Reviewed: Jul. 21, 2009

The cookies were really flat, after chilling the dough and adding flour (3-4 tablespoons) the cookies started turning out a lot better, but I don't think I will be using this recipe again.

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Katie Ann

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Reviewed: Feb. 18, 2009

I made these today with my 3 1/2 year old son and we had so much fun. The cookies turned out great. I used 1/2 tsp of salt instead of 1 tsp just based on some other comments. The cookies looked like cookies I would buy at the store....somewhat flat, but really good!

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camrmom

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Reviewed: May 6, 2008

Great recipe. Cookies won't turn out flat if you are careful to not melt the butter - just soften it.

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Melanie

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Reviewed: Jul. 3, 2007

I should preface by saying that I do a lot of baking and I followed the uncomplicated recipe. However, only use this recipe if you don't mind flat cookies. These cookies have a good taste, nothing spectacular, but they don't look that good. I like my cookies and food in general to be very appealing to the eye. I was hoping these would be lighter in color (maybe I should've used a recipe w/o the brown sugar) and that they would have been more formed and not so FLAT. I tried baking them on a rimmed and non-rimmed sheet and on a Silpat mat all with the same results. I even tried refrigerating the dough, so it wasn't that either. These are just okay. I am still looking for something that tastes and looks fabulous. Thanks for the recipe anyhow. Also, I agree with reducing the amount of salt. A teaspoon is a little much.

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SAYURISHIMADA

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Reviewed: Jan. 22, 2006

These cookies are fantastic! They were gone in no time. I cooked at 350 degrees and took them out as the edges were getting golden brown. The kids loved not only helping to make the cookies, but also loved eating them! Thank you for a great recipe!

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Angel

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Reviewed: Dec. 25, 2005

Makes a great crunchy cookie!

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Annette P.

Cooking Level: Expert

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Reviewed: Sep. 22, 2005

These were a hit at the Pre-School Picnic! They are colorful and tasty! They also traveled well when packed in a cookie tin with the layers seperated by wax paper.

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PHARMCAT

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Reviewed: Sep. 12, 2005

Good, standard cookie recipe. I might use just a tad less salt, but the end result was pleasing to my niece who helped make them.

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BardGabbard

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Avondale, Pennsylvania, USA

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Reviewed: Jul. 24, 2005

These cookies came out pretty flat for me. They are also quick to burn. I probably won't use it again.

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asl40

Cooking Level: Expert

Home Town: Ligonier, Pennsylvania, USA

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Reviewed: Jul. 15, 2005

This recipe is Great!! I read several reviews first. several people said the cookies came out too flat. I made sure I used cold butter sticks and put them in last. I baked the cookies 375 for 8 minutes and the cookies were not flat at all. They came right off the pan. these cookies are so good. you have to have a glass of milk with these. Great Recipe!!

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KELSEYANDTYLERSMOMMY

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Reviewed: Apr. 14, 2005

I made these and brought them to the guys that work with my husband (all Air Force plane re-fuelers) and they absolutely loved them. Almost all of them collected the recipe so either they or their wives could bake some up too! Thanks so much!

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rararobyn

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Reviewed: Jan. 21, 2004

Delicious! These cookies are nice and soft with lots of M&Ms. Everytime I make them someone wants the recipe.

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Shon

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Reviewed: Aug. 11, 2000

really really flat cookies that you have to watch carefully so not to burn them. real yummy if flat and dont forget to refrigerate and spray dough and sheet. had a heck of a time getting off the sheet.

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