When 15 or more people sit down to every meal, you can bet that we make big batches of everything, especially staple snacks like cookies. I 16x this recipe, then substituted. I halfed the 2 sugars, using locally grown cane sugar and honey. Because of the extra liquid in my choices of sweetener, I used less homemade butter, 2 lbs instead of 2 1/2. I did one bad. When I made the butter I salted it for use on toast, then I said "oops" when I went to make the cookies. I thought I would be ok to only use 5 teaspoons instead of the full amount. So my cookies need a sprinkling of salt on each one, but other then that they are very good.
