On Thu, 29 Apr 2004, Ed Thomas wrote:

> As for the soft-cookies--thanks for the help. I'll start experimenting
> today with some of the suggestions. Also, the recipes I use all came
> out of the same (1950s style) cookbook, so I'll check out some of
> the newer ones... and buy an oven thermometer to be sure things
> are working right.

Check out foodtv.ca or other food related web sites. You can also go to
www.google.ca and hunt for recipes. If you are going to buy some books
look for ones that have variations on the same recipe. I have often seen a
recipe for cookies and it will give three recipes: 1) very crisp and thin,
2) soft and chewy and 3) something in between. Looking at how the
ingredients change will help you understand how you might want to
experiment on other similar recipes.

--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to