I've been baking for over half a century and am very familiar with Heritage Recipes such as this one. I'm VERY glad that I read through all 8 pages of comments so I knew what to expect. I only halved the recipe, didn't change ANYTHING, but what I ended up with was a very loose "cake batter" type dough. It was utterly impossible to scoop, drop or any other measure of making it into a cookie. So...since so many reviewers mentioned that the finished product was more "cake-like than cookie-like", I poured the batter into a greased 8" x 8" pan, baked it for 20 minutes and ended up with Honey Bars! Once cooled, I cut them into 1" x 2" slices, and as a very simple "Tea Treat", they are perfect! As a cookie, not so much. I practice Mise en place so I know that all ingredients were correct; I'm just clueless as to WHY the dough became batter. Tried the bar two days in a row; was equally satisfying both days.
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I've been baking for over half a century and am very familiar with Heritage Recipes such as...