> > Now I'm going to have to make these again soon-- I hadn't thought
> > about them for a while.
>
> I agree that baking time must have a lot to do with it, but I wonder
> how baking powder helps make one crispier than the other?
>
> --
> Food is an important part of a balanced diet.

Real butter would make them crispier; oleo would make them softer. I
haven't used Crisco in decades, so I don't know what that result would
be like. I use the recipe on the Quaker Oats container if I want more
flat, crispy cookies. I use my mom's oatmeal cookie recipe (with
raisins) if I want a puffier one. The QO recipe is probably too sweet
for some people.

N.