Thank you SweetConfectionsChef,
I was just wondering..... My mother always used "Parkay" and if I remember correctly, the cookies were what I call "dunker!" Have your glass of milk handy cuz they were kinda hard But she always liked everything cooked "well done."
Flavor wise, I dont think I had used Blue Bonnet, so I trust and believe you that it works great! I was just courious about needing an extra little kick of flavor. Cant wait to try them with Blue Bonnet! Hubby is gonna be away for a few days, so I have the kitchen all to myself (^.~)

I use 1/2 butter and 1/2 butter crisco in my choc chip recipe. Then you have to watch the bake time. The cookies may not look done and cause you to put them back in the oven, then they will get too hard. You have to watch the cookies and see how long you have to bake. In my oven I bake 9 and 1/2 minutes at 370. This gives me a perfect cookies soft on the inside and crisp aroung the edge. I have no problem with the sugar cookies, they come out soft using all butter.

ok on the topic of soft cookies. i find that mind are never done in the middle when they are in this soft stage. I have tried the cookie scoop and i have tried flattening them too. it seems when i use the cookie scoop they spread but leave a hump in teh middle that doesnt cook before the edge is brown. Any advice?

I have an oven thermometer and i watch them like a hawk.

Diane i am the same way. i love cookies 10x more BEFORE they are baked. Im actually going to try to make a batch without the eggs to see if they taste the same (just so i dont have to hear MY mom saying you shouldnt eat raw eggs).

I just love cookie dough.

swingme83,

There is a recipe here on CC in the recipe section called Chocolate Chip Cookie Dough Bon Bons. It is basically a ccc without the eggs. I made them one afternoon and my husband (who also loves the dough more than the cookie) loved them. Just thought I would share.

Here is my good cookie recipe I developed over the years...

2 cups Butter, softened
2 cups brown sugar
1 cup sugar

Cream these 3 ingredients together. Then add:

4 eggs
1 Tbsp vanilla

Cream together well. Then, while your KA is mixing, add 1Tbsp baking soda and 1 tsp. salt. After that is mixed in scrape the bowl well. Then gradually add 6 cups of flour and mix until it just comes together. Then I add 4 cups (or 2 12 ounce packages) of semi sweet chocolate chips.


Drop by large tablespoonful onto parchment lined cookie sheets. Bake at 375 for 12-15 minutes, or until they are as brown as you like them.
I usually get about 4 1/2 dozen large cookies out of this recipe.

I know you are getting a lot of recipes on here, but everyonr raves about these...

Here it goes, in my opinion, this makes THE BEST CCC ever!! And that white chocolate macadamia idea, yuuuuuuuum, might try that soon!

Ingredients:
3/4 c. brown sugar
1/2 c. sugar (I've done the whole 1 1/4 of brown sugar and it is great)
3/4 c. butter or margarine, room temp (I use margarine)
2 eggs
1 - 3.4 oz pudding (I use vanilla, will try white chocolate soon)
2 tsp vanilla
2 c. flour
1 tsp baking soda
1/2 tsp salt
1 pkg chocolate chips (I use ghirardelli, semi sweet, milk chocolate or white)
1 c. chopped nuts (I've used pecans, will try macadamia) optional

Oven at 375. Beat sugar, brown sugar and margarine until light and fluffy. Add puddig mix, vanilla, eggs. Beat 2 mins at med speed. Stir in flour, baking soda and salt. Mix well and stir in chips and nuts. Bake!

Hope you all like it!!!

Ohh.. forgot to add, I bake my cookies in pampered chef stones. I don't know if this makes a difference or not but the cookies turn out Oh So Good!

Thank you so much for all the great replies and advice...I never thought to add pudding to the cookie recipe..can't wait to try it. I do have to say, tho, that even tho my CCC aren't soft (they will be soon!), I do make a mean PB cookie, and this recipe uses sweetened condensed milk and biscuit mix, and of course the PB, but these are gooey and chewy and stay that way. So I have thought about at least using biscuit mix instead of regular flour....

Those recipes look great. Thanks everyone for sharing them!


_____________
-Rezzy

I just made nefgaby's cookies. I added M&M's to them... holy cow! I now have my favorite cookie recipe! I think i'll start experimenting with pudding flavors and add in's now!

I tried the 'chewy' version of the CCC on Alton Brown's website last night. I'm glad I did - they were delicious! I did not have any bread flour on hand, so I used all purpose and we all thought they tasted incredible. Melting the butter first was different - the dough was almost like eating melted caramel. I am a chocolate lover, but I would probably reduce the choc chips next time because the cookie itself was really, really tasty. It's worth trying - they're definitely very, very, chewy!!!

I tried the CCC recipe by Nefgaby and they turned out great! I made them about a week ago, but not with blue bonnet and they were cakey. This time I used blue bonnet and there was a big difference. I made the white choc macadamia nut, with white choc pudding . Thanks Nefgaby

I thought you'd find this funny. I made a double batch of the dough and made Chocolate chip M&M. I sent a couple dozen to work with my DH so I wouldnt eat them all. I ended up eating the dough. LOL The DH can home from work and told me that one of the guys he works with wanted to know if I wanted a new husband. He'd come marry me just for more cookies.

Thanks for this info.

everything IS better with blue bonnet on it!

i guess the secret is out!....i think it has more buttery flavor than real butter...(if that makes sense).

when i was testing icing recipes, none of the things i used ...including land o lakes butter, had a better taste....i i WAS a die hard butter fan.

slamming the pan down after you take it out of the oven like indy said really does help the texture...

HEY INDY YOU NEED TO WRITE A BOOK....then you could retire from cooking.

I use "I can't believe its not butter" margarine to make ccc and they are great!

madgeowens, I also love and use "I can't believe it's not butter", it has the best buttery taste not to be butter. LOL, got a funny story about this... when this stuff first came out, we had a friend of DH's who came for supper. He put some of this on his food and took a bite and said "Man this stuff is good what kind of butter is it? I said "I can't believe it's not butter", he said I can't neither but what kind is it? My DH & I laugh so hard while he looked at us like we were crazy. I had to go get the tub and show him, he got a little and then blasted out laughing.

I also do as Indy & the others, do the touch thing and then take out of the oven a little early and leave them on the pan, been doing them that way for over 30 some years and it has work for me.

God Bless,
Sharon

I have also found that if you mix them too long or over bake them they will not be soft. I give people my recipe all the time, and they come back and say they can't make them like mine. It is so funny because its on the bag. I use crushed walnuts in mine also.

I find that using cake flour, butter flavored shortening instead of butter and using baking powder instead of baking soda are changes that I have made that work. I also struggled to find that perfect soft  cookie but after these changes I always get a soft cookie.  Use parchment paper instead of greasing your pan. That will help.

If using both white and brown sugar, I use more of the brown sugar.

Hope this helps. Good Luck!!

I wish that in the package Nestlé's Tollhouse it would recommend all your recommending.. cake flour, butter flavored shortening, everyone at work makes great cookies and I can't believe It's that difficult! I'm a cookie monster so i'll have to keep trying. :)