Tate's has always been that crispy, even when you could only get them from South hampton
Well, I can't possibly change the recipe, because I'm a consumer just like you. That said, I received a notification that somebody had a question about Tate's bakery. So, here I am. I know that they put a lot of butter in their formulation, and that is the reason why there's a lot of crisp to the cookie. I've noticed that there's both crisp and chewy, but that's just me. Perhaps if they were heated for 3 to 4 seconds some of the chewiness would return, but I digress. For more answers you might want to try contacting the bakery itself and on a final note, I believe the bakery has changed hands as of a year or two ago, where the main woman that ran the place sold out to corporate for millions. I believe the formulations are still the same though. ✌️
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