"sf" > wrote in message
...
> On Thu, 24 Dec 2015 07:56:36 -0800 (PST), John Kuthe
> > wrote:
>
>> 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.
>>
> I was watching The Chew a few days ago and there was a side comment
> about over beating/incorporating/creaming (I don't remember what word
> was used) the butter and sugar. I think they were talking about why
> cookies spread too much. I rarely make cookies, so I wasn't paying
> much attention at that point.

That could be. I got to where with most cookies, I didn't even do that. I
just mixed everything with my hands. I only did the creaming for certain
things with a lighter texture like spritz.

But I was shocked when I bit into a cookie made by a coworker many years
ago. I had eaten food that she made and it was always good. But the cookie
had actual blobs of fat in it and lumps of brown sugar. Eeek!