You have discovered some of the alchemy of cookie textures - at least as they affect your particular recipe. When you know the alchemy, it helps you to pick the type of cookie you want from the ingredients list in the recipe to begin with, as well as the ratio of ingredients, or the knowledge helps you to alter a cookie recipe to get the results you want. Cookies are formulated a lot like cake, except there is less liquid. You can alter a recipe intentionally or unintentionally. Just adding or decreasing the amount of flour by a tablespoon or two will get different results. Leavening agents in cookies contribute to the flavor, texture, spread, and color. Baking powder helps to produce a lighter-colored and puffier cookie. Baking soda makes a cookie spread and brown more. You can substitute a small portion of the flour with rice flour to make cookies crispy. Make your own rice flour by milling short- or medium-grain rice in a coffee/spice mill. Long-grain rice doesn't work as well for baked goods. The amount of gluten in the flour you use can also alter the texture. If you accidently use bread flour instead of all-purpose, you'll find a tougher cookie as a result. Gluten absorbs a lot of moisture - alter the amount of gluten in the flour, and keep the same hydration, and you'll get a different texture. Butter VS Shortening - Butter contributes to a crisp cookie (think shortbread cookies). Shortening typically contributes to a cakelike and softer cookie, but they are also crumbly and more dry (which seems to be a contridiction of characteristics - much like getting puffy, chewy cookies which are opposite attributes when talking about cookies). If your cookies soften after they are in storage, it's probably moisture migrating from the crumb of the cookie to the surface of the cookie. There is more moisture in butter than shortening, but by under-baking cookies, some of that moisture remains in the crumb which migrates to the outside. Other ingredients in the cookies can also absorb and hold moisture, which migrates to the surface. There are a million and one things that contribute to the finished product when you talk about attributes of a cookie. Everything from sloppy measuring to the type of pan you baked your cookies on, and everything inbetween contributes something. And just when you think you have it all figured out, you bake your T & T recipe on on a humid day, or use new bakeware, or have the rack in the oven in a different place, or didn't allow the dough to rest a few minutes before forming the dough balls, or your kitchen was hot and the fat in the dough melts before you get the dough onto the baking sheet, or your butter was too soft when you mixed your ingredients, or, or, or.....and all the sudden you have a new end result to your T & T cookie recipe - asking "WHAT HAPPENED"? I think I'm having flashbacks to judging cookies at too many fairs (LOL)! -Grainlady

I found this cookie on the inside of a Land O Lakes butter carton. It's one of my favorites. Try it with your icing. SLICE & BAKE LEMON CRISPS (6 1/2 dozen) 3/4 cup Land o Lakes unsalted butter, softened 1 cup sugar 1 egg 1 TBL grated lemon peel 1 1/2 cups flour Sugar or powdered sugar Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.) Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight. Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~

Sugar cookies: 1 cup of butter 2 cups of sugar Cream together and add 2 eggs beaten with 2 T milk and 1 teaspoon vanilla ( I like a bit more) Mix with the butter mix Add 3 cups flour mixed with 1/2 tsp salt....and as much as 1/2 cup more flour until it's stiff enough to roll out Make flat patties, wrap and refrigerate for an hour or longer.... Dust board with flour and roll and cut... Bake 375 for 8 to 10 minutes....I use parchment on the cookie sheets....if you don't have parchment....lightly grease the sheets. The absence of baking powder keeps them from rising and keeps the cookies true to the shape of the cutter.....and makes them crisp

The recipe sounds good and is what you asked for. I have 3 really good oatmeal cookie recipes but they are each quite different; two are very spice-filled and the other more Tollhouse-ish. And then there is actually a 4th from Martha Stewart, wich is, again, not like the others.