Many many years ago there was a KA baker’s newsletter, I forget what it was called, and someone did a test of chocolate chip cookies adjusting the ingredients to get thinner or thicker, chewier or crisper cookies. And I seem to remember that adjusting baking soda and baking powder ratios produced some similar results to your tests but I don’t remember exactly what the results were. I saved this issue for a long time until one of my mom’s caregiver’s managed to toss a collection of these and five years worth of my recipe notes that I hadn’t had time to do more than tuck into my cookbook shelves. Including a recipe I worked out for the best chewy crunchy gingersnaps ever, and for a thin. very chewy oatmeal cranberry cookie that I can’t quite remember what I did to get it that way.

Anyway, I’m babbling a bit, but would this “formula” of changing of adjusting butter/shortening ratios and white/brown sugar also work with an oatmeal cookie and s gingersnap? And what about subbing in a liquid sweetener like agave, golden syrup or molasses? I’m feeling like ai need some cookie time in the kitchen so I might experiment. There is always someone who will be happy with the “rejects.”

Thanks for any thoughts you might be able to share.

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