"John Kuthe" > wrote in message
...
> On Thursday, December 24, 2015 at 9:45:18 AM UTC-6, Dave Smith wrote:
>> On 2015-12-23 11:52 PM, Nancy Young wrote:
>> > I made my cookies today, the first ones were some chocolate chips
>> > for my nephew.
>> >
>> > I really don't know what I did wrong, but I hope no one minds
>> > bendy limp cookies. Maybe I can serve them with a spoon.
>> >
>> > http://tinypic.com/r/30x7k45/9
>> >
>>
>> It looks to me like there was a little too much fat, or perhaps sugar. A
>> little extra flour might have made them perfect. I used to make
>> chocolate chip cookies frequently and I even though I followed the
>> recipe closely, as I always do when baking, I learned to tell from the
>> raw batter if they were going to turn out properly.
>
> Baking is weird like that. Very touchy when it comes to amounts of which
> ingredients, handling, temp and humidity conditions, etc. Especially when
> you seek a particular outcome in the finished product.

My mom always bought Blue Bonnet margarine and swore by it. That is what I
used to use to bake with unless I was making something that called for real
butter like shortbread or spritz. That way the results were always
dependable. But in more recent years, due to the food intolerances, I might
sub in olive or coconut oil in baking. Seems to work for me now but I also
think my standards are different. Since we so rarely eat sweet baked goods,
we don't really notice the difference.