Reviewed: Nov. 30, 2012

I made these cookies exactly like the recipe except I substituted mint chips for white and they were a huge hit!! I will definitely make these again.

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Reviewer:

OHMAMAMIA

Cooking Level: Intermediate

Reviewed: Oct. 31, 2012

Cookies were so scrumptious...everyone loved them and couldn't stop eating them up. I took the advice of some of the reviewers and used a 2/3 cup of both white and brown sugar, with an extra 1/4 cup of flour. It gave the perfect sweetness. Thanks for the recipe.

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Reviewer:

Tatty

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Oct. 30, 2012

I love these cookies!!! I baked them for my son's fall festival today and I sent 3 dozens and kept a dozen!!! Now I am wishing I would have only sent 1 dozen. Very easy and bake up nice!!!

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Reviewer:

stharpe81

Cooking Level: Expert

Home Town: Hollow Rock, Tennessee, USA

Living In: Huntingdon, Tennessee, USA

Reviewed: Oct. 5, 2012

I made these cookies this evening and I half to say they were amazing I will defiantly make these in the future.

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Reviewer:

Rskittles

Cooking Level: Expert

Home Town: Greenfield, Ohio, USA

Reviewed: Sep. 27, 2012

Very tasty cookies, so addictive! They don't stay fresh and soft for too terribly long. I replaced some of the white sugar with brown sugar, I think that made them softer.

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Reviewer:

LovesBoma

Cooking Level: Intermediate

Reviewed: Sep. 17, 2012

These are quite good---followed the recommended changes on the first review. In my opinion, not as good as chocolate chip cookies, but these got very high reviews during small group.

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Reviewer:

Mandy14

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Sep. 7, 2012

Hubs might disagree with me on this, as he tends to like cookies more on the (too) sweet side than I do. These are very good, no mistake about it. They're rich and buttery, chocolaty and soft, provided you bake them only until just set. But they're a little too sweet for me, and it just might be the white chocolate chips that took the sweetness level over the edge. I think if you reduce the sugar to 1-1/2 cups everyone would be happy.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Aug. 16, 2012

Easy and deliscious!

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Reviewer:

amykwi

Reviewed: Jul. 5, 2012

awesome recipe! moist, chewy and easy to make!

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Reviewer:

Bakaholic

Reviewed: Jun. 16, 2012

These turned out soooo good. I put them in the oven for 9 minutes and left them on the tray for about 3 minutes before I transfered them to a wire rack, and they were nice and crunchy on the outside,but still gooey in the middle.

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