There are several tweaks I've made to the original recipe. I only use Fleischman's margarine which I leave out along with two eggs for at least several hours before making the cookies. I have even left them out overnight. I add one tablespoon of water and one tablespoon of vanilla to the margarine, sugar, and egg mixture. I think the real trick is to sift the dry ingredients three times before adding to the wet mixture. I like my cookies flat and chewy. I bang the cookie sheets on the stove four or five times after baking at 375 for ten minutes. Then back in the oven for another two minutes. After packaging the cookies in tins or zip lock bags I add at least half a slice of bread and remove it the next day. This insures the cookies will stay soft and chewy even if I stick them in the freezer.

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