I can't say I would rave about them like other reviewers, but they were good. After reading others comments, I chose to make a few changes: I used all butter instead of margarine, o.j. instead of water and substituted 1/3 c. of brown sugar for 1/3 of the white. I let the dough chill for 2 hours before baking. I hate rolling cookies into balls, so instead I roll the dough into long, 1 inch wide rods and pull off inch long sections. After placing on baking sheet, I dipped my fingertips in sugar and slightly flattened. They look just like the pictured cookies without the tedious rolling and dipping. They cooked in 9 minutes. The next day they were chewy and had slightly crisp edges.
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I can't say I would rave about them like other reviewers, but they were good. After reading...