Using butter vs. margarine, makes for a mound, harder chocolate chip cookie but I didn't notice a diff in the flavor (i.e. a more buttery flavor if using butter) If margarine is used.. the cookies spread alot. So.. I use half shortentin and half margarine and the cookie turns out perfect. However, yesterday I made them and I THOUGHT I was using 2/3 cup Crisco shortening (the kind in "stick" packaging) but, long story short... I think I used 2/3 cup CREAM CHEESE from a leftover package I had in the fridge. At least I thought it was Crisco... I am now thinking it was cream cheese, however I never buy cream cheese except for frosting and I haven't done frosting in a while so I am not sure if it was 2/3 cup cream cheese or Crisco (they are both in silver wrappers!). But the cookies taste really good, just not my usual flavaor and they have spread, (due to the margarine) however, they are still moist. Question: what have you learned about substituting cream cheese for Crisco in cookies? Thanks for the info!

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