[blue9396]

I have been baking chocolate chip cookies for years, but lately they are not coming out right and I can't figure out why. I've tried different recipes, but the same results. (I've tried a Pillsbury cookbook recipe, the Toll House Cookie recipe on the choc. chips pkg, and other recipes)

I use margerine in the recipe because I find butter to be too rich. I usually soften it in the microwave before adding it to the mix. I have always done this. The rest of the ingredients I add according to the recipe: wet ingredients with sugar, then the dry ingredients. Whether I use a mixer or hand mix, I get the same results.

The problem is that my dough is sticky which results in a too soft cookie with little texture. After I drop the dough on the baking sheet and it flattens in the oven, I notice little pinprick holes in the tops of the cookies.
When they're done, the top of the cookie retains the pin prick holes and it doesn't have a nice texture. The cookies come out thin and slightly crumbly. Often, they harden in the cookie jar (even though they don't last more than two days there because my kids eat them up).

What am I doing wrong? I'm looking for a recipe or tips to making a chocolate chip cookie dough that is not sticky and will create a thick cookie with texture that stays soft. I hope someone out there has an answer. Thanks