Many thoughts about this recipe, which is pretty good. Almost certainly the people who disliked these cookies used old, rancid oil to make it. You must use reasonably fresh oil. To improve the flavor, if you have it, you can use a few tablespoons of sesame, almond, walnut, coconut or other nut oils. If you only shop at the grocery store, your best choices are probably corn or peanut oil, although any will work. You could also add one or two Tbsps of melted butter to add a bit of butter flavor without all the saturated fat. Moreover, the fat in this recipe can be reduced a bit without affecting the texture much. Since this is basically a Toll House Cookie recipe that uses oil instead of butter, and butter is 20% water and milk solids by volume, you can reduce the amount of fat by 20%, replacing it with milk or water, and still get a good result. So use 3/4 cup (12-13 Tbsps) of oil, and about 3-4 Tbsps liquid. If you use the fat + water, make the recipe with bread flour, and mix the dough awhile after the flour is added (say a minute), you will have a chewy textured cookie. Whole-wheat flour and some added spices (about 2 tsp mixed) makes a good spice cookie. Adding 2 tsp corn syrup to the recipe (you can use pancake syrup) will help the cookies stay moist and soft.
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