Reviewed: Mar. 31, 2013

I enjoyed this recipe. I love using sourdough starter, and what a better place than in cookies!? I used the dough to make both snickerdoodle and chocolate chip type cookies. The reason this didn't get 5 stars was because the dough was too wet and you couldn't do anything with it. Like other reviewers, I added a half cup of additional flour and my cookies were perfectly light and fluffy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

k9sarchick

Cooking Level: Intermediate

Reviewed: Dec. 1, 2012

These are awesome. I added cinnamon and nutmeg to dough and stirred in raisins and about a cup of quick oats at the end. Glazed with powdered sugar, milk and lemon juice glaze while warm from the oven. My dad agreed these cookies are a winner, soft and light with a sweet tang.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MailboxOven

Cooking Level: Expert

Home Town: Hiram, Georgia, USA

Living In: Talbotton, Georgia, USA

Reviewed: Jul. 20, 2012

I just made a batch of these and they came out pillowy soft with a slightly crisp bottom. The only thing I did differently was to add 1/2 a teaspoon of ground nutmeg. I also used a #50 scoop, which gave me 36 cookies. Very plain tasting cookie. I topped with a simple vanilla butter cream icing and that made the cookie much better. I will bake again.Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

patsy

Cooking Level: Expert

Home Town: Weedsport, New York, USA

Reviewed: Apr. 11, 2012

Big soft cookies. I took the advice of others and jazzed it up. I put some orange rind in the batter and just a touch of orange juice in the frosting. Yum!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RENEE58431

Reviewed: Mar. 28, 2012

These were great, but I had to put a healthful spin on them. I used 1.5 cups of whole wheat flour - adjust your flour based on how liquidy your sourdough starter is. I used 6 tablespoons butter and substituted the other 2 tablespoons using flax seed (3 tbsp flax = 1 tbsp butter, oil, etc). Also added chocolate chips. Think they are my new favorite cookies - they turned out almost cake like in texture! I also added a little extra vanilla.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Renae

Reviewed: Dec. 18, 2011

these are good, I tasted the batter and it seemed very bland. added dried wild Maine blueberries, white chocolate chips and coconut and they tasted very good; sort of like a blueberry muffin. alot of versatility is allowed w/this recipe. cake-type texture. makes a big batch.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Oct. 21, 2011

What a GREAT way to use sourdough starter (I can't bear to throw it out)! I added about 1/2 cup each of chocolate chips, currants, and oatmeal to the recipe, and they turned out nicely, although I think they would be pretty good without add-ins, too. One thing I really liked is that, due to the sourdough starter, the cookies rise nicely, consistently, and don't fall. My starter was not sweet and made from whole wheat flour, and it worked fine.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

brookhagen

Reviewed: Jul. 9, 2011

I loved this recipe it was awesome I was able to use some of my starter and cook a dozen cookies for my MIL too :) the only change I made was used 1 cup of brown sugar instead of white and also put health chips in the cookies too

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

davidsmom92607

Reviewed: Jan. 29, 2011

My mom always made these for us when we were growing up. She called them half-moons. She would turn them upside down and frost the flat part...half vanilla frosting and half chocolate. They didn't last long!!! Thanks for the recipe!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

meandmine2403

Reviewed: Aug. 15, 2010

light. fluffy. and tender. not so super sweet. Great use for sourdough starter. Added a bit of coconut flakes and sugar-free chocolate chips, sub splenda for sugar. No guilt. Great job with the recipe. Thanks for sharing. Will definitely make again

Was this review helpful? [ YES ]
1 user found this review helpful