On Monday, September 26, 2011 3:31:32 PM UTC-5, Nancy2 wrote:

>
> Judy, in my personal experience (I'm almost as old as you are - less
> than a year's difference, actually ;-) - butter makes them crispy;
> baking margerine makes them chewier and/or softer; putting in more
> brown sugar than white will also make them chewier. The 1/4 tsp. or
> 1/2 tsp. of water in the old recipe wasn't there to make any kind of a
> difference, it just made the recipe seem more "special."

Old and nasty.
>
> Try these - I use 1/3 baking oleo and 2/3 butter, but you should use
> all margarine if you want chewy. Then store them as you usually do
> and see how they fare. They are our favorites, hands down, but I
> should say any recipe likely will be the best when they are freshly
> made. Be sure to note not to put raw dough on hot cookie sheets -
> wait until the sheets are cool to reuse them.
>
> Big Soft Chocolate Chip Cookies (my recipe)
>
> 1 stick oleo, melted and cooled to lukewarm
> 1/2 stick butter, melted and cooled to lukewarm
> (Here, use all oleo for chewier cookies)

I wonder how many more years until all you old stick-margarine-and-Crisco hags are dead and buried.
>
> N.

--Bryan