Mixing Methods

Cookie-mixing methods are much like cake-mixing methods. The major difference is that less liquid is usually incorporated, so mixing is somewhat easier.

Less liquid means gluten is less developed by the mixing. Also, a smooth, uniform mix is easier to obtain.

The three most important cookie mixing methods are the following:

These methods are subject to many variations due to differences in formulas. The general procedures are as follows. Be sure, however, to follow the exact instructions when a formula indicates a variation in the procedure.