Cookie Monstrosity
September 10th, 2006 | by Loretta |I decided to bake cookies, since oatmeal ones have been absent from my home for a long time. It has indeed been a while, so I creamed much air into my butter and sugar. The result was a very tender, delicate and cake-like texture.
The batter was rather soft and almost fluffy for a cookie batter.
It wasn’t very hard at all like a cookie ought to be. This may be due to the butter and sugar preventing gluten from forming.
The benefit of having the butter whipped so well is that it spreads out on it’s own, forming rather perfect rounds, effortlessly.
Ah well. There are three kinds of goodness: raisin, cranberry and chocolate chips.