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Photo by RatherBeCooking

Cooking Level: Expert

RatherBeCooking is looking for: (2 recommendations)
Quick question. I made some cookies using the nestle toll house recipe but I used butterscotch chips instead of chocolate chips. They burn on the bottom really fast where the inside is not quite done. Why is this? I never had a problem with the chocolate chip cookies before. I did try turning down the temp but it doesn't seem to be really helping. Any suggestions? They are really good minus the dark bottom. Thanks to each of you.

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Last updated: Mar. 26, 2014 2:57 am
Posted: Mar. 25, 2014 3:45 pm
 
Commented by: Jess124
Mar. 25, 2014 3:53 pm
Maybe it's your oven? I've made them the exact same way with great results. Sorry I can't help!
Comments:
Rosebud
Mar. 25, 2014 3:56 pm
I made them with great results, but I think I turned temp down to 325.
 
RatherBeCooking
Mar. 25, 2014 3:58 pm
OK maybe I didn't turn it down enough. They are really good though. Thanks.
 
Jess124
Mar. 25, 2014 4:23 pm
Now I want cookies lol. No flour though :(
 
chairlifter
Mar. 25, 2014 4:29 pm
Good thought, Rosebud...but was the oven fully heated or not before the bake started? Do butterscotch chips melt at a lower heat than chocolate? From what RbC is saying, that might be the case, too...
 
BOOKMARKER
Mar. 25, 2014 4:38 pm
Maybe too much shortening/butter on the cookie sheet? That would cause them to burn faster. A dark pan? Maybe you made a mistake with the sugar amount - too much. Look over the recipe & think if you mismeasured. Did you sub anything? Hmmm ... :)
 
Commented by: Fritziefresh
Mar. 25, 2014 5:15 pm
I recommend using parchment paper. Your cookies won't stick, and the chips won't burn.
Comments:
Blender Woman
Mar. 25, 2014 5:35 pm
Hang an oven thermometer in your oven. You can get one for like $5 or less at Wal-Mart. Your oven might need to be recalibrated. Like Fritzie said, I would definitely use parchment and some pans cause burning more than others. Typically ones with darker surfaces. If you are doing all of these, could possibly be the chips you used. I have not worked with them that I can recall. Most of those flavored chips are made of mostly shortening. It could have added extra oil. However, I do see quite a few cookies on the site made with these different flavored chips.
 
Happy Chef
Mar. 25, 2014 6:36 pm
I was also wondering if you may have used a dark cookie sheet. I think that baked goods tend to burn easier on darker pans. At least that was my experience this weekend! =)
 
chairlifter
Mar. 25, 2014 7:28 pm
Have you had bad or "reduced" results with that cookie sheet? I had cookie sheets that got to a life limit and you had to double up and put water between them to avoid "blackened bottoms" until I just gave up and bought new ones?
 
Mar. 26, 2014 2:57 am
Use parchment paper, lower oven temp, avoid dark/black cookie sheets and move the oven rack up 1-2 notches.
 
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