How do you get cookies to be less lumpy?

1. Proper Ingredients:

* Flour: Use the correct type of flour for your recipe. All-purpose flour tends to be the most common, but cake flour or bread flour might be specified.

* Butter: Use softened butter, not melted. You can microwave it in short bursts or leave it at room temperature.

* Sugar: Granulated sugar is the standard, but brown sugar can add moisture and richness.

* Eggs: Use large eggs at room temperature for better mixing and incorporation.

2. Mixing Techniques:

* Creaming: This is a key step! Cream together the butter and sugar until light and fluffy. This incorporates air and helps create a light and airy cookie texture. Don't overmix, or the cookies will be tough.

* Add Dry Ingredients Gradually: Add the dry ingredients to the wet ingredients gradually, mixing just until combined. Overmixing develops gluten, which can lead to tough cookies.

* Chill the Dough: Chilling cookie dough for at least 30 minutes (or even overnight) helps firm up the butter and prevent spreading too much in the oven.

3. Baking Tips:

* Don't Overbake: Overbaked cookies can be dry and hard. Check them frequently towards the end of baking time.

* Cooling: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Additional Tips:

* Use a Cookie Scoop: A cookie scoop helps to ensure consistent size and shape, leading to more even baking.

* Use a Parchment Paper: Line your baking sheet with parchment paper to prevent sticking and make for easy cleanup.

* Adjust Recipe: If you consistently get lumpy cookies, try adjusting the amount of flour. A little less flour can sometimes make a difference.

Remember, practice makes perfect! The more you bake, the more you'll get a feel for the right consistency and techniques for your cookies.