MJ wrote:
> I was wondering if it could be that i beat the dough to much? Both
recipes
> required the mixer..i am using all-purpose flour and the butter is at
room
> temperature. The good thing about them is that they are staying
soft..lol
> MJ
> "Bob" > wrote in message
> ...
> > MJ wrote:
> >
> > > I made some chocolate chip cookies today...they taste great but
the
> > > texture is like cake..i have also made oatmeal cookies recently
and they
> > > came out the same way..Any ideas why? The recipes i am using are
recipes
> > > that i have used before and have had no problems..I dont
understand what
> > > is happening..HELP!!
> >
> > A couple months ago, one of my coworkers passed out cookies she'd
made.
> They
> > also had a very cake-like texture, but I had no difficulty in
figuring out
> > the problem: She'd cooked them in a microwave oven!
> >
> > I'm sure that isn't *your* issue, though. It's probably the fact
that
> flour
> > measurement is unreliable when you're measuring by volume rather
than
> > weight. Are you using the same type and brand of flour? (Using
> self-rising
> > rather than all-purpose flour could easily cause the results you
describe.
> > Also, using flour from "soft" wheat will give different results
than using
> > flour from "hard" wheat.) Or maybe it's just that the butter
wasn't at
> the
> > right stage of softness when you added it.

Are you using the same brand of shortening? If it's oleo, there are so
many varieties that are not good for baking.

As to soft or hard shortening, I've found it really doesn't matter in
my choc. chip recipe. If you use melted, even, you can always chill
the dough and then bake it.

N.