On Jun 6, 8:59*pm, sf > wrote:
> 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.

I wouldn't leave the baking soda out completely, maybe cut it way
down, but you need a bit of that chemical reaction to plump them up
just a bit.