Originally Posted by
cassiemae
I read some where and I can't find the article that one of the two
either BS or BP if used makes a softer cookie. Has anyone heard of
this or knows which makes a softer cookie?????
Thanks a bunch
eunice
I have no answer for you, but I learned by accident ( lost count, I can be such a dufus...), that if you add an extra egg to the recipe, it makes most cookies more cake like. I tried it in peanut butter cookies, and found to my surprise that it made them chewy instead of crumbly. I use an extra egg in brownies also, even if I use a mix. The brownies are more cake like, and still real moist.