>>
>> Butter makes for a crispy cookie, vegetable shortening or lard makes for
>> a moist, chewy cookie.
>
> You could also change the granulated sugar to brown sugar. The only
> correlation I could see to refrigerating the dough overnight, is that it
> may partially negate the effect of the baking soda, since baking soda
> reacts more immediately in the dough and without heat. This might make a
> more compact cookie, thus heavier.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974

I don't know what the UK alternative for crisco is, does anyone have any
idea?

Sarah