"MAB" > wrote in message
ups.com...
> Why is it that lately my CC cookies kinda bite? I always remember that
> the
> best CC cookies I've ever had/made baked flat, or they spread out(as
> opposed to up)
> as they baked and were buttery rich. These seemed a little too white
> as well.
>
> The ones I've made recently were from the recipe on the back of either
> the
> Nestles or Hershey's CC package. The first batch was too "cake like'
> and
> rose up, so the second time I made them I killed the leavening but the
> result was the same.
>
> What gives? Why is it I remember the BEST CC cookies I've ever had
> spread out thin as they baked and were super rich, not cake like.
>
> Do I need to add more butter, brown sugar? Recipe anyone?
>
> Thanks
>
> Mike
===============================
I like the fluffy type cookie the best, so I use Crisco Shortening to get
them that way.
If I use butter to make the cookie, I get a flat cookie, which is what I
guess you want.
>