nobodyhome1 wrote:
>
> Kate do you find the taste not as good when you use all shortening?

I find the taste to be just fine. But then I grew up eating
them that way as that's the way my grandmother and mother made
them.

> Or do you use butter flavored shortening? I like my cookies like
> you, crispy on the outside and chewy in the middle.

That is something I would never do. I don't know what they use
to achieve the supposed "butter" flavor but I don't like the
idea of something artificially flavored that way. Nothing wrong
with regular Crisco. Now, I do love butter and eat as much
of it as possible and use it in preference to shortening in
many things I cook, but there are just some things where, as
good as butter is, shortening works better. And there is lots
of good flavor in the Toll House cookies from the brown sugar
and vanilla and the chips themselves so the butter flavor is
hardly missed, at least by me.

> I still have not achieved it, I'd like
> to give your tip a try.

Well, just bake them less time than the recipe says. Probably
no more than about 8 minutes. And I make mine fairly - about
2 1/2" in diameter once baked - large so that helps. If you make
them small they cook too fast.

Good luck.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?