Don T Spread

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Don T Spread
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Gillian “Gus” Andrews is the author of Keep Calm and Log On
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Over the past few months, we’ve all been urged to stop the spread of coronavirus by maintaining social distance and wearing masks when in public. We’ve adapted and grown used to ‘doing our bit’. But in moments of crisis, disinformation lingers on, particularly on social media. This misinformation can be equally harmful to our communities. It can urge us to make bad health decisions, make us run when we shouldn’t, hurt our economies, or even stir up distrust or violence against our neighbors.
We’re not the first generation to have spread rumors and harmful propaganda during a crisis. Posters from the Great Depression and World War II reminded citizens they could do unexpected damage to their communities by spreading misinformation. They explained how spreading rumors could accidentally give information to the enemy, or tie up phone lines. And they talked about basic hygiene as well, reminding the public that staying healthy was doing their part to protect the home front.
Social media makes spreading disinformation much, much easier than it was in the age of telephones and telegraphs. We’ve seen an explosion of suggested cures for coronavirus , some of them coming from supposedly reputable but definitely non-medical sources . And we’ve seen an uptick in people made sick because they followed this advice.
I’m not going to say the responsibility to fight this disinformation is our job alone. We need to pressure social media companies and our elected officials to stop the spread of false information. There are a few simple actions each of us can take to make sure we’re not spreading harmful information in our communities.
For each piece of information, we re-share from someone else, we should start with the “Whoa. Wait. What?” process recommended by Erin Gibson, a journalism instructor at the University of Southern Indiana.
Recognizing when we’re saying “Whoa” to ourselves is the first step. Rather than just absorbing a startling headline and going on to the next thing, it’s better to pause. If you don’t, your brain may treat that information as true, even if it turns out to be flat-out wrong. When something surprises you, recognize that you’re surprised. Stop to think for a minute—that’s the “Wait” step. Pause before you share news, images, videos, rumors or reports from your friends.
In the “What?” stage, we should ask the following questions:
We’re more likely to spread information when it frightens us. When we’re afraid, we make fast, impulsive decisions. Those decisions can hurt our families and communities—even if it feels like we’re making our family safer.
To understand the emotional impact of what you’re sharing on you, and what it could be on others, do the following:
Then ask yourself: Is what I’m about to share trying to make someone feel a certain way? Take a look at the words in it. Are they neutral descriptions of what’s happening, or do they inspire certain emotions? The same goes for other aspects of what you share, like images and music. Does this piece of media have scary music or sound effects? Is unusual color, black-and-white, or fast editing between camera angles used to make the video more startling?
In many cases, there’s nothing we can do about something we see in the news. It’s frightening to admit, but it may just be out of our control. And we need to consider whether sharing that frightening information may do more harm than good.
The next step after checking in with your emotional state is to ask yourself: is the frightening thing in the news actually going to affect me, here, right now? Then ask: is getting worried or angry going to solve the problem?
If the answer is no, take care of yourself and reduce your stress. My number one piece of advice for technology is if you’re not using it right now, turn it off. That goes for everything from your notifications to your internet connection. Here are some specifics:
Often, when someone is trying to manipulate us, they will pressure us to take action quickly, playing on our fear of what could happen if we don’t act, or our fear of being left out. This happens with phishing email as well as with social media—and we’re seeing a lot of phishing campaigns playing on COVID fears right now, both peddling quack cures and running the usual phishing scams of trying to steal from your accounts. So before you share something, slow down and ask these questions:
Does the information recommend specific steps to take to stay healthy? If so, double-check with scientific organizations or fact-checking sites (see some recommendations below). If those sites don’t confirm that a medication, natural treatment, or action is useful, it’s not worth taking it.
Does this piece of information recommend extreme actions? Why? What are those actions supposed to accomplish? Health organizations recommended social distancing because the data about infection and death rates in other countries made it clear hospitals could become quickly overwhelmed to the point they’d have to decide not to treat those who were less likely to survive. By slowing the rate of infection as a society, we made it so fewer doctors had to make these decisions.
In the case of social isolation, extreme measures were a good thing. By contrast, pictures of empty shelves at stores pushed some people to extreme behavior: panic buying. That extreme measure hurt those around us. Hoarding of protective masks took supplies away from doctors and nurses who really needed them. This is why it’s important to get your advice from large organizations of doctors, scientists, and other experts who have come to an agreement over what works and what doesn’t base on large bodies of evidence.
