Reviewed: Oct. 7, 2007

I found the exact same recipe in a recipe book from Indiana...the only difference is that it used shortening instead of butter, chilled the dough and baked the cookies at 350 degrees instead of 375. I think those changes make a difference on the texture of the cookies.

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Reviewer:

HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

Reviewed: Dec. 8, 2006

This recipe was very dry but good.

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Reviewer:

SUMMERCOOKS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 15, 2003

Really crispy, I prefer soft cookies better. They got eaten up at the family gathering, but I probably won't make them again.

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Reviewer:

juleshutton

Reviewed: Oct. 2, 2003

I baked these cookies for a party, and I was disapointed when the first guest took one and pratically broke a tooth bighting into it (and I made them that day too!). But after I put them in a container w/ bread (which softens them up), they taste pretty good. I think they could have a stronger butterfinger taste, though.

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Reviewer:

KENDRA_07

Cooking Level: Beginning

Reviewed: Aug. 15, 2003

This is a nice recipe! It's very sweet and crunchy. They turned out a tad flatter than I would like, but they tasted great. I will definitely make these again.

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Reviewer:

Erin K.

Reviewed: Sep. 4, 2001

The whole family loved these cookies & they were quick & easy to make.

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Reviewer:

CSINA

Reviewed: Jul. 9, 2000

This recipe was easy and quick. Personally I thought the taste was way to sweet for me. The recipe would work for my daughter's "Easy Bake". Not very good for me but my kids liked them.

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3 users found this review helpful