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!