Do you think I should try these? :) Dark Chocolate Chunk Cookies

I use the same recipe that Michael uses. Someone posted it on allrecipes as Mrs. Siggs

Snickerdoodles. I use the half butter/half shortening method.

 
I think all butter can make a cookie crispier and a bit of shortening keeps them softer.

I used to use all butter, but now when I make a softer cookie, like oatmeal, I use 1/2 shortening and I think it does keep mine softer. For crispy cookies, I use all butter. For Snickerdoodles, I think it doesn't matter cuz the cream of tartar gives them that nice softness with crispy outside that everyone loves.

 
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