I made oatmeal cookies today that were supposed to be thin, chewy and crispy. They were chewy and crispy but not thin. They were poofy and mound like, usually indiciative of a cakey cookie.
What did I do wrong? Was my butter / eggs too cold? Too hot? Did I over beat my batter?
Don't worry, they were still very delicious. 
wonderful grape / 20453 posts
@regberadaisy: probably too cold or you over whipped it all! Maybe too much making powder?
cantaloupe / 6131 posts
Everything should be room temperature and there should be a mix of white and brown sugar, plus not too much flour. You can also use melted cooled butter too - that will make a chewier cookie.
cherry / 156 posts
It could have been that the dough was too cold. If you want to prevent a cookie from spreading the dough has to be chilled. So maybe have the dough at room temp. Also, maybe the dough you made is quite thick, you can roll it into a ball and flatten it slightly with the bottom of a glass to form more of a disc, and that will create a flatter cookie. I notice with my oatmeal cookies that if I just spoon them onto the sheet they don't spread as much, so I usually end up flattening them as I mentioned above. Now I want to bake some cookies.
pomegranate / 3643 posts
@oliviaoblivia: wow! I'm surprised at the difference in sugars!
@regberadaisy: softened (not cold or melted) butter is the key to good cookies!
GOLD / wonderful pomegranate / 28905 posts
@oliviaoblivia: so is that what you need more of to achieve that or what causes it?
pomelo / 5607 posts
I'm way late, but this is the link that image is from. Lots more info there. http://www.handletheheat.com/ultimate-cookie-troubleshooting-guide/
clementine / 806 posts
cakey means less butter, more flour.
chewy and thin means more butter and less flour.
Are your cookies supposed to be thin and chewy? If so, I would make sure you're not packing down the flour into your measuring cup and possibly lighten them up more by sifting the flour.
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