All else equal cookies made with butter will be flatter & crispier than cookies made with Crisco.
I find that half butter / half Crisco is a nice happy medium, so that is my personal preference.
Obviously the length of time you cook them matters too. The full time indicated on the recipe tends to result in a fairly crispy cookie, although it varies a ton depending on recipe, altitude, individual oven variances, etc.
Stored the cookies in an airtight container and they’re kind of soft. Next time will bake them 60-90 seconds less than the lower recommended time.
Have you ever tried molten chocolate cake?? I highly recommend it!!
I have. It’s okay. But honestly, i prefer fully-cooked baked goods. If i want a molten center, it can have mousse or just melted chocolate, or if you want something room-temp, there are lots of lovely pastry creams.
I like the corner brownie, too.
I do make a gingersnap that’s really better if you store it for a few days before eating it, because the cookie is too hard when it’s just cooled, and after a couple of days it picks up some moisture from the air, which makes it softer and also releases the flavors more into the cookie. But it still has a snap, it’s just not actually hard, like it is when it’s freshly cooled. (The warm-out-of-the-oven cookie is soft, of course. But that’s only true for about 10 minutes.)
The things i dislike most about raisins in cookies is that they make them soft. 
Adding a slice of bread to the airtight cookie container will transfer just a touch of moisture from the bread to the cookies if they are still harder than your preference.