I made 9 dozen of these cookies for a school bake sale. I found that following the original recipe produced a flatter, slightly too sweet & oily cookie. With the next batch I added 1/4 c. flour and omitted the white sugar entirely, as I was using sweetened coconut flakes. I also increased the vanilla to 1 tsp. This produced a more dome-shaped cookie, and the flavor was just right for me. To get 3 dozen from each batch I refrigerated the dough for an hour, then rolled it into 1 to 1 1/4 inch balls and baked at 350 degrees for 11 minutes. With the original recipe this produced flatter 2 1/4 inch cookies; with the revised recipe the same sized dough balls produced 1 3/4 inch mounded cookies. (If I succeeded in uploading a comparison photo you'll see the original cookie on left and the revised recipe on right.)
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I made 9 dozen of these cookies for a school bake sale. I found that following the original...