I bake a lot of cookies, so properly creaming butter and sugar is important to me. I don't have a stand mixer, so use a hand mixer (one is larger and more powerful than the other). My question is about the beaters. I have a set that is made of rounded metal (like heavy wire, but *not* a whisk) and another with the flat, ribbon-type of metal blade. Is one set better for creaming than the other? I think I'm noticing that when using the wire-type, the cookies tend to be a little tougher, so perhaps it's not working the sugar in quite right? And if so, what *are* those wire style beaters for?

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