I always use margarine in all of my cookies and they turn out great! Not any margarine will do though...you must use Blue Bonnet regular IMO.
Why does Blue Bonnet work better than other margarines, do you think? I'm always wondering if butter and margarine are interchangeable in recipes, too. Some recipes will specifically say to use butter (and do not substitute margarine) and some do not, but then if you use margarine, the recipe does not turn out well sometimes. (sigh). I made the chocolate frosting recipe from the back of the HERSHEYS cocoa container today with margarine and it turned out just fine (and the recipe says to use butter).
I wonder about the brand differences too. I've got some Parkay and Imperial, so I'm heading in right now to try it out! (Never made this recipe before).
The only thing I can guess about some recipes being OK switching Margarine for Butter has something to do with the water content? Not sure about that, but would like to know more myself.
Thanks!
IMO, Blue Bonnet just tastes more like butter. I've tried Imperial and parkay....YUCK! I even use Blue Bonnet in my toffee and brittles with great results! I bought margarine in bulk at Sam's Club once it was so freakin' gross...it changed the way my stuff tastes! 
Customers were even commenting that it tasted funny! I'm not sure why it makes such a difference all I know is I only use Blue Bonnet now!
I mix half and half with my cookies. I think they come out a little softer with half and half.
A little change of topic about NFSC - anyone know how long the dough can stay in the fridge? I want to make two batches of the dough tonight and bake on Tuesday - think it will be fine?
Real margarine that is made with no water will work fine for the cookies, but the different brands may have slightly different flavors, as mentioned above.
Anything with less than 11 grams of fat and 100 calories per serving (tbsp) has water added, and that can change the final result quite a bit! 
I mix half and half with my cookies. I think they come out a little softer with half and half.
A little change of topic about NFSC - anyone know how long the dough can stay in the fridge? I want to make two batches of the dough tonight and bake on Tuesday - think it will be fine?
Your dough will be fine in the fridge for a couple of days. If you have time, and room in your refrigerator, you may want to roll out the dough between sheets of parchment and stack them on a cookie sheet before putting in the fridge. That way when you're ready to bake, your dough will be ready also!
If you refrigerate it in a lump, you'll need to let it come to room temp, or nearly so, before you'll be able to roll it.
hth!
Laura.
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