On Thursday, August 20, 2015 at 10:42:14 AM UTC-10, John Kuthe wrote:
> On Thu, 20 Aug 2015 13:16:31 -0700 (PDT), dsi1 <d>
> wrote:
>
> >On Thursday, August 20, 2015 at 9:57:38 AM UTC-10, John Kuthe wrote:
> >> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >Make your own:
> >> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
> >> >
> >> >For my money, though, nothing beats a homemade chocolate chip
> >> >cookie (made with butter, not margarine or vegetable shortening).
> >> >
> >> >Cindy Hamilton
> >>
> >> Hear hear!! Vegetable shortening gives a little crispier CC cookie,
> >> but at what flavoir sacrifice? Would you spread Crisco on a cracker or
> >> bread and eat it? NO! Then why use it in cooking?
> >>
> >> John Kuthe...
> >
> >Shortening isn't used for flavor but for texture and stability. It keeps the dough from melting and spreading out in CCCs. I wouldn't want to spread coco butter on a cracker either but it's still important in making chocolate.
>
> If you are making home made Toll House cookies, what do you care more
> about? Texture and stability or flavor?
>
> John Kuthe...

Butter isn't the main flavor in a Toll House cookie. I've made these cookies both ways. I don't like to see cookies getting all flat in the oven. That's just my awesome opinion. There are some cookies where a butter flavor is of primary importance. Those are tasty too.