Reviewed: Aug. 21, 2011

These were a hit as xmas gifts!

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3 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Jul. 30, 2011

I mixed the brown & white sugars together to help slow the brown sugar from hardening & clumping so soon. I made a choc. chip + wt chip version & choc. chip + pb chips. Both version went over extremely well with recipiants. I test drove the choc. chip + craisins version & I didn't care for it. I felt the different sweetnesses of the 2 didn't mesh well.

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toodlebutt

Reviewed: May 17, 2011

I made these for Christmas gifts - but baked them not just in the jar. THey are thick and chewy and delicious.

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5 users found this review helpful

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amypetersn

Cooking Level: Intermediate

Home Town: Ridgewood, New Jersey, USA

Reviewed: May 9, 2011

I made these this weekend and I think I've found a new favorite cookie! I substituted half of the white chocolate chips with regular chocolate chips. I also used brown sugar coated pecans. These are delicious and I plan to make more soon because they go fast! Also, these are a GREAT gift idea. Both our mothers really enjoyed them, too.

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5 users found this review helpful

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JAndA

Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

Reviewed: Apr. 24, 2011

I love these cookies and make them every year for my cookie trays. This recipe makes quite a few cookies if you make them small. Love it.

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4 users found this review helpful

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TheMegster

Cooking Level: Intermediate

Home Town: Hamilton, New Jersey, USA

Living In: Mercerville, New Jersey, USA

Reviewed: Apr. 17, 2011

I had a huge problem with these spreading too much on the pan! They were thin and crumbly. I would not make these again. The crumbs tasted good though...

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Reviewer:

Jen

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Apr. 12, 2011

These are wonderful. Got lots of compliments. Added fresh ginger for a little zing - excellent result. Made about 2 dozen. Will make them again!

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6 users found this review helpful

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SalsaGirl53

Reviewed: Apr. 10, 2011

I was looking for a cookie recipe that was not chocolate for something different. I made a huge batch of these and another favorite recipe for family and a church function. These are going way faster than the Peanut chocolate chip that have been a longtime favorite. I didn't have pecans so I used some slices almonds instead. I also added a little almond extract. The batter is really stiff. It gave my Kitchen Aid mixer all it wanted. I used a cookie scoop and gave them alittle smash. I may use a little less flour next time. Sometime I will make with pecans as that sounds good too!

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5 users found this review helpful

Reviewer:

dmdgirl

Cooking Level: Intermediate

Reviewed: Apr. 3, 2011

These are good cookies but they are not anything special. I would probably make them again. Also, since I slightly flatten my cookies before putting them in the oven they only need 7 minutes to cook.

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6 users found this review helpful

Reviewer:

Brooke

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

Living In: San Diego, California, USA

Reviewed: Mar. 25, 2011

I have made this recipe numerous times and I gave it for Christmas. One of my friends said it was the best cookie recipe she had ever had. I had my reservations about mixing everything together in one bowl, but it turned out fine. I now keep a mix in a ziplock back in my fridge at all times so that I can have cookies whenever the urge hits! Just make sure that your butter is very soft.

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9 users found this review helpful