Editing Cookie (section)

==Description==
[[File:Různé druhy cukroví (2).jpg|thumb|right|A dish of assorted cookies, including [[sandwich cookies]] filled with [[jam]]]]
[[File:Biscits or cookiess.jpg|thumb|224x224px|Cookies baking in an [[oven]]]]
Cookies are most commonly baked until crisp or else for just long enough to ensure a soft interior. Other types of cookies are not baked at all, such as varieties of [[peanut butter]] cookies that use solidified [[chocolate]] rather than set eggs and wheat gluten as a binder.<ref>{{Cite web |last=Community |first=The Allrecipes |title=No Bake Cookies |url=https://www.allrecipes.com/recipe/9832/no-bake-cookies-i/ |access-date=2022-09-24 |website=Allrecipes |language=en}}</ref> Cookies are produced in a wide variety of styles, using an array of ingredients including sugars, [[spice]]s, chocolate, [[butter]], peanut butter, [[nut (fruit)|nut]]s, or dried [[fruit]]s.

A general theory of cookies may be formulated in the following way. Despite its descent from cakes and other sweetened breads, the cookie in almost all its forms has abandoned water as a medium for cohesion. Water in cakes serves to make the batter as thin as possible, the better to allow bubbles—responsible for a cake's fluffiness—to form. In the cookie the agent of cohesion has become some form of oil. Oils, whether in the form of butter, vegetable oils, or lard, are much more [[viscous]] than water and evaporate freely at a far higher temperature. Thus a cake made with butter or eggs in place of water is much denser after removal from the oven.{{Citation needed|date=June 2024}}

Rather than evaporating as water does in a baking cake, oils in cookies remain. These oils saturate the cavities created during baking by bubbles of escaping gases. These gases are primarily composed of steam vaporized from the egg whites and the [[carbon dioxide]] released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not render soggy the food it has soaked into.{{Citation needed|date=June 2024}}