Hi, Lisa. You are an ambitious baker! I've been known to crank out similar amounts around this time of year. What you use depends on the batter's formula, also on the bake time. Slightly under baked will stay soft longer. For the invert sugar proposition (best for drop cookies like crinkles, chocolate chip, oatmeal, peanut butter), I would substitute by weight, and do so for the white instead of the brown sugar (brown sugar already has molasses in it, an invert sugar, so taking that away can take you in the opposite direction). Best way to test is to sneak up on it, as well. Make a single batch of one of your drop cookie recipes, and swap 2 tablespoons of your invert sugar for 1/4 cup (1 3/4 ounces) of white sugar. Bake one cookie. See how you like its texture. If you think the dough can support it or the cooled result isn't soft enough, add 1 more tablespoon invert to the dough, mix well, and bake one more cookie to see how it behaves. In any event, I would hesitate to go over 3 tablespoons of invert for a 4-dozen batch of cookies. Every formula is going to behave differently, so you'll have to give the baby steps treatment to all of them. For a rollout or crisp cookie, I would not go with invert at all; most of those are high enough in butter and shortbread-like that they benefit from a couple weeks' worth of aging anyhow. I hope this helps. Susan

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