Bagged cookies must be made with very stiff doughs so that they will hold their shapes.
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Q37: Cookies can be made chewier by decreasing
Q38: Overbaking increases crispness.
Q39: The following factors all increase spread in
Q40: In the one-stage mixing method, all ingredients
Q41: In the creaming method, the fat, sugar,
Q43: Doughs for rolled cookies, molded cookies, and
Q44: Some cookies made up by the dropped
Q45: Rolled cookies should be cut from the
Q46: Uniform thickness is an important consideration when
Q47: Most cookies are baked at a fairly
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