These cookies are fabulous. After reading the reviews, I was tempted to make the changes that many suggested (using brown & white sugar, and decreasing the amount, and increasing the flour a bit). I decided to just go with the recipe as written since I usually like to try it as written the first time then make changes as necessary after that. Plus, I was out of brown sugar and didn't feel like going to the store. :) I'm glad that I did it as written because they could not have turned out any better. I was making these for a Christmas cookie exchange, so I doubled the recipe and added in a 7.5 oz bag of peppermint candies that I had crushed up in a heavy duty zip top bag. That is the only change I made to the recipe. I used my smallest Pampered Chef cookie scoop and leveled it out exactly. I was able to fit 24 cookies per cookie sheet. I baked them for 10 minutes exactly, and when they came out, they were a little bit puffy. I let them sit on the sheet for about five minutes, and they flattened out perfectly and had that sort of crackled look on top. They were picture perfect. I don't have many cookie recipes where the cookies flatten out as well as these did. They were chewy and delicious. Using the smallest cookie scoop, a double recipe ended up with *14 dozen* cookies! I had a bit of dough left at the end and decided to see how long it would take to bake a medium sized cookie. For my oven, it was 13 min, and they were perfectly flat, as well, 6 to a sheet.
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