This is acutally about the same recipe I've always used for my cookies. I've tried mexican vanilla, but still prefer regular. I use a little more brown sugar and a little less white sugar. But my tip is that I don't spoon the cookies out, I roll them into balls first-they tend to be fluffier this way. I also have found that air-bake cookie sheets make a big differance in keeping them soft and moist. Take them out when the edges start to turn light brown, let them sit on the pan a few mins outside of the oven, they will darken a little more as they sit. Love them!
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