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Actually cookies are BAKED, rather than cooked. And the correct method depends on how you prefer your cookie; and it all starts with the creaming method. If you prefer thin, crispy cookies, you'll want to cream your butter and sugar for a longer period of time, the longer you cream, the flatter your cookies will turn out. However, if you prefer a chewy cookie with volume, cream the butter and sugar as little as possible; I recommend mixing by hand for the chewiest of cookies as machines use too much power! And finally, adjust your oven temperature and baking times; for crispy cookies, bake at higher temps (375*-400*) and shorter times (6-8 minutes), for soft, chewy cookies, bake at lower temps (300*-325*) for longer periods (8-12 minutes)

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16y ago

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