These were TOO good! I used only a pinch of salt, real butter, and added a tsp. of vanilla. I also used a 10x15 rimmed baking sheet (jelly roll pan) instead of the 9x13 pan. It took a while to firmly pat the dough to cover the pan, but the tiny spaces remaining filled in during cooking. I cooked exactly 9 minutes, and the dough still looked kind of molten when I took it out of the oven, but hardened while it cooled. A couple of pointers--use a really non-stick baking pan or these will stick, and cut and remove from pan while still warm or they will break apart. They cool very quickly. Next time I make them I might bake them only 8 minutes, so they'll be a tad less brittle. I have not tried making this recipe following the directions exactly, but doing it "my way" turned out great! These are really a grown up kind of cookie instead of a kid snack.
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These were TOO good! I used only a pinch of salt, real butter, and added a tsp. of vanilla. ...