Fabulous! The only significant changes I made were to substitute ~2/3C loosely packed brown sugar for the 1C white, reduce the oil to 1/2C, and add a dash of salt just to cut the sweetness a bit. I also used egg substitute in place of the egg just because I was out at the time, and rolled the dough in "Sugar in the Raw" as I wanted larger crystals. I'll keep these changes next time, and will also probably reduce the baking soda since the final product had a noticeable baking soda flavor about it... Awesome recipe, overall! Definitely a keeper [:
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Fabulous! The only significant changes I made were to substitute ~2/3C loosely packed brown...