Reviewed: Dec. 7, 2012

A nice crisp cookie with a very good flavor. I only used about half the amount of butterscotch chips I think 12 oz would have been way to many.

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Reviewer:

Joey Joan

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

Living In: Hainesport, New Jersey, USA

Reviewed: Jan. 24, 2013

Crisp and delicious! I added a banana to keep them together more, which made a rounder, fuller cookie, instead of ones that spread a bit thinner like the photo. I also did 1/2 butterscotch chips and 1/2 white chocolate. I used all 12 oz, although I agree with Joey Joan (previous reviewer) that you don't need all 12 oz.

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Reviewer:

ssslypra.r.

Reviewed: May 7, 2013

Pretty good cookie. I substituted the flax seed for wheat bran and cut the butter to 1/2 cup with 3 tablespoons vegetable oil and the sugar to 1/3 of a cup. Still very sweet. Mine didn't melt though and I ended up flatening them with a fork.

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