One of the most devious things about bad information is how it wants to take advantage of our opinions and feelings. We’re likely to spread information we agree with, even if that information is false. How often have you shared a quote or funny picture of a politician just because it felt true to you?
I’ve got some bad news for you: that quote or image may have been created by someone who wants to start fights in your community. We know from events in the past few years that the Russian government has been remotely organizing protests in the United States to play to our dissatisfaction with both political parties or paralyze us with confusion and fear. Their goal is to weaken our democracy by driving us to more extreme versions of the beliefs we already hold.
We often share things because of what they say about us—that we’re a good Christian/Muslim/Jew/atheist/parent/teacher/boss/social media influencer/etc. In the pandemic, we may be sharing information about what’s happening because it makes us feel more in control of the situation to be knowledgeable. Or we may feel better because we’re the one making our community aware of the danger.
When you feel inclined to share a post about political decisions, again, say, “Whoa. Wait. What?” and slow down and think before you share. We have to acknowledge when we’re really spreading information to make ourselves look or feel good, and think about the possible effects of what we spread. If we’re always looking for “likes” and other approval for the things we share, the drive to share more may push us to spread bad information as well as good.
It’s also important to get a sense of where information comes from. Can you tell who created what you’re looking at? If you don’t know who it is, you have no way of knowing how they edited the video footage or came up with facts they’re reporting on. If it just looks like something recorded or written by your friend firsthand, ask them: did you really record this? Sometimes we assume our friends made something themselves when they actually didn’t.
No matter where you get your information, comparing it to other sources is a good idea. Once you’ve got a sense of where something is from, double-check any information in it against information in long-standing, trusted outlets. For science or medical news, that could be places like the Centers for Disease Control, World Health Organization, Mayo Clinic, the New England Journal of Medicine, the Harvard School of Public Health or Johns Hopkins Medicine.
Compare with other news outlets as well; if you distrust news outlets in your country, compare to international outlets like the BBC or AFP. Also, check to see if the information is turning up as false at Snopes.com or Factcheck.org .
We are in a historical moment when disinformation will cost lives. It’s up to us to stop spreading it so we don’t hurt our friends and families. As public agencies advised during World War II, free speech doesn’t mean careless talk. It’s time to keep calm when we log on.
Thanks to my sister Ariel for pushing the important messaging from the CDC. I hope you’re getting some better sleep now.
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I am a self-taught baker. I’ve been baking for over 10 years and started my own home baking business as a side hustle. I was born in Hong Kong and spent a pretty big chunk of my life in Canada. If you’re ever looking for me, I am probably there whisking vigorously away in the kitchen.





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Home » Cookies » Why Don’t My Cookies Spread?
Some people like a crisp flat cookie, some prefer them tall, thick, cakey, and textured. I myself love a big fat cookie. The perfect cookie to me is a round, flat, classic chocolate chip cookie that looks exactly like the ones Cookie Monster eats on the show. Yum.
Of course, the perfect cookie isn’t always easy to achieve. You might come across a recipe, try your best to follow it, but end up with a cookie that looks completely different. Sometimes you can end up with cookies that are too flat, other times your cookies might not flatten at all. 
There are many reasons why cookies might not spread. The amount of dry ingredients, the temperature, and the leavening agent are key factors in determining how much your cookies will spread.
I’m Angie, I’ve been making cookies for over ten years. Sugar cookies, chocolate chip cookies, thin cookies, thick cookies, you name it. In this article, I’ll be explaining the reasons why your cookies don’t spread and share with you how you can remedy them.
Before we jump into the reasons, let’s talk a little bit about the chemistry behind cookies. After all, baking is a science. 
A classic cookie is made up of five main components: sugar, fat, gluten, emulsifier, leavening agent. Typically speaking, a cookie recipe starts with beating sugar and fat together to create an aerated base that will make sure the cookies are moist and spread out. 
Then the flour is added to give our cookies structure, along with a leavening agent (baking soda or baking powder) which would make our cookies expand in volume. All of this is then bound with an emulsifier and some liquid, in many cases, this is the part where we add in the eggs. 
All of the wet ingredients contribute to the spreading of your cookie while the dry ingredients are there to hold your cookie together. 
The most common reason why your cookies don’t spread is that you’ve added too much flour. Adding more dry ingredients than the recipe calls for can result in a dough that is too stiff. Moisture and fat in the dough are soaked up by the excessive amount of flour which takes away its ability to spread.
This often happens to those who are using measuring cups incorrectly. Words like heaping , rounded , and scant in recipes to specify the amounts can make a huge difference in the result if they’re missed.
