With respect to purchasing ready-made food items that turn out to be disappointingly unpleasant to the palette, exactly what kind of half-baked idea is a ‘soft-bake’ cookie?
Supermarkets here in the UK regularly bake different flavoured cookies in-store and bag them up in fours or whatever to sell fresh, but whereas they used to be properly cooked through, crisp and crunchy on the outside and only just slightly chewy in the middle, nowadays what they call ‘soft-bake’ always seems to be the preferred option.
And I truly don’t understand where that idea came from because soft-baked, in my book, simply means half-baked, and the resulting pale, insipid, limp sad excuse for cookies taste decidedly underdone. All too often these pallorific cookie weaklings can’t even support their own weight when held up, sagging most unbecomingly through lack of structural support.
And while I’m in rant-mode since when did cookie dough become a flavour to crave, semi-raw and solid indigestible chunks – yuk! Selling cookie dough flavoured anything as a finished product is about as appetising as selling raw cake batter as a tasty snack. Nice enough when licked off a spoon in small quantities at home, but not when swallowed in bulk as a staple food source.
So anyway, on the rare occasions I buy any supermarket in-store bakery cookies these days, I always find I basically have to finish baking them off in a nice hot oven for at least five minutes or so until they become a structurally sound golden brown and able to hold their own, and only after cooling again on a wire rack do they become in the least bit edible… Grrr… 🙂