Mine didn't turn out this way. In fact, this is one of Martha's recipes that leaves me scratching my head. In the Cookies book, the old-fashioned sugar cookie recipe is in the "Soft and Chewy" section. But in following the recipe, the cookies turned out much more crisp than I would have liked.
The recipe calls for 15 minutes of baking time, with a sheet rotation halfway through. My disclaimer: I don't rotate cookie sheets during baking, mostly because I'm busy cleaning up the mess I just made by making cookies and I don't think it really makes that much of a difference when baking. So I must admit that that could be part of the problem, but I just don't think that's what led to my crispy (not chewy) cookies. I think the baking time is too long.
I decreased the baking time to 12 minutes (still no cookie sheet rotation) and they started turning out much, much better.
I'd also like to point out that in the Cookies book, the instructions state that each batch will make 1 1/2 dozen cookies. Online, the recipe says it will make 20 cookies. In my kitchen, the recipe made over 2 dozen large cookies.
My second personal note to Martha (see the first one here):
Once again, Martha, it is time for a new proofreader. Employ this Martha-in-training as your field editor, or a new baker for your test kitchen. Mistakes in baking time and recipe yield are a serious matter, and it's something we here at The Martha Initiative (and by we, I mean just me!) take very seriously.
That is all.