Reviewed: Aug. 16, 2009

Been cooking these for years and just couldn't locate my recipe this morning. Baked these to take to a lake party. They are easy just remember not to over cook and dry them out. It's an old recipe that my Mother use to cook many years ago but still a hit when you take them somewhere~

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PamA

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Reviewed: Mar. 22, 2009

Tjis is almost the same as the recipe my mom gave me. she use to make them for us when we were kids, I have the recipe from the pothole Grange in 1932, from Washington, State near Moses Lake, Washington. Now I make the for my family, except I put in one pkg of milk chocolate chips and one pkg of peanut butter chips. everyone loves them and also I double my recipe. Son takes the whole pan to work with him, he works in a car dealership. Cousumers ask where he got them.

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BIGMOMMA01

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 25, 2008

Just like the ones my mom used to made for us when we were kids!!! Awesome!!!

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mi77915

Cooking Level: Intermediate

Home Town: Spencer, Massachusetts, USA

Living In: Milford, Michigan, USA

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Reviewed: May 18, 2008

I followed these directions exactly and my cookies were dead raw inside when I took them out of the oven. I put them back for a few minutes and when I took them out again they were still undercooked! I cooked them for a few more minutes (until they were kind of done) then set them too cool. Unfortunately, I must have started cutting them too soon because they started to fallapart while I was cutting them! I did get the cookies all apart and put them in the refrigerator hoping to harden the inside a bit. An hour or so later, they were pretty good, but they started getting a little dry... They were still a pretty good chocolate chip cookie recipe and I VERY highly reccomend it to anyone who makes cookies just to eat the dough ;)!

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Ruthie24

Home Town: Ada, Michigan, USA

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Reviewed: Mar. 2, 2008

These are yummo! I recently purchased (at Kohl's department store) a knife from the Food Network. It is so sharp that it cut my congo squares neatly into squares. I baked them last night and let them sit in the pan for about 24 hours before cutting them. They're going to a luncheon at work tomorrow and I know they're going to be a huge hit. Thanks for this blast from the past as I made these when I was in high school some 30 years ago. Everything old is new again!

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Leigh Ann

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Jan. 7, 2008

I have been making this recipe for years and it's a favorite of everyone who tries them. My mom and chef sister still can't make them like I do. My secret is to add each egg seperately and beat thrre minutes after each addition. I takes a few more minutes but the texture of the final product is better. Also, bake at 350 degrees for 28 minutes and no longer. If they are overcooked they just aren't the same. When cooled to room temperature, they are really gooey inside. Good Luck!

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