These were so unique and delicious. I doubled the recipe, used brown sugar and white sugar, almost twice as much brown as white and I added about 1 and 1/2 tbs. of vanilla. I made them in varied sizes, one size per cookie sheet- cooking one sheet at a time. I cooked them for EXACTLY 8 minutes- regardless of size which made for very soft, almost crumbly in texture cookies. I think the bigger the cookie the better the consistency was. After 4 days my cookies are still soft. It really suprised my hubby that there was no flour. Great recipe, definetely worth a try.
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These were so unique and delicious. I doubled the recipe, used brown sugar and white sugar,...