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Thu 10 May, 2007 12:45 pm
Seems like all the cookies these days are soft "baked", meaning, not really baked at all. I'm sure this saves them tons of money on heat and increases their production capacity, but I don't really like a cookie that tastes like it's already been eaten once.
Mrs. Fields - KMA!!!
ok, when I make those pillsbury cookies that are premixed....I like them brown on the bottom where everyone else calls them burnt.
Same with english muffins...gotta toast them twice.
You know the charred stuff gives you butt cancer, right?
Like my steaks black on the outside and bleeding on the inside. Who's got time for cookies?
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