Ingredients should be at room temperature unless otherwise stated. Once flour has been added to the batter, mix until just combined. Over mixing will develop the gluten in the flour producing harder cookies. Egg whites should be free of any yolk. Beat at room temperature to insure good volume.
Equipment needs to be clean and free from grease.
When measuring honey, molasses, or corn syrup, lightly grease the measuring cup. This will allow the liquid to come out quickly and easily. When deep-frying, only fry a few cookies at a time. Too many cookies will drop the temperature of the oil producing cookies that are oily. I often suggest rolling cookies between two pieces of wax paper.