King's Crown > wrote:
>mine were flat and crispy. So, I see you use butter just make sure it's
>butter not diet butter or butter-like product not margarine or shortening.
>I use the recipe also right from the back of the Nestle's package and mine
>are crispy and thin.

Shortening is 100% fat.

Butter is 80% fat and 20% water.

I've only made a few batches of CCC's in my life, but
the first one was PERFECT - flat but not too flat; just
the right spot between crispy and chewy... just like
Mom's, in other words. And they stayed flexible for
a couple days.

I never have been able to replicate that, despite using
the same recipe. Now they just come out flat and crispy.

I've since read some websites with tips on troubleshooting
baking mishaps, and it may have something to do with
the amount of effort that went into creaming the butter
and sugar.

--Blair