Excellent. I've made these cookies a few times now, and I have it honed now. Overall, I make the recipe pretty much to the letter, just with some additions. Prior to mixing up the batter, I let the eggs sit out until they reach room temperature, and soak raisins (1 cup worth) in warm water, 10-15 minutes. I always just use one cup of shortening, in place of butter. I notice no difference. I also add 1/2 a teaspoon of cardamom, just because I like that spice. At the end, I add the wet raisins into the batter and maybe 2-3 tablespoons of the water that the raisins soaked in. (I've never really measured it.) I find the batter is too dry and will crumble if I don't do that. Like other reviewers have said, dipping a fork and pressing down the cookies is pointless. Just roll them into balls and they'll flatten on their own in the oven. There's no real need to refrigerate the dough for an hour or grease the pan either. There's enough grease in the cookies. They shouldn't stick. I don't always add raisins. I've added other butterscotch chips and chocolate chips as well. In those cases, again, don't forget the 2-3 tablespoons of water, or else the batter will be a little dry. This is my honed recipe after a few tries. My cookies don't last long, people love them.
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Excellent. I've made these cookies a few times now, and I have it honed now. Overall, I make...