These cookies are GREAT!! You need to be sure and follow the recipe exactly. Originally, the recipe posted called for baking POWDER and that's all I've ever used and they've been GREAT! I've tried the "ammended" version using baking SODA instead, but we like it much better with baking POWDER. Thanks for the "mistake"!! :) Here are a few tips that I've found make a huge difference in the way they turn out. USE ONLY UNSALTED BUTTER (not margarine) and WHITE LILY FLOUR. If they don't have White Lily flour where you are then use the best top quality brand flour you can find. Believe me, these two tips make the difference in a GREAT cookie and a good cookie! Refrigerate the dough for 30 mins. or more before you make them for ease in handling and to keep them from spreading too thin. Place the balls about 1 1/2 to 2 inches apart also helps to keep them from spreading too thin. Don't overcook them. Bake ONLY 8-10 mins. until SOME EDGES start to get slightly golden and center no longer appears "raw". They will be pale in color if you don't use any baking soda. Also don't overcrowd your oven when baking - be sure there is a little space between and around your cookie sheets if you put in more than one at a time or the bottoms will burn. I learned that from experience! Thanks again for the great recipe!
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These cookies are GREAT!! You need to be sure and follow the recipe exactly. Originally, the...