This recipe sounded interesting, and when I decided to try it out, I left out the walnuts. (the person I made them for, for medical reasons, can't eat nuts). When I saw how far the dough would go, I added some pecans to the remaining batter, in order to accommodate those that are able to eat them. This turned out to be, one of the best cookie recipes I've ever used. It's light and crispy in texture, and everything most everybody enjoys. If you like that famous chocolate chip, pecan sandie cookie, made by a big commercial baker, then you will love this recipe... made exactly as offered.
Because I live at a high altitude, I did have to adjust the temperature to 375 degrees and bake them for just under 15 minutes. Otherwise, I didn't really change a thing. Great on the taste-buds!
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This recipe sounded interesting, and when I decided to try it out, I left out the walnuts. ...