I've always wondered why my cookies varied using the same recipe. I often end up putting the dough in the fridge and baking the next day. Sometimes I probably forget how much sugar I put in! I do vary the white: brown sugar ratio sometimes. I made dough today and subbed 1 c whole wheat pastry flour. The dough was crumbly so I added 1 Tbsp water. I'll bake them tomorrow! The brown sugar was hard and had to be microwaved.

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