Hi Hope, you pose a really interesting question! I'm sure that the heat and action of machine mixing does affect cookie dough in various ways, although these friction factor calculations really only pertain to bread dough. I'm definitely not a cookie expert, but I have to agree with your sister that I find I get better results when I hand mix my oatmeal chocolate chip cookie dough. I always thought it had to do with the mixer incorporating too much air, or manipulating the dough too much. I never really thought about the heat. Probably in most cases the cookie dough wouldn't be in the mixer long enough to generate a lot of heat, but it's definitely something worth thinking about on a very hot day! Barb

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