Great recipe. The cookies were flavorful. I made the full batch (the recipe states 12), but I made about 20 decent sized cookies. Try cutting down the butter by 1Tbs or 1 1/2Tbs as it was too greasy. I replaced the shortening with butter and added more brown sugar in place of some of the white (about 1/4C more brown sugar and 1/4C less of white). This makes it more chewy, though I found that this recipe is more of a thick soft cookie. I like my cookies chewy on the inside with crunchy edges, but everybody loved it. With the size I made-smaller than the recipe calls for-8 minutes wasn't enough. It was still a tad too doughy in the center even after cooling; if you eat them the next day, it should be better. I imagine if I made 12 cookies with this recipe, 8 minutes will definitely not suffice. Timing depends on the oven and size of the cookies. Trust the cookie by its color. This recipe stays true to its look ie light = soft and doughy, browned edges= crispy edges chewy center, etc. Nice cookie!
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Great recipe. The cookies were flavorful. I made the full batch (the recipe states 12), but I...
