Reviewed: Apr. 21, 2013

Yummy!!! I did 1/2 butter and 1/2 shortening instead of all butter (seems to help with flattening??), and I 'hid' 1/2 cup of whole wheat flour in the 2 cups of flour. Otherwise, made according to recipe. Excellent flavor and texture!! Will make again... and again...

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Reviewer:

lucy

Reviewed: Jan. 6, 2013

I made this recipe and my husband loved them. I did cut the sugars to 3/4 c each. I have found that in most cookies that tend to spread if the only add half the butter and the rest shortening the cookies stay nice and plump but you don't lose anything on taste! The cookies are going to be gone by the end of the day.

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Reviewer:

juliarr

Reviewed: Dec. 18, 2012

This was my favorite recipe when growing up and still is. My mom's recipe called for Crisco instead of butter, a whole package of chocolate chips and only 1/2 tsp. of baking powder. I also add 1 cup of chopped nuts. Make a double batch as they will go fast - but unless you have an industrial size mixer you'll need to make two separate batches.

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Reviewer:

Distone

Cooking Level: Intermediate

Living In: West Seneca, New York, USA

Reviewed: Oct. 26, 2012

These cookies are so good! They came out great! I just did what the most helpful positive review said to do. Will make again

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Reviewer:

phoebe

Reviewed: Jun. 24, 2012

Want to know the trick to these fantastic cookies?? FOLLOW THE RECIPE!! Drives me UP THE FLIPPIN WALL when people rate/review and change the whole thing! UGH.. These cookies were fantastic! I am using them for the teachers as an end of the year gift with the 'I'm a smart cookie' quote :) Seriously, follow this recipe, exactly and it's fine. It's supposed to be a flat, chewy, delicious cookie! If you want a cakey blob, then this is not the cookie for you. These are a keeper, thanks so much for sharing! Oh, and I just love how many cookies it makes. Although there aren't many left now!

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Reviewer:

MuskokaMommy

Cooking Level: Expert

Home Town: Muskoka, Ontario, Canada

Reviewed: May 26, 2012

These cookies were delicious, however, I made a few changes. I felt two cups of sugar was a lot. So, I only added 1/2 cup of white and 1/2 cup of brown. In replacement, I added 1/2 cup of Craisins (dried cranberries) and 1/2 cup of Raisins. If I were to make these in the future, I'd add 3/4 cup shredded Coconut, instead of Chocolate chips. Also, Roasted Peanuts would be delicious to add a 'crunch factor' (1/2 cup would be plenty). Hope this helps! -ShoeGal

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Reviewer:

ShoeGal

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Reviewed: May 11, 2012

I followed the recipe, except for using only margerine and no oil... the dough was too sticky/wet so I added 1 cup of chocolate chips, 1 cup toasted coconut, and 1 cup cashews (beaten into chunks). I nuked my margerine and the cookies baked a little flat. Next time I will try using chilled margerine or butter. Also add a pinch of cinnamon and maybe and extra cup of oats. Or try reducing the butter/margerine by a 1/4 cup. I baked at 350 for 10min and cookies were golden brown on edges and still raw looking in middle. I let them cool anyways and they solidified as they cooled, producing chewy perfect cookies!! So delicious!

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Reviewer:

Danielle

Cooking Level: Expert

Reviewed: May 4, 2012

Yummy! Next time I make them I will make them bigger! I made them using a 1/2 TBSP measuring spoon and they are kid sized. But I like em big. I will be making more tomorrow and maybe the next day! New favorite chocolate chip cookie recipe for when I have butter and eggs!

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