On Wed, 6 Jun 2012 14:07:37 -0700 (PDT), Nancy2
> wrote:

> 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.

I only use butter (never buy margarine or crisco), but I wanted to
know why they were so poofy. I'll leave the baking soda out next
time.

--
Food is an important part of a balanced diet.