Originally Posted by beachcakes
Now I have the Blue Bonnet jingle in my head LOL
I have always used Crisco (that dreaded trans fat stuff) in my CC cookies. I have tried the new Crisco (the scarey kind we hate) and it works about the same. I have used the same recipe for 45 years. I have found that the cookie sheet makes alot of difference. I bought new ones at the restaurant supply and they bake entirely different than any I had ever owned.
I am definitely going to try the Blue Bonnet. (You know--EVERYTHING'S BETTER WITH BLUE BONNET ON IT) Now all of you can have that jingle on your mind all day.
My problem has never been not having a soft cookie as like others have said, I don't bake as long as the recipe calls for. My problem is just having enough dough to bake. My kids, grandkids, and me all would rather eat the dough than the finished product. One time one of my grandsons asked if he could have a ziplock bag of dough to take home with him.
PLEASE, Don't tell me we shouldn't eat the raw eggs. I don't need a lecture on that. I would have died many years ago if it was as harmful as they say.