Pretty standard ingredients, but certainly not standard results!! My go-to recipe included pudding mix because the cookies stayed soft for days. I looked for a new recipe to try for curiosity sake... don't think I will ever go back. My cookies did fall slightly after they cooled, but they did not spread out like most cookies. The only change I made based on other reviews was used 1 1/2 c brown sugar and 1/2 c white sugar. Yummy!! I took the cookies out before they browned at all and let them cool on the sheet for 8 minutes before removing to wire rack. Baked at 350 for 7 minutes, then turned sheet and baked an additional 5 minutes. Perfect!! Will make again very soon. *Baking secret my aunt gave me several years ago is to use store brand margarine when baking. The higher the vegetable oil content, the better your cookies will turn out. I experimented with this theory and it has proven true for me!
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Pretty standard ingredients, but certainly not standard results!! My go-to recipe included...