Reviewed: Apr. 30, 2012

Very good. but I would say you should refrigerate the cookies for at least an hour, this will make the cookie dough bake into a more cookie like form

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Reviewer:

bren235

Reviewed: Apr. 24, 2012

This recipe is absolutely the best I have ever made. They come out thick and chewy, yet NOT dry. Thank you, Beth, for sharing!!!

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Reviewer:

browneyedcalimom

Reviewed: Apr. 23, 2012

These came out perfectly! Love the combination of shortening and butter and if you keep them in the fridge before baking ... they don't spread out as much when you bake them!

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Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: Apr. 17, 2012

I have to preface this review with the fact this is the first time I have ever used shortening in a cookie recipe, I usually bake only with butter but I had some shortening to use up and my son wanted chocolate chip cookies. These cookies do not spread, if yours spread either your butter was too soft or you did not measure your flour properly and you need to add more. I used my purple scoop which made 54 cookies, I flattened them with the bottom of a drinking glass, I used mini chocolate chips and half whole wheat flour, 12 minutes was perfect on Silpat lined sheets, edges were slightly brown and crispy, the center was chewy. A big hit with my son's hockey team and helped me clean out my pantry a bit.

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Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Mar. 24, 2012

These cookies turned out great. I cooked mine 8 minutes at 375°. They came out looking a little un-baked but once they cooled they tasted great.They stayed the same shape as when I put them on the baking sheet. I would diffidently share this recipe.

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Reviewer:

momoffivegirls

Reviewed: Mar. 3, 2012

As another review suggested, I added 1 teaspoon of mayo to the recipe. That is the only the only modification I made, and, BOY, OH, BOY!, are these cookies delicious! I got 3 dozen large cookies from the batch and will have to make more before the day is over! Thanks for sharing, Beth!

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Reviewer:

Jerri

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Whiting, Indiana, USA

Reviewed: Feb. 18, 2012

Cookies came out really good. Crisp on outside and a chewy inside. I did add an extra 1/2 cup chocolate chips in addition to the pecans. Used a large melon baller to scoop out dough. Cookies were uniform in size, hardly spread at all and I was able to get 87 cookies from the recipe.

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Reviewer:

alice

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

Sadly I cannot rate this cookie high. It was tasty, but it was much too hard & crunchy for my poor, old, aging baby boomer teeth. There was nothing at all soft about them, & I took them out of the oven when the tops were just barely no longer spongy soft on top, & at only 9-10 minutes cooking time. I'll most likely treat my bunnies to them, it will be good for their teeth.

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Reviewer:

Lady3kgt

Reviewed: Jan. 29, 2012

Fabulous!!!!!! these are my ideal cookies. They came out strange looking; they looked golden but other than that they looked exactly like they did when they were put in! they were still little balls. They were perfect other than that though, they were crispy and chewy. I would definitely disagree with the comment right before mine.

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Reviewer:

bakergirl44

Cooking Level: Beginning

Living In: Elk Grove, California, USA

Reviewed: Jan. 24, 2012

My 13 year old son made these tonight and they were wonderful; nice and thick and chewy-yum! He's been searching for a recipe similar to the cookies served at his school and these seemed to fit the bill. He baked them for 10 mins and pulled them from the oven and put them immediately in the freezer. The whole family has loved them! (the only thing he changed about the recipe=1 C. choco chips and 1C m&m's and no nuts) Thanks for sharing this terrific recipe!

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