Actress Pat Langille shares her love for baking and expert tips for getting the right cookie texture.

1.    What inspired you to start baking?

I grew up in the era when girls took Home Economics classes and boys took "Shop."  My first memory of baking and learning the fundamentals of measuring wet and dry ingredients is from my 8th grade Home Ec class.  

I have a very specific memory of forgetting that I'd been assigned to demonstrate the water method of measuring shortening.  I arrived at class totally unprepared and proceeded to bluff my way through it, with a very kind teacher (who in hindsight probably knew full well that she was letting me off the hook) basically talking me through it.  "Right, so if you want to measure ¼ cup of shortening, you'd fill the measuring cup with … how much water?  Right, ¾ cup …"  It's teachers like that, who care more about not turning you off to your topic than about making sure you get the right grade, who can really make a difference in a young person's life.

2.    How does baking and cooking fit into your busy schedule?

When I'm busy, baking goes out the window.  And cooking becomes a matter of finding a window of time to make a large batch of something that we can eat from all week long.  Fortunately, my husband is tolerant of having the same thing every day for lunch, and every day for dinner, as long as lunch and dinner aren't the same.  And there's always breakfast for dinner. When I've had a long chain of low-protein meals, cooking up a few eggs to get some protein is the most satisfying meal ever!

3.    It there a chef/baker that especially inspires you?

I turn to the happy geniuses at King Arthur Flour for my inspiration.  I get a weekly email from them and often end up trying their recommended recipes.  I love that they share what they tried that DIDN'T work as well as what they finally settled on.  And I'm fortunate to live near enough to their headquarters that I can zip over there for a class now & then.  I'd never have attempted baking bread without first having a chance to learn in the classroom.  It all seemed so mysterious till then.

4.    Could you share some tips on getting the right cookie texture?

Sure.  A while ago I saw somewhere a very succinct summary of what to adjust in your cookies if you want to achieve a certain texture.  I can't remember where I saw it, so I'm sorry I can't give credit.  The basic idea is that extra butter adds chewiness, extra sugar makes the cookie thin and candy-like, eggs make your cookies cake-like, baking soda = crumbly, and baking powder = smooth and firm.  

5.    What is your favorite cookie recipe?

Please don't make me choose just one!  My most recent OMG experience with a cookie is a recipe that came from Better Homes & Gardens, Chocolate Peanut Butter Mini Sandwich Cookies.  Old standby favorites include Almond Crunch Cookies, Caramel Cream Sandwich Cookies, and Millie's Favorite Peanut Butter Cookies.  My website has 14 cookie recipes that have been crowd-tested (I sometimes host a B&B style weekend for a non-profit organization that I love, The Fold Family Ministries in Vermont) and have stood the test of multiple tastings.

Actress Pat Langille presents Ingredient Substitutions