looking for crunchy cookies! help!
I am looking for recipes for gingersnaps, oatmeal, and chocolate chip cookies that are CRUNCHY (very crunchy throughout the whole cookie, not crunchy and chewy).
From what I've read you should use all shortening, not use brown sugar (because brown sugar causes baked goods to become more moist) and that supposedly you should bake at a lower temperature for longer (by 'low' I mean 300 or 325 degrees F)
Unfortunately all the cookie recipes I am finding for chocolate chip, peanut butter, and oatmeal cookies (these are three different kinds of cookies, three separate recipes, just clarifying) that say they're crunchy are calling for butter and brown sugar.
I still want to use a little butter, for the taste not the texture. But what is the ratio of shortening to butter I should use that will yield a very crunchy cookie?