This is Mom's chocolate chip cookie recipe that came from our grandmother's friend Edna.
1 cup margarine
1 cup brown sugar
1 egg
1 tsp baking soda
2 1/3 cup flour
1/8 tsp salt
add any thing such as nuts, 3/4 cup chocolate chips etc
It's the extra 1/3 cup flour that I'm questioning. If the margarine is really soft and sloppy, I have cut it back a bit. Have you ever tried doing that to produce a softer texture ( not a soft cookie but crisp and easy to bite)? I know you have to beat the sugar and fat enough to dissolve the sugar in the the fat, or the result can often be heavy and hard, but reducing the flour a bit has soemtimes workedfor me too.
Do you think I have brain rot to be worrying about this?
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