On Sun, 03 Jun 2012 15:25:20 -0400, Jim Elbrecht >
wrote:

> I use Yankee magazine's recipe for the crispy ones-- drop the raisins
> and add nuts;
> http://www.yankeemagazine.com/recipe...n-cookies/1180
>
>
> My soft ones are here-
> http://www.yankeemagazine.com/recipe...n-cookies/1180
>
> Differences---
> Crispy uses 1.5 cups white sugar and 1/2 cup brown.
> Soft uses a cup of each sugar.
> crispy uses 2 1/2 cups flour- soft uses 1
> crispy uses 2 cups oats- soft uses 3
> crispy uses 1 tsp baking powder- soft 0
> Baking soda the same
> butter the same
>
> Forming is the same-- but I've long thought that the biggest
> difference is that the crispy ones are baked for20-22 minutes at 350--
> and the soft ones at 375 for 8-10.
>
> Now I'm going to have to make these again soon-- I hadn't thought
> about them for a while.

I agree that baking time must have a lot to do with it, but I wonder
how baking powder helps make one crispier than the other?

--
Food is an important part of a balanced diet.