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

On Sep 24, 4:18*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

These were the cookies we served every day. I think they fit what
you are looking for.

Baking time will vary by a minute or so depending on what kind of
oven you use and how it holds
temperature.

http://hizzoners.com/recipes/cookies...e-chip-cookies

On Sep 24, 4:18*pm, (Judy Haffner) wrote:


Oatmeal Raisin are my favorite cookies, or a soft (but firm)
> raisin spice cookie.
>
> Judy

you probably have an oatmeal raisin recipe that you like, but we were
told ours were the bestest ever...

http://hizzoners.com/recipes/cookies...raisin-cookies

ImStillMags wrote:

>you probably have an oatmeal raisin
> recipe that you like, but we were told
> ours were the bestest ever...

>http://hizzoners.com/recipes/cookies-and
>-desserts/186-hizzoners-oatmeal-raisin-c
>ookies

Thanks a bunch for both this recipe and also the one for chocolate chip
cookies, as both sound wonderful and the pictures look divine! I
couldn't find where it said how many cookies per batch each of these
make..do you recall? I'm not sure what butter blend is? I use real
butter for nearly all my baking and cooking, but some cookies just are
better with the butter flavored Crisco I have found.

Is it necessary, do you think, to use only unbleached flour for the
chocolate chip cookies? I always use pure vanilla when baking. I don't
have a convection oven. I have an electric range and the oven bakes a
little hot, so have to really keep an eye on something when it's baking,
and usually take it out 2 or 3 minutes sooner and I also turn the
temperature down just slightly.

Did you use to have a bakery, or something? It sounds like maybe you
did?

The recipe for Oatmeal Raisin Cookies I always use is the one that was
on the box of Mother's Oats years ago. I'm not sure they even make them
anymore, but I remember when mom would buy a box of them, she'd always
let me dig through the oats to find the "free" dish. :-)

Judy

On Sep 24, 9:23*pm, (Judy Haffner) wrote:
> ImStillMags wrote:
> >you probably have an oatmeal raisin
> > recipe that you like, but we were told
> > ours were the bestest ever...
> >http://hizzoners.com/recipes/cookies-and
> >-desserts/186-hizzoners-oatmeal-raisin-c
> >ookies
>
> Thanks a bunch for both this recipe and also the one for chocolate chip
> cookies, as both sound wonderful and the pictures look divine! I
> couldn't find where it said how many cookies per batch each of these
> make..do you recall? I'm not sure what butter blend is? I use real
> butter for nearly all my baking and cooking, but some cookies just are
> better with the butter flavored Crisco I have found.
>

Butter Blend is a brand name of a butter/margarine blend that
restaurants use for cooking and baking.
You can use pure butter. I never used Crisco in our cookies.


> Is it necessary, do you think, to use only unbleached flour for the
> chocolate chip cookies? I always use pure vanilla when baking. I don't
> have a convection oven. I have an electric range and the oven bakes a
> little hot, so have to really keep an eye on something when it's baking,
> and usually take it out 2 or 3 minutes sooner and I also turn the
> temperature down just slightly.
>

Baking time definitely has a direct correlation to the 'crispness' of
cookies. With a regular oven
that runs a bit hot (use an oven thermometer) you would need to check
them earlier in the baking cycle.


> Did you use to have a bakery, or something? It sounds like maybe you
> did?
>

I am/was a chef/owner of a restaurant that I had for 13 years.

On 9/24/2011 5:18 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.
>


Alton Brown had a show years ago that featured three different recipes
for chocolate chip cookies: crisp, chewy, or soft.

This is the only one I could find on the Food Network site:


http://www.foodnetwork.com/videos/the-chewy/49666.html

gloria p

On Sat, 24 Sep 2011 19:20:29 -0600, "gloria.p" >
wrote:

> Alton Brown had a show years ago that featured three different recipes
> for chocolate chip cookies: crisp, chewy, or soft.

