Any cookie experts here?

The kind of fat and amount of sugar has something to do with crispy versus tender, too. For sugar cookies, look for a recipe that uses sour cream for soft, melt, in your mouth cookies. Peanut butter cookies are usually tender when made with butter and peanut butter. I tend to use butter or half butter and half oil, and never shortening or margarine (trans fats = bad). Chocolate chip, well, try less time in the oven and eat them while still warm. Substituting applesauce for a third of the fat should give you more tender cookies, too.