The Effect on Cookie Diameter of Altering the Flour to Butter Ratio

Abstract

Altering the ratio of flour to butter content in a cookie recipe can affect how far the dough spreads out while baking. A cookie recipe was baked in 9 variations to see if a change in the butter quantity would have a greater effect on diameter than a proportional change in flour quantity. The results instead showed that a change in flour content would have a greater effect, although the variance in the methods might justify improved experimentation before rejecting the hypothesis.