Hi PJ, I was just wondering what cookie to make and saw your new posting. It's very easy to make and we all love the taste & texture. However, I have encountered 2 problems in making. 1) I could not attain the grainy texture after the addition of egg & vanilla. It was somewhat curdly; and 2) my cookies didn't spread. (The final cookie dough looks like yours.) I just bought the baking soda recently and have been using it lots. What could be the problem??? Thanks PJ! Angelina, it's OK for the dough not to be grainy; curdled-looking is probably a better description. Don't sweat that part. And my second batch didn't spread as much as the first, because I cut back the sugar; felt they were too sweet. For optimum spread, increase the granulated sugar to 1/2 cup (though they WILL be quite sweet...) PJH

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