Easy recipe, although I found that refrigerating the mixture for a couple of hours, then rolling into balls, and flattening them a little helped them to stay together. Also, I used Reynolds' Release Nonstick foil which worked wonderfully to keep them from sticking to the foil. I also upped the temp to 375 degrees after testing a first batch at 350 for 10 minutes (not crispy enough for me). Ten to twelve minutes seemed to be the right amount of time. I also immediately removed the cookies from the foil-lined sheet onto another sheet of Release Nonstick foil, which made for easy removal when cool. Very rich and tasty.
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Easy recipe, although I found that refrigerating the mixture for a couple of hours, then...