Enjoyed the article and comments. I use some butter but mostly Crisco and bread flour, and I'm in the high altitude as well so I've cut the fat and sugar and increased the flour for my recipes. I've made my recipes so many times, I judge by the texture of the dough, not the measure of the flour, it varies from day to day. I roll and freeze, or at least in the fridge for a day (or a week) first, and get nice fluffy cookies most of the time. One thing I've noticed is (I'm really lazy) when I make 3 batches at a time in my KitchenAid, I tend to get less satisfactory results than when I make just one batch. (That's really hard to do when I'm making 30 dozen 4" cookies... takes FOREVER.) I've also noticed that not creaming the butter and sugar as much as we're taught to produces better results. Heck, sometimes I just throw in all ingredients and half the flour, mix that up and then add more flour until the consistency is correct. That way I'm not overbeating, especially with bread flour, it's easy to get too much gluten action going on.

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