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Warning: my big cookie batch changed after I switched to a scale
I used to bake cookies by scooping flour with a measuring cup, and my batches turned out fine but never the same twice. Then I spent 12 bucks on a digital scale from Target and started weighing everything, even the eggs. My last batch of 60 cookies came out perfect, no dry edges or flat middles, and I finally understand why my grandma's recipe always said "pack it" but never how hard. Has anyone else made the switch and then gotten annoyed at old recipes for using cups at all?
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robertsmith1mo ago
The real kicker is realizing how much humidity messes with cup measurements. Flour can pack down or fluff up and you never know which version you're getting until the dough feels off. Now I just look at old recipes in cups and mentally convert everything before I even start, which saves me from a whole batch of sad, flat cookies. Grandma meant well but her "pack it" advice was basically a guessing game that only worked in her specific kitchen.
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