I follow this recipe, and the cookies are VERY delicious! But when I take them out of the oven, they sink and flatten right out. They seem so mass-less. The first couple of time I made them, they were perfect, but I don't know what I did differently.. What's the problem?
1. Cream:
2 cups...
now I need an egg substitute for a low cholesterol as well as low fat cake. Would vinegar and baking soda do the trick? Just adding OTC egg substitutes still have the cake coming out dry. I heard vinegar and baking soda make it lighter and fluffier, but I don't know about moister. Any...