Any cookie experts here?
I love a good, thick, soft cookie. Anything I've ever tried to bake at home spreads out all over the cookie sheet and end up thin. Bakery cookies seem to be thicker and have more body to them. Anyo...
Forum Discussion
If you trade some of the sugar with honey, your cookies will be softer and last longer (if you don't eat them immediately!). Less liquid equals firmer dough, therefore, a cookie that shouldn't spread as much. Back in the day, I used 50 # of honey every 6 months as I baked and canned with it. Bought it from a neighboring farm and it was delicious!
