What is the impact of assembling a cookie batter in a different manner than that described in the recipe? What's the best general order for combining the creamed fat & sugar, the dry ingredients and the wet ingredients?
For instance, the Toll House Chocolate Chip cookie recipe says to add the eggs to the creamed mixture, and then the dry ingredients (flour, salt, baking soda). I sometimes add the dry ingredients, and then the eggs. What problems might this cause with the finished cookies?