EXCELLENT cookies! I halved recipe (and still made 6 sheets!), using, as suggested, 1 cup Crisco for butter, 1 cup white/1 cup brown sugar, and increasing mint to 3/4 tsp. Y-U-M-M-Y! and since i'm vegan, I also substituted the 2 eggs for 1/2 cup silken tofu. They turned out delicious, just as I always wish my other cookies will turn out, nicely shaped (I formed balls as i put them on the sheet, the dough is very easy to work with; they don't spread much on the sheet, so you can put them pretty close together) and nicely soft, with gooey chips. I had to bake them the full 9 minutes (hard to tell when they're "done") and then left them on the sheets longer because I got busy, but they still turned out great. I'm bringing them to work for a friend's BD who loves mint/chocolate cookies - she's going to SO love me :) Thank you for sharing this recipe!
Was this review helpful?
1 user found this review helpful
EXCELLENT cookies! I halved recipe (and still made 6 sheets!), using, as suggested, 1 cup...