Q&A for How to Make Homemade Cookies

If you want a crispy texture, definitely! A lot of people don't like to press their cookies down because they enjoy a chewier texture.

Make sure that your butter is at room temperature before you get started! Your egg doesn't need to be at room temperature, but people don't realize that sometimes.

There are 3 ounces (85 grams) in a cup.

Yes, you can just use white sugar.

Yes. Using different kinds of chocolate chips creates a slightly different flavor, though.

Yes. Add food coloring with wet ingredients for best results.

You can but they may not taste or smell as good. Instead of vanilla, you may also use any other extract, like butterscotch or almond.

To make a giant chocolate chip cookie, you would simply just follow the same instructions to make a regular sized cookie. When it comes time to put the batter on the tray, simply put all of it together into one big "pancake" and bake for a little bit longer at a slightly higher temperature.

Adding extra ingredients to a cookie recipe usually works fine, and results in a quite tasty cookie.

Yes.

Yes, you can. However, you need to choose a cookie light in color, such as sugar cookies, for the color to show. Add a couple of drops of food coloring in the cookie dough and mix.

If you want your cookies to rise and be moist, you need baking powder and baking soda. They are the key ingredients of homemade cookies. However, you can make flat cookies such as peanut-butter cookies if you don't have these two ingredients on hand.

You can, but you'll probably want to use a recipe that specifically calls for brown sugar. If you substitute it in for white sugar on a recipe not designed for brown sugar, it may not taste as good.

Yes, there are eggless cookie recipes to follow and make.

No, not all cookies need chocolate chips. Cookies such as sugar cookies, peanut butter cookies and gingersnaps do not have chocolate chips.

A teaspoon is usually enough for a large batch of sugar cookies.

You can use a microwave by following microwavable cookie recipes.

No, a stove wouldn't be capable of baking the cookies properly and evenly.

Yes, it is optional. Adding vanilla extract brings out the chocolate chips in the cookies, creating a more yummy flavor.

Yes, you can. The oats are just for taste. Feel free to not add it.

Buttering the tray will not make the cookies easier to remove. If you don't have a paper sheet, try aluminum foil.

No, they will not turn out the same if you do not use the proper ingredients.

Yes. There are recipes online for making cookies in the microwave, on the stove top, or using a toaster oven. You can even make no-bake cookies!

Yes, you can use salted butter. I actually prefer cookies that way.

No. You can add anything, from white chocolate chips to walnuts to grated coconut or anything else. Let your imagination run wild.

Yes you can, but be sure that you use the proper amount so that the consistency isn't messed up.

Yes, you can decorate cookies in a variety of ways. Ideally, decoration works best on plain cookies and cookies with no chunks, such as choco chips. You can use icing sugar and a milk-and-water mixture to stick decorations such as edible sprinkles and glitter.

Cookies, when stored properly, should last for about 5-6 days.

One cup is equal to 250 milliliters.

Margarine is not recommended for most baking, because it has very little fat compared to butter. If you do use margarine, you may end up with cookies that spread out too thin and/or burn.