My father was a professional baker (journeyman)..He and my mother owned a bakery for decades. Out of that experience, I can honestly say this is a really good recipe. I have seen some negative comments, and am not sure what would bring them to these conclusions, however with my own knowledge, any recipes success depends a lot on preparation of the dough or batter. Sugars must be mixed till they are fluffy with the fats. Let this cookie dough sit in the fridge, then scoop with small wet melon baller, press down scoop with a wetted glass bottom, to about 1/2 inch thick. My bake time varied and was 8 minutes 30 seconds (small oven, it gets hot). The texture is a nice soft cookie.
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My father was a professional baker (journeyman)..He and my mother owned a bakery for decades....