this is an old family favorite Chocolate Chip Cookie 1 cup brown sugar (packed) 2/3 cup white sugar 1 cup oleo 2 eggs 1 tsp. vanilla 2 1/2 cups flour 1 tsp. baking soda 1 tsp. salt 1 cup chocolate chips 1 cup nuts (optional) 1 cup quick cooking oatmeal Bake approximately 15 minutes at 350 degrees

My advice would be if they aren't spreading enough then there is a bit too much flour. Try cutting down 1/4 cup and do a test cookie, if it's spreading too much then add a bit more flour until you get it how you like it. Betty Crocker cookbook has this tip in their old cookbook. I think most people are trying to figure it out when it's really just as simple as too much or not enough flour that affects the spread of the cookie. Try not to over-think it so much. EDIT TO ADD: The cookies in the picture look good though...they don't look like they didn't spread enough to me. Here's a thought too, why not use a round cookie scoop to form them and flatten them out a bit with the bottom or a glass or something? This post was edited by arkansas_girl on Thu, Dec 27, 12 at 10:31

Those are absolutely gorgeous, bons! I made some last week also, and I have to agree they're some of the best CC cookies I've ever tasted. I used Ghirardelli 60% chips instead of the disks, and I aged the dough for about 50 hours before I had a chance to bake them. I've got eight cookie balls packed in a vacuum-sealed bag in the freezer, because we couldn't eat all those huge cookies in a single week. I'll be interested to see how they hold up when I defrost and bake. But this is now a go-to recipe. I'm another weirdo who prefers them cooled to warm out of the oven. I like that little nugget of firm chocolate instead of the hot ooze. This is probably a subject more suited to the therapist's office, though.

Thanks for replying Ricky. I really like mint though, I think I'm going to leave it out completely in half the cookies & put in only about an eighth teaspoon in the remainder & see how I like it, see how it goes.