I just baked these, and realized this recipe is the recipe (cut in half) that my mother got from her high school boyfriend's mother in the 50s, only hers bakes them at 325 and uses 1/4 cup less flour (all purpose flour). I've loved them since I was a little girl, and have been making them for my kids since they were born. People either love them or they don't care for them at all.
I will say, I never like them hot out of the oven. They are tasteless straight from the oven. They are much better the next day. Also, don't overbake them. 12-15 minutes is way too long for this cookie, and I don't make them small. (2 1/2 inches fully baked) Nine minutes is fully baked, and that is at 325.
We never add nuts or chocolate chips to this recipe, and I can't imagine them made with cake flour. They are already fluffy enough.
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I just baked these, and realized this recipe is the recipe (cut in half) that my mother got...