Prior to this cookie baking season I always used Cabot unsalted. This year only the salted is in my grocery store. I tried he new higher fat land o lakes European style and my cookies came out all flat and grainy. I should have read about butters before baking! I thought the "premium" butter would give "premium results" which it definitely did not! Tried again with an American butter but brand name since unsalted Cabot wasn't available😟 My cookies have turned out better again, but I am going to go elsewhere till I find Cabot unsalted again! It seems that was the choice yielding my best baked goods to date.

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