I have been using this recipe since I first started to bake when I was little. My dad taught me how to bake and his secret (which has never failed) is to add extra flour to this recipe. Otherwise, the cookies will turn out flat. Everyone always ask me how I get my cookies so formed and soft and delicious! It is in the flour. It is tricky because you don't want to add too much extra. When the consistency turns from a thin dough to the consistency of refrigerated dough it is good! Also, I will take them out of the oven even if they don't look fully cooked, because they will cook enough on the pan on the stove.
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I have been using this recipe since I first started to bake when I was little. My dad taught...