Cookie-Crucial Making's Step

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Why is creaming crucial? According to Insider, mixing butter and sugar for a long time creates air bubbles in cookie dough.

These happy little bubbles make your cookies light-as-feather. According to Food Network, creaming butter and sugar forces air into your batter,

Giving your dessert a pillowy "structure" and preventing it from flattening during baking. If you skip creaming the sugar and butter in chocolate chip cookie dough, nothing good happens.

Land O'Lakes says thick dough scoops will ruin your treat. Your cookies will be dense after baking.

Pour or spoon the batter into the liners. Fill 
only halfway (this is imperative! only halfway!) 
to avoid spilling over the sides or sinking.

Martha Stewart recommends using room-temperature butter to cream butter and sugar properly. After checking your butter, beat the two ingredients on medium speed.

Insider says ingredients can cream in five minutes. The same outlet says your butter and sugar are done creaming when it's "pale and fluffy."

Creaming has some "don'ts" too. According to Martha Stewart, beating your mixture too fast can create large air bubbles that make your cookies fall and flatten.

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