Recipe(tried): Softer Cookies

Hi! I really LOVE to have my cookies be soft, so here are my tricks:

1. Instead of two sticks of margarine, I use one stick of butter and one stick of FLEISCHMAN'S BRAND margarine. Other margarines do NOT cook as well.

2. Buy a baking STONE. These bake the best cookies I have ever tasted! (and I HAVE tried other baking sheets, etc. that claimed to bake "evenly" -- withOUT success). The first batch of cookies made each time the stone is heated will probably need to be cooked a couple of minutes longer than the rest, but otherwise it's the same as metal for time, etc. The ridges of the cookies ARE as soft as the middle, most of the time.

ABOUT BAKING STONES: Note that you do NOT have to grease the stone EVER, as the cookies will never stick; over time, the grease from your baking will bake into the stone and change its color, but will NOT affect taste. Do not use soap to wash it, only hot water. Also, be CAREFUL! The stone stays hot for quite some time after coming out of the oven. Let it air-cool before washing it, or you can crack it.

3. Use an Ice Cream scoop (preferably very small, with a mechanical release) to make the cookies about the same size. This makes for more even cooking, also.

4. Let the cookies cool on the stone for 2-3 minutes (NO MORE!), then IMMEDIATELY put them on paper plates, single stack. Put the Paper plates inside gallon-size Ziploc bags RIGHT AWAY. This keeps them fresh and soft for up to three days. Suprisingly, the paper only absorbs the grease, and does NOT dry out to cookies.

5. Enjoy!
Anne