they will stay the way you want if you slip a slice of bread in there with
them. Lees
> wrote in message
...
On Sep 24, 7:18 pm, (Judy Haffner) wrote:
> For many years I would only use the "original" Chocolate Chip Cookie
> recipe on the Nestle's semi-sweet chocolate chip package, and thought
> they were near perfect. However, the original recipe called for 1/4 tsp,
> water and I don't recall it using 1 cup of all butter, and the cookies
> were thicker and chewy, but I used 1 cup of Crisco shortening in place
> of butter, as found that made them flat and crisp, and I don't like thin
> crisp cookies.
>
> Over the years I have tried other recipes, that said they were "the
> best". Some used half butter and half shortening, and some used brown
> AND white sugar both. I was pleased with them the day I baked them, as
> seemed chewy and exactly what I wanted, but then after I stored them in
> a airtight container (usually Tupperware) they would get soft and break,
> and no longer chewy and solid. I get one I think is the "perfect one"
> only to be disappointed after they sit awhile.
>
> If you have a recipe you think I might be looking for, please post it
> here...thanks! It's my hubby's favorite cookie, although it has never
> been mine. Oatmeal Raisin are my favorite cookies, or a soft (but firm)
> raisin spice cookie.
>
> Judy

It doesn't matter what recipe you use because once you seal them up in
a container they're going to get soft. A cookie that's dry and crisp
on the outside and moist and chewy on the inside when it comes out of
the oven is not going to stay that way.