Reviewed: Jul. 25, 2009

Good cookie, but too much chocolate and not enough cookie. If I had added fewer semi sweet chocolate chips and a cup of nuts they would have been perfect. I will make them again with the modifications and see how that comes out.

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NativeTexasGirl

Cooking Level: Intermediate

Home Town: Odessa, Texas, USA

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Reviewed: Jul. 19, 2009

I make these for our family vacation each year. There are never any leftovers. I love them!

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AEWILLIA521

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jun. 5, 2009

mmmmm-mmmmmmm! These were great! I put extra choc. chips in and added flaked coconut! Supurb!

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SALDERSON

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Reviewed: Mar. 29, 2008

These cookies were great. As I was making them though, the dough seemed much too wet and not quite thick enough to drop onto the sheet, so I ended up adding almost an extra cup of flour to the dough. They turned out really well that way. I also made them slightly smaller than the recipe called for. Great flavor and so soft.

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Ashley

Cooking Level: Intermediate

Living In: Lynchburg, Virginia, USA

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Reviewed: Feb. 16, 2008

I don't understand the toffee in the name, but it doesn't matter. These are heavenly! I had to use butter because my last stick of Crisco went to my neighbor yesterday. I made these into bars to save time, and I had to walk away before I ate the entire pan. I'll be making these again and again!

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SusieB

Living In: Highland, Illinois, USA

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Reviewed: Oct. 18, 2007

these did not turn out for me. The edges were stuck to the cookie sheet and the centers were not cooked. They literally fell apart when trying to get them off the cookie sheet. I did use skor chips instead of white chocolate chunks but do not know why that would have ruined them. Will try again with the white chocolate and see what happens.

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lau57

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Reviewed: Jul. 9, 2007

these cookies are great we had them on the 4th of july at are cookout and they flew off the plate.

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dragonwolf8501

Cooking Level: Expert

Home Town: Wareham, Massachusetts, USA

Living In: Wayland, Massachusetts, USA

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Reviewed: Feb. 7, 2007

These cookies taste great and have a wonderful texture. They are very soft, and if stored properly are very soft the next day as well. I substituted butter for the shortening and added toffee chips as well, but I don't feel that adding the toffee chips was completely necessary. The baking time is just right! Your whole family will thank you for these!!!

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mandorf

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Reviewed: Aug. 2, 2006

Did anyone else notice there is no toffee in this cookie! I have this exact recipe in my betty crocker cookbook and there is no white chocolate, but 6 oz of toffee chips.

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lisa j.

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Reviewed: Mar. 1, 2006

This was an 'ok' cookie recipe, but I found them a little bland, and soft, but not at ALL chewy....perhaps it's a personal preference thing?

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Stacey G.

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 3, 2006

These were soft and so delicious!!! I substituted the shortening for butter.

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SoaringEagle

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2001

Super Soft!!! My fiance thought they were the best cookie he ever had. He didn't even want to share. thanks for great recipe. It's my new chocolate chip cookie recipe. :)

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