I make the original recipe using Crisco instead of butter as those made with butter spread. I also add the original 1 tsp. water then beat the heck out of the dough before adding the flour. I still don't think they taste like they used to. My oven is 17 years old so it isn't my oven. My husband (the chocolate chip cookie king), sister and girlfriend agree. I understand farmers are changing the molecular structure of wheat so it grows quicker thereby yielding more crops. It's all about the money. I do know about 1 in 30 people now have to be gluten-free because of this. They also get an "off" taste after a day or two in a well-sealed glass jar so I freeze the formed coolies on a baking sheet then toss them in a plastic bag and put them in the freezer. Then I can bake just a few at a time.

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