I saw that one too.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sep 24, 8:37*pm, sf > wrote:
> On Sat, 24 Sep 2011 19:20:29 -0600, "gloria.p" >
> wrote:
>
> > Alton Brown had a show years ago that featured three different recipes
> > for chocolate chip cookies: crisp, chewy, or soft.
>
> I saw that one too.
>
>
Add me to the 'me, too.' And I'd read somewhere after seeing his show
that the dark brown sugar is what gives the cookies that nice chewy
texture. Yummmm.

On Sat, 24 Sep 2011 19:04:56 -0700 (PDT), ItsJoanNotJoann
> wrote:

> On Sep 24, 8:37*pm, sf > wrote:
> > On Sat, 24 Sep 2011 19:20:29 -0600, "gloria.p" >
> > wrote:
> >
> > > Alton Brown had a show years ago that featured three different recipes
> > > for chocolate chip cookies: crisp, chewy, or soft.
> >
> > I saw that one too.
> >
> >
> Add me to the 'me, too.' And I'd read somewhere after seeing his show
> that the dark brown sugar is what gives the cookies that nice chewy
> texture. Yummmm.

I need to remember that the next time I make chocolate chip cookies,
(because I usually switch it out for plain white) and see if it makes
a difference.



--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 25 Sep 2011 19:20:05 -0700, sf > wrote:

>On Sat, 24 Sep 2011 19:04:56 -0700 (PDT), ItsJoanNotJoann
> wrote:
>
>> On Sep 24, 8:37*pm, sf > wrote:
>> > On Sat, 24 Sep 2011 19:20:29 -0600, "gloria.p" >
>> > wrote:
>> >
>> > > Alton Brown had a show years ago that featured three different recipes
>> > > for chocolate chip cookies: crisp, chewy, or soft.
>> >
>> > I saw that one too.
>> >
>> >
>> Add me to the 'me, too.' And I'd read somewhere after seeing his show
>> that the dark brown sugar is what gives the cookies that nice chewy
>> texture. Yummmm.
>
>I need to remember that the next time I make chocolate chip cookies,
>(because I usually switch it out for plain white) and see if it makes
>a difference.

Brown sugar (molasses) and chocolate clash (TIAD alert)... amazing how
many actually have their taste buds in their rectum.

In article >,
"gloria.p" > wrote:

> On 9/24/2011 5:18 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.
> >
>
>
> Alton Brown had a show years ago that featured three different recipes
> for chocolate chip cookies: crisp, chewy, or soft.
>
> This is the only one I could find on the Food Network site:
>
>
> http://www.foodnetwork.com/videos/the-chewy/49666.html

I remember the show that you mentioned in your first paragraph, which I
think is different than the show above. All three recipes are on the
site, but there is no explanation as to why the changes make for the
different cookies. It's a combination of flour, fat, leavening, shaping
and cooking, as well as some other changes. It was quite interesting.

--
Dan Abel
Petaluma, California USA

gloria p wrote:

>Alton Brown had a show years ago that
> featured three different recipes for
> chocolate chip cookies: crisp, chewy, or
> soft.

>This is the only one I could find on the
> Food Network site:

>http://www.foodnetwork.com/videos/the-
>chewy/49666.html

Thanks, gloria! appreciate you sending this. It was taking forever 'n' a
day to open it on my WebTV, which I use to access the various
newsgroups, so sent it to my computer, so can open it there and print
the recipe out.

I'd never heard of Alton Brown...did he have a cooking show at one time>

Judy

On Sep 24, 11:36*pm, (Judy Haffner) wrote:
>
>
> I'd never heard of Alton Brown...did he have a cooking show at one time?
>
> Judy
>
>
Oh my heavens! Where have you been girl?? No cable or satellite for
your tv????

ItsJoanNotJoann wrote

>Oh my heavens! Where have you been
> girl?? No cable or satellite for
>your tv????

No satellite dish, but do have cable and get LOTS of channels, but I
never watch daytime TV, except occasionally will watch the judge shows
(in part) that are on in the morning, but not for long. I watch very
little TV, as are other things I'd rather do.

