AWESOME! I used the exact ingredients and amounts and they turned out perfect. The only modification was, I used a glass mixing bowl with 2 sticks of Blue Bonnet butter, I added the sugars and I set the oven to 200° and warmed bowl with ingredients for 10 minutes then mixed. I have read a lot of comments that mention they don't refrigerate the dough after completion, this is a mistake. You refrigerate the dough for at least the hour to make it less sticky so you can handle in your hands when you roll up balls. The key is to space them far enough apart, the 2 inches in the directions is adjustable depending on how big you roll your balls, trail and error. The walnut size suggested isn't universal, some walnuts are bigger than others. I made mine the size of a super-ball. Remember them? Those tiny rubber balls that would bounce really high, bad visual I know. Once I rolled the balls and spaced them on sheets after I sprayed the sheets with baking oil, I then used a small spoon and I lightly sprayed the bottom of it with the baking oil spray every other cookie. Only press down a little, DO NOT flatten balls or the cookies will be too flat. At 375° I baked them 11-13 minutes, just enough to make the edges of the cookies a medium brown. Cool on sheets for 5, then move to wire rack to cool 15. Perfection.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?