karenu1953 Recipe Reviews (Pg. 1) - Allrecipes.com (180121534)

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Big Soft Ginger Cookies

Reviewed: Dec. 19, 2013
This recipe worked out for me.....soft but chewy. Coincidentally, this recipe was almost exactly the one printed on the back of "Mother's Molasses" bottle. The amounts of the spices were different, (which is all a matter of personal taste anyway) as was the baking soda, which called for 2 teaspoons (I used 1 1/2) Also, I used brown sugar instead of white, which was what was called for on molasses bottle. I never use margarine, so I used butter instead. I refrigerated the dough for 1 hour and had no problem with stickiness shaping the balls (I also kept the dough refrigerated in between making batches) I did not have to flatten the balls, they baked perfectly. I also found that they baked best at around 8-9 minutes. The flavor was good, those of you that like more spice just have to experiment with this, but honestly, I don't know why people had all these different problems.
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Toll House® White Chip Chocolate Cookies

Reviewed: Nov. 24, 2013
The dough was really hard to work with, a little too stiff. I added another Tablespoon of butter, otherwise I didn't change the recipe. Just a heads up about the baking time: 9-10 minutes tops. The first batch I baked for the 11 minutes and they were very hard after cooling, 10 minutes they were chewy, 9 minutes even better. Just like brownies, they will be soft from the oven, but will get firmer upon cooling.
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