Cookie Perfection

What’s your definition of a perfect cookie?  Mine would include words like chewy, thick and substantial.  I like a cookie that you can bite into and feel its heft, but not experience a crunch.  It would include lots of chocolate chips, probably oatmeal, and sometimes peanut butter.  So how come it’s so hard to get them to turn out right?  What makes a cookie dribble out into flatness, or turn crisp when you give it just a few more seconds in the oven?  How do you find that fine line between doughy and overdone?  Over the years, I have tried innumerable recipes in search of that perfect cookie.  I even lured over my elderly former-cateress neighbor to give me baking lessons, as her cookies always defined perfection.  But once back on my own, even her recipe failed to achieve.

I do have one secret remedy.  Those overly-crisp cookies?  Just sneak a piece of bread into the cookie jar with them – and voila, soft cookies!  Works every time, and infuriates my son who happily devours my trials and happens to prefer crispy cookies.  But still, I persist.  I’m determined to get it right.  And there are far worse endeavors and by-products!

4 thoughts on “Cookie Perfection

  1. Your recept batch turned out well… so well that Matt is thinking of sneeking off to your home while you’re up north to see if he can find more cookies that you may have left behind. Both he and Ben would like to help you eat them. 🙂

  2. Pingback: Cookie Help | Superior Footprints

  3. Pingback: These cookies are Ambrosia | Superior Footprints

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