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Soft.

As I said with that alcoholic chicken fellow. Dude you can't make me choose dude.

Crispy.

"I have no pie" isn't ironic since we're talking about cookies and not pie :/

Definitely soft.

soft soft soft

Techno wrote:soft soft soft

QFE

Soft.

When I read "Half and Half" I pictured a cookie that was crisp on one half and soft on the other. It was an abomination.

Soft and chewy

ＭＡＸＸＸＯＮ wrote:we're talking about cookies and not pie :/

EXACTLY

OneSevenNine wrote:When I read "Half and Half" I pictured a cookie that was crisp on one half and soft on the other. It was an abomination.

Yeah, we have two very strange people here.

soaking wet. ;)

Desserts of any kind should not be crisp.

ＭＡＸＸＸＯＮ wrote:"I have no pie" isn't ironic since we're talking about cookies and not pie :/

That's why it is ironic. ':P

Soft. What is wrong with you, Tunco.

Crisp, of course. We have manufactured cookies at our school, and they're disgustingly soft. You can't even hold them without them falling apart. I suppose I would prefer soft cookies normally, but for now I prefer crisper (not too crisp, though, as usually happens with store-bought cookies) cookies.

Crispy on the outside, warm soft chocolate on the inside.

moonlight wrote:Crispy on the outside, warm soft chocolate on the inside.

Mmm exactly. Half and half got my vote.

Soft and gooey, straight out of the oven, it can't be beat. Even if they are not fresh, I still prefer them to be softer rather than crispy, in general.

epigone wrote:Soft and gooey, straight out of the oven, it can't be beat. Even if they are not fresh, I still prefer them to be softer rather than crispy, in general.

YESSSSSSSSSSSS. Just had that 2 hours ago. Delicious.

I don't think that the title adequately explains the dilemma. The proper way to make cookies, I think, is soft, but not the chewy-almost-rubber-ish crap you'll find at the grocery store. The trick usually lies in the fat you use. Half shortening and half butter tends to work the best. The alternative to soft is not necessarily "crispy", in that a crispy cookie would probably taste awful.

Frankly, nobody cares how good the cookies taste coming out of the oven. If you're anything like my family, you make around forty or fifty cookies at once, and it's usually good to make cookies that will last. If you use all butter, like most recipes these days recommend, you'll end up with overly soft cookies that lack the "crunch" you can get with shortening.

And for what it's worth, I come from a cookie family. We make a fuckton of cookies, and eat a fuckton of cookies.

Soft. Just like how I like my bacon.

Torex wrote:Soft. Just like how I like my bacon.

What? Bacon should always be crisp.

Torex wrote:Soft. Just like how I like my bacon.

Fucking creep.

Torex wrote:Soft. Just like how I like my bacon.

Pedophile.