Pretty much every cookie recipe I use calls for 'room temperature' or 'softened' butter. And even if I happen to be planning to bake in advance I rarely remember to get the butter out in time to self-soften.
I have discovered that 10 seconds on high in the microwave is enough to soften butter to a cream-able consistency. It's really great if the butter comes wrapped in paper (not foil) - fridge to microwave to mixing bowl, all in under a minute.
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