Light, fluffy and delicious frosting. I was a little hesitant after reading some of the reviews but thought I would give it a try. I cooked and whisked the milk/flour mixture until it was a very thick paste. I transferred it to a bowl, covered and refrigerated while I started whipping the butter and sugar. I used Bakers Ultra Fine Granulated sugar which was the perfect choice. Not too sweet or gritty. After whipping the sugar and butter, I added the milk mixture (which I briskly stirred to remove any new lumps) and allowed it to whip for an additional 7-8 minutes. At the end I added the vanilla, and a pinch of salt to balance. It couldn't be better!

Reviewed On: Oct. 8, 2009

Great recipe! As others did, increased flour- to just shy of 1-1/2 cups. Also increased the baking soda to 1 tsp. I used a full bag of chocolate chips (2 cups) in addition to the pecans. I have made this recipe a few times, and this was the best modification. The result... YUMMY, chewy, chocolaty, crunchy cookies!!!

Reviewed On: Oct. 4, 2008