The fluid character of non UStreated IES contributed to a higher spread rate and therefore significantly larger spread. In turn, with a larger spread, lower cookie heights resulted. The tallest cookies were the ones formulated with US-treated
IES tempered at 5 °C, followed by the ones formulated with the non US-treated IES tempered at 5 °C and US-treated IES tempered at 25 °C and the flattest cookie was obtained when non US-treated IES tempered at 25 °C was used