How do you make....

[rayinmay94]

The perfect cookies?? Mine ALWAYS turn out to be either like mini cakes, or like dissolve-in-your-mouth kind!!??!!
Thanks!

[CM]

One tip is "Do not overbeat" because you will make the cookies tough and may also beat in too much air (cake-like).

Eggs contribute to a tender (cake-like) texture if you use too many so try cutting down on the eggs.

Butter causes cookies to thin out quickly under hot conditions; this is the reason that a high temperature is used to try and "set" the cookies before they spread out too much; another rememdy for this is to combine equal parts of butter with Crisco, lard or margarine. Crisco makes good "high" cookies, but is a hydrogenated fat which isn't too healthy for you. Non-hydrogenated lard, vegetable shortening or even non-hydrogenated coconut oil may be better for you; I just stick with butter and put up with the spreading, although I often mix butter with a small amount of lard or coconut oil (found in the health food section but very expensive).

If your cookies are just crumbly and not moist, you probably don't have enough shortening added, or they may have been overbaked. Check your oven temperature to see if it might be off and correct by lowering the temperature if needed.

Hope this helps!

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CM

http://www.cooks.com

[rayinmay94]

Thanks so much!!! I am sure your wise suggestions will help me make them better!!
Thanks!!