Now, I have to tell you that before I went to the science fair at my daughters’ school, I thought the reason these cookies always came out right was the Parkay margarine. Now I’m not sure. The science experiment tested varying amounts of baking powder/soda. Sure enough, the cookies came out in all the variety of shapes/crunchiness I have seen in my own cookies. By “perfect” I mean a soft, mounded up cookie. If you like the flat, crunchy ones then I think you need to add more baking soda. I like this recipe because it is easy to remember. Here it is:
2 sticks of Parkay margarine (if you use butter, the cookies will be crunchy)
1 cup white sugar
1 cup brown sugar
1 tea. baking soda
1 tea. salt
3 cups flour
Mix the marg., egg, and sugars. Add the baking soda, salt and flour and mix again.
12 oz. package of chocolate chips (or try butterscotch, peanut butter or M & Ms or a combo). My favorite chips are the milk chocolate Guittard–they are so yummy. My least favorite are the Nestles–I usually prefer a store brand over them.
Mound by a TB on greased cookie sheet (or actually, I prefer to use parchment paper, silicon sheet or my new circulon baking pans–no grease needed and they clean up easily)
Bake in a pre-heated 350 degree oven for 10-12 minutes until golden brown at edges.
Peanut Butter Chocolate Chip Cookies–add 1/2 cup of peanut butter. You don’t change the other ingredients.
Oatmeal Chocolate Chip Cookies: Add 1 1/2 cups oatmeal. You can reduce the flour by 1/2 cup if you want. I also often add raisins to these.