Depending on how many years ago this guy was on TV too, as went from '74
to '87 without TV, as just felt it was better for our four kids to not
be staring at the boob tube all the time, and they thanked us later for
having the cable disconnected. Hubby and I sure never missed it, but now
I would, but I'm still very selective what I watch, and don't watch any
of the cooking shows, etc.

Judy

we have never paid for cable, don't want it either, where we are now its
included, dh defaults to disney as it tends to be the least offnsive... at
the beginning of the month he watches a couple of hbo movies then back to
disney or pbs, Lee
"Judy Haffner" > wrote in message
...
>
> ItsJoanNotJoann wrote
>
>>Oh my heavens! Where have you been
>> girl?? No cable or satellite for
>>your tv????
>
> No satellite dish, but do have cable and get LOTS of channels, but I
> never watch daytime TV, except occasionally will watch the judge shows
> (in part) that are on in the morning, but not for long. I watch very
> little TV, as are other things I'd rather do.
>
> Depending on how many years ago this guy was on TV too, as went from '74
> to '87 without TV, as just felt it was better for our four kids to not
> be staring at the boob tube all the time, and they thanked us later for
> having the cable disconnected. Hubby and I sure never missed it, but now
> I would, but I'm still very selective what I watch, and don't watch any
> of the cooking shows, etc.
>
> Judy
>

In article >,
(Judy Haffner) wrote:


> No satellite dish, but do have cable and get LOTS of channels, but I
> never watch daytime TV, except occasionally will watch the judge shows
> (in part) that are on in the morning, but not for long. I watch very
> little TV, as are other things I'd rather do.
>
> Depending on how many years ago this guy was on TV too, as went from '74
> to '87 without TV, as just felt it was better for our four kids to not
> be staring at the boob tube all the time, and they thanked us later for
> having the cable disconnected. Hubby and I sure never missed it, but now
> I would, but I'm still very selective what I watch, and don't watch any
> of the cooking shows, etc.

http://en.wikipedia.org/wiki/Alton_Brown

He is still on tv, and has been for over ten years. He has written
several cooking books.

--
Dan Abel
Petaluma, California USA

On Sep 25, 1:05*am, (Judy Haffner) wrote:
> ItsJoanNotJoann wrote
>
> >Oh my heavens! Where have you been
> > girl?? No cable or satellite for
> >your tv????
>
> No satellite dish, but do have cable and get LOTS of channels, but I
> never watch daytime TV, except occasionally will watch the judge shows
> (in part) that are on in the morning, but not for long. I watch very
> little TV, as are other things I'd rather do.
>
> Depending on how many years ago this guy was on TV too, as went from '74
> to '87 without TV, as just felt it was better for our four kids to not
> be staring at the boob tube all the time, and they thanked us later for
> having the cable disconnected. Hubby and I sure never missed it, but now
> I would, but I'm still very selective what I watch, and don't watch any
> of the cooking shows, etc.
>
> Judy

Don't check in with the cooking channel much, huh. Alton Brown is the
host of Iron Chef America. It's on weekly. He also had a "dining on
asphalt" series (traveling alongside the Mississippi River on a
motorcycle) - used to have "Good Eats," which was a "what is that and
why is it doing that" kind of cooking show - like the reactions among
ingredients and why things work the way they do in cooking.

N.

On 9/24/2011 6:36 PM, Judy Haffner wrote:
>
> gloria p wrote:
>
>> Alton Brown had a show years ago that
>> featured three different recipes for
>> chocolate chip cookies: crisp, chewy, or
>> soft.
>
>> This is the only one I could find on the
>> Food Network site:
>
>> http://www.foodnetwork.com/videos/the-
>> chewy/49666.html
>
> Thanks, gloria! appreciate you sending this. It was taking forever 'n' a
> day to open it on my WebTV, which I use to access the various
> newsgroups, so sent it to my computer, so can open it there and print
> the recipe out.
>
> I'd never heard of Alton Brown...did he have a cooking show at one time>

Alton Brown likes to explain the processes that takes place during food
preparation. I like this approach because a cook should be aware of
what's happening on thermochemical and chemical level. The problem is
that he lets these reactions dominate his style which results in some
pretty impractical cooking practices. Mostly, he's good for a laugh
these days.