If your cookie dough needs to be kneaded or rolled out, you are most likely going to have to sprinkle flour to prevent sticking. In this case, sprinkling an excessive amount of flour can also contribute to your cookie not spreading. 
The easiest solution to this is to follow metric recipes. Switching from imperial/cup measurement to a metric system has saved me from making many of these easily avoidable mistakes. You can never go wrong knowing the exact weight rather than the volume of an ingredient.
Another trick I have discovered is reserving around 10% of your dry ingredients and gradually add them in towards the end of your process. This way, you’ll be able to observe the changes in your dough and have better control over its texture. 
A lot of cookie recipes require you to chill your dough before rolling them out into dough balls. This is because your dough has to stiffen otherwise it cannot be shaped. 
Depending on the type of cookie you are making, the chilling time can vary from half an hour to overnight. Cookie dough can also be stored in the freezer for up to three months. Because of its low temperature and even lower inside temperature, the cookie dough is going to take longer to bake through. 
Sometimes, a tall cookie with a slightly undercooked center might be exactly what you want. other times you might want your cookie to spread out a bit more. If this is the case, make sure your frozen cookie dough thaws in the refrigerator before you lay them out on a baking sheet. 
If you’ve left your cookie dough in the fridge for longer than the recipe instructed, you can bring it back to room temperature by simply leaving it out for ten minutes or so before baking. Or, you also have the option of baking your cookies for a few more minutes longer in the oven. 
Another reason your dough might be too cold is if you’re using cold butter. Again, you must pay attention to every detail of your recipe. I know your mouth’s watering and you don’t want to wait an extra second for these cookies but this is one of those times when you gotta have patience. 
Using cold butter in your cookie dough gives the final cookie a more textured and taller look as the milk content in the butter evaporates and creates steam. Softened butter, on the other hand, melts more quickly in the oven which leads to the spreading of the cookie. 
If you’ve added cold butter to your cookie dough but realized you should’ve added softened butter instead, you can leave your cookie dough out at room temperature for about half an hour. 
Doing so will give your butter enough time to reach the same temperature as your dough. Just remember to knead it all together to make sure everything is well incorporated before you roll the dough into balls. 
Whether you’re baking cookies, cakes, or brownies, most recipes call for a preheated oven . Preheating your oven ensures that the temperature is high enough and doesn’t fluctuate. 
Most cookie recipes call for an oven temperature of 375°F. If your oven isn’t hot enough, the fats in your dough may not melt and this will result in your cookie not spreading. 
The solution is straightforward, you just have to make sure your oven is at the right temperature! Most ovens either come with a thermometer or a screen that tells you its inner temperature, if not a light that indicates whether it is done preheating. 
That can be enough but I do highly suggest you buy an oven thermometer such as placing it in the inner corner of your oven just to be extra sure it is the accurate temperature. 
Some cookie recipes call for baking soda as a leavening agent, some call for baking powder, and in some cases, both. Whatever the case is, there are a few common things you need to be mindful of when it comes to adding your leavening agent.
First, you need to make sure it isn’t expired. Obviously for your leavening agent to do its job, it needs to be within its expiration date. Expired leavening agent would have lost its leavening power so it would not have the strength to help your cookie expand and spread.
The amount of leavening agent also matters. Putting in too little would mean not enough leavening, putting in too much will cause your cookie to rise too much too quickly and end up deflating before it comes out of the oven. 
To remedy this, check the expiry date of your leavening agent to make sure it’s not expired before adding them in. You also need to make sure that you are following the recipe to a T, that you’re putting in exactly the amount of baking soda or powder the recipe calls for. 
If you are wondering why your cookies don’t spread, you might also want to know the answers to the following questions. I’ll answer them below. 
Adding too much of the wet ingredients can result in overly spread-out cookies. This is because fats, be it butter or shortening, will melt when exposed to heat.
If you’ve got your ratios correct, your cookies should flatten while baking to your desired flatness. 
If your cookies are spreading too much, try gradually adding more flour to your dough to absorb some of the moisture. You can also put your dough in the fridge for half an hour as chilled dough take longer to spread in the oven.
I know, we all want cookies that taste AND look perfect. It can be disappointing when you just can’t get it right. 
I hope you’ve learned something from my article. Next time you bake cookies, try following these tips to get a nicely spread cookie. If you’re a perfectionist, it might take a few tries just to tweak the recipes to your liking, but I’m sure even if they don’t look perfect, they will still be delicious. 
Do you like your cookies flatter or taller? How do you achieve it? Share with us your tric
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