Reviewed: Nov. 19, 2008

This cookie bakes up well, but I changed some things. I added about 6 ounces of almond paste to the butter/sugar mixture and creamed it all together then loaded it up with as many chopped nuts as I could find at the end. I had to add a little bit of extra flour and baking powder to compensate for the almond paste. This is absolutely one of the easiest chocolate chip cookie recipies to work with and I like that they brown around the edges very nicely.

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Reviewer:

ether engineer

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Springfield, Missouri, USA

Reviewed: Nov. 12, 2007

I gave this recipe 4 stars because I got mixed reviews. My parents and I thought they were very good, but needed more nuts. My hubby thought they weren't sweet enough, but he doesn't usually eat baked goods with nuts. The next time I make them I will do 1 cup nuts and 3/4 cup choc. chips. I used my small Pampered Chef scoop and mounded the dough and I got 6 1/2 dozen cookies. Thank you for the recipe from another Oregonian.

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