Hi PJ, I just discovered this recipe and have not made it yet, but have been researching CCC recipes and starting to experiment. Reading my way through the comments here (great fun!) and thought I would address 2 items here: 1. I have read that melting the butter makes a chewier cookie, and while you mentioned that was not your goal, if you brown the melted butter (be sure not to burn it), it adds an amazing flavor to the dough. Definitely worth the extra effort. Yes, I got it from the ATK folks! 2. I too, do not like Crisco shortening, in particular because it has added preservatives (why?). I discovered Spectrum Organic Shortening (made from palm oil). See: http://www.spectrumorganics.com/?id=87 I can easily be substituted for Crisco at a 1:1 ratio and I like it better than coconut oil, which sometimes adds coconut flavor that I do not want. Anyway, glad to see there are others out there who overanalyze everything too. But if it is for CCCs, how bad can that be?!

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