Zoemom's Pudding Cookie question:

[Guest guest]

I followed the recipe as written the first time out, and used both

kinds of sugar (white granulated and dark brown sugar).

However, I didn't have any butter flavored Crisco on hand, so I

used all softened butter. I know from prior baking experiences

that using soft butter versus melted butter will make a big

difference in the final product . . . if you use melted butter, your

cookies will turn out flatter. Just soften the butter by leaving it out

of the refrigerator for several hours or microwving it on half power

for a few seconds - but don't melt it . And as I said before, I

just dropped the batter by generously large spoonfuls onto the

cookie sheet. And they were ggrreat! ! I heartily recommend

the extra chocolate chips - I know 18 oz sounds like a lot - but

you're gonna love em! Oh, and these cookies freeze really well!

I wrapped each one separately in plastic wrap, then put them in

heavy freezer bags, and when thawed, they tasted

right-out-of-the-oven fresh!