Mike, a reader from Akron, Ohio, emailed me to ask:
"What kind of butter do you use to bake? Does the brand matter?"
Thanks for sending in this question, Mike. Oddly enough, butter can be a controversial subject among bakers, especially the whole unsalted vs. salted debate. (Just do a google on "unsalted vs. salted butter" to see where the battle lines fall.) I always use Land O'Lakes salted butter (shock, horror) in my cookies. No need for need for fancy-pants Belgian butter from alfalfa-fed cows. Good old Land O'Lakes is perfect for cookies. See my other butter entry here.