sf wrote:

>I guess I have to buy some butter
> flavored Crisco then because that
> ingredient seems to be the biggest
> difference between recipes that I can
> see. I won't let it go to waste because
> my friend's 90 something YO MIL
> makes the world's best pie crust and
> she claims she just follows the recipe on
> her can of Crisco.

That's the only type of shortening mom ever made pie crust with and it
was soooo flaky and delicious, and therefore, I followed suit. It
doesn't even have to be butter-flavored, as just regular Crisco works
great too.

My oatmeal cookies are not flat and spread way out on the sheets as they
bake...they are chewy, and they are "humpy" looking on the top (not sure
if you'd call it "puffy" though) but that's exactly the way I like them.
Have tried other recipes for oatmeal cookies, but are either too crisp
for my liking, or fragile and break easily, so don't store good, and I
want to be able to chew mine without them crumbling apart.

Judy