Dear KAF staff: LOVE your helpful blogs and your products! Thank you so much! My question: A lot of baking calls for room temp butter, eggs, milk etc. Since I'm an impulse baker I rarely have the patience or fore thought to wait for it to come to temp. Other than the obvious, butter blends better when warmer, what is the science behind room temp vs. still chilled? Softened butter will blend into a smooth paste with the sugars, while the chilled butter will stay in chunks amid the sugars. Chunks of butter have their place in pie crust or scones, but not so much in cookies! Irene @ KAF

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