To address some of the concerns noted below: I used to get flat cookies whether I used butter, margarine, or shortening. That changed when I started using a cookie scoop. Maybe it's because the heat from my hands doesn't transfer to the dough, or the cookie dough is nice and rounded so it spreads less.
With this batch, I used butter. I didn't chill the dough for the first half, I put the second half in the freezer for 10 minutes, and I used both light and dark cookie sheets and they all came out the same -- Perfect! I didn't change a thing from the recipe, and I did take them out just when set (as the recipe says). Although I thought they would be underdone, they were wonderful after cooling on the sheet for 2-3 minutes then being transferred to a wire rack to cool some more. I got lots of compliments.
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To address some of the concerns noted below: I used to get flat cookies whether I used butter,...