In article >,
Mr Libido Incognito > wrote:

> The use of Butter allows the cookie too spread more making for flater
> crisper cookies and sharper edges. Also don't refridgerate your cookie
> dough. Chilling your dough before baking keeps more defined edges and
> less spreading.

The Nestle's toll house recipe uses butter or margarine. I use butter. I
never chill my dough. I never get anything to room temp before making
it. That might help, but there was still something distinctly different
about hers. Perhaps more baking soda. The cookies seem, in my memory to
have had encrusted bubbles on their cooked surface. They were a lighter
and crisper cookie. Perhaps more flour. Who knows. I've closely matched
nearly everything that she made that I truly loved but not those.
My vegetables are soooooo much better. Who knew you could eat
cauliflower raw. I thought it was poisonous without boiling for an hour.
I think she thought so too.

> So keep good recipe files so you can pass them on to the future
> generations. Or your kids too will curse their lack, as well.

Amen but let them suffer or learn to cook. Otherwise they can reminisce
as I've just done.

leo

--
<http://web0.greatbasin.net/~leo/>