My suggestion is that you increase the amount of sugar and oil in your
cookie recipe and don't overbake. I'm eating cookies that's pretty much
the exact opposite. It's called "stone cookies" and is essentially a
biscotti in a cookie shape. Boy is it hard!

http://www.food.com/recipe/big-islan...cookies-416203


>
> Judy
>

"Judy Haffner" <wrote, in part >
> 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.
>
Maybe you don't need a different recipe. Maybe it's your manner of storing
exactly what you want that's doing you in. If the room where you store the
cookies is humid and the container (although air-tight) is frequently opened
by a Cookie Monster - that's what's causing your cookies to get soft and
break. That's just a maybe. Worth considering though. OTOH perhaps you're
storing them too tightly lidded and a cookie jar that's not so air tight
would help. There are no calories in broken cookies. Polly

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.

wrote:

>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.

Not true.....for the holidays, I make 20 to 23 different kinds of
cookies, and seal them up in Tupperware and Rubbermaid containers and
keep them in a cool place for two weeks, or more, and they stay the same
texture as when I first store them away, but I've always had this
trouble with chocolate chip cookies, and have tried several recipes over
the years, hoping to find one that didn't soften in a matter of hours.

Judy

Judy wrote:

> for the holidays, I make 20 to 23 different kinds of cookies, and seal
> them up in Tupperware and Rubbermaid containers and keep them in a cool
> place for two weeks, or more, and they stay the same texture as when I
> first store them away, but I've always had this trouble with chocolate
> chip cookies, and have tried several recipes over the years, hoping to
> find one that didn't soften in a matter of hours.

Have you tried storing them with a slice of bread in the container?

Bob

"Bob Terwilliger" <wrote> Have you tried storing them with a slice of bread
in the container?

>
> Bob

Bob, I wondered about the slice of bread, but figured the wolves here would
eat the bread too.
In her book, CookWise, Shirley Corriher explains everything there is
about cookie baking. She thoroughly discusses types of flour, fat,
sweeteners and explains 3 different ways to use the same recipe for
different results. There's a section on doing chocolate chip cookies basic,
thin, puffed and in between. There's another section on fine-tuning the
spread, puff, tenderness and color.
If there's a failure in CookWise, I guess it's that she never tells how
to bake cookies in secret or how to hide them. Polly

On Sep 25, 5:57*am, "Polly Esther" > wrote:
> "Bob Terwilliger" <wrote> Have you tried storing them with a slice of bread
> in the container?
>
>
>
> > Bob
>
> Bob, I wondered about the slice of bread, but figured the wolves here would
> eat the bread too.
> * * In her book, CookWise, Shirley Corriher explains everything there is
> about cookie baking. *She thoroughly discusses types of flour, fat,
> sweeteners and explains 3 different ways to use the same recipe for
> different results. *There's a section on doing chocolate chip cookies basic,
> thin, puffed and in between. *There's another section on fine-tuning the
> spread, puff, tenderness and color.
> * * If there's a failure in CookWise, I guess it's that she never tells how
> to bake cookies in secret or how to hide them. *Polly

My mom used to hide them in the freezer labeled as liver

Bob wrote:

>Have you tried storing them with a slice
> of bread in the container?

No, I haven't tried that with chocolate chip cookies, but I remember my
mom doing that with some she'd make, but I was thinking it was to keep
them from getting HARD? I want my chocolate chip cookies chewy, and not
to be real soft and delicate, so they crumble when storing.

Judy

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.

On Sep 24, 6:18*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

Judy, in my personal experience (I'm almost as old as you are - less
than a year's difference, actually ;-) - butter makes them crispy;
baking margerine makes them chewier and/or softer; putting in more
brown sugar than white will also make them chewier. The 1/4 tsp. or
1/2 tsp. of water in the old recipe wasn't there to make any kind of a
difference, it just made the recipe seem more "special."

Try these - I use 1/3 baking oleo and 2/3 butter, but you should use
all margarine if you want chewy. Then store them as you usually do
and see how they fare. They are our favorites, hands down, but I
should say any recipe likely will be the best when they are freshly
made. Be sure to note not to put raw dough on hot cookie sheets -
wait until the sheets are cool to reuse them.

Big Soft Chocolate Chip Cookies (my recipe)

1 stick oleo, melted and cooled to lukewarm
1/2 stick butter, melted and cooled to lukewarm
(Here, use all oleo for chewier cookies)
1 C. light brown sugar
½ C. white sugar
1 extra large or jumbo egg, plus 1 egg yolk
2 tsp. vanilla (I used a scant T.)
2 C. plus 2 T. flour (white, bleached, all-purpose)
½ tsp. salt
½ tsp. soda
1 12-oz. bag semi-sweet chocolate chips, regular or “mega.” (I always
put in more chips than this - usually 1 1/2 bags of chocolate
"chunks.")

Put the melted shortening and the sugars in a mixing bowl. Mix until
thoroughly blended. Add the egg, egg yolk, and vanilla and mix
thoroughly. Put the flour, salt and soda in a bowl and whisk or sift
once. Add the dry ingredients to the sugar mixture and mix
thoroughly. Stir in chips by hand.

Line cookie sheets with baking parchment. Drop cookie dough on cookie
sheets. (I use a regular cookie scoop - holds about 3 level T. of
dough.) Cover unbaked dough with plastic wrap so it doesn't dry out.
Bake at 325 deg. for 13 minutes (check at 11 minutes). (Adjust your
check-up time for your hot oven.) Cookies should be slightly brown on
the peaks and edges, and light colored and soft in the center.

Remove from oven, leave on cookie sheets until about half-way cool and
then move to brown paper or newspaper to finish cooling. Do not put
new batches on hot cookie sheets; make sure sheets have cooled before
reusing. This recipe makes about 30 big (3 - 3 1/2") cookies.

Store in airtight container with waxed paper between layers; (I just
use the parchment that the cookies were baked on) the baked cookies
can be frozen if individually wrapped in plastic wrap and sealed
tightly. The raw dough can be frozen in an airtight container for up
to two weeks. Thaw it in the refrigerator. Thaw baked cookies at
room temperature.
The baked cookies are best eaten within two days.

Variations: Instead of chocolate chips, use chunks of white
chocolate (6 oz.) and macadamia nuts (about 3/4 cup, cut into coarse
bits) (or use proportions of chocolate and nuts to taste).

For the choc. chips, you can substitute 1 C. quick-cooking oatmeal and
1 C. raisins, plumped 5 minutes in boiling water.

You can also substitute 1 ½ pkg. (about 18 oz.) of brickle bits and
3/4 C. coarsely chopped pecans for the choc. chips.

Enjoy experimenting!

N.

Thanks for posting your recipe, Nancy! They sound good, and think I will
try using all margarine then. It's possible I did use that years ago,
and just was thinking it was Crisco, as for several years, I only bought
butter at holiday time for special cookies, like Spritz, Shortbread,
etc., that MUST have all butter. I've tried using half Crisco (butter
flavored) and half real butter, but still spread out too thin and were
crisper than what I like.

I don't remember which recipe I used when I made Zob cookies that time
and mailed him, after I lost the bet on Danny Gokey (LOL) as he still is
going on about those cookies and told me they were the most flaky
chocolate chip cookie he'd ever eaten and would just melt in his mouth.
That might have been the one that called for 2 cups of all brown sugar
and 2 medium eggs plus 1 egg yolk, but forget it it used all butter, or
not..without going to look up the recipe.

Anyway, I'll let you know if I try these and what I think.

Judy

On Sep 26, 7:24*pm, (Judy Haffner) wrote:
> Thanks for posting your recipe, Nancy! They sound good, and think I will
> try using all margarine then. It's possible I did use that years ago,
> and just was thinking it was Crisco, as for several years, I only bought
> butter at holiday time for special cookies, like Spritz, Shortbread,
> etc., that MUST have all butter. I've tried using half Crisco (butter
> flavored) and half real butter, but still spread out too thin and were
> crisper than what I like.
>
> I don't remember which recipe I used when I made Zob cookies that time
> and mailed him, after I lost the bet on Danny Gokey (LOL) as he still is
> going on about those cookies and told me they were the most flaky
> chocolate chip cookie he'd ever eaten and would just melt in his mouth.
> That might have been the one that called for 2 cups of all brown sugar
> and 2 medium eggs plus 1 egg yolk, but forget it it used all butter, or
> not..without going to look up the recipe.
>
> Anyway, I'll let you know if I try these and what I think.
>
> Judy

Thanks - I'll be interested to know if they stay chewy like you
like ... they never last long enough around here to find out. LOL.

N.

lol, that is why i can't really contribute much... the dh eats very few
sweets, this being one he does, and he eats them as fast as they cool enough
to eat, Lee
"Nancy2" > wrote in message
...
On Sep 26, 7:24 pm, (Judy Haffner) wrote:
> Thanks for posting your recipe, Nancy! They sound good, and think I will
> try using all margarine then. It's possible I did use that years ago,
> and just was thinking it was Crisco, as for several years, I only bought
> butter at holiday time for special cookies, like Spritz, Shortbread,
> etc., that MUST have all butter. I've tried using half Crisco (butter
> flavored) and half real butter, but still spread out too thin and were
> crisper than what I like.
>
> I don't remember which recipe I used when I made Zob cookies that time
> and mailed him, after I lost the bet on Danny Gokey (LOL) as he still is
> going on about those cookies and told me they were the most flaky
> chocolate chip cookie he'd ever eaten and would just melt in his mouth.
> That might have been the one that called for 2 cups of all brown sugar
> and 2 medium eggs plus 1 egg yolk, but forget it it used all butter, or
> not..without going to look up the recipe.
>
> Anyway, I'll let you know if I try these and what I think.
>
> Judy

Thanks - I'll be interested to know if they stay chewy like you
like ... they never last long enough around here to find out. LOL.

N.

On Monday, September 26, 2011 3:31:32 PM UTC-5, Nancy2 wrote:

>
> Judy, in my personal experience (I'm almost as old as you are - less
> than a year's difference, actually ;-) - butter makes them crispy;
> baking margerine makes them chewier and/or softer; putting in more
> brown sugar than white will also make them chewier. The 1/4 tsp. or
> 1/2 tsp. of water in the old recipe wasn't there to make any kind of a
> difference, it just made the recipe seem more "special."

Old and nasty.
>
> Try these - I use 1/3 baking oleo and 2/3 butter, but you should use
> all margarine if you want chewy. Then store them as you usually do
> and see how they fare. They are our favorites, hands down, but I
> should say any recipe likely will be the best when they are freshly
> made. Be sure to note not to put raw dough on hot cookie sheets -
> wait until the sheets are cool to reuse them.
>
> Big Soft Chocolate Chip Cookies (my recipe)
>
> 1 stick oleo, melted and cooled to lukewarm
> 1/2 stick butter, melted and cooled to lukewarm
> (Here, use all oleo for chewier cookies)

I wonder how many more years until all you old stick-margarine-and-Crisco hags are dead and buried.
>
> N.

--Bryan

"Judy Haffner" > wrote in message
...
>
> 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

Have you tried substituting 1/4 cup of milk instead of one of the eggs?


W. Pooh (AKA Winnie P.)

On Saturday, September 24, 2011 6:18:47 PM UTC-5, 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

Well, it served you right. Even having Crisco in your pantry is trashy.
>
> Judy

--Bryan