Okay. I made these cookies a couple days ago and used butter as some reviewers suggested. Although my family and sister-in-law said they were awesome and raved on and on about them, they turned out quite flat. So, I made them again last night and used the shortening as the original recipe says and I must say that even though I prefer to use butter for health reasons (especially my wonderful local organic butter)they turned out much better as far as the look of the cookie goes. Taste was about even with butter, but not near as flat. They were nice and round and perfect just like a cookie should be. So, I don't know if others have a problem with flatness using butter, but I did. In fact they were so flat that I couldn't even hardly get them off the sheet and they fell apart and were quite a mess. The taste made up for it. BUT with the shortening they are perfect the whole way around. These cookies are just delicious and quite easy to make. Do be sure not to overbake. I baked mine for 7 minutes, then let them sit on the sheet for a few minutes. They WILL seem like they are not done, but don't worry they will harden up a bit. They will harden enough to stay together, but remain chewy enough to think you're almost eating a brownie. Thanks so much for the wonderful recipe!
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