Cookies! - Akron,OH

Use shortening instead of butter. (I use butter flavored Crisco.) And as others have said, underbake slightly. Remove from the oven when they still look a little "wet" in the middle, let sit on cookie sheets a couple of minutes before moving to a cooling rack. And store in ziplocks or some other airtight container.

The best way I have found is to under cook them a little, then after they cool the will still be gooy on the inside. Also, cut back on the flour a little if they are still coming out too firm or mounded up, a good cookie should spread and thin as it cooks, too much flour will prevent that and lead to a more cake like cookie.

You can also try Blue Bonnet Margarine instead of real butter. and don't over mix if you use a hand mixer. when you get it thickened with flour wash your hands and dig in and mix by hand the remaining flour mixture. try it and see if this helps. Also Most receipes call for large eggs but they are really looking for jumbo eggs. because most "mom receipes" are from grandma that used farm fresh eggs so add en extra egg.

My husband just takes his out of the oven a few minutes sooner than what the recipe says. So say it says to cook for 15 min, he takes it out at like 12 min. Let it sit and cool but it will be gooey in the inside and done on the out.

My all-time easiest is the Nestle Toll House Filled Cookies. Oh my goodness! Even my hubby could not get over how good they were as well as my mother. They have caramel and chocolate filled ones. They are pricey so I wait until they go on sale or have a coupon.

They literally melt in your mouth!

Bake them on stoneware! they will always be crisp on the outside, but will never burn, and the inside will be gooey (u usually have to cook them a little longer than the recipe calls for though) - i won't bake my cookies on anything but a stone anymore! :)

sending hugs!
~T.

This recipe is amazing!

in a MIXER (very important!) mix 2/3 cup shortening, 2/3 cup butter, 3/4 cup sugar, 3/4 cup brown sugar until well blended. add 3 eggs (mixing between each) then 1 tsp vanilla. In a seperate bowl combine 3 cups flour, 1 tsp salt and 1 tsp baking soda. Add the flour mixture into the blender in thirds, mixing between each addition. add a 12 oz bag of nestle semi sweet chocolate chips.

(I like to refrigerate the dough for just a little bit before cooking or at least put it in the fridge while the other batches are cooking) put 1 1/2 inch balls onto cookie sheet and bake at 375 for 7 minutes. (that works in MY oven.. play around with itsince all ovens cook differently but pull them out when they look JUST undercooked) Let them sit for just a minute then move them to a cooling rack.

This is the BEST recipe... just play around with it till it comes out just right. Each of the sugars you can do up to a whole cup... just see what works best!
Good Luck!

Oh my I can't do it either, weirdly my husband can, and we even use the same recipe. But I came across an amazing pumpkin chocolate chip that even I can't screw up here! I do use applesauce instead of oil though.

http://jorisfamousrecipes.blogspot.com/2008/10/pumpkin-co...

This is a new recipe for us, that my husband really seemed to like. He bought some fancier chocolate chips(Guittard 63% extra dark chocolate) and wanted a better recipe to put them in. It's a half recipe so we could test it out, using only 1 egg and 1 stick of butter.

1 1/8 cups flour
1/2 tsp baking soda
1/2 tsp salt
3 Tablespoons cocoa
1 softened stick of unsalted butter
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp vanilla
1 egg
1/2 cup walnuts
1/2 cup plus 1/3 cup chocolate chips

We mixed the sugar, butter, egg, vanilla in the mixer, then added the flour mixture, then the nuts and chocolate chips last. Then they baked at 350 for about 12 minutes. I use an air-insulated pan so that they don't burn on the bottom.

Any recipe will work, (I usually use the one on the bag of chocolate chips!) the trick is to use half real butter and half butter flavored Crisco and to use half white sugar and half brown sugar