softer cookies
 

Somone was asking about this
I just read someone swapped out crème cheese fror butter and it worked great
going to try this
Gale

A friend watched me make the same cookie recipe, hers were always hard. She cooked them to long!

Going to try the cream cheese for butter substitution. Ever since I got a gas range my cookies have been hard the day after baking no matter what I'd done. Never had a problem getting crisp on the outside and chewy on the inside before that.

My chocolate chip recipe calls for maybe a 1/4 cup Crisco and they are always moist and chewy and a little crisp on the outside. I think the crisco helps softens them. It's not that bad for you since you're not heating the Crisco up very hot like frying and using very little.

I went to a street fair once and the Mennonites were selling cookies. I bought a small bag and the cookies were soft so I asked how they did it. She told me to always add instant vanilla pudding to the recipe. It works. I prefer crunchier cookies myself.

I love soft cookies, so when I put them in the cookie jar, I add a slice of bread to the jar. It keeps the cookies soft.

Here's a great soft chocolate chip cookie recipe. I bake on parchment lined cookie sheets. Makes a difference, I think.

From Ann Marie’s Kitchen: Soft Chocolate Chip Cookies
4-1/2 c flour 2 (3.4 oz.) packages vanilla inst. pudding
2 teaspoons baking soda 4 eggs
2 cups butter/margarine, softened 2 teaspoons vanilla flavoring
1-1/2 cups brown sugar, packed 4 cups chocolate chips
½ cup white sugar 2 cups chopped walnuts (optional)

---Sift flour and baking soda together; set aside. In large bowl, cream together butter, brown and white sugars. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips and nuts. Drop rounded teaspoon of dough onto ungreased cookie sheet. Bake 10-12 minutes at 375 degrees until edges are golden brown. Makes about 6 dozen cookies.

I'm guessing the 2 packages of vanilla instant pudding goes in with the flour and baking soda in the first instruction?

I use the old choc. chip recipe that used Crisco and 1/4 tsp of water. It was on the choc. chip package. The recipe has changed over the years. If I use butter they turn out crunchier. If I use Crisco they are softer. Also have to take them out of the oven before they look totally done.

You can add the pudding at any time.