These cookies are so good, slightly crispy on the outside and soft inside… YUMMM! I did make some changes, but I don’t think it really affected the taste or texture of the original recipe much. In reading others reviews, that the cookies were too sweet, I used unsweetened coconut; which I measured and then put into my food processor to make finer. I cut the brown sugar to 1 cup, next time I will use the full amount (1 ¼ cups), they could have been a bit sweeter. Don’t use much refined sugar, so I used ½ cup coconut/palm sugar in place of the white sugar. I used 1 ¼ cups AP flour and ½ cup WHITE whole wheat flour; used 1 cup of mini chocolate chips (next time I’ll use 1 ½ cups) and then refrigerated the dough about 30 minutes. I used a 1 ½ inch cookie scoop and placed the rounded mounds of dough, flat side down, on a parchment paper lined cookie sheet (you can reuse the same piece of parchment paper for each pan of cookies). I didn’t flatten them, just left them in the rounded shape of the scoop. They spread, but not a whole lot, placing them about 1 ½ inches apart was perfect. I baked them in a non-convection oven at 350 degrees for 11 minutes turning the pan, front to back, halfway through. All ovens are different, so be sure to do a couple of test cookies, to see what temperature and time is best for your oven. Grandkids don’t care for nuts so I didn’t use any. The recipe, as I made it, yielded 96 (2 inch) very YUMMY cookies. Thanks, Woody, for a great recipe.
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These cookies are so good, slightly crispy on the outside and soft inside… YUMMM! I did make...