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On Tue, 22 Jan 2013 13:31:15 -0900, (Judy Haffner)
wrote:

>
> Many moons ago, I also used Nucoa margarine for baking and cooking, but
> then I switched to I Can't Believe It's Not Butter, and find I liked it
> better.
>
> However, for chocolate chip cookies, I do NOT like them made with all
> butter, as I find they spread out too thin, and are harder and crispier,
> which I don't find appetizing. I want my cookies to be in mounds and
> more of a "chewy" texture, so I use the recipe on the Nestle's chocolate
> chip package and use ALL shortening, or sometimes use half real (salted)
> butter and the other half shortening. Many have complimented me on the
> cookies and exclaim that they are better than their's and yet they use
> the same recipe, so are perplexed.

Maybe I'm asking too much. I want them to be so flat the chocolate
chips look like little black hills and still remain soft & chewy.

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