"tomkanpa" > wrote in message
> Yesterday she baked toll house and peanut butter cookies. She says that
> they are dry, and once again the flour is to blame.
> The pies and the cookies tasted OK to me. Is she imagining things or is
> Robin Hood AP flour inferior to Pilsbury AP flour???
>

Most bakers are picky about the flour they use. My wife prefers King Arthur
as breads rise better and have better texture.

Gluten content, winter wheats,a nd a bunch of other stuff contributes to how
a flour works. Some are better for certain application than others. Try the
quiz here. http://www.kingarthurflour.com/flour/