I find that changing the amount of butter/lard does have some results, but the best results that I received was when I started using more flour, not less/more butter. I also have a trick to getting more cake like moistness, and my cookies don't get hard after they cool down. I have not changed my oven temp, but they only bake for 9:50 for a full pan of about 24 cookies. One trick I will share is-remove the cookies immediately after pulling them from the oven, and let them cool on wire wracks instead of the pan, that prevents them from over cooking on the pan. Also, to the problem of them spreading to much on a warm pan, the extra flour prevents that. Now, as to how much extra flour, that is up to the cook to decide how much is good. I use 3 cups per batch, but that also makes my cookies quite small. If I want them to be bigger, then I back of on the flour. To each their own!! Happy baking!!

• Reply