Greetings all. I have been fussing with my cookie recipes at work for catering in Denver, CO. I have made the appropriate altitude changes to the recipes but still having a problem with them sitting for a couple hours and going stale. My exec chef and GM are wanting me to look for alternative was to prolong shelf life. My boss is not opposed to using possibly calcium sulfate, which hurts my soul a bit, instead of switching out butter for shortening. Corn syrup has not helped me very much? Any other ideas? Or any one have knowledge or use chemical preservatives? Thanks so much.