All flours are not created equal! The brand that makes the lightest biscuits may not work well for other baking, due to the difference in wheats used for milling. You may need to adjust the flour content by a tablespoon or so. Baking powder does get old, and after actually reading the label on the can one day, I found it recommended that you shake the can before using. Who knew? Lastly, real butter will give a different consistency to your cooky than vegetable shortening. I tweaked and experimented until I felt I had the perfect cookie, only to have my family tell me they liked the "flat greasy ones" better!

I play golf by my self but I am just a beginner. I try to practice every day but can see there are fare away to the top. I really enjoy to watch all those blogs and learn more about golf. I have just bought a house in Hua Hin on a golf course and hope I can prove my came here.

Rebecca could you post the recipe. I used to make these cookies and they were the best. I lost my recipe a few years ago and have even called redband to see if they could give it to me and they could not find it. So I would so much appreciate the recipe.

No problem. Here it is:

Ultimate Chocolate Chip Cookies
Prep: 30 min., Bake: 14 min. per batch
Yield: Makes about 5 dozen

Ingredients
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 (12-ounce) package semisweet chocolate morsels
Preparation
Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.)

Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed.

Pecan-Chocolate Chip Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels. Proceed as directed.

Almond-Toffee Chocolate Chip Cookies: Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed.

Note: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.

Dark Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed.

Note: For testing purposes only, we used Hershey's Special Dark Chips.

Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed.

Coconut-Macadamia Chunk Cookies: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed.

Susan Hefilfinger, Mandeville, Louisiana, Southern Living, APRIL 2005

From www.myrecipes.com