Can you put yeast into cookie dough to make them thicker looking?

Look for recipes for a "cake like" cookie.

Usually using margarine rater than butter will give you a "puffier" cookie. The margarine melts differently than butter does giving the cookie a chance to "set" before the fat begins to melt.

More brown sugar will give you a moister cookie

More white sugar will give you a crisper cookie.

Not unless you want bread.

No. Use baking powder. Try 1 tsp to start.

Yeast rises by consuming sugars/starches in a dough and letting off carbon dioxide gas. This takes time, in a warm but not hot environment. Cookies use baking powder that is composed of a base (baking soda) and an acid (cream of tarter). In the oven the two combine and fluff up the cookie.

You can make rolled (e.g., sugar) cookies as thick as you wish by rolling the dough out thicker. This will effect baking time and temperature if significantly different from the recipe.

The height/diameter of drop cookies is determined by the ratio of fat to flour in the recipe. The more fat, the wider and thinner the cookie (look at the Toll House cookies you bake).

The easiest way to experiment with a fat/flour mixture proportion is to start with cake mix cookies. Cake mixes come in packages that range on both sides of a pound, so you can add larger or smaller boxes of cake mix to the recipe to see which makes the thicker cookie. Here's the recipe:

Ingredients

1 box cake mix

1/3 cup vegetable oil

2 large eggs.

Optional: You can add one or two cups of chocolate or other morsels to the dough. Add after other ingredients are mixed.

Method:

Preheat oven to 350 degrees F (175 degrees C).

Grease cookie sheets or line with parchment paper

Pour cake mix into a large bowl. Stir in the oil and eggs until well blended.

Add flavor chips if used

Drop dough by teaspoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven.

Remove from pan to cool on wire racks.

I dont think it'll work

yeast won't make cookies thicker but rolling the dough thicker will.

No. Poor idea. First, yeast doesn't work with the same timing as the baking soda or baking powder that's already in the cookies. Second, your cookies will taste like yeast. If you want thicker cookies, make them thicker before they go in the oven.

Yuck!

Yes, that does work actually, but don't they expand enough as it is?