If I want to add inverted sugar to my cookies recipes, many of which,but not all, contain both white and brown sugar, how would I go about doing it? I read that 15 percent invert sugar would keep the cookies soft for up to 3 weeks. That info came from a patent/copyright for chocolate chip cookies. If I buy already inverted sugar, an sub in 15 percent, should I sub the white or the brown sugar. If I can get this to work it would be great. I make a huge amount of Xmas cookies. I'll start freezing doughs in a couple of days. I usually make about 20 different recipes in double or triple batches. Fortunately, I work at a grocery store bakery 3rd shift and can portion my dough out on sheet pans, then rack them up and roll them in the sub zero freezer. After my shift, I put them in empty parchment lined cardboard cupcake trays, refill the cupcake box then keep them in the freezer until I'm ready to bake, which I also do at work. I spend a lot of money to make these cookies, lots of dried fruits, nuts, butter and booze. I even use over 3 cups of pure maple sugar in King Arthur's Vermont Maple Sugar Cookies. I use about 8 of you recipes, and buy your flour all year when ever it is on sale. I've laid in about 30 pounds. Anyway, if I could extend these cookies "shelf life " that would be beyond great for mailing to non local family and friends. Any info you could give would be deeply appreciated.😐

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