I thought room temp butter was just a suggestion for cookies

For like 8 years I would just microwave my butter until it was soft and throw it in the mixer. Last Thanksgiving my sister-in-law watched me do it and asked why my cookies always came out flat and greasy. Anyone else stubbornly ignore the basics and then feel dumb when someone finally points it out?

2 comments

2 Comments

lilyt901mo ago

Cold butter straight from the fridge works way better for me now.

willow_anderson851mo ago

I've been on team cold butter too, but my problem is I always slice my finger trying to get a clean chunk off the stick. The butter is perfect for the recipe but my bandaid collection is getting out of hand. Guess I'll keep sacrificing my digits for good baking.