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:

These methods are subject to many variations due to differences in formulas. The general procedures make up the rest of this section. Be sure, however, to follow the exact instructions when a formula indicates a variation in the procedure.