Yesterday I posted a recipe for spelt cookies then fussed over whether or not I should yet another cookie for the work crew doing my floors. I opted not to, and left the house to do mundane errands. Later on in the day, Fuzz and I noticed the workers drinking Mountain Dew and eating sandwich cookies. It was evident that they did indeed like sugar.
We decided to bake them a quick batch of Toll House Chocolate Chip Cookies, a recipe which a lot of us probably know by heart. I hadn’t made the back-of-the bag recipe in years, and this batch came out very flat. I’m not sure why, but I had sympathy for all of my friends who’ve complained to me that all their scratch cookies come out flat. The funny thing is, I don’t remember these being so flat in the past. My theory is that growing up, I #1. used margarine instead of butter (margarine spreads less) and #2. scooped up the flour rather than gently spooning and sweeping, which is what I do now. Scooping packs more into the cup, but some bakers do it on a regular basis.
Anyway, I just thought I’d drop in and mention that. I am working on a coconut cake, but things aren’t looking very good.