Often people complain that their cakes and cookies have gotten dense. That they’re not as fluffy and moist as the recipe claims it’ll be. This could be because of over-mixing your batter. Over-mixing batter activates the gluten in the dough which is great for breads but not what you want in cakes and cookies.
To avoid this, beat your wet ingredients with an electric beater but then set that aside and fold in the dry ingredients by hand. A rubber spatula/scraper works great for this!
