Giving it 4 stars only b/c I had to alter the recipe to get a better result. I, too, used 3/4c butter (not margarine) + 3/4c shortening, as well as, 1c wt. sugar + 1c brn. sugar. With these alterations, I didn't HAVE TO chill the dough. I planned doing so, but made a test batch 1st b/c I was too impatient. Even then cookies NEVER ran. I still did store in refrigerator while waiting them to bake. At first, I made small 2" cookies using the 1tsp scoop as directed, baking for 8 mins. But that took too long & we prefer the big cookies. Nervous about even baking & issues that often come up with large cookies, I eventually changed to using 1Tbls & flattening it out some (must do or will be uncooked in middle) and baking for about 12-13 minutes. Made perfect, large chewy yet crisp delicious cookies. W/out brown sugar-not as soft; with only butter-not worth attempting; chilling-as I made it, didn't seem to make a world of difference. **always be sure to allow pans to cool completely between baking times**
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Giving it 4 stars only b/c I had to alter the recipe to get a better result. I, too, used...