Just made these. Finished dough looked way too soft to hold cookie shape while baking, so I refrigerated the scooped balls on the pan for about 15 minutes prior to baking. Still ended up flat as a pancake after 8 minutes. Flavor is okay, not too sweet, but very greasy. Wondering if the recipe author meant 1 1/2 STICKS of butter (3/4 c) instead of 1 1/2 cups...? Butter is too expensive to throw out the remaining cookie dough. I'll try refrigerating the dough a few hours and see how that works. Fingers crossed!
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Just made these. Finished dough looked way too soft to hold cookie shape while baking, so I...