On Jun 22, 12:29*pm, "Pete C." > wrote:
>
> Isolate variables - altitude, humidity, ambient temperature, oven temp
> calibration.
>
> There was an episode of Good Eats on cookies with a good explanation of
> the variables affecting cookie texture. You should be able to find the
> transcripts on the goodeatsfanpage.
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I'd bet my sweet tooth on the flour you're using. You need a hard
wheat flour. Flours milled in and for the South often use soft wheat
(makes superior biscuits, spoonbreads, coffee cakes etc. ) Also
affected (as Pete says) by humidity etc. Has anybody ever tried to
use some corn syrup in place of some of the sugar - that might help
with the chewiness.
Lynn in Fargo
Likes 'em thin and crisp, with walnuts or pecans, please.