On Monday, March 21, 2016 at 8:08:38 AM UTC-6, sf wrote:
> On Mon, 21 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Sunday, March 20, 2016 at 6:19:26 PM UTC-4, Dave Smith wrote:
> >
> > > Creaming the butter and sugar is a very important step in making good
> > > cookies.
> >
> > Depends on the cookie; depends on how you like your cookies. I prefer
> > to melt the butter for chocolate-chip cookies. It makes them chewy.
> >
> Tell me more! Can I use the Toll House recipe and just melt the
> butter? I love chewy cookies and can never get them to Mrs. Field's
> quality. I love the texture of those cookies but they are way too
> sweet for me.
>
> --
>
> sf

No, If you melt the butter, it radically changes the outcome of the final product. Creaming the sugar into the butter means creaming the SOLID butter into the sugar, not melted butter. But try it if you'd like. How gross could it be? ;-)

John Kuthe...