" Can you use lower-fat or skim milk? Of course; the cookies will simply be less tender " I used to try to keep various types of dairy for the recipes that call for cream, half-and-half, and milk. After tossing another pint of half-and-half that had spoiled before I used it up, I got to thinking, "They're all basically the same thing, just with different levels of butterfat!" Aha!! After a bit of calculation I came up with this chart, and now just stock heavy cream (use it regularly in my morning "fake latte") and 2% (our everyday milk of choice). Put the measured amount of heavy cream into a 1 cup measure and then fill with 2% milk 1c whole milk -- 2t heavy cream 1c half-and-half -- 5T heavy cream Enjoy!

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