Since the day we founded Big Girls, Small Kitchen, cooking and entertaining questions have arrived in our inbox and our comments section. At first we were like, “who? us? advice?” But after more than three years of solving culinary problems, we can honestly say we’re here for you. And since you might want to know the answer to other quarter-life cooks’ questions, we’re unveiling this new, ongoing q&a section to highlight your queries and share our responses.
If you’d like to ask us anything about quarter-life cooking, shoot an email with your question to bgsk [at] biggirlssmallkitchen [dot] com!
**Ask Us Anything: Why Are My Cookies So Thick?**
First of all, thank you so much for all of your fabulous recipes. I received In the Small Kitchen
for my birthday last fall and have made so many delicious things from it over the last few months! It’s one of few books where I KNOW that pretty much anything I make from it is going to be both affordable and amazing. I love it!
I did run into a little bit of difficulty making the Butterscotch Pecan Cookies this afternoon, though. The cookies in your picture look very thin, but mine stayed pretty thick and big when I made them-their shape barely changed from the ball shape they were in on the baking sheet. They also took a little longer to cook.
I know that using butter at room temp. vs melted butter changes the crispiness of cooking. Could the butter have been the culprit here? How creamy is the sugar/butter mixture supposed to get?
Since the day we founded Big Girls, Small Kitchen, cooking and entertaining questions have arrived in our inbox and our comments section. At first we were like, “who? us? advice?” But after more than three years of solving culinary problems, we can honestly say we’re here for you. And since you might want to know the answer to other quarter-life cooks’ questions, we’re unveiling this new, ongoing q&a section to highlight your queries and share our responses.
