Chocolate Chip Cookies

[Pam Gould]

Veryold..I find that it depends on the fat that you are using. Oil really flattens them out. Butter and shortening do much better for a plumper cookie. You can add a lil more flour, that helps..but not a lot of flour. Depends on the cookie. I also add mashed potato flakes as a thickener too. You don't taste the potatoes, and no one doesn't like potatoes. Pam  .☆´¯`•.¸¸. ི

[pz]

Veryold..I find that it depends on the fat that you are using. Oil really flattens them out. Butter and shortening do much better for a plumper cookie. You can add a lil more flour, that helps..but not a lot of flour. Depends on the cookie. I also add mashed potato flakes as a thickener too. You don't taste the potatoes, and no one doesn't like potatoes. Pam  .☆´¯`•.¸¸. ི

Pam is spot on. We like Toll House recipe and have tried different fats. Butter has always resulted in the best texture

[jboo70]

We use this recipe religiously.  The best thing is that you can use a slew of different flavored puddings.  We have used: cheesecake, banana, vanilla, butterscotch etc....  Cook at 350 for 10 min and you will win every time.  Love them LOVE THEM love them.