Have made this recipe numerous times, and it comes out wonderfully every time. We vary it depending on what we want...margarine makes a flatter, chewier, moister cookie...slightly more crumbly, but seems tastier to us. Butter makes a fluffier cookie, but seems a bit flat in the taste department. This is an ideal recipe to build on, however. We've substituted the raisins and craisins with butterscotch chips and pecans, and it's still wonderful. This is a dream recipe for adaptations. My husband loves it because it refrigerates well. We bake a dozen at a time, which gives a nice treat, plus nibbles for him the next day or two, and lets us have access to fresh cookies when we want them. (Also keeps *someone* from snacking his way through a whole batch lol).
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Have made this recipe numerous times, and it comes out wonderfully every time. We vary it...