The creaming method step I totally ignored for years

I found out last week that I've been creaming butter and sugar wrong for basically ever because I always stopped when the mixture looked 'fluffy' instead of waiting the full 5 to 8 minutes like the King Arthur blog says. Turns out my cookies were always flat and greasy because the butter wasn't aerated enough, which explains all those Pinterest fails I blamed on my oven. Has anyone else had a baking rule they ignored for years and then regretted it hard?

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webb.val6h ago

My friend Deb spent years making shortbread that was more like hardtack. She finally watched a video and realized she was barely mixing the butter and sugar at all. Said it was like finding out she'd been tying her shoes wrong her whole life.