Question for experienced cooks

[lweiss]

I have two recipes for White Chip Macadamia Bars. They are identical except one calls for 2 1/4 cups of flour and one calls for 3 cups. How can this be?

I made the ones using 2 1/4. They are still in the oven so I don't know how they will turn out.

Thanks!

[funnybone]

My guess is that the cookie with more flour will hold its shape when baked, while the other cookie will spread out more on the cookie sheet.

[lweiss]

I made them in a 9x13 pan so spreading won't be an issue. The dough was very sticky. I'm sure extra flour would have made a difference. Would extra flour also have made them drier and harder? I prefer a softer cookie. I hope they turn out. Macadamia nuts are pricey!!
Thanks.

[beejayw1]

Originally posted by lweiss
I prefer a softer cookie. I hope they turn out. Macadamia nuts are pricey!!
Thanks.

Apropos of nothing that you posted, if you like chewy cookies, use crisco. Butter makes them crisp. (Just ask Sarah Moulton).

[Leanne]

I had a similar experience last night. I was about to throw out 3 ugly bananas, when I decided to make banana bread. Found 2 recipes - one had double the flour, but the same amount of liquids - granted in different forms - oil vs butter, vanilla vs no vanilla, etc. I combined the recipes - using 1/2 the flour. Somehow - it's great. I always thought baking was so precise until last night.