Mine are never hard the next day. Are yours too dry? Have you baked them too long? Are you using too much flour? Try these oatmeal cookies and tell us if they are too hard the next day. They should be firm but mellow and chewy, not crumbly or hard. They will keep well for days and also freeze and thaw beautifully. Oatmeal Cookies ½ cup (1 stick) butter, softened to room temperature ½ cup (1 stick) margarine, softened to room temperature 1 cup brown sugar, packed down 1 cup white sugar 2 eggs 1 tsp. vanilla 1 ½ cups flour 1 scant tsp. salt 1 tsp. baking soda ½ cup chopped walnuts (about 12 whole walnuts, optional) 3 cups oatmeal 1. Heat oven to 350◦. 2. In large bowl, cream butter, margarine, and white and brown sugar. 3. Beat eggs. 4. Add eggs and vanilla to mixture and beat well. 5. Add flour, salt, and baking soda, sifted together. 6. Add chopped nuts. 7. Add oatmeal. 8. Drop by rounded spoonfuls onto ungreased baking sheet. Drops should be about walnut size and spaced apart. Do not press flat. 9. Bake about 9 -10 minutes, until golden brown and center is firm. 10. Remove to cooling rack. You can add raisins, chocolate or butterscotch bits, other kinds of nuts, etc., if desired. Yield: ~100. These cookies freeze well.