I took another reviewers advice and baked the cookies at 335 degrees, for about 9 minutes. They were still raw in the middle but cooled to perfection. Baking them for the 12 minutes made them too crispy, not burnt but crispy. I used margerine and did cut down the salt to 3/4 of a tsp aand no nuts. Its still pretty salty so 1/4-1/2 tsp would probably be better. The flavor definately shows up the next day. (kept in a covered container)
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I took another reviewers advice and baked the cookies at 335 degrees, for about 9 minutes....