Made chocolate chip cookies last week. Total fail. They came out flat as pancakes. Figured out I creamed the butter and sugar way too long. Some folks say cream for ages to get air in there. Others say just mix it barely combined to keep things cool. I tried a quick mix next time. Cookies were thicker but a bit dense. So which is it? Long creaming for lift or short mix for control? What's your go-to method?
We did some root zone care last fall, and it paid off. How do you handle trees that seem beyond help?
