Well, it's that time of year again. The Web Warren Cookie Labs are setting up for the current season's research experi production run. In addition to the usual questions of which general types of cookies to bake, the specific sub-varieties start screaming out for attention.
That we will be "open for business" is without question. That we will be performing a certain degree of "quality control" goes without saying. The sizes of most of the cookies (small to miniature) have been predetermined by previous feedback. The questions include how many varieties to make, and whether to use wheat flour or another flour, sugar or Splenda, butter or yogurt-based blends, how many versions of a particular variety to make, and which ones to decorate.
