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!