This is interesting, Karen. You can really look at it two ways: a slow bake keeps the fat from melting and allows the cookie to set. A fast bake sets the cookie quickly, before the fat melts. We can also see why coarse sugar might keep cookies from spreading more than fine sugar, but it's not something we've experimented with too much ourselves. Thanks for bringing these other perspectives to our attention--we'll definitely keep them in mind for future blog tips and articles. Mollie@KAF

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