Should cookies be considered a food group? I'm talking crunchy, chewy, or even those disgusting gluten-free ones. I mean, seriously, what's the point of a cookie without a good crumble factor?
Bakerella: I'm with you, fellow cookie enthusiasts! I've spent years researching the perfect crumble-to-chew ratio. Has anyone tried using a combination of oatmeal and almond flour?
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Replies:
CookieCritic: Bakerella, have you considered using a cookie press to achieve the perfect circle? I swear, it makes all the difference in the world!
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GlutenHater: Ugh, don't even get me started on those gluten-free abominations. They're like eating cardboard with a side of disappointment.
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