water creates steam, causing the cookies to puff.
Low protein flours, such as cake flour, absorb less water, leaving excess water to create steam, which causes the cookies to puff. Unless the recipe directs otherwise, use a national brand of all-purpose flour. Learn more about flour.
URL
Yes! Sign me up to receive emails from PepsiCo Tasty Rewards, PepsiCo and its brands so I never miss out on exciting updates, offers or sweepstakes
Are you a health professional?
If so, sign up for the Quaker Oats Center of Excellence newsletter. Subscribe