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Drop & Wafer Cookies
Appears in
By Anne Willan
Published 1989
Drop cookies are the simplest of all, shaped by piping or dropping spoonfuls of dough on to a baking sheet. Sometimes the dough must be spread with a fork or teaspoon, but often this is unnecessary since it melts and spreads during baking. Allow enough space on the baking sheet for the cookies to expand.
Mixing methods for the batter are equally simple, with liquid ingredients stirred into dry ones in a bowl, following the melted method for cakes. When baked, drop cookies vary in texture, a prime example being American chocolate chip cookies. These are so popular that both crisp and soft types are touted commercially, each with their own devotees.
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