Made this just a little bit ago, and did a few things different. Used Splenda, half ww, half white, and one whole egg, one egg white. Oh, and used more Splenda instead of brown sugar. Health issues demand I use as little sugar as possible. Any ways, yes, the rounder ones were more moist than the slightly flattened ones. Also, in the moist department, only cooked them for 6 mins, and some of them were made with a slight depression in the top, and a touch of fruit jam added before baking. They were awesome...teenager approved, even! I must say though, they really don't seem like cookies, more like muffin bites, that would be great for breakfast with a touch of butter and jam, or honey. My alterations in the recipe could account for that, but regardless, they were great for our purposes, and will be made again. Super after school snack, on the cheap without the guilt!
Was this review helpful?
0 users found this review helpful
Made this just a little bit ago, and did a few things different. Used Splenda, half ww, half...