I have been making these cookies for several years now. The only negative comments I have ever heard were from myself...after occasionally not watching the timer and overbaking them! The reason I am reviewing this recipe is not to say how particularly awesome they are, because that has been done many times. However I have been intrigued by the few negative comments I have read. I haven't read all of the reviews, so I can't address all of the complaints, but I do know that the quality of the margarine you use has a lot to do with the appearance, texture and taste of the finished product. And yes, although we don't admit it, when a recipe calls for "butter", most of us reach for the cube margarine in the fridge. (I gave up using real butter years ago). A lower quality margarine could possibly account for the "greasy" taste some people experience. It may also be responsible for the burnt and dry cookies some have mentioned. I make it a habit to use the same product all the time, and my cookies come out tasting great, no matter what flavor chips or pudding mix I use. (The combinations are endless. For Christmas, for example, try using chocolate pudding mix, vanilla chips and crushed peppermint sticks.) If your margarine looks gross and separates when you melt it for a recipe, it is probably not the best choice for cookie baking. I won't use the brand name, but there is a package that has cookies printed on it that is the best margarine I have found for baking.
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I have been making these cookies for several years now. The only negative comments I have...