OatMeal cookies won't spread


I have made several batches of "Soft and Chewy Raisin Oatmeal Cookies" http://www.kingarthurflour.com/recipes/soft-and-chewy-oatmeal-raisin-coo...

However, I am not getting a large spread as I would like. They are somewhere between a cookie 'nugget' and slightly domed cookie cake. I use Landolakes unsalted butter at room temp (I never refrigerate any of my butter). Also, when measuring the flour I tried the 'fluff' and sprinkle method. I use parchment paper. The recipe calls for refrigerating the dough and then baking which I tried. I've also tried dropped the oven temp from 375 to 350 and even to 325--all produce a nugget cookie that is browner on the edges and bottom and chewy soft in the middle. All I really want is the same texture but just MORE SPREAD. Right now, using a 1 TBSP scoop I'm getting about 2-3 inch diameter cookies. I would like them to be more like 5-6. I even tried making my dough balls bigger and that didn't work either.

OH! I should also mention I am ADDING 2 TBSP of flaxseed and 2 TBSP of brewer's yeast. However, I INCREASED the butter by 4 TBSP.

I'm wondering if I need higher fat butter? Or to get my oven calibrated?

badge posted by: ericamharris on January 25, 2011 at 8:20 am in Baking, desserts and sweets
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reply by: kelseyf on January 25, 2011 at 10:30 am

Are you making these cookies with 1/3 or 1/2 cup brown sugar? Using the higher amount of sugar would loosen the cookies up some and create a larger spread. You may need to add a few tablespoons of milk to compensate for the dry ingredients